The Juiciest Summer Fruit Sangria Cake Recipe You’ll Love

Summer fruit sangria cake blends the vibrant essence of tropical cocktails with decadent baking magic.

Wine-soaked fruits create an unexpectedly luxurious dessert experience that challenges traditional cake expectations.

Sweet, boozy undertones refine an ordinary recipe into something extraordinary and sophisticated.

Layers of intense fruit flavors dance across your palate with refreshing complexity.

Each slice promises a delightful journey through bright, sun-drenched ingredients that celebrate seasonal abundance.

Carefully selected wine and fruit combinations elevate this dessert beyond standard bakery offerings.

Bold and elegant, this cake captures the spirited energy of summer celebrations.

Instructions for Baking and Soaking This Fruit-Filled Dessert

Step 1: Prepare Oven And Pans

Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper, leaving sides ungreased.

Step 2: Whip Egg Mixture

• Eggs
• Sugar
• Vanilla

Whisk on high speed for 7-9 minutes until mixture becomes thick, pale, and almost white.

Step 3: Incorporate Dry Ingredients

Sift dry ingredients into batter. Gently fold flour in small batches using spatula, ensuring thorough mixing from bottom of bowl.

Step 4: Bake Cake Layers

Divide batter evenly between pans. Bake 19-21 minutes until layers turn golden brown. Remove from oven, run knife along pan edges. Cool completely in pans.

Step 5: Create Berry Sauce

• Raspberries
• Sugar

Crush berries, simmer over medium-high heat for 4-5 minutes until berries break down.

Step 6: Strain Berry Sauce

Pour sauce through fine mesh strainer, pressing with spoon to extract liquid. Discard seeds. Refrigerate sauce to cool completely.

Step 7: Prepare Whipped Cream

• Chilled cream
• Confectioner's sugar

Whisk first on medium, then high speed until stiff peaks form.

Step 8: Make Cream Cheese Mixture

• Melted white chocolate
• Vanilla
• Salt

Mix until combined. Incorporate berry sauce and optional food coloring.

Step 9: Combine Frosting

Fold cream cheese mixture into whipped cream. Whisk 15-30 seconds until fluffy.

Step 10: Split Cake Layers

Use serrated knife to split each cake layer into two, creating four total layers.

Step 11: Soak And Layer Cake

Brush each layer generously with berry sauce. Apply frosting and sprinkle mixed fruits between layers.

Step 12: Decorate Cake

Frost entire cake exterior. Optional: Tint frosting peach color. Garnish with cream dollops and fresh fruits.

Step 13: Chill And Serve

Refrigerate cake for minimum one hour or overnight before serving.

Tips for Moist Summer Fruit Sangria Cake

• Whip Eggs to Perfection: Beat eggs, sugar, and vanilla for exactly 7-9 minutes to create an incredibly light, airy sponge cake texture that melts in your mouth.
• Fold Flour Carefully: Use a gentle folding technique when adding dry ingredients to maintain the delicate air bubbles, ensuring a soft and fluffy cake base.
• Strain Berry Sauce Thoroughly: Press raspberry sauce through a fine mesh strainer to remove seeds and create a smooth, silky sauce that integrates beautifully into the frosting.
• Chill for Maximum Flavor: Refrigerate the cake for at least an hour or overnight to allow flavors to meld and frosting to set perfectly, enhancing the overall taste and texture.
• Customize Your Color: Experiment with food coloring to create a stunning peach-toned frosting that complements the summer fruit theme and makes the cake visually irresistible.

Storage Tips to Keep This Boozy Cake Fresh and Fluffy

• Refrigeration: Store leftover Summer Fruit Sangria Cake in an airtight container for up to 3 days. Cover the cake loosely with plastic wrap to prevent the frosting from drying out or absorbing other refrigerator odors.
• Freezing: Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheating: Let the cake sit at room temperature for 15-20 minutes before serving to soften the frosting and restore its creamy texture. Avoid microwaving, as this can make the cake layers tough and dry out the delicate whipped cream frosting.

Serve It with These Bright, Refreshing Pairings

• Sip Sparkling Sangria: Pair this summer fruit cake with a chilled white sangria loaded with fresh peaches, strawberries, and a splash of brandy to complement the cake's fruity essence.
• Elevate with Prosecco: Serve a crisp, light prosecco alongside the cake to enhance its delicate sponge and berry flavors, creating a perfect balance of sweetness and effervescence.
• Cheese Board Companion: Create a small cheese plate with mild brie, creamy goat cheese, and a touch of honey to contrast the cake's rich, fruity profile and provide a sophisticated accompaniment.
• Afternoon Tea Delight: Brew a light chamomile or elderflower tea to serve with the cake, offering a delicate floral note that harmonizes with the summer fruit and berry elements.

Variations That Twist the Flavor of Fruit Sangria Cake

• Berry Bliss Remix: Swap raspberries with strawberries and blackberries for a rich, deep-colored sangria cake that celebrates summer's bounty.
• Tropical Sunshine Version: Replace summer berries with diced mango, pineapple, and passion fruit to give the cake a vibrant Caribbean-inspired profile.
• Citrus Sangria Celebration: Infuse the cake layers with orange liqueur and add zest from lemons and oranges, creating a bright, tangy sangria-inspired dessert that sparkles with fresh citrus notes.
• Wine Country Elegance: Use red wine reduction instead of berry sauce, incorporating a sophisticated wine-soaked layer that adds depth and complexity to the cake's overall flavor profile.

