Enjoy your summer fruits and sangria together in cake form! This summer sangria cake is packed full of juicy, sun-ripened fruit and, you guessed it, sangria! This fruit cake recipe is made with light sponge cake layers, soaked with fruity sangria, frosted with a fluffy berry whipped cream frosting and packed full of fresh fruit and berries! This sangria cake is so light, fluffy and has just the right amount of sweetness to take you off your feet!
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You’ll be enjoying this fruit cake all summer long once you try it! I make the cake with super light and fluffy sponge cake layers, then soak the layers with sweet sangria wine. This wine isn’t too strong or overwhelming, making it perfect for adding to desserts like this one. If you want a non-alcoholic version of this cake, just grab your favorite fruit punch or fruit juice.
I fill the cake with loads of fresh fruit – nectarines, cherries, strawberries, raspberries and blackberries. Feel free to add your favorite fruits! If you like it in your sangria, add it to this cake! And for the frosting, I went with my berry whipped cream frosting. It’s my favorite whipped cream frosting and it’s perfect for this cake!
How to Make Perfect Sponge Cake:
I love using my basic sponge cake recipe for this sangria cake because it’s the ideal base for the sangria. Sponge cake is always dry, but super fluffy. It absorbs liquids very well, so you can infuse it with just about anything. Making perfect sponge cake layers can seem intimidating but if you follow these steps, you’ll be a pro from your first try!
- Whisk the eggs and sugar together until the eggs are thick and pale. The longer the better! The mixture needs to be almost white in color. If you have a stand mixer, it will be your friend for this step. You have a hand mixer, it will take a bit longer but your arm will get a good workout! Reward yourself with an extra slice of cake!
- Sift the flour into the egg mixture in very small batches! I use 1 cup flour for this recipe and I sift the flour in about 4 parts. Fold the flour in using a spatula and always scrap from the bottom, gently folding the flour in after each addition.
- Do not mix the batter vigorously! Fold gently but thoroughly.
- Do not spray the sides of your pans with spray! Just line the bottom of the pan with parchment paper.
- Bake the layers until the tops are a rich, golden brown. If the sponge cake is underbaked, it will fall flat once you take it out of the oven.
- Allow the cake to cool in the pan. Once you take the layers out of the oven, run a knife along the edge of the pan to release the cake, then let it cool.
- And, you can watch me make my sponge cake recipe on my YouTube channel!
All About That Frosting:
I’m head over heels in love with my ‘Berry Whipped Cream Frosting‘! It’s dreamy, creamy and absolutely delicious! It holds its shape very well, making it easy to pipe and frost any cake. For my sangria cake, I made the frosting with raspberry sauce, just like in my original video recipe. Watch my video recipe for the step-by-step instructions and get the recipe below.
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Looking for more fruit cake recipes?
- Try my newest ‘Berry Almond Cake’ with almond cake layers and German Buttercream.
- Try my ‘Domed Fruit Trifle Cake’ next! I love the fun shape of this cake!
- Love all things sangria?! Try my newest recipe – this ‘No-Bake Sangria Trifle’! Perfect for summer!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
This classic KitchenAid stand mixer is a must in every kitchen.
I love these aluminum round cake pans for baking the cake layers.
These pre-cut parchment paper rounds are a huge time-saver in the kitchen.
And use this set of jumbo cake decorating tips to finish the cake.