Introduction
This Strawberry Moscato Cake is a delightful creation that brings together the sweet and fruity flavors of strawberries with the light, bubbly notes of Moscato wine. The cake is incredibly moist and luscious, making it an inviting choice for special occasions, birthdays, or simply when you’re in the mood for a delicious treat. Topped off with a rich cream cheese buttercream frosting, this dessert is sure to impress!
Detailed Ingredients with measures
For the cake:
– all-purpose flour: 375g
– baking powder: 10g
– salt: 2g
– unsalted butter, softened: 170g
– granulated sugar: 350g
– large eggs: 3
– vanilla extract: 5ml
– Moscato wine: 250ml
– whole milk: 120ml
– fresh strawberries, finely chopped: 150g
For the cream cheese buttercream frosting:
– cream cheese, softened: 225g
– unsalted butter, softened: 115g
– powdered sugar: 500g
– vanilla extract: 5ml
– heavy cream: 30ml
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10-12 servings
With its beautiful presentation and incredible flavor, the Strawberry Moscato Cake with Cream Cheese Buttercream Frosting is the perfect dessert to serve at any gathering. Each bite offers a wonderful combination of textures and tastes that will leave your guests wanting more. So gather your ingredients, preheat the oven, and prepare to indulge in this delightful treat! Enjoy!
Detailed Directions and Instructions
1. Preheat the oven
Preheat your oven to 175°C. Prepare two 23cm round cake pans by greasing and flouring them to prevent sticking.
2. Mix dry ingredients
In a medium bowl, whisk together 375g of all-purpose flour, 10g of baking powder, and 2g of salt. Set this mixture aside for later use.
3. Cream butter and sugar
In a large mixing bowl, combine 170g of softened unsalted butter and 350g of granulated sugar. Beat the mixture on medium speed until it achieves a light and fluffy texture.
4. Incorporate eggs
Add 3 large eggs, one at a time, to the butter and sugar mixture. Beat well after each addition to ensure that the eggs are fully incorporated. Stir in 5ml of vanilla extract.
5. Combine wet and dry ingredients
Gradually pour in 250ml of Moscato wine and 120ml of whole milk, alternating with the dry flour mixture. Continue mixing until the batter is fully combined and smooth.
6. Add strawberries
Gently fold in 150g of finely chopped fresh strawberries into the batter using a spatula, ensuring an even distribution of the fruit.
7. Distribute batter
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for even baking.
8. Bake the cakes
Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cakes are ready.
9. Cool the cakes
Once baked, allow the cakes to cool in the pans for 10 minutes. Afterward, turn them out onto a wire rack to cool completely.
10. Prepare the frosting
In a separate bowl, beat together 225g of softened cream cheese and 115g of softened unsalted butter until the mixture is smooth and creamy.
11. Incorporate powdered sugar
Gradually add 500g of powdered sugar to the cream cheese mixture, beating well after each addition to avoid lumps.
12. Add flavor and cream
Stir in 5ml of vanilla extract and 30ml of heavy cream. Continue beating until the frosting is fluffy and spreadable.
13. Assemble the cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese buttercream frosting over the top, then place the second layer on top.
14. Frost the cake
Use the remaining frosting to frost the sides and top of the entire cake. Smooth it out for a nice finish.
15. Garnish and serve
If desired, garnish the top of the cake with fresh strawberries. Slice and serve the cake to enjoy!
Notes
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Tips for strawberries
For the best flavor and texture, use ripe, fresh strawberries. Avoid using frozen strawberries, as they may add excess moisture to the batter.
Alternatives
You can substitute the Moscato wine with another sweet wine if desired, or use fruit juice for a non-alcoholic version.
Serving suggestion
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Storage Instructions
To store the cake:
Allow the cake to cool completely. Once cooled, cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, you can freeze the cake layers. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 3 months.
To store the frosting:
The cream cheese buttercream can be refrigerated in an airtight container for up to a week. To use, let it sit at room temperature to soften before spreading. If frozen, it can be stored for up to 3 months. Thaw it in the fridge overnight and re-whip before using.
