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!

Watch My Sangria Cake Video!

Watch my YouTube video recipe for my step-by-step instructions and see how I put this incredible summer cake together! Want new recipe updates? Make sure you’re subscribed to my website emailing list and my YouTube channel and turn on notifications!

Key Ingredients for a Sangria Cake

Here are my tips for the main ingredients you’ll need to make this incredible summer cake. Find the full list of ingredients with measurements in the recipe card below.

• Sweet Sangria – use a sweet, fruity wine for soaking the cake layers. For a non-alcoholic version, use a grape juice blend.
• Eggs – have the eggs at room temperature for best results.
• Sugar, Flour, Baking Powder
• Heavy Cream – for making the whipped cream frosting. This should be very well chilled!
• Fruit – use a variety of berries and fruit. I recommend seasonal fruits such as strawberries, raspberries, peaches, and cherries.

Supplies & Tools for the Recipe

Need some supplies to make this recipe? Shop my Amazon Affiliate links for the products I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.

• 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.

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.

1. 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!
2. 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.
3. Do not mix the batter vigorously! Fold gently but thoroughly.
4. Do not spray the sides of your pans with spray! Just line the bottom of the pan with parchment paper.
5. Bake the layers until the tops are a rich, golden brown. If the sponge cake is under-baked, it will fall flat once you take it out of the oven.
6. 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.

Making 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.

How to Make Sangria Cake

Here’s how to make this incredible summer sangria cake!

1. Using a serrated knife, split each cooled sponge cake layer in half, creating 4 layers total. Combine your fruit and berries in a bowl and mix together.
2. Soak each sponge cake layer generously with the sangria using a pastry brush or dispenser bottle. Apply a generous amount of frosting, then top with the mixed fruit and press them gently into the frosting.
3. 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.
4. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.

More Recipes!

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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5 from 10 votes

Summer Fruit Sangria Cake Recipe (video)

1 hour hr 30 minutes mins prep + 20 minutes mins cook

16 servings

The best summer fruit cake – sangria cake with fluffy sponge cake, whipped cream and fruit!

Ingredients 

US Customary – Metric

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

For Filling:

• 1 cup sweet sangria wine
• 4 to 6 cups sliced fruit and berries

Instructions

Making the Sponge Cake:

• 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.

Making the Frosting:

• Prepare the berry sauce first. Combine the raspberries and sugar in a small saucepan. Use a spoon to crush the berries. 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 completely 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 (warm), 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.
• Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds to 1 minute until fluffy. Stop and scrape down the bowl to ensure everything is combined. Use the frosting right away, or keep refrigerated.

Assembling the Cake:

• Using a serrated knife, split each cooled sponge cake layer in half, creating 4 layers total. Combine your fruit and berries in a bowl and mix together.
• Soak each sponge cake layer generously with the sangria using a pastry brush or dispenser bottle. Apply a generous amount of frosting, then top with the mixed fruit and press them gently into the frosting.
• 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.

Nutrition

Serving: 1slice (1/16th) | Calories: 467kcal | Carbohydrates: 58g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 86mg | Potassium: 191mg | Fiber: 2g | Sugar: 46g | Vitamin A: 999IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 1mg