Moscato cake with strawberry frosting

This week I had the opportunity to guest blog for Lil Luna.  This is a great craft and recipe blog with lots of DIY projects and free printables. I decided for my guest post I would create an amazing cake. After all it is an amazing blog and what I contributed had to be nothing less than amazing too. I had my mind set on recreating the champagne cake I made for New Year’s Eve from my previous blog post. It was moist, yummy and made from scratch. I was in heaven and knew this recipe was a keeper. But with Valentines Day right around the corner, I wanted to give this post a romantic flare. I didn’t want to add fondant hearts and red food coloring to just any cake and call it romantic. I wanted something elegant, grown up and indulging. I was onto something here but couldn’t quite decide on just the right recipe. Then a few days before my post was due, my wonderful neighbor came over with a belated Christmas gift. A glorious bottle of my favorite bubbly, Moscato. The best stuff on the planet. But this was not just any Moscato. It was even better (if that’s possible). It was Pink Moscato. The perfect romantic drink. I never knew it existed but I was intrigued and just like any baker I immediately thought of what it would taste like in dessert form. Cake specifically.  The Champagne cake was to die for, so I thought adding the Pink Moscato in place of the Champagne would create a masterpiece. Boy was I right!  The cake turned out moist with hint of Moscato and it wasn’t overly sweet. It was perfect. I was ready to dig in but first I needed to top it with something spectacular. My favorite way to drink any Moscato is to plop a big, juicy Strawberry at the bottom of my glass, then pour the bubbly right over it. So, I knew pairing this cake with fresh Strawberry frosting was the perfect marriage. To make this cake extra romantic, I decorated it with large rosettes. The perfect dessert for Valentines Day and the perfect fit for Lil Luna too. Sweet, to die for and a keeper, just like the blog. Pop on over and take a peek at Lil Luna. But don’t forget to try this recipe first. It’s that GOOD!!!  

 strawberry frosting #moscatocake
If you want to achieve the look of this cake, I Am Baker gives a great video tutorial on decorating a rose cake.  In my opinion it’s the easiest and fastest way to decorate a cake that looks pretty too.  

Before you begin, wash and dry about a cup and a half of strawberries. If you can’t find them in season in your area, you can use frozen strawberries.  Just bring them to room temp ( nuke them in the microwave for faster results, just make sure they are cooled before adding to frosting) and puree them into a smooth sauce using a food processor or blender. This will go into your frosting that you will prepare while your cake is baking. This is what turns it a pretty pink. No yucky artificial dyes here…just pure indulgence.

#strawberryfrosting #moscatocake













#strawberryfrosting #moscatocake
Next, take your bubbly Moscato and pour it in a glass measuring cup.  Let the bubbles settle while you prepare the baking pans and the rest of your cake batter.  
Note: You can use any brand Moscato and it doesn’t have to be pink.  It makes no difference in taste or appearance in my opinion.  
Beat your butter and sugar in a kitchen Aid mixing bowl until light and fluffy.  About five minutes.  While that is mixing you can prepare the rest of your ingredients.
#strawberryfrosting #moscatocake
#strawberryfrosting #moscatocake
Sift your dry ingredients in a medium bowl and set aside.  In a separate small bowl, mix your egg whites and vanilla.  Now that all of your ingredients are prepared and measured out, you are ready to mix your batter following the directions below. 
#strawberryfrosting #moscatocake
Following the method of baking exactly will result in a moist and delicious cake.

#strawberryfrosting #moscatocake

Leave a comment if you LOVE Moscato as much as I do.   
#strawberryfrosting #moscatocake
Shout it out to the world if you LOVE Moscato Cake with strawberry frosting as much as I do!  Careful. It’s hard to have just one slice.


Moscato Cake with Strawberry Frosting

(adapted from building buttercream)
Ingredients for cake
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla
1/2 cup (1 stick unsalted butter)
1/2 cup sugar
1 1/3 cup Pink Moscato (or regular Moscato)
Prepare two 8 inch round pans by spraying with Pam baking spray
and preheat oven to 350 F
1. Sift the dry ingredients in a medium bowl. Set aside
2. In a small bowl mix the egg whites and vanilla
3. Cream the butter and sugar on medium speed until light and fluffy ( about 5 minutes).  Be sure to scrap down the bowl.
4. Add the egg whites and vanilla mixture gradually to the butter and sugar. Scrap down the bowl and mix just until combined.
5. Alternately add the dry ingredients and the Moscato to the butter/sugar/egg mixture, starting and ending with the flour mixture. scrap down bowl after each addition and only mix until combined. DO NOT OVER BEAT.  Beating too much after the flour is added will result in a dense and dry cake.  Your goal here is to handle the batter as little as possible.
6. Divide batter into each prepared baking pan and bake for 24 minutes or until cake is slightly golden and center is baked. 
Baking Tips 
  • Test if your cake is fully baked by placing a toothpick in the center and pulling it out. If it comes out clean, your cake is done.  
  • If the sides have already pulled away from the pan, your cake is over-baked.   
  • Keep an eye on it the last few minutes of baking to test it.  
  • You may have to rotate your pans midway through baking if your oven heats unevenly.


