As summer rolls in, the desire for refreshing treats takes center stage in my kitchen. One delightful afternoon, while sipping on a chilled glass of sangria, I had an epiphany: why not transform that fruity bliss into a cake? Enter the Summer Fruit Sangria Cake—a creation that dances between light and luscious. Each slice combines fluffy sponge layers soaked in sweet sangria with a velvety berry whipped cream frosting that tastes as dreamy as it sounds.
Perfect for warm days and joyful gatherings, this cake brings together vibrant, seasonal fruits and rich textures, making it a feast for both the eyes and palate. Whether you’re hosting a summer soirée or looking for a sweet way to brighten your afternoon, this adaptable recipe can fit any occasion—feel free to swap out the sangria for a non-alcoholic version, if you prefer. Let’s dive into the layers of flavor and discover how to create this irresistible summer delight!
Why is Summer Fruit Sangria Cake a Must-Try?
Irresistible Flavor: The combination of sangria-soaked sponge and berry whipped cream creates a symphony of fruity sweetness that dances on your taste buds.
Visually Stunning: Adorned with vibrant fresh fruits, this cake is a showstopper for any gathering, instantly elevating your dessert game.
Versatile Creation: Easily adapt this recipe for non-alcoholic celebrations or mix up the fruits based on what’s in season, ensuring it’s a hit with everyone.
Time-Saving Delight: With straightforward steps and minimal prep, you can whip up this beauty in no time, leaving you plenty of moments to enjoy your day.
Satisfying Crowd Pleaser: Whether it’s a summer party or a family get-together, this cake is sure to impress guests, making it the ideal treat for every occasion.
Summer Fruit Sangria Cake Ingredients
For the Sponge Cake
• Eggs (6 large) – Provide structure and leavening; must be at room temperature for best results.
• Granulated Sugar (1 cup + 1/3 cup for berry sauce) – Sweetens the cake and helps with browning; can substitute with a sugar alternative for lower-calorie versions.
• Vanilla Extract (2 tsp) – Adds depth of flavor; use pure extract for best taste.
• All-purpose Flour (1 cup) – Forms the base of the sponge cake structure; can substitute with gluten-free flour for a gluten-free option.
• Baking Powder (1 tsp) – Leavening agent that helps the cake rise; ensure it’s fresh for optimal results.
• Sweet Sangria Wine (1 cup) – Soaks the cake layers to infuse fruity flavors; substitute with non-alcoholic fruit juice for a mocktail version.
For the Frosting
• Cream Cheese or Mascarpone (8 oz) – Creates a rich, creamy frosting base; can use Greek yogurt as a healthier alternative.
• White Chocolate Chips (1 cup, melted) – Adds sweetness and stabilizes the frosting; dark chocolate can be used, but will alter color and flavor.
• Heavy Cream (2 cups) – Essential for whipped frosting; chill before whipping for better volume.
• Confectioner’s Sugar (1 ½ cups) – Sweetens and thickens the whipped cream; use less for a less sweet frosting.
For the Berry Sauce & Topping
• Raspberries (1 cup) – Used in the berry sauce for frosting, adds tartness; can substitute with other berries or use seedless raspberry jam for convenience.
• Fresh Fruit and Berries (4 to 6 cups) – Adds texture and visual appeal; use seasonal fruits for best flavor.
How to Make Summer Fruit Sangria Cake
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Preheat Oven: Set your oven to 350°F (175°C). This ensures an even baking temperature for your cake and helps create a perfect rise.
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Beat Ingredients: In a stand mixer, combine the room temperature eggs, 1 cup of granulated sugar, and vanilla extract. Beat until the mixture becomes thick and pale, about 5 minutes.
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Sift and Fold: Sift the all-purpose flour and baking powder into the egg mixture. Gently fold the dry ingredients into the batter using a spatula, taking care not to deflate the light airiness.
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Divide and Bake: Divide the batter evenly into two prepared cake pans. Bake for 19-21 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Let them cool in the pans for a few minutes before transferring to a wire rack.
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Make Berry Sauce: In a small saucepan, combine 1 cup of raspberries and 1/3 cup of granulated sugar. Simmer over low heat until the raspberries break down and the sugar dissolves. Strain to remove seeds, then cool.
