Blackberry Moscato Cake

When I was first introduced to wine, I drank moscato. Not just Moscato, but Moscato sangria. I'm a little ashamed of how underdeveloped my taste in wine was (we may as well call it grape juice). 

Time has passed. I no longer care for sweet wine and prefer dry reds over whites. I'm not so sure what happen, but I think my palate developed for the best. So when an idea for a wine cake sparked, I was put into a slight predicament when I found that I was living in a house completely loaded with Moscato and not much else. Yea, I'm twenty-one now and could have easily hopped in my car to the market for a Syrah, but then I remembered whom I was making this cake for and since that person lives in a Moscato household, Moscato cake it was. 

I searched for pairings and found citrus, apple, peach, and strawberry. I had blackberries on hand. Well, I thought, it's time to make my own pairing. I crossed my fingers and hoped that the earthy, warmingly-sweet undertones of blackberries would contrast well with a fruity-sweet wine. Thank goodness; it very much did. 

*Respectfully, if you enjoy sweet wine, my comparison between wine and grape juice is not meant to be offensive. 

Blackberry Moscato Cake 
Lightly adapted from: lifeloveandsugar

For the moscato cake-
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cup unsalted butter, softened
- 2 cups organic cane sugar
- 5 egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup milk, at room temperature
- 1 cup Moscato wine, at room temperature

For the filling-
- 1 cup heavy whipped cream
- 2 tablespoons sugar
- 3 tablespoons Moscato wine
- 1/4 cup blackberry jam

For the blackberry buttercream-
- 1/2 cup blackberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream

  1. Preheat oven to 350 degrees. Grease and line two 8" cake pans with parchment paper.
  2. Sift together the flour, baking powder, and baking powder, and salt. Set aside. 
  3. Use an electric mixer to cream the butter with the sugar until light and fluffy. Add the egg white and vanilla and mix for one minute or until fully combined. 
  4. Add half of the flour mixture and mix on low for 30 seconds. Add the milk and wine mixture and mix for another 30 seconds. Add the remaining flour and mix on medium speed only until all of the flour is incorporated and the batter appears smooth. 
  5. Divide the cake batter between the two greased cake pans and bake for 25-30 minutes or until a toothpick stuck into the center comes out clean. 
  6. Remove cake pans from the oven and let cool completely before removing them from the pan.
  7. Meanwhile, make the filling. Whip the cream and sugar to medium peak using an electric mixer fit with a whisk attachment. Once whipped, stir in the Moscato and place the cream in the fridge until ready to use. 
  8. Make the buttercream by using a blender or food processor to blend the blackberries with a little water. Set aside. Use an electric mixer to cream the softened butter until light and fluffy. Mix in 3 cups of sifted powdered sugar a little at a time. Then, add the salt, vanilla, heavy whipping cream, and blackberry puree (reserving a little for the outside). If the buttercream is not thick enough or appears too soft, add more powdered sugar. Place buttercream in the fridge until ready to use. If it hardens, simply rewhip. 
  9. When the cakes are cooled completely, remove them from the pans. Use a serrated knife to slice each of the cakes in half. Layer the cakes with whipped cream, putting only jam between the second and third (center) layer. Then, frost the outside of the cake with the blackberry buttercream. Use a small offset spatula to decorate the buttercream with the blackberry puree that was set aside earlier. Serve!
*Store the cake chilled for up to one week. 


© A Little Baker
Maira Gall