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Peach Moscato Cake
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Peach Moscato Cake

A light and fluffy cake soaked with Moscato and filled with sweet boozy peaches.
Course Dessert
Cuisine American
Keyword carrot cake, Moscato, Peach
Prep Time 20 minutes
Cook Time 22 minutes
0 minutes
Total Time 42 minutes
Servings 10 servings

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.