Serving Suggestions
Serve the Strawberry Moscato Cake with a garnish of fresh strawberries on top for an elegant presentation. A drizzle of strawberry sauce or Moscato reduction can enhance the flavors. This cake pairs beautifully with a glass of chilled Moscato wine for a delightful dessert experience. For a more festive touch, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Information
Per serving (1 slice, assuming 12 servings):
– Calories: 350
– Total Fat: 16g
– Saturated Fat: 9g
– Cholesterol: 65mg
– Sodium: 210mg
– Total Carbohydrates: 50g
– Dietary Fiber: 1g
– Sugars: 35g
– Protein: 4g
Nutritional values may vary based on specific ingredients used and portion sizes.
Ingredient Substitutions
– For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
– Replace Moscato wine with a non-alcoholic sparkling grape juice for a kid-friendly option.
– Use coconut oil instead of unsalted butter for a dairy-free alternative in both the cake and frosting.
– For the frosting, opt for vegan cream cheese and vegan butter to make it entirely dairy-free.
– Instead of fresh strawberries, you can use freeze-dried strawberries for a concentrated flavor, making sure to reduce the moisture in the batter slightly.
Cook Techniques
Whisking Dry Ingredients
Whisking together flour, baking powder, and salt aerates the mixture and ensures even distribution, which helps the cake rise properly during baking.
Beating Butter and Sugar
Beating softened butter and granulated sugar until light and fluffy incorporates air and hydrates the mixture, resulting in a lighter cake texture.
Incorporating Eggs
Adding eggs one at a time allows for better emulsification, ensuring that each egg is fully incorporated before the next. This creates a smoother batter and helps with the cake’s structure.
Alternating Wet and Dry Ingredients
Adding the Moscato wine and milk alternately with the dry ingredients helps to maintain the mixture’s stability and prevents overmixing, which can result in a denser cake.
Folding in Strawberries
Gently folding in the chopped strawberries minimizes the risk of breaking them apart, preserving their shape and ensuring they are evenly distributed throughout the batter.
Baking the Cake
Baking at the correct temperature for the recommended time ensures that the cake cooks evenly and doesn’t dry out. Testing with a toothpick helps check for doneness.
Making Cream Cheese Buttercream
Beating cream cheese and butter until smooth allows for a creamy consistency, making it easy to spread. Gradually adding powdered sugar prevents clumping and ensures a smooth frosting.
Frosting the Cake
Spreading frosting on a cooled cake helps achieve a smooth layer without melting. It’s advisable to frost the first layer before adding the second to stabilize the structure.
Garnishing
Adding fresh strawberries as a garnish adds visual appeal and enhances the flavor of the cake, complementing the strawberry and Moscato notes.
FAQ
Can I use a different type of wine?
Yes, you can substitute Moscato with other sweet white wines, but keep in mind that it will alter the flavor profile of the cake.
How should I store the cake?
The cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make this cake in advance?
Yes, you can bake the cake layers and freeze them until you’re ready to frost and serve. Just ensure they are wrapped tightly to prevent freezer burn.
Is there a non-alcoholic version of this cake?
You can substitute the Moscato wine with additional milk or a flavored non-alcoholic sparkling beverage for a similar sweetness.
What’s the best way to chop strawberries for the cake?
Rinse the strawberries, remove the stems, and finely chop them using a sharp knife. Aim for small, even pieces to distribute throughout the batter without overwhelming it.
Conclusion
The Strawberry Moscato Cake with Cream Cheese Buttercream Frosting is a delightful dessert that offers a perfect blend of sweetness and sophistication. Its moist texture and fruity flavor make it a go-to choice for special occasions or simply to satisfy a sweet craving. Pairing the cake with Moscato brings an extra layer of elegance, ensuring that it’s not only a treat for the taste buds but also a beautiful centerpiece for any gathering.
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