Summer Fruit Sangria Cake

This sangria-inspired summer cake transforms seasonal fruit into a showstopping dessert perfect for warm weather gatherings. The fluffy sponge layers are soaked with sweet sangria wine and filled with fresh berries, all wrapped in a fruity cream cheese frosting that balances the sweetness beautifully.

The first time I made this for a backyard barbecue, guests literally applauded when I brought it to the table. Now my family requests it for every summer birthday and celebration where we want something special but not overly sweet.

Ingredients

• For Sponge Cake

• 6 large eggs: at room temperature crucial for maximum volume in your sponge cake
• 1 cup white granulated sugar: provides structure while keeping the cake tender
• 1 tsp vanilla extract: enhances all the fruit flavors without overwhelming
• 1 cup all purpose flour: keep it sifted for the lightest texture
• 1 tsp baking powder: gives just the right amount of lift

• For Whipped Cream Frosting

• 1 cup raspberries: adds beautiful color and bright flavor to the frosting
• 1/3 cup white granulated sugar: sweetens the berry component
• 8 oz cream cheese or mascarpone softened: gives the frosting stability and tangy depth
• 1 cup white chocolate chips melted: adds richness and helps stabilize the whipped cream
• 1 teaspoon vanilla extract: rounds out the flavors
• Sprinkle of salt: enhances sweetness and balances flavors
• 2 cups heavy cream chilled: must be very cold for the best volume
• 1 1/2 cups confectioner's sugar: dissolves perfectly in cream for smooth texture

• For Filling

• 1 cup sweet sangria wine: choose one you'd enjoy drinking for best flavor
• 4 to 6 cups sliced fruit and berries: shop for what looks freshest at your market

Step-by-Step Instructions

Prepare the Sponge Cake:

Preheat your oven to 350F and line two 8 inch cake pans with parchment paper on the bottom only. The ungreased sides give the sponge something to climb up during baking. Whip the eggs sugar and vanilla on high speed for a full 7 to 9 minutes until extremely pale and tripled in volume. This extended beating is critical for creating the structure that replaces leavening agents. Sift your flour and baking powder together multiple times then fold into the beaten eggs with the gentlest touch possible using a wide spatula and bottom to top motions. Divide between pans and bake until deeply golden which takes 19 to 21 minutes. Cool completely in the pans before removing.

Create the Berry Component:

Simmer raspberries with sugar in a small saucepan while crushing them with your spoon until they break down completely about 4 to 5 minutes. Strain through a fine mesh sieve pressing firmly to extract all the gorgeous ruby liquid while leaving seeds behind. This concentrated flavor base adds tremendous depth to the frosting. Chill thoroughly before using.

Whip the Perfect Frosting:

Begin with very cold heavy cream in a clean chilled bowl and whip with confectioner's sugar until stiff peaks form about 3 to 4 minutes. In a separate bowl beat softened cream cheese until absolutely smooth then add warm melted white chocolate vanilla and salt. The warm chocolate helps it incorporate smoothly. Add the chilled raspberry sauce and mix until uniform in color. Gently fold this mixture into the whipped cream keeping as much air in the mixture as possible for a light texture.

Assemble Your Masterpiece:

Split each cooled cake horizontally creating four thin layers. Brush each layer generously with sangria allowing it to soak in completely. The alcohol flavor will mellow during refrigeration. Spread a thick layer of the frosting on each layer then press fresh fruit gently into the cream. Stack the layers then frost the entire exterior with remaining frosting. Garnish lavishly with additional fresh fruit creating a naturally beautiful presentation. Refrigerate at least one hour but preferably overnight to allow flavors to meld.

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The white chocolate in this frosting is my secret weapon. I discovered it by accident when trying to salvage a runny frosting years ago, and now I never make cream cheese frosting without it. The chocolate stabilizes the mixture while adding subtle complexity that complements the fruit perfectly.

Storage Tips

This cake requires refrigeration at all times due to the cream cheese frosting. It will keep beautifully for up to 3 days in the refrigerator, though the fruit may begin to soften slightly after the second day. Cover loosely with plastic wrap once the frosting has set to prevent the cake from absorbing refrigerator odors.

Fruit Selection Guide

The beauty of this cake is its adaptability to whatever looks best at the market. Berries like strawberries, blueberries and raspberries work perfectly year-round. In early summer, add sliced peaches and cherries. Late summer brings plums and blackberries. Avoid very watery fruits like watermelon which can make the cake soggy. Always pat fruits dry with paper towels before adding them to prevent bleeding colors.

Wine Pairing Matters

The sangria you choose will significantly impact the cake's flavor profile. For a traditional Spanish approach, use a fruity red wine sangria with citrus notes. For a lighter summer taste, opt for white sangria which pairs beautifully with stone fruits. If serving to children or those avoiding alcohol, substitute the sangria with a mixture of grape juice and orange juice with a splash of lemon for acidity.

Frequently Asked Questions

→ How do you prepare the sponge cake layers?

To prepare the sponge cake, whisk eggs with sugar and vanilla until pale. Gently fold in sifted flour and baking powder. Divide batter into two pans, bake at 350°F for 19-21 minutes, and cool completely before slicing into layers.

→ What kind of fruit pairs best with this cake?

A mix of fresh berries, citrus slices, and stone fruits like peaches or nectarines pairs beautifully with the sangria flavors in this cake.

→ How should I store the assembled cake?

Store the assembled cake in the refrigerator for at least one hour to set. Keep it refrigerated until ready to serve, and consume within 2-3 days for optimal freshness.

→ Can I use a different wine for soaking the sponge layers?

Yes, while sweet sangria wine works best, you can try other dessert wines or even non-alcoholic alternatives like fruit juice for a kid-friendly version.

→ What’s the key to making the frosting light and fluffy?

Ensure your heavy cream is chilled before whipping, and beat mascarpone cheese until smooth before combining. Incorporate ingredients gently to maintain the fluffy texture.