Name: Summer Fruit Sangria Cake Recipe
Prep time: 30 min
Cook time: 21 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 large eggs (at room temperature); 1 cup white granulated sugar; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1 cup raspberries; 1/3 cup white granulated sugar; 8 oz 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 (mixed fresh fruits)

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Introduction

This Summer Fruit Sangria Cake is a vibrant, refreshing dessert perfect for warm-weather gatherings. Layers of light sponge cake soaked in sweet sangria are filled and topped with a luscious white chocolate-cream cheese frosting and fresh fruit, creating a treat that’s both elegant and delicious.

A light pink frosted round cake with three visible layers of sponge and cream, showing a semi-naked style where the cake layers peek through the thin frosting. On top, one half of the cake is decorated with a mix of fresh fruits including red cherries, blackberries, raspberries, strawberries with green tops, and small pieces of yellow peach. Around the fruit, there are swirls of light peach-colored cream piped in decorative peaks. The cake sits on a round metal stand placed on a white marbled surface, with scattered cherries and berries around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (at room temperature)
1 cup white granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1 cup raspberries
1/3 cup white granulated sugar (for berry sauce)
8 oz cream cheese or mascarpone (softened)
1 cup white chocolate chips (melted)
1 teaspoon vanilla extract (for frosting)
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 (for filling and garnish)

Instructions

Step 1: Prepare the sponge cake by preheating the oven to 350°F. Line two 8-inch cake pans with parchment paper without greasing the sides.
Step 2: In a stand mixer, whisk the eggs, sugar, and vanilla on high speed for 7 to 9 minutes until thick and pale. Sift the flour and baking powder together, then fold them gently into the egg mixture in small batches using a spatula.
Step 3: Divide the batter evenly between the pans and bake for 19 to 21 minutes until golden brown. Cool the cakes in their pans, then use a serrated knife to split each into two layers, creating four layers total.
Step 4: To make the berry sauce, combine raspberries and sugar in a small saucepan. Crush the berries and simmer for 4 to 5 minutes until they break down. Strain the mixture through a fine mesh to remove seeds, then refrigerate until cool.
Step 5: Whip the chilled heavy cream with confectioner’s sugar until stiff peaks form using a stand mixer on medium-high speed.
Step 6: In a separate bowl, beat the softened cream cheese or mascarpone until smooth. Add the melted white chocolate, vanilla, and salt. Mix well, then incorporate the cooled berry sauce. Beat again until combined thoroughly.
Step 7: Fold the cream cheese and berry mixture gently into the whipped cream, whisking briefly until fluffy. Use immediately or keep refrigerated until ready to assemble.
Step 8: Place one cake layer on a serving plate. Soak the layer generously with sangria using a brush or dispenser. Spread a thick layer of frosting on top, then arrange some of the sliced fruit and berries, pressing them gently into the frosting.
Step 9: Repeat with remaining layers, finishing by frosting the top and sides of the cake. For a colorful touch, you can tint the frosting peach using yellow and pink food coloring if desired. Garnish with dollops of cream and additional fruit on top before serving.

Tips & Variations

Use mascarpone instead of cream cheese for a richer, silkier frosting.
Choose fruit that is in season for the best flavor and freshness.
For a non-alcoholic version, substitute the sangria with a mix of grape juice and sparkling water.
Make sure all ingredients are at room temperature when mixing the sponge cake for better volume and texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the fresh fruit and cream, it’s best enjoyed within this time. To reheat slightly, allow it to come to room temperature for about 30 minutes before serving; do not microwave as it may ruin the texture.

How to Serve

A round cake with three visible light pink layers, each separated by thin spreads of creamy frosting that shows the soft texture of the cake beneath. The top layer is covered smoothly in pale pink frosting with a half-moon of colorful fresh fruits on one side, including dark red cherries with stems, red raspberries, blackberries, bright red strawberries with green leaves, and yellow peach slices. Around the fruit, there are pink cream swirls adding texture and design. The cake sits on a shiny silver cake board, placed on a white marbled surface scattered with matching fresh fruits, and two glasses of dark red juice are in the soft-focus background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for the filling and garnish?

Frozen fruit tends to release more moisture and may make the frosting soggy. If using frozen fruit, thaw and drain it well before adding to the cake layers.

How do I prevent the cake layers from drying out?

Soaking each sponge layer generously with sangria helps keep the cake moist and flavorful. Be sure to apply the liquid evenly and avoid skipping this step.