Summer Fruit Sangria Cake Recipe

Introduction

This Summer Fruit Sangria Cake is a light and fruity dessert perfect for warm-weather gatherings. Layers of tender sponge cake soaked in sangria are filled and frosted with a creamy white chocolate and berry whipped frosting, then topped with fresh summer fruits. It’s as beautiful as it is delicious.

Ingredients

• 6 large eggs (at room temperature)
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup raspberries
• 1/3 cup white granulated sugar
• 8 ounces cream cheese or mascarpone (softened)
• 1 cup white chocolate chips (melted)
• 1 teaspoon vanilla extract
• Sprinkle of salt
• 2 cups heavy cream (chilled)
• 1 1/2 cups confectioner’s sugar
• 1 cup sweet sangria wine
• 4 to 6 cups sliced fruit and berries

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper without greasing the sides.
2. Step 2: In a stand mixer bowl, whisk eggs, sugar, and vanilla on high speed for 7 to 9 minutes until the mixture is thick, pale, and nearly white.
3. Step 3: Sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture using a spatula, mixing gently but thoroughly from the bottom up.
4. Step 4: Divide the batter evenly between the prepared pans. Bake for 19 to 21 minutes until golden brown. Cool completely in pans, then carefully release the cakes with a knife.
5. Step 5: Once cooled, use a serrated knife to split each cake layer in half horizontally, creating four layers total.
6. Step 6: For the berry sauce, combine raspberries and 1/3 cup sugar in a small saucepan. Crush berries and simmer over medium-high heat for 4 to 5 minutes until breaking down.
7. Step 7: Strain the sauce through a fine mesh sieve into a bowl, pressing to extract juice and discarding seeds and pulp. Chill the sauce completely in the refrigerator.
8. Step 8: Whip chilled heavy cream and confectioner’s sugar in a stand mixer until stiff peaks form, starting at medium speed then increasing.
9. Step 9: In another bowl, beat softened cream cheese or mascarpone until smooth. Add melted white chocolate, vanilla, and salt; mix until combined. Stir in the chilled berry sauce.
10. Step 10: Gently fold the cream cheese mixture into the whipped cream until fluffy and fully incorporated. Use immediately or refrigerate.
11. Step 11: Mix the sliced fruit and berries in a bowl. Using a pastry brush, soak each sponge layer evenly with sangria.
12. Step 12: Spread a generous layer of frosting on each soaked cake layer, then press mixed fruit on top gently.
13. Step 13: Frost the top and sides of the assembled cake with the remaining frosting. Optionally, tint frosting with yellow and pink food coloring for a peach hue.
14. Step 14: Decorate the top with dollops of cream and additional fresh fruit and berries.
15. Step 15: Refrigerate the cake for at least one hour, preferably overnight, to set before serving.

Tips & Variations

• Use mascarpone instead of cream cheese for a richer, creamier frosting.
• Add a splash of fruit liqueur instead of sangria for a different flavor twist.
• Choose seasonal fruits like peaches, blueberries, or cherries for variety.
• If you prefer less alcohol, substitute sangria with fruit juice or a mixture of juice and soda water.

Storage

Store this cake covered in the refrigerator for up to 3 days. To keep it fresh, place it in a cake carrier or wrap loosely with plastic wrap. When ready to serve, allow it to sit at room temperature for 15 to 20 minutes for best flavor and texture. The cake is not ideal for freezing due to the delicate cream frosting and fresh fruit.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and keep refrigerated. Bring to room temperature before assembling the cake for easier handling.

What can I use if I don’t have sangria?

If you don’t have sangria, a mix of red or white wine with orange juice and a splash of soda water works well. For a non-alcoholic option, use fruit juice like grape or cranberry juice combined with soda water.

