Introduction

This Summer Fruit Sangria Cake is a delightful, light dessert perfect for warm-weather gatherings. Layers of tender sponge soaked in sweet sangria are filled and topped with luscious white chocolate berry frosting and fresh fruit. It’s a beautifully refreshing and elegant treat to enjoy any summer day.

A round cake with three visible layers covered in light pink frosting that is spread thinly, showing some cake beneath. The top of the cake has a half circle of fresh fruits, including red cherries with stems, blackberries, raspberries, sliced strawberries, and peach slices. Around the edge of the top is a ring of light pink swirled frosting dollops. The cake sits on a white marbled surface with more fresh fruit scattered around. Photo taken with an iphone --ar 4:5 --v 7

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 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

Instructions

Step 1: Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper without greasing the sides.
Step 2: In a stand mixer bowl, 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 gently into the batter in small batches using a spatula.
Step 3: Divide the batter evenly between the prepared pans and bake for 19 to 21 minutes until golden brown. Cool completely in the pans, then carefully run a knife around the edges and remove. Once cooled, use a serrated knife to slice each layer in half to create four thin layers total.
Step 4: For the berry sauce, combine raspberries and sugar in a small saucepan. Crush the berries and simmer for 4 to 5 minutes until soft. Strain the sauce through a fine mesh strainer to remove seeds, then chill completely in the refrigerator.
Step 5: Whip the chilled heavy cream with confectioner’s sugar in a stand mixer until stiff peaks form.
Step 6: Beat softened cream cheese or mascarpone until smooth. Mix in melted white chocolate, vanilla, and salt until combined. Add the chilled berry sauce and beat again until fully incorporated.
Step 7: Fold the cheese and berry mixture into the whipped cream gently until fluffy. Use immediately or refrigerate.
Step 8: Combine your sliced fruit and berries in a bowl. Using a pastry brush, soak each sponge cake layer generously with sangria. Spread a generous layer of frosting on each soaked layer, then top with mixed fruit, pressing gently into the frosting.
Step 9: Frost the top and sides of the assembled cake with the remaining frosting. Optionally, tint frosting with food coloring for a peach hue and decorate with dollops of cream and extra fruit.
Step 10: Refrigerate the cake for at least one hour or overnight to allow it to set before serving.

Tips & Variations

For a non-alcoholic version, substitute sangria with grape juice or a mix of berry juices.
Use fresh seasonal fruits for the best flavor and visual appeal.
To ensure the cake stays moist, brush layers generously with sangria but not overly saturated to prevent sogginess.
Try folding in a little lemon zest into the frosting for a bright citrus note.

Storage

Store the Sangria Cake covered in the refrigerator for up to 3 days. The cake tastes best when served chilled. To reheat slightly, let it sit at room temperature for 10 to 15 minutes before serving but avoid microwaving to keep the texture intact.

How to Serve

A round cake with three visible layers of light brown sponge with a thin spread of pale pink frosting between each layer and around the outside, creating a slightly rustic look with some sponge showing; the top is covered half with swirls of light peach frosting and a mixed pile of fresh fruit including bright red cherries with stems, raspberries, blackberries, sliced strawberries, and small peach chunks, arranged in a rich and colorful cluster; the cake sits on a silver stand surrounded by scattered fresh fruits on a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the cream cheese or mascarpone with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream. Make sure the white chocolate chips are also dairy-free.

How far in advance can I prepare this cake?

You can bake the cake layers a day ahead and prepare the frosting and fruit the same day you plan to assemble. Once assembled, the cake can be refrigerated overnight for best flavor and texture.