Summer Fruit Sangria Cake Recipe (video)
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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Ingredients for a Sangria Cake
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.
Berry Whipped Cream 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.
Looking for more fruit cake recipes? Check out my other recipes you’re sure to love!
- Raspberry Peach Cake – the perfect cake for summer, with raspberry cake layers, diced peach filling and whipped cream frosting!
- 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.
- 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!
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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.
Summer Fruit Sangria Cake Recipe (video)
For Sponge Cake:
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
For Whipped Cream:
- 1 cup raspberries
- 1/3 cup white granulated sugar
- 8 oz cream cheese or mascarpone, softened
- 1 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- sprinkle of salt
- 2 cups heavy cream, chilled
- 1 1/2 cups confectioner's sugar
- 1 cup sweet sangria wine
- 4 to 6 cups sliced fruit and berries
- Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
- In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
- Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
Raspberry Whipped Cream Frosting:
- For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
- Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
- In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.
- VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
Assembling the Cake:
- To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
- Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.
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! 🙂
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?
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?
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’.
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! 🙂
I love each and every recipe of urs , and this one too , is one which my family indulge every single time I bake . Thank you so much for the best of best recipes 💕
You’re very welcome, it’s my pleasure!! 🙂 I’m so happy to hear that you’re enjoying my recipes and this cake! It’s so perfect for summer!
Made this cake!! So good!!
Awesome!! 🙂 I’m so glad you enjoyed it!
Such a beautiful cake! Love the recipe very easy to do!❤️
Thank you! I’m so glad you enjoy it! One of my favorites! 🙂
Just made this and really love it!! Just wondering though how you managed to get the frosting thick enough to pipe on and stay in place like in the photos?
I mixed the cream cheese/berry mix in to the cream and whisked it as per the recipe but as soon as I got it on the cake it just wanted to slide right off hahaha. Still tastes great!
I’m so happy you loved the recipe! It’s one of my favorites! The frosting can start to melt pretty quickly, which is kind of annoying! However, I simply place mine into the refrigerator to chill. I make the frosting while the cake layers are baking and cooling, so that gives the frosting plenty of time to chill. It’s much easier to work with it then.
Your cake is Great!!! Not a wine drinker but your cake an the fruits pulled me in.
Keep your great cake ideas coming. You go girl👍
Thank you so much! I’m glad you enjoyed it! This is one of my favorites! 🙂 You can replace the wine with a sweet fruit juice, too. Thank you for taking the time to leave a review! 🙂
I have made this cake quite a few times. It is my husbands favorite and he is not a sweets person. I usually make 2 sangria cakes every summer. This cake is a lot of work. My only suggestion would be to have your fruits washed and prepped before starting the cake. It helped a lot after I learned from the first time making it. You will love this cake! Also, you should try Tatyana’s cinnamon rolls. Heaven.
Good Luck and enjoy. Thank you Tatyana!
Hi Deb! I’m so happy to hear you’ve been enjoying this recipe! It’s one of my favorites for summer months, too. Thank you for taking the time to leave a review!
The cinnamon rolls are my favorite!
I made this recipe today. The layers climbed the sides of the pan but were completely flat in the middle of the pan. The batter looked gorgeous going into the oven. What did I do wrong?
Hi Valerie! I’m so sorry to hear that! Sponge cakes can sometimes be a little finicky. I would try increasing your oven temperature by 15 degrees. Every oven bakes a little differently and the layers can stay flat if the oven isn’t hot enough. Also, make sure to beat the eggs for a long time; they should be extra, extra fluffy. I have a more in-depth tutorial here: https://tatyanaseverydayfood.com/simple-sponge-cake/
I followed recipe and cake came out very tasty. Another time I would make 3 layers of sponge as these seemed a bit thin. I liked the idea of frosting the bottom side of the second & third layers and then placing it on top of fruit. I will use that in other fruit-filled cake recipes. Thanks for the recipe
Hi Cathy! I’m so glad you enjoyed the recipe! More sponge cake is not a bad idea either. Hope you enjoy it again and I’m glad you found the frosting tip helpful! Makes assembling the cake easier!
Wow this cake rocks! I made 1 change which I think worked very well. I did not put frosting on the top, instead made a dark chocolate ganache to pour over and let drip down the sides. It looked fantastic and I used mixed berries for the fruit and peaches, thoe chocolate complemented it very well. Huge hit. Thanks for another awesome recipe!!
Hi Eric! That sounds amazing! I’m so glad you enjoyed the cake with the chocolate ganache. Thank you for sharing the idea!
Hello! I love to make this cake but would it be okey for the frosting if i add gelatin to make it more stable? And when or where should I add the gelatin, would I add to raspberry puree or just directly to the whipped cream? thank you so much! I can’t wait to try this amazing cake.
Hi! Sure, a little bit of gelatin would be great. You can check out my stabilized whipped cream recipe here: https://tatyanaseverydayfood.com/stabilized-whipped-cream/
You’ll want to add the dissolved, hot gelatin to the whipped cream once stiff peaks form. If the whipped cream is too soft, just refrigerate for 1 hour, then re-whisk. Enjoy!
I made this cake but in a mini version. I cut into (4) 4” rounds. I also used a Swiss meringue buttercream frosting. I made a sangria reduction and used this to flavor the frosting
That sounds wonderful! And I love the idea of doing a sangria reduction. I’m so glad you loved the cake! Thank you for taking the time to leave a review
I have made this cake as surprises for friends and by requests for family and friends so many times! It’s always a hit.
Hi Rae! That’s so wonderful to hear! It’s one of my favorites, too 🙂