Introduction
Indulge your senses with a luscious and moist Strawberry Moscato Cake, expertly infused with Moscato wine and layered with a rich cream cheese buttercream frosting. This delightful dessert is perfect for special occasions or as an indulgent treat that will impress your family and friends.
Ingredients
For the cake:
– 375g all-purpose flour
– 10g baking powder
– 2g salt
– 170g unsalted butter, softened
– 350g granulated sugar
– 3 large eggs
– 5ml vanilla extract
– 250ml Moscato wine
– 120ml whole milk
– 150g fresh strawberries, finely chopped
For the cream cheese buttercream frosting:
– 225g cream cheese, softened
– 115g unsalted butter, softened
– 500g powdered sugar
– 5ml vanilla extract
– 30ml heavy cream
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10-12 servings
Directions
1. Preheat oven to 175°C. Grease and flour two 23cm round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add Moscato wine and milk, alternating with the dry ingredients, until fully combined.
6. Fold in chopped strawberries.
7. Divide batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. For the frosting, beat cream cheese and butter until smooth and creamy.
11. Gradually add powdered sugar, beating well after each addition.
12. Stir in vanilla extract and heavy cream, beating until fluffy and spreadable.
13. Once cakes are completely cool, spread frosting over the first layer, place the second layer on top, and frost the entire cake.
14. Garnish with fresh strawberries if desired.
15. Serve and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C. Grease and flour two 23cm round cake pans to prevent sticking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together 375g of all-purpose flour, 10g of baking powder, and 2g of salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat 170g of softened unsalted butter and 350g of granulated sugar together until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Add the 3 large eggs to the butter and sugar mixture one at a time, beating well after each addition. Stir in 5ml of vanilla extract until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the 250ml of Moscato wine and 120ml of whole milk to the mixture, alternating with the dry ingredients. Continue mixing until the batter is fully combined and smooth.
Step 6: Incorporate Strawberries
Gently fold in 150g of finely chopped fresh strawberries into the batter until evenly distributed.
Step 7: Fill Cake Pans
Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
Step 8: Bake the Cakes
Place the cake pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Step 10: Make the Frosting
In a clean mixing bowl, beat 225g of softened cream cheese and 115g of softened unsalted butter together until the mixture is smooth and creamy.
Step 11: Add Powdered Sugar
Gradually add 500g of powdered sugar to the cream cheese mixture, beating well after each addition until fully incorporated.
Step 12: Mix in Vanilla and Cream
Stir in 5ml of vanilla extract and 30ml of heavy cream, continuing to beat until fluffy and spreadable.
Step 13: Assemble the Cake
Once the cakes are completely cool, spread a layer of cream cheese buttercream frosting over the top of the first layer. Place the second layer on top and frost the entire cake.
Step 14: Garnish the Cake
If desired, garnish the top of the cake with fresh strawberries for an extra touch of flavor and decoration.
Step 15: Serve and Enjoy
Slice the cake, serve, and enjoy every bite of this indulgent Strawberry Moscato Cake!
Notes
Note 1: Cake Storage
Store any leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for about a week.
Note 2: Serving Size
This recipe yields approximately 10-12 servings, making it perfect for gatherings or celebrations.
Note 3: Baking Time Variation
Baking times may vary depending on your oven. Always check for doneness a few minutes before the suggested time.
Note 4: Strawberry Substitutions
If fresh strawberries are not available, frozen strawberries can be used, but they should be thawed and drained of excess liquid before adding to the batter.
Note 5: Wine Selection
Choose a good quality Moscato wine to amplify the flavor of the cake, as it enhances the overall taste profile.
Storage Instructions
Refrigeration
Store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting will keep the cake fresh and moist.
Freezing
If you want to keep the cake for longer, you can freeze it. Wrap the cooled cake layers tightly in plastic wrap, then place them in a freezer-safe container. The cake can be frozen for up to 3 months. For best results, thaw in the refrigerator overnight before serving.
Serving Suggestions
Garnish
Consider garnishing the cake with fresh strawberries on top for a pop of color and added flavor. You can also sprinkle some powdered sugar over the top for a decorative finish.
Pairing
This Strawberry Moscato Cake pairs beautifully with a glass of Moscato wine, enhancing the cake’s flavor profile. For a delightful contrast, serve it with a scoop of vanilla ice cream or whipped cream.
Nutritional Information
Per Serving (Based on 12 Servings)
– Calories: 350
– Total Fat: 18g
– Saturated Fat: 10g
– Cholesterol: 75mg
– Sodium: 200mg
– Total Carbohydrates: 45g
– Dietary Fiber: 1g
– Sugars: 30g
– Protein: 4g
Ingredient Substitutions
Flour
Instead of all-purpose flour, you can use a gluten-free flour blend to make this cake gluten-free.
Butter
For a dairy-free option, substitute unsalted butter with a plant-based butter alternative.
Moscato Wine
If you prefer a non-alcoholic version, use sparkling grape juice to maintain the cake’s moistness without the alcohol.
Cream Cheese
For a lighter frosting, you can use Greek yogurt in place of cream cheese, but the flavor and texture may vary.
Heavy Cream
If heavy cream is not available, you can use coconut cream or evaporated milk as a substitute for the frosting.
Cook techniques
Whisking Dry Ingredients
Ensure that the flour, baking powder, and salt are thoroughly combined to avoid any clumps in the cake. This step is vital for achieving a uniform batter.
Creaming Butter and Sugar
Beat the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air into the batter, contributing to the cake’s light texture.
Incorporating Eggs
Add eggs one at a time, ensuring each is fully blended before adding the next. This helps maintain the emulsification of the fat and eggs, leading to a richer cake.
Alternating Wet and Dry Ingredients
When mixing the wet and dry ingredients, alternate adding the Moscato wine and milk with the flour mixture. This keeps the batter smooth and prevents overmixing.
Folding in Strawberries
Gently fold in the chopped strawberries to maintain their shape and prevent them from sinking in the batter. Use a spatula and a careful lifting motion for the best results.
FAQ
Can I use a different type of wine in the cake?
Yes, you can substitute Moscato with another sweet wine, but be aware that it may alter the flavor profile of the cake.
How can I ensure my cake layers are even?
Use a kitchen scale to measure the batter for each cake pan or visually divide the batter by eye. Smoothing the tops with a spatula before baking also helps.
What can I do if my cream cheese frosting is too thick?
If the frosting is too thick, gradually add a bit more heavy cream until you reach your desired consistency.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Store them in an airtight container at room temperature until you’re ready to frost and serve.
How should I store leftover cake?
Leftover Strawberry Moscato Cake can be stored in the refrigerator in an airtight container for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor.
Conclusion
This Strawberry Moscato Cake with Cream Cheese Buttercream Frosting is a delightful dessert that successfully combines the sweetness of strawberries with the effervescence of Moscato wine. Its moist layers and rich cream cheese frosting create a perfect treat for celebrations or a cozy dessert night at home. With its impressive presentation and delectable flavor, this cake is sure to impress your family and friends.
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