Why I Love This Recipe
I adore this recipe because it captures the essence of summer in every bite. The airy sponge cake absorbs the sangria beautifully, infusing it with a subtle wine flavor that complements the fresh fruits. The berry whipped cream frosting adds a creamy, tangy finish that ties everything together. It’s a showstopper dessert that’s as delicious as it is beautiful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Sponge Cake:
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6 large eggs, at room temperature
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1 cup white granulated sugar
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
For the Berry Whipped Cream Frosting:
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1 cup raspberries
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1/3 cup white granulated sugar
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8 oz cream cheese or mascarpone, softened
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1 cup white chocolate chips, melted
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1 teaspoon vanilla extract
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A sprinkle of salt
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2 cups heavy cream, chilled
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1½ cups confectioner’s sugar
For the Filling:
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1 cup sweet sangria wine (or grape juice for a non-alcoholic version)
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4 to 6 cups sliced fruit and berries (such as strawberries, raspberries, peaches, and cherries)
Directions
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Prepare the Sponge Cake:
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Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper; do not grease the sides.
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In a stand mixer bowl, combine the eggs, sugar, and vanilla. Whisk on high speed for 7 to 9 minutes until the mixture is thick, pale, and almost white in color.
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Sift the flour and baking powder together. Gradually add the dry ingredients to the egg mixture in small batches, gently folding with a spatula after each addition to maintain the batter’s volume.
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Divide the batter evenly between the prepared pans and bake for 19 to 21 minutes until the tops are a rich, golden brown.
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Remove from the oven and run a knife along the edge of the pans to release the cakes. Allow them to cool completely in the pans. Once cooled, slice each layer horizontally to create four layers in total.
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Prepare the Berry Sauce:
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In a small saucepan, combine the raspberries and sugar. Use a spoon to crush the berries slightly.
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Bring the mixture to a simmer over medium-high heat and cook for 4 to 5 minutes until the berries break down.
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Strain the sauce through a fine mesh sieve into a bowl to remove the seeds. Allow it to cool completely before using.
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Prepare the Berry Whipped Cream Frosting:
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In a bowl, beat the softened cream cheese until smooth. Add the melted white chocolate, vanilla extract, and a pinch of salt, mixing until well combined.
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In a separate bowl, whip the chilled heavy cream and confectioner’s sugar until stiff peaks form.
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Gently fold the cream cheese mixture and the cooled berry sauce into the whipped cream until fully incorporated. Keep the frosting refrigerated until ready to use.
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Assemble the Cake:
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Place one sponge cake layer on a serving plate and brush it generously with sangria.
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Spread a layer of the berry whipped cream frosting over the cake, then add a layer of sliced fruits.
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Repeat the process with the remaining layers, finishing with a layer of frosting on top.
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Decorate the top of the cake with additional fresh fruits as desired.
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Servings and Timing
This recipe yields approximately 16 servings. Preparation time is about 1 hour and 30 minutes, with a baking time of 20 minutes, totaling around 1 hour and 50 minutes.
Variations
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Non-Alcoholic Version: Replace the sangria with a grape juice blend to make the cake suitable for all ages.
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Different Fruits: Use seasonal fruits like mangoes, blueberries, or kiwi for a unique twist.
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Alternative Frosting: Try a lemon-infused whipped cream frosting for a citrusy flavor.
Storage and Reheating
I store the assembled cake in the refrigerator, covered, for up to 3 days. Due to the fresh fruits and whipped cream frosting, it’s best enjoyed within this time frame. I do not recommend freezing the cake, as the texture of the whipped cream and fruits may be affected.
FAQs
Can I make the sponge cake ahead of time?
Yes, I can bake the sponge cake layers a day in advance. Once cooled, I wrap them tightly in plastic wrap and store them at room temperature until ready to assemble.
What can I use if I don’t have white chocolate for the frosting?
If I don’t have white chocolate, I can omit it and increase the confectioner’s sugar slightly to maintain the sweetness and stability of the frosting.
How do I prevent the sponge cake from deflating?
To prevent deflation, I ensure that I beat the eggs and sugar until they are very fluffy and pale. I also fold the flour gently to maintain the airiness of the batter.
Can I use frozen fruits?
While fresh fruits are preferred for their texture and appearance, I can use frozen fruits. I make sure to thaw and drain them well before using to prevent excess moisture.
Is it necessary to strain the berry sauce?
Straining the berry sauce removes the seeds, resulting in a smoother frosting. However, if I don’t mind the texture, I can skip this step.
Conclusion
This Summer Sangria Cake is a celebration of the season’s best flavors. With its light sponge layers soaked in sangria, creamy berry frosting, and fresh fruits, it’s a dessert that embodies summer in every slice. Whether for a special occasion or a weekend treat, this cake is sure to impress and delight.
Print
Summer Sangria Cake
- Total Time: ~1 hour 50 minutes
- Yield: ~16 servings
- Diet: Vegetarian
Description
Delicate sponge meets sweet cream cheese frosting and juicy fruit layers in this show-stopping sangria-inspired dessert—ideal for warm-weather gatherings.
Ingredients
For the Sponge Cake:
6 large eggs, at room temperature
1 cup white granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
For the Berry Sauce:
1 cup raspberries
1/3 cup white granulated sugar
For the Berry Whipped Cream Frosting:
8 oz cream cheese or mascarpone, softened
1 cup white chocolate chips, melted
1 teaspoon vanilla extract
Pinch of salt
2 cups heavy cream, chilled
1½ cups confectioner’s sugar
Cooled berry sauce (from above)
For the Filling:
1 cup sweet sangria wine (or grape juice for non-alcoholic)
4–6 cups sliced fruit (strawberries, raspberries, peaches, cherries)
Instructions
Make the Sponge Cake:
Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper (do not grease sides).
Whisk eggs, sugar, and vanilla on high for 7–9 minutes until thick and pale.
Sift together flour and baking powder. Gently fold into egg mixture in batches.
Divide into pans and bake for 19–21 minutes, until golden.
Let cool fully in pans. Slice each cake horizontally to make 4 total layers.
2. Make the Berry Sauce:
In a saucepan, heat raspberries and sugar. Slightly mash and simmer for 4–5 minutes.
Strain through a fine sieve to remove seeds. Cool completely.
3. Make the Berry Whipped Cream Frosting:
Beat softened cream cheese, melted white chocolate, vanilla, and salt until smooth.
In a separate bowl, whip heavy cream and confectioner’s sugar to stiff peaks.
Gently fold in cream cheese mixture and cooled berry sauce. Chill until ready to use.
4. Assemble the Cake:
Place first sponge layer on serving plate and brush with sangria.
Spread frosting and top with fruit. Repeat for remaining layers.
Frost the top and decorate with additional fresh fruit. Chill before serving.
Notes
Non-Alcoholic Version: Use grape or berry juice instead of sangria.
Fruit Options: Mix and match with mango, kiwi, or blueberries.
Frosting Tip: For extra citrus zing, add lemon zest to the frosting.
Make Ahead: Bake sponge layers a day in advance and store wrapped.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European-inspired