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Prepare Frosting: In a mixing bowl, whip 2 cups of heavy cream until stiff peaks form. In another bowl, combine 8 oz of cream cheese or mascarpone with 1 cup of melted white chocolate, vanilla, and a pinch of salt. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
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Assemble Cake: Once the sponge layers are cool, slice each layer in half. Soak each layer generously with 1 cup of sweet sangria. Layer frosting and fresh fruits in between each sponge layer, repeating until fully assembled. Frost the top and sides beautifully, and decorate with seasonal fruits.
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Chill: Cover the assembled cake with plastic wrap and chill in the refrigerator for at least an hour before serving. This helps the flavors meld together beautifully.
Optional: Garnish with mint leaves for an extra refreshing touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Summer Fruit Sangria Cake
Egg Temperature Matters: Ensure your eggs are at room temperature for optimal whipping, resulting in a lighter sponge cake.
Gentle Folding Technique: When combining the flour and eggs, fold gently to retain air, which keeps the sponge airy and fluffy.
Chill Your Cream: Remember to chill your heavy cream before whipping; this helps achieve better volume for your berry whipped cream frosting.
Avoid Overmixing: Be cautious when combining the frosting ingredients. Overmixing can lead to a less stable consistency.
Seasonal Fruit Choices: Feel free to use fresh, seasonal fruits for topping. They not only enhance flavor but also add beautiful visual appeal to your Summer Fruit Sangria Cake.
Non-Alcoholic Option: For a family-friendly version, easily swap out the sangria with a delicious non-alcoholic fruit juice.
What to Serve with Summer Fruit Sangria Cake?
A bright and refreshing cake deserves equally delightful companions to elevate your summer gatherings.
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Chilled White Wine: Perfectly matches the fruity notes of the cake. Choose a crisp Sauvignon Blanc for a delightful balance.
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Lemon Sorbet: A light, refreshing cleanse between bites, enhancing the fruity flavors of the cake while keeping it cool.
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Fresh Fruit Salad: A medley of seasonal fruits complements the cake’s sweet taste and adds a vibrant side option.
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Mint-Infused Iced Tea: Serve this cool beverage to add a refreshing twist, harmonizing wonderfully with the cake’s flavors.
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Coconut Whipped Cream: A dairy-free alternative that adds a tropical note and enhances the cake’s fluffiness.
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Grilled Peaches or Pineapple: The charred sweetness pairs beautifully with the sangria-infused layers, creating a lovely contrast.
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Berry Compote: A rich berry sauce on the side amplifies the cake’s fruity essence while adding a touch of elegance.
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Key Lime Pie: A tangy dessert offers a tart contrast that refreshes the palate, making it a perfect finale to a summer meal.
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Sparkling Water with Citrus: A zesty drink to balance the sweetness of the cake and keep everyone refreshed.
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Chocolate-Dipped Strawberries: This delightful treat adds a touch of luxury and romance, complementing the cake’s fruity goodness beautifully.
How to Store and Freeze Summer Fruit Sangria Cake
Fridge: Store any leftover slices in an airtight container in the refrigerator for up to 2 days, as the fresh fruit and whipped cream may degrade in quality over time.
Freezer: If you need to store the cake longer, you can freeze the assembled cake. Wrap it tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: For the best texture, enjoy the cake chilled. If you prefer it a bit softer, allow it to sit at room temperature for 15-20 minutes before serving.
Serving Suggestion: When ready to serve, garnish each slice with a little extra berry sauce or fresh fruit for added flavor and presentation!
Summer Fruit Sangria Cake Variations
Feel free to make this cake your own with delightful twists that tantalize your taste buds!
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Non-Alcoholic: Replace the sweet sangria with a fruity non-alcoholic juice like grape or apple for a family-friendly option. This maintains that fruity essence without the alcohol kick.
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Berry Blend: Swap raspberries with strawberries, blueberries, or blackberries for a different flavor profile. Each berry offers a unique sweetness that can transform your frosting experience!
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Gluten-Free: Use a reliable gluten-free flour blend instead of regular flour to accommodate those with dietary restrictions. Ensure your baking powder is also gluten-free for a delightful cake everyone can enjoy.
