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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Perfect for Summer!
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.
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.
More Recipes!
Looking for more fruit cake recipes? Check out my other recipes you’re sure to love!
- Love all things sangria?! Try my newest recipe – this ‘No-Bake Sangria Trifle’! Perfect for summer!
- 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!
- Raspberry Tiramisu Cake – the most delicate and delicious raspberry cake recipe with creamy tiramisu filling and loads of fresh berries!
- Maple Berry Cake – no sugar in this cake recipe, just pure maple syrup! With mascarpone whipped cream frosting and loads of berries!
Enjoyed this recipe? Save it for later to Pinterest!
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.
This looks delicious. Just out of curiosity, do you think soaking the sponge cake with sangria is better than baking the cake with the sangria already added into it? Yours is the first recipe I think I’ve seen where the sangria is used after baking.
Thank you! Yes, I think the flavor would get lost if you baked it into the cake layers and you wouldn’t be able to add it to this sponge cake recipe. I think the fresh and fruity flavor you get from soaking the layers is so good! 🙂
Has anyone made this yet?
The link to print the recipe looks like it isn’t activated. Was hoping to try this recipe tomorrow.
So sorry! Thanks for letting me know; I’ll look into it right away!
Hi Tatyana love this recipe. Very creative . What can I use to subsistute the white chocolate chips ? I guess dark chocolate would change the colour . The person I’m making the cake for does not like white chocolate .Can I use white candy melts or wouldthat mess up the flavour of the cake ?
Hi! White candy melts would work just fine, too. The white chocolate doesn’t really add flavor, it’s more for stabilizing the cream 🙂 Enjoy!
Hi..can u tell me what i can substitute the sangria with? Since i dont want to alcahol pls?
Hi! This recipe would taste great with any fruity juice, like a grape and apple juice. Enjoy! 🙂
Beautiful cake
Lovely looking cake! Is it possible to make this cake in a hot countrie? (Hot I mean like 40c degree heat.) And also that “hot countrie” is one I’m traveling too, which by plane is two hours away, so what do u think is the best way to transport essential equipment and ingredients? Thanks! And don’t worry if u don’t know the answers to these questions either!
Hi Lyla! Thank you so much for reaching out to me. I think it would be just fine as long as you keep it refrigerated until ready to serve. If you can, I would recommend just buy the ingredients once you have arrived to your destination – the fruit and eggs/cream will be better fresh. Also, make sure the cream is really cold when whipping up the frosting 🙂
Hi Tatyana! My cake turned out great, but my frosting not so much! I had stiff peaks of the whipping cream, then once I added the cream cheese mixture it lost stiffness and became runny! What do you think I did wrong?
Hi Kathy! I’m so sorry to hear that! Once you add the cream cheese mixture, you need to mix for maybe 30 seconds to 1 minute, depending on how powerful your mixer is. It’s really important that the frosting isn’t overmixed. Hope that helps for next time.
I make cream cheese frosting frequently, and folding in the whipped cream works really well for me. I did that for this cake as well. The frosting was the right texture, but it didn’t hold up too well to being outside of the fridge. I think I’m going to try using a raspberry jam for flavoring next time.
If you want to have it fold up well outside of the fridge, try adding gelatin to the recipe, like in my ‘Stabilized Whipped Cream’ recipe. Once it’s set in the fridge, it will hold up nicely outside the fridge, too! 🙂
Hi there! I am very excited to try this recipe.. it looks delicious!!! I was wondering how long the cake lasts. Does is stay good for 3-4 days? Do you find that the sponge cake gets mushy after a day?
Thank you!
Hi! It’s soo good – definitely worth trying! It should last about 2 days, then the cake will get soggy as the berries and fruit release more juices
Hi, going to try this soon. This might be a stupid question but is it white or red wine?
You’ll love it! 🙂 It’s a sweet red wine, almost a juice because it doesn’t have too much alcohol. You can also use sweet white wine.
What’s the one you used called
I honestly don’t remember the brand, I picked it up at Safeway right next to other dessert wines
Hey Tatyana, can the cake layers be made a day ahead? And cream added later? I tried baking this cake and the layers became soggy from the first night but it was delicious. I want to try to bake it again for a gathering but am nervous for it to get too soggy again if I make it the night before! Thanks.
Hi Alina! Yes, the cake layers can absolutely be made the night before. Just let them cool completely, then wrap in plastic and keep at room temperature. You can assemble the cake the same day 🙂
Hi Tatyana, can the sponge cake be made without eggs, or do you have an eggless sponge cake recipe?
Hi! Unfortunately, I don’t have an egg-less sponge cake since the eggs are what makes the cake so fluffy. You can use this recipe with my vanilla cake recipe and substitute the eggs with applesauce or an egg-replacement product.
Hi, this is a lovely cake! And I want to try to bake it for my friend’s birthday. Do you mind that I share your recipe on my IG if I can make it pretty?
Thank you!
Hi Elaine! It really is a great cake! I hope you enjoy it! I always love a share, you can tag me with ‘Tatyana’s Everyday Food’.
Hi,
I am planning on making this cake for my Mom’s birthday. , I noticed there is no butter/oil in the cake, is that ok?
Hi! Yes, this sponge cake is made without oil. The cake gets all it’s volume from the eggs so make sure to whisk them to the right consistency and keep the batter as light as possible. Enjoy! 🙂
Fantastic idea! I made this cake and the cake held up well but the frosting although tasty was not pipeable. I ended up using my tried and true cream cheese recipe. I don’t think this cake enhances the other ingredients. I’m going to try a dense almond cake next time.
Hi Bec! Sorry the frosting didn’t hold up too well for you! I recommend placing it into the refrigerator for about 30 minutes if it’s too soft to work with. Hope you enjoy it again! 🙂