A deliciously moist Peach Moscato Cake soaked with sweet Moscato and filled with boozy macerated peaches.
*This post is sponsored by 90+ Cellars Wine but all thoughts and opinions are my own.*
What makes this cake so delicious?
This delicious Peach Moscato Cake is lightly sweet, moist and a fluffy white cake soaked with sweet moscato. The cake is then filled with a sweet boozy peachy filling then topped with a fluffy buttercream. Having a good Moscato such a this one from 90+ Cellars really helps take this cake over the top!
The Peach Filling
Diced sweet summery peaches, macerated in sugar and moscato for 30 minutes or so. For the filling you will need 2-3 ripe peaches, pits removed and diced into bite sized pieces.
The Frosting
This Peach Moscato cake has a super simple vanilla buttercream that is light, fluffy and doesn’t overpower the cake.
How to make the cake
To make the cake, start out with three 8 inch square baking pans, greased with baking spray. Beat the butter and sugar for about 2- 3 minutes until it is light and fluffy. Next, add in the egg and the vanilla, mix on medium for about 1 minute. While the mixture is mixing, combine the flour and baking powder together. In a separate bowl mix together the wet ingredients. Pour in the dry, alternating between the dry and wet until mixture is just combined.
Bake for 20-25 minutes or until toothpick comes out clean. Once the cake cools, poke it with several holes. Place the cakes on a sheet pan, pour the moscato over each layer of cake then wrap the sheet pan in plastic wrap for about 1-2 hours.
Let’s Assemble the cake
Place the first cake layer on a cake stand, start by piping along the edge of the first layer so you have a circle. Next, fill the cake with the peach filling, repeat with the second layer and top with the last layer. Frosting the entire cake with the buttercream, until the cake is completely covered.
Can I make this cake without Alcohol?
Of course! Just don’t soak the cake with moscato and don’t soak the peaches with moscato. For the peaches, simply macerate with sugar and let it sit for 30 minutes.
Will the cake get soggy?
The cake will be best eaten the same day if possible. If eaten within 2-3 days after baking, the alcohol will continue to soak into the layers creating a slightly soggy cake.
Tips
- The cake can be soaked in the moscato for 2-6 hours.
- The peach filling can be made the day prior
- Buttercream can also be made the day prior to save on time.
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Peach Moscato Cake
Equipment
- Three- 8inch pans
Ingredients
White Cake
- 4 Eggs Room Temperature
- 2 1/4 cup All Purpose Flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 1/4 cup Sugar
- 1/2 cup Milk Room Temperature
- 1/2 cup Sour Cream Room Temperature
- 1/4 cup Butter Melted
- 1 teaspoon Vanilla
- 1/2 cup Moscato Wine Set Aside
Peach Filling
- 3 Ripe Peaches pitted and diced
- 1/4 cup Moscato
- 2 teaspoons Sugar
Buttercream
- 1 cup Butter Softened
- 7 cups Powdered Sugar
- 1 tablespoon Vanilla
- 2 tablespoons Milk or Heavy Cream
Instructions
White Cake
- 1. Preheat oven to 350 degrees. Grease three 8 inch cake pans. 2. In a mixer, cream butter and sugar together until nice and fluffy. Next add in the eggs one at a time scraping the bowl after each addition. 3. Grab two bowls, measure your dry ingredients in one bowl and the wet ingredients in the other. 4. Pour the dry ingredients into the mixing bowl with the sugar/egg mixture. Then pour the wet ingredients. 5. Scrape the bowl to ensure everything is fully incorporated. 6. Divide the batter up between the three pans. 7. Bake for 20-25 minutes or until tooth pick comes out clean. 8. Once cake cools, poke holes in each layer, pour a 1/8 cup of wine over each layer. Let sit for 2-3 hours.
Peach Filling
- 1. Cut 3 peaches in half, removing the pit and cutting into bite sized pieces.2. In a bowl, combine the peaches, moscato and sugar. Refrigerate for 30 minutes or longer. 3. Once ready to use the filling, take a fork and mash the peaches.
Vanilla Buttercream
- 1. In stand mixing bowl mix the butter and sugar together. Add in Vanilla. 2. Slowly add in a tablespoon of milk or heavy cream at a time. 3. Mix on medium speed for about 5 minutes. 4. If after 5 minutes the buttercream seems to thick add in another tablespoon of milk or heavy cream until just the right consistency. If the buttercream is too thin, add in a little more powdered sugar.
Assembly
- 1. Place the first cake layer on a cake stand. Pipe a circle around the edge of the cake.2. Spoon the peach mixture onto the cake. 3. Place the second layer on next. Repeat the steps above until you have the last and top layer on. 4. Frost the entire cake with the buttercream until completely covered.
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Dee
Will the cake be soggy or have a wet texture after adding the moscato? Thinking about making this for my sisters wine bday party.
Bianca
Hey There Dee! The cake will hold it’s texture and won’t become soggy after adding the Moscato. There is a small amount of Moscato for the 3 layers that it won’t add too much moisture to the cake if eaten within 1-2 days. The cake is best eaten 1-2 days after baking as the alcohol will continue to soak into the layers and the cake could become soggy.