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Summer Fruit Sangria Cake Recipe

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★★★★★

4.5 from 147 reviews

This Summer Fruit Sangria Cake is a light and refreshing dessert that combines a fluffy sponge cake soaked in sweet sangria wine, layered with a luscious mascarpone and white chocolate frosting infused with fresh berry sauce, and topped with a vibrant mix of fresh fruit and berries. Perfect for warm weather gatherings, this cake balances fruity brightness with creamy richness for a festive treat.

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 fresh fruit and berries (such as peaches, strawberries, blueberries, blackberries)

Instructions

  1. Prepare 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 becomes thick, pale, and almost white. Sift together flour and baking powder, then gently fold them into the egg mixture using a spatula, incorporating in small batches.
  2. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 19 to 21 minutes, until the cakes are golden brown and spring back lightly when touched. Remove from oven, run a knife along the edges to loosen, and allow to cool completely in the pans. Once cooled, carefully slice each cake layer horizontally to create four thin layers in total.
  3. Make the Berry Sauce: Combine raspberries and sugar in a small saucepan and crush the berries slightly with a spoon. Bring to a simmer over medium-high heat and cook for 4 to 5 minutes until berries break down. Strain the sauce through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract all juice while leaving seeds behind. Chill the sauce completely in the refrigerator.
  4. Whip the Cream: In a chilled stand mixer bowl, add the heavy cream and confectioner’s sugar. Whisk on medium speed for a few minutes, then increase speed and beat until stiff peaks form (about 3 to 4 minutes).
  5. Prepare the Cheese Frosting: In a separate bowl, beat the softened cream cheese or mascarpone until smooth and creamy. Add the melted white chocolate, vanilla extract, and a sprinkle of salt, mixing thoroughly. Stir in the chilled berry sauce (and optional red food coloring) until evenly combined.
  6. Combine Frosting Mixtures: Gently fold the cream cheese mixture into the whipped cream, whisking for 15 seconds to 1 minute until fluffy and homogeneous. Scrape down sides and mix again briefly if needed. Use immediately or refrigerate until ready.
  7. Assemble the Cake: Place one sponge cake layer on a serving plate. Using a pastry brush or dispenser, soak the layer generously with sangria wine. Spread a generous layer of frosting over the soaked cake, then top with a mixture of fresh sliced fruit and berries, pressing gently into the frosting. Repeat for each layer.
  8. Finish and Chill: Frost the top and sides of the assembled cake with the remaining frosting. Optionally, tint the frosting with yellow and pink food coloring to create a peach-colored finish. Decorate with dollops of cream and additional fresh fruit on top. Refrigerate the cake for at least one hour or preferably overnight to allow flavors to meld and the frosting to set before serving.

Notes

  • Use room temperature eggs to help create a light and airy sponge cake.
  • Be careful not to overmix the flour to keep the sponge tender.
  • The berry sauce can be adjusted in sweetness according to your preference.
  • If you want a non-alcoholic version, substitute sangria with a fruit juice like peach or grape juice.
  • Ensure the whipped cream forms stiff peaks for the best frosting texture.
  • Press fruit gently into the frosting to avoid breaking the cake layers.
  • Allow the cake to chill well for easier slicing and better flavor development.

Keywords: summer cake, sangria cake, fruit sangria dessert, white chocolate frosting, berry sauce, mascarpone cake, fresh fruit cake

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