Summer Fruit Sangria Cake That Feels Like a Slice of Vacation

• Burst of Summer Freshness: This sangria-inspired cake captures the essence of summer with its vibrant berry sauce, fresh fruits, and light, airy sponge cake that practically dances with seasonal flavors.
• Texture Wonderland: Experience a delightful contrast between the soft, pillowy sponge cake layers, creamy white chocolate frosting, and juicy bursts of fresh mixed fruits that create a mouthwatering symphony in every bite.
• Impressive Yet Approachable: Despite looking like a professional bakery creation, this cake is surprisingly achievable for home bakers, with straightforward techniques that make you feel like a pastry chef without intimidating complicated steps.
• Make-Ahead Magic: Perfect for stress-free entertaining, this cake can be prepared a day in advance and actually improves as the berry sauce soaks into the layers, intensifying the flavors and creating a dessert that gets better with time.

Elements That Bring This Sangria-Soaked Cake Together

• Eggs: Fresh, room temperature eggs provide structure and richness to the light sponge cake.
• White Granulated Sugar: Sweetens and helps create a tender cake texture with golden color.
• Vanilla Extract: Adds warm, classic flavor to enhance the cake's overall taste.

• All-Purpose Flour: Standard flour creates the cake's basic structure and soft crumb.
• Baking Powder: Helps the cake rise and become light and airy.

• Cream Cheese, Mascarpone: Creamy cheese adds tanginess and stability to the whipped cream.
• White Chocolate Chips: Provides rich, sweet undertone and helps set the cream.
• Heavy Cream: Creates fluffy, luxurious base for the whipped topping.
• Confectioner's Sugar: Sweetens and helps stabilize the whipped cream.
• Vanilla Extract: Enhances the cream's overall flavor profile.
• Salt: Tiny pinch balances and brightens the sweet cream.

• Raspberries: Fresh, bright berry adds color and tangy sweetness.
• Seasonal Fruits: Mixed sliced fruits create vibrant, juicy cake filling with varied textures.

Summer Fruit Sangria Cake Recipe

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4.8 from 25 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Summer fruit sangria cake offers a delightful fusion of cocktail-inspired flavors and moist cake perfection. Mediterranean-style layers brim with wine-soaked fruits, providing a refreshing dessert you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 6 large eggs
• 1 cup (240 milliliters) white granulated sugar
• 1 cup (120 grams) all-purpose flour

Leavening and Flavoring Agents:

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Cream and Cheese Components:

• 8 ounces (226 grams) cream cheese or mascarpone, softened
• 2 cups (480 milliliters) heavy cream, chilled
• 1 ½ cups (180 grams) confectioner’s sugar

Chocolate and Fruit Components:

• 1 cup (170 grams) white chocolate chips, melted
• ⅓ cup (67 grams) white granulated sugar
• 1 cup (150 grams) raspberries
• 4 to 6 cups sliced fruit and berries

Additional Components:

• 1 sprinkle of salt

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Instructions

1. Position the oven rack in the center and warm to 350°F (175°C). Prepare two 8-inch cake pans with parchment paper, leaving sides ungreased.
2. Whisk eggs, sugar, and vanilla in a stand mixer at high speed for 7-9 minutes until the mixture transforms into a thick, pale, almost white foam.
3. Gently sift dry ingredients into the egg mixture, folding carefully from the bottom of the bowl to maintain the delicate air bubbles.
4. Distribute batter evenly between prepared pans. Bake for 19-21 minutes until layers develop a rich golden-brown color.
5. Remove from oven and immediately loosen cake edges with a knife. Cool completely within the pans, then slice each layer horizontally to create four thin rounds.
6. Create berry sauce by crushing raspberries and sugar in a saucepan, simmering until berries break down completely.
7. Strain the sauce through a fine mesh strainer, pressing to extract maximum liquid. Chill the resulting vibrant sauce in the refrigerator.
8. Whip cream with confectioner’s sugar, starting at medium speed and increasing until stiff peaks form.
9. In a separate bowl, beat cream cheese until smooth, then incorporate melted white chocolate, vanilla, and salt until perfectly combined.
10. Fold berry sauce into the cream cheese mixture, adding optional food coloring for enhanced visual appeal.
11. Gently fold whipped cream into the berry-cream cheese mixture, being careful to maintain the light, airy texture.
12. Brush each cake layer generously with berry sauce, ensuring deep moisture penetration.
13. Layer cake with frosting and mixed summer fruits, pressing berries gently into the creamy surface.
14. Cover entire cake with remaining frosting, creating smooth or textured exterior as desired.
15. Decorate with additional fresh fruits, cream dollops, and optional pastel-tinted frosting.
16. Refrigerate for minimum one hour or overnight to allow flavors to meld and structure to set.

Notes

• Crafting this summer sangria cake requires patience and precision, transforming simple ingredients into a stunning dessert.
• Whipping eggs to pale, fluffy perfection creates the delicate sponge cake foundation that will absorb vibrant berry flavors.
• Layering each moistened cake with creamy berry frosting and fresh fruit ensures a decadent, refreshing experience with every slice.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts, Drinks
• Method: Baking
• Cuisine: Spanish

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 120 mg