Strawberry Moscato Cake

INGREDIENTS:

Makes 1 9 inches 3 layer cake

Cake Ingredients:

4 large eggs,

1 1/2 C strawberry puree

1 tsp pure vanilla extract

2 tsp strawberry extract

1/2 cup Moscato

2 to 3 drops pink gel food coloring

3 C cake flour

1 3/4 C sugar

1 tbsp plus 1/2 tsp baking powder

1 tsp kosher salt

1/4 C canola oil

1/2 C unsalted sweet cream butter

10 large strawberries sliced thinly to go in-between the cake layers

1/2 cup Moscato reserved- saved for after its baked

Cream Cheese Buttercream Frosting ingredients

3 - 8 oz box, cream cheese, softened

3/4 C unsalted sweet cream butter, softened

6 C powdered sugar

4 tsp vanilla extract

5-7 TBSP heavy whipping cream

DIRECTIONS:

Strawberry Moscato Cake directions

Preheat oven to 350 degrees and spray the cake pans with pam baking spray, set aside

In a separate bowl, combine eggs, strawberry puree, Moscato, vanilla, strawberry extract, pink food coloring, whisk until combined

Using a standing mixer, whisk together the cake flour, sugar, baking powder, and salt until combined

Slowly beat in the butter and canola oil until combined

Once the mixture looks like coarse sand, gradually beat in the egg mixture until combined. The batter will be very thick and fluffy but so good!

Evenly divide the cake batter

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.

drizzle the remaining 1/2 cup of Moscato over each cake evenly (more if desired)

Frosting Directions:

Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until combined and creamy and stiff with peaks

Directions to prepare the cake:

Once cake rounds have cooled, remove from cake pans and place onto a cutting board

Using the cake leveler, remove the domes of the cakes

Place one cake round onto the cake board

Scoop 1 C of the frosting onto the middle of the cake

Using the angled spatula, smooth the frosting out

Layer some thinly sliced strawberries onto the frosting

Place the second cake layer onto the first layer

Repeat steps with the frosting and remaining cake layer

Scoop 1 C of frosting into the piping bag and set aside

Once you have built your cake, scoop the remaining frosting onto the top of the cake and use the angled spatula to smooth it out

Frost the entire cake until smooth

Using the piping bag, pipe dollops of frosting around the edge of the top of the cake

Place sliced strawberries onto the dollops

Enjoy!