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Summer Fruit Sangria Cake Recipe

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★★★★★

4.8 from 65 reviews

This Summer Fruit Sangria Cake is a delightful layered sponge cake infused with sweet sangria wine and fresh summer fruits. Featuring a fluffy whipped cream and cream cheese frosting blended with a homemade raspberry sauce and white chocolate, this cake is perfect for warm weather gatherings and celebrations. The combination of tart berries, luscious frosting, and moist sangria-soaked cake layers creates a refreshing and elegant dessert.

Ingredients

Scale

Sponge Cake

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

Berry Sauce

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

Frosting

  • 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

Assembly

  • 1 cup sweet sangria wine
  • 4 to 6 cups sliced fruit and berries (mixed fresh fruits)

Instructions

  1. Making the Sponge Cake: Preheat the oven to 350°F and line two 8-inch cake pans with parchment paper, avoiding greasing the sides. In a stand mixer bowl, whisk together eggs, sugar, and vanilla on high speed for 7 to 9 minutes until the mixture is thick, pale, and fluffy. Sift together the flour and baking powder, then gently fold into the egg mixture using a spatula to preserve airiness. Divide the batter evenly between the prepared pans and bake for 19 to 21 minutes until golden brown and set. Run a knife around the edges to release the cakes and let cool completely in the pans. Once cooled, use a serrated knife to slice each cake layer in half, yielding four layers total.
  2. Preparing the Berry Sauce: Combine raspberries and sugar in a small saucepan. Crush the berries with a spoon and bring the mixture to a simmer over medium-high heat. Cook for 4 to 5 minutes until the berries break down and the sauce thickens slightly. Pour the sauce through a fine mesh strainer into a bowl, pressing to strain out seeds and pulp. Refrigerate the sauce to cool completely.
  3. Making the Frosting: In a stand mixer bowl, whip the chilled heavy cream with confectioner’s sugar on medium speed for a few minutes, then increase speed and continue whipping until stiff peaks form (approximately 3-4 minutes). In a separate bowl, beat the softened cream cheese or mascarpone until smooth and creamy. Add the warm melted white chocolate, vanilla extract, and a sprinkle of salt, mixing until fully incorporated. Stir in the cooled berry sauce until evenly combined. Finally, fold the cream cheese mixture into the whipped cream in the mixer and beat for 15 seconds to 1 minute until fluffy and homogenous. Use the frosting immediately or keep refrigerated.
  4. Assembling the Cake: Combine the fresh sliced fruit and berries in a bowl for topping. Using a pastry brush or dispenser, soak each sponge cake layer generously with sangria wine. Spread a generous layer of frosting over each soaked cake layer, then press a portion of the mixed fruit gently into the frosting. Repeat layering with all four cake layers. Frost the top and sides of the assembled cake with the remaining frosting. Optionally, tint the frosting with yellow and pink food coloring to achieve a peach hue. Finish by adding decorative dollops of cream on top and garnishing with extra fruit and berries for a beautiful presentation.

Notes

  • Ensure eggs are at room temperature for better volume when whisked.
  • Do not grease the cake pans to allow the batter to cling to the sides for height.
  • Use a gentle folding technique to preserve the airiness of the sponge batter.
  • Chilling the berry sauce prior to mixing in the frosting prevents melting the cream.
  • White chocolate chips should be melted gently to avoid seizing.
  • Adjust the amount of sangria used depending on the cake’s absorption capacity.
  • Frosting can be made a day ahead and refrigerated for easier assembly.
  • Use fresh seasonal fruits for best flavor and color contrast.

Keywords: Summer cake, sangria cake, fruit cake, layered cake, whipped cream frosting, berry sauce, white chocolate dessert, fresh fruit dessert

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