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Summer Fruit Sangria Cake 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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/summer-fruit-sangria-cake-recipe/