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)

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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