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Dairy-Free: Substitute cream cheese and heavy cream with coconut cream or dairy-free cream cheese for a rich, vegan-friendly frosting that’s just as indulgent and creamy.
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Chocolate Lover’s: Add cocoa powder to the sponge cake to give it a luscious chocolate twist. Top the cake with chocolate ganache for an irresistible finishing touch.
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Spicy Kick: Incorporate a pinch of cayenne pepper or cinnamon into the berry sauce for a hint of warmth that enhances the fruity flavors beautifully.
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Tropical Vibes: Mix in some diced pineapple or mango into the frosting or cake layers for a tropical flair that will whisk you away to the beach with every bite.
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Nutty Crunch: For added texture, fold in finely chopped nuts into the sponge cake batter or sprinkle them on top of the frosting. A sprinkle of toasted almonds or walnuts adds a delightful crunch to each slice.
Make Ahead Options
These Summer Fruit Sangria Cakes are a fantastic choice for meal prep enthusiasts! You can bake the sponge cake layers up to 24 hours in advance, just be sure to let them cool completely before wrapping them tightly in plastic wrap to maintain moisture. The berry sauce can also be made ahead and kept in the refrigerator for up to 3 days. When you’re ready to assemble, simply soak the cooled cake layers with sangria, layer them with frosting and fresh fruits, and finish decorating the top. With these prep tips, your Summer Fruit Sangria Cake will be just as delicious, saving you time on those busy days while ensuring a moment of joy awaits at the end!
Summer Fruit Sangria Cake Recipe FAQs
What kind of fruit is best for this Summer Fruit Sangria Cake?
Absolutely! Using a mix of seasonal fruits like strawberries, blueberries, and peaches not only enhances the flavor but also adds a burst of color. Aim for fruits that are ripe and vibrant; stay away from anything with dark spots or a mushy texture to ensure the best taste and presentation.
How should I store leftovers of my Summer Fruit Sangria Cake?
Store any leftover slices in an airtight container in the refrigerator. It’s best enjoyed within 2 days due to the whipped cream and fresh fruits. If you want to keep it longer, wrap it tightly in plastic wrap and foil for up to 2 months in the freezer.
Can I freeze the Summer Fruit Sangria Cake?
Yes! To freeze, first make sure the cake is fully assembled and chilled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw in the refrigerator overnight. For the best texture, serve it chilled but feel free to let it sit at room temperature for 15-20 minutes before cutting.
What if my berry whipped cream frosting doesn’t hold its shape?
Very! This can happen if the cream is not whipped enough or if it’s overmixed after adding to the cream cheese. Make sure to whip the heavy cream to stiff peaks before combining. Also, chilling the bowl and beaters beforehand helps create a more stable frosting. If you’re worried about stability, consider adding a teaspoon of gelatin dissolved in a tablespoon of water—just mix it in when you’re combining the ingredients.
Can I make a non-alcoholic version of the Summer Fruit Sangria Cake?
Certainly! Instead of sweet sangria wine, use a delicious fruit juice like grape, apple, or a blend of citrus juices. This tweak will still give your cake that bubbly, festive feeling while making it suitable for all ages and preferences!
Do I need to change anything if I want to use gluten-free flour?
The more the merrier! If you substitute all-purpose flour with gluten-free flour, ensure that you use a blend designed for baking to achieve the same fluffy texture. Follow the package instructions regarding any liquid adjustments, as gluten-free flours often require more moisture.
Savor the Sunshine with Summer Fruit Sangria Cake Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) for even baking.
- In a stand mixer, combine eggs, 1 cup of sugar, and vanilla extract. Beat until thick and pale, about 5 minutes.
- Sift flour and baking powder into the egg mixture. Fold gently to retain air.
- Divide batter evenly into prepared cake pans. Bake for 19-21 minutes until golden brown.
- For the berry sauce, combine raspberries and 1/3 cup sugar in a saucepan. Simmer until dissolved. Strain and cool.
- Whip heavy cream until stiff peaks form. Mix cream cheese with melted white chocolate, then fold in whipped cream.
- Slice each sponge layer in half. Soak with sangria. Layer frosting and fresh fruits between layers.
- Chill the assembled cake in the refrigerator for at least an hour.