Strawberry Frosting:

4 sticks of unsalted butter
1 bag ( 2lb or 32 ounces) of 10 X Confectioners Sugar ( you will not use the entire bag)
2 teaspoons vanilla
a pinch of salt
1 1/2 cups of strawberry puree
2-4 tablespoons of milk
Beat butter until light and fluffy (about 10 minutes)
Add sugar 1 cup at time starting off on low speed and working your way up to high speed.  Scrape down bowl after each addition of sugar.  Aerate the sugar by leaving it on high speed to whip for about a minute after each addition of sugar.  You will need to leave about a cup or so left in the bag of sugar.  Using the entire bag will make your frosting too sweet.
Add Vanilla and a pinch of salt.  Scrape down bowl and beat until combined.  Stir in strawberry puree and mix with paddle attachment until thoroughly combined.  Add milk and stir.  If desired consistency has not been reached, add more milk or sugar depending on the results your desire.  If you are decorating your cake with the rosettes you will need a medium to stiff consistency.
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  1. I thought about making this into cupcakes. How do you think that would work out?

    Thank you!
    Jaime recently posted…Motivation MondayMy Profile

  2. Zipporah Ferziger says:

    Seems like an amazing recipe!!
    Would love to do a simpler version. Can I do it in a bundt pan?
    I would use one of the fancy ones – like the rose shape & dust it with sugar(& decorate the plate with huge & luscious strawberries

    • buttercream bakehouse says:

      I would not recommend a bundt pan. This cake pairs well with the strawberry buttercream and I don’t think it’s a good recipe do eat plain.

  3. It is very yummy cake and i would love to make it but what is a moscato?

  4. Angelica says:

    I used the frosting recipe and it turned out amazing!! I didn’t have enough strawberries for the full amount but it still turned out great and it didnt curdle. Thank you for sharing!!

  5. I love Moscato, but the regular smooth wine, not the sparkling wine. Which one did this recipe call for? The bottle looks like a sparkling wine top. Has anyone used regular Mos

    • buttercream bakehouse says:

      The recipe called for the sparkling Moscato. I don’t think it would taste much differently to use a different brand or style of Moscato. Anything sweet would work for this cake.

  6. I have never been one for any type of alcohol, even wine…UNTIL I married my very own PrinceCharming. Turns out ol’charming boy is a WINE salesman and he introduced me to Moscato. I fell in love, (or was that lust) with a moscato diasti and had it served at our wedding. The best part is? I get my wine free! Yayness! So I am definitely trying this cake recipe! Thanks for sharing!

  7. The frosting completely curdled and I followed the directions…did it twice and it still happened :(

    • Hi Lina. Because of the high liquid content of pureed strawberries, the frosting will always curdle when added to the butter/sugar mixture. It just needs to be mixed until it’s smooth. It will always come together if the ingredients were measured properly. It just might take a few minutes.


  9. Thanks for subscribing Alejandra. I don’t see why you couldn’t use Moscato Champagne. There are lots of recipes out there for Champagne cake that are scrumptious so I am sure it would turn out lovely. Let me know!! :)

  10. Alejandra says:

    OMG I’m so glad I found this blog, I love it. So many ideas, But I have a question. Can I use Moscato Champagne instead of regular Moscato?

  11. I Can’t Remember How I found You Maybe Pinterest But I sent This To my Husband To Make For My Bday And He Did! SO YUMMY! of Course He Didn’t Do The Fancy Decorating But So Yummy! He Said The frosting Was runny With 2 1/2 Tbs Of Milk So He Had To add More Powdered Sugar But Anyway I Was In Heaven! Thank You for creating Such A Fabulous And Delicious Cake!