Summer Fruit Sangria Cake Recipe

Print Recipe

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4.9 from 127 reviews

This Summer Fruit Sangria Cake is a delightful layered dessert featuring a light and airy sponge cake soaked in sweet sangria wine, layered with a luscious white chocolate and berry-infused cream cheese frosting, and topped with a vibrant mix of fresh summer fruits and berries. Perfect for warm-weather celebrations, this cake combines the fruity brightness of sangria with the creamy richness of mascarpone and whipped cream for a show-stopping, refreshing treat.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 21 minutes
• Total Time: 2 hours 15 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sponge Cake

• 6 large eggs (at room temperature)
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Berry Sauce

• 1 cup raspberries
• 1/3 cup white granulated sugar

Frosting

• 8 ounces cream cheese or mascarpone (softened)
• 1 cup white chocolate chips (melted)
• 1 teaspoon vanilla extract
• Sprinkle of salt
• 2 cups heavy cream (chilled)
• 1 1/2 cups confectioner’s sugar

Assembly

• 1 cup sweet sangria wine
• 4 to 6 cups sliced fruit and berries (such as strawberries, blueberries, blackberries, peaches)

Instructions

1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper on the bottoms only; do not grease the sides. This helps the cake rise evenly without sticking.
2. Make the Batter: In a stand mixer bowl, combine the eggs, sugar, and vanilla extract. Whisk on high speed for 7 to 9 minutes until the mixture is thick, pale, and almost white, indicating proper aeration for a light sponge. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture using a spatula, carefully folding from the bottom up to retain air.
3. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 19 to 21 minutes until the cake layers turn a rich, golden-brown and spring back lightly when touched. Remove from oven and run a knife around the edges to release the cake from the pans. Let cool completely in the pans before removing. Once cooled, carefully slice each layer horizontally with a serrated knife to make four layers in total.
4. Make the Berry Sauce: In a small saucepan, combine raspberries and sugar. Use a spoon to crush the berries slightly. Bring to a simmer over medium-high heat and cook for 4 to 5 minutes until the berries have broken down. Pour the mixture through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract juice while discarding seeds and pulp. Chill the strained sauce in the refrigerator until fully cooled.
5. Prepare the Whipped Cream: In a chilled stand mixer bowl, combine the heavy cream and confectioner’s sugar. Whisk on medium speed for a few minutes, then increase to high and beat for 3 to 4 minutes until stiff peaks form, indicating the cream holds its shape well.
6. Make the Cream Cheese Frosting: In a separate bowl, beat the softened cream cheese or mascarpone until smooth and creamy. Add melted white chocolate (warmed but not hot), vanilla extract, and a sprinkle of salt. Mix until fully incorporated. Stir in the chilled berry sauce and blend until the color and flavor are evenly distributed.
7. Combine Frosting & Whipped Cream: Gently fold the cream cheese and berry mixture into the whipped cream. Whisk for about 15 seconds to 1 minute until the filling is fluffy and well combined. Scrape down the bowl to ensure even mixing. Use immediately or refrigerate until needed.
8. Assemble the Cake: Arrange one sponge cake layer on your serving plate. Using a pastry brush or dispenser, soak the layer generously with sangria wine. Spread a thick layer of the frosting over the soaked cake and sprinkle a portion of the mixed sliced fruits and berries on top, gently pressing them into the frosting. Repeat with all four layers.
9. Finish Frosting & Decoration: Coat the top and sides of the assembled cake with the remaining frosting. For additional flair, tint the frosting with yellow and pink food coloring to create a peach hue if desired. Add dollops of the cream on top and garnish liberally with extra fresh fruits and berries to create a colorful, summery look.
10. Chill the Cake: Refrigerate the completed cake for at least one hour or overnight to let the flavors meld and the frosting set firmly before serving.

Notes

• Use room temperature eggs to achieve maximum volume when whisking the batter.
• Ensure heavy cream is well chilled to whip properly and form stiff peaks.
• When folding in flour, do it gently to maintain the airiness of the sponge cake.
• You can substitute mascarpone for cream cheese if you prefer a richer, smoother frosting.
• Adjust fruit quantity based on seasonality and preference; a colorful mix enhances visual appeal.
• For a non-alcoholic version, replace sangria wine with a fruit juice or sangria-inspired syrup.
• This cake is best served within two days of assembly for optimal freshness.

Keywords: summer cake, sangria cake, fruit cake, sponge cake, layered cake, berry frosting, white chocolate frosting, mascarpone cake, cream cheese frosting, fresh fruit dessert