  12. Perfect ! Thank you so much ! Love your blog ! You are wonderful ! :)

  13. I am glad you liked it. Yes, the color is a little surprising. As you can tell from my pictures here on this post, it does look a little green or blue-ish. My only guess would be the acidic reaction from the bubbly Moscato and the baking powder or baking soda. I used regular vanilla and not the clear kind.

  14. I have been wanting to try this recipe ! :)
    Tried it twice today as cupcakes.
    The texture seems to be more like a muffing than cakey, and the color seems to have gone a little green.
    I’m okay with the texture, it’s nice and moist, but as far as the color…did you use a clear vanilla extract ?
    It tastes wonderful !
    Getting ready to make the frosting for it.

  15. I am sorry you have had problems with this lovely cake. There are a few factors that could be contributing to your cake falling flat. Do you have an oven thermometer? Not many of us know exactly what our ovens temps are without it. My oven, for example, has hot pockets and the oven thermometer reads at least 50 degrees hotter than what I set it too. Here is a link that gives your more examples of what could have gone wrong. Hope this helps.

  16. I use softasilk cake flour. If you cake is falling flat it could be a number of things. The oven temp, overmixing and your ingredients being too cold could be the problem. How did you prepare your batter?

    • Anonymous says:

      I prepared the ingredients exactly as stated. Left butter out to soften- didnt overmix the ingredients- and the oven temp was fine. The wine was somewhat chilled but mainly was room temp when I added it. Twice I tried doing the cake and twice it turned out flat. The second time I even beat the batter less and still had the same results.

  17. Anonymous says:

    What kind of flour? I used cake flour and both times my cake was as flat as a pancake. What am I doing wrong??

  18. Anonymous says:

    What is 10X confectioners sugar? How big is this bag in ounces?

  19. Omg…this looks amazing! I love Moscato and can’t wait to try this cake! :)

  20. Omg… This sounds amazing! I love Moscato and I cannot wait to make this! :)

  21. Anonymous says:

    Looks divine!!! Was curious if anyone has made this at high altitude and what adjustments would need to be made?

  22. Made the cake today – simply amazing!! Thank you for the great recipe. I couldn’t get the frosting right, guess I will have to make more cake until I perfect it :-)

  23. Thanks so much Ladies for the kind words and for leaving a comment. I promise if you follow my directions, the cake will be amazing. Even if you are not a seasoned baker. :) Try it and let me know what you think.

  24. I really want to reach through the screen and have a bite :)

  25. This is just amazing– so going to try this–not a baker but this worth a try!

  26. Anonymous says:

    I agree that pink Moscato is the best stuff on the planet. I WILL be trying this!

  27. What a beautiful cake! You did such a great job! Thanks for sharing at Foodie Friends Friday! Please come back this week with another delicious recipe!

  28. This cake looks absolutely beautiful. Thanks for sharing on Foodie Friends Friday and we would appreciate it if you would link back this recipe to us. Hope you will join us again this week. New follower Marlys @ Thisandthat

  29. That cake is just beautiful. I love your cake plate as well. Lynaea @

  30. Lovely cake, lovely display!!! Following now. Follow me too

  31. Beautiful! Newest follower :) Thank you for sharing at All My Bloggy Friends last week. I look forward to seeing what you share this week :)

  32. Found you from SITS. That cake looks awesome. I would love a piece of that right now :)

    I’ll pin this and look it over to see if I could even come close to doing this. Not sure though – lol

  33. That does look amazingly yummy!

  34. WHOA this looks simply divine! Your pictures are so amazing!! Visiting from Sharefest, Happy Saturday

  35. This sounds delicious! On my to-bake list. It looks so pretty too.

  36. OMG! I love this cake but don’t think I can do this. Please come to my house and make it! :)

  37. Your cake is beautiful. I wish I could decorate a cake so pretty. I love the cake stand too!

    Stopping by from Sits Girls. Have a great weekend! Pinned also.

  38. Ah, this looks deluxe! Love the frosting, my oh my!

    Hopping by and following your lovely blog’s twitter, FB and Pinterest. I blog @ Getting Healthy with Essential Oils

    I am also inviting you to join Tiddle Diddle Handmade Shoppe’s first giveaway event.

  39. WOW! This is beautiful! Thanks for linking up at I am now following via FB, Twitter, & Pinterest!

  40. Thanks for linking to Take-A-Look Tuesday over at Sugar Bee Crafts – you were featured today!

  41. Perfect treat for Valentine’s Day!!

  42. I love/adore this cake is beautifullllll

  43. I just stumbled across your blog and I have so glad to have found it! You are seriously talented!

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