As the sun begins to set on a warm summer afternoon, I find myself drawn to the vibrant colors and fruity fragrances wafting through the air. Enter my Summer Fruit Sangria Cake, a delightful fruity sangria soaked cake dessert that transforms any gathering into a celebration. It’s not just a cake; it’s a fantasy of fluffy sponge layers kissed by sweet sangria and crowned with a luscious berry whipped cream that beckons to be devoured. What I love most about this recipe is its incredible versatility—perfect for those last-minute summer soirées or relaxed family afternoons, and it can easily be adapted to suit dietary needs like gluten-free or non-alcoholic versions. Ready to turn your kitchen into a summer paradise? Let’s dive into this heavenly recipe that promises to become the highlight of your dessert table!
Why is this cake perfect for summer?
Refreshing bursts of flavor: This Summer Fruit Sangria Cake isn’t just a dessert; it’s a vibrant taste of summer in every slice!
Versatile Options: Whether you’re hosting a lively gathering or enjoying a cozy afternoon, you can customize it with non-alcoholic or gluten-free variations.
Showstopper Presentation: The stunning layers and colorful toppings turn your dessert into an eye-catching centerpiece, bound to impress your guests.
Easy to Make: With straightforward steps, this cake can be effortlessly whipped up, allowing you to spend more time enjoying the sunshine.
Deliciously Indulgent: Each bite reveals the heavenly combination of fruit-soaked sponge and creamy frosting. Pair it with refreshing drinks like mint-infused iced tea for a complete summer experience!
For even more summer inspiration, check out this delicious Old Fashioned Dessert or consider a lighter option like the Sweet Cream Dessert.
Fruity Sangria Soaked Cake Dessert Ingredients
For the Cake
• Eggs (6 large) – Ensure these are at room temperature for better whipping and structure.
• Granulated Sugar (1 cup + 1/3 cup for berry sauce) – This not only sweetens the cake but also aids in browning beautifully.
• Vanilla Extract (2 tsp) – Use pure extract for the richest flavor possible.
• All-purpose Flour (1 cup) – This helps form the cake’s structure; opt for gluten-free flour if needed.
• Baking Powder (1 tsp) – Acts as a leavening agent; keep it fresh for the best results.
For the Soaking Mixture
• Sweet Sangria Wine (1 cup) – Infuses the cake with fruity flavor; substitute with non-alcoholic fruit juice for a family-friendly dessert.
For the Frosting
• Cream Cheese or Mascarpone (8 oz) – Provides a rich base for the frosting; Greek yogurt can be a healthier option.
• White Chocolate Chips (1 cup, melted) – Adds sweetness and stability; dark chocolate can change the flavor profile.
• Heavy Cream (2 cups) – Essential for a fluffy whipped frosting; remember to chill before whipping.
• Confectioner’s Sugar (1 ½ cups) – Sweetens and thickens the frosting; can be adjusted down for less sweetness.
• Raspberries (1 cup) – Ideal for the berry sauce; substitute with other berries or raspberry jam if in a pinch.
For the Toppings
• Fresh Fruit and Berries (4 to 6 cups) – Using seasonal fruits will enhance both the flavor and the visual appeal of your cake.
Get ready to delight your family and friends with this fruity sangria soaked cake dessert!
Step‑by‑Step Instructions for Fruity Sangria Soaked Cake Dessert
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is crucial for the perfect bake, ensuring a golden and fluffy sponge. While the oven heats, prepare two 8-inch round cake pans by greasing them or lining with parchment paper, ready for the batter.
Step 2: Beat the Ingredients
In a stand mixer, combine six room-temperature eggs, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract. Beat the mixture on medium-high speed for about 5 minutes, until it becomes thick and pale, resembling a fluffy cloud. This step is essential for adding air to your sponge and giving it the perfect texture.
Step 3: Sift and Fold
Gently sift 1 cup of all-purpose flour and 1 teaspoon of baking powder directly into the egg mixture to keep it airy. With a spatula, carefully fold the dry ingredients in, being mindful not to overmix. This will ensure your Fruity Sangria Soaked Cake retains that light and fluffy structure.
Step 4: Divide and Bake
Pour the batter evenly into your prepared cake pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 19 to 21 minutes, or until golden brown. A toothpick inserted into the center should come out clean, indicating they are perfectly baked and ready for the next step.
Step 5: Make the Berry Sauce
While the cakes cool, prepare the berry sauce by simmering 1 cup of raspberries with 1/3 cup of sugar in a small saucepan over medium heat. Stir until the raspberries break down and the mixture thickens, about 10 minutes. Strain the sauce through a fine-mesh sieve and let it cool for a fruity topping that elevates your cake.
Step 6: Prepare the Frosting
In a mixing bowl, whip 2 cups of chilled heavy cream until stiff peaks form, which usually takes about 3 to 4 minutes. In another bowl, combine 8 ounces of softened cream cheese and 1 cup of melted white chocolate until smooth. Gently fold the whipped cream into this mixture until fully incorporated, creating a light and creamy frosting.
Step 7: Assemble the Cake
Slice each cooled cake layer in half horizontally to create four layers total. Take your first layer, place it on a serving platter, and soak it generously with 1 cup of sweet sangria. Spread a layer of frosting on top, followed by a mix of fresh fruits and berries, then repeat this process for each layer. Chill the completed cake for at least 30 minutes to set the layers.
Step 8: Final Touches
Once chilled, apply a smooth layer of frosting around the sides and top of the cake, ensuring all the layers are beautifully coated. Decorate the top with an abundance of fresh fruits to showcase the vibrant colors of summer. Your Fruity Sangria Soaked Cake Dessert is now ready to impress and delight!
What to Serve with Fruity Sangria Soaked Cake Dessert
As you gather around for a slice of this summer delight, consider these perfect pairings to create a memorable meal experience.
Chilled White Wine: The crispness of chilled white wine enhances the fruity notes of the cake, making for a refreshing complement to each slice.
Lemon Sorbet: This tangy and icy treat offers a palate-cleansing effect that beautifully balances the sweetness of the sangria-soaked cake.
Mint-Infused Iced Tea: The refreshing taste of mint in iced tea uplifts the dessert and provides a soothing contrast to the richness of the frosting.
Berry Compote: Drizzling extra berry compote over the cake adds a vibrant burst of flavor and enhances the dye’s presentation, making each bite even more delightful.
Vanilla Ice Cream: The creaminess of vanilla ice cream harmonizes with the cake’s texture while contrasting the fruity refreshingness for a classic dessert duo.
Coconut Cream: Light and airy, coconut cream adds a tropical twist to your dessert experience, making each bite feel like a mini summer vacation.
Fresh Fruit Salad: A vibrant bowl of mixed seasonal fruits complements the cake’s flavors and adds a refreshing crunch to your dessert plate.
Sparkling Water with Citrus: Keep it light and refreshing with sparkling water infused with citrus slices for a bubbly drink that doesn’t overpower the cake’s flavor.
Expert Tips for Fruity Sangria Soaked Cake Dessert
Egg Preparation: Ensure your eggs are at room temperature before beating. This helps achieve maximum volume and creates a fluffier sponge for your fruity sangria soaked cake.
Gentle Mixing: When incorporating the flour, fold gently to retain air in the batter. Overmixing can lead to a dense cake, so be kind to your batter!
Cooling Time: Allow the cake layers to cool completely before soaking with sangria. This prevents the cake from becoming too soggy and helps keep its structure intact.
Frosting Consistency: If your frosting seems too thin, chill it briefly to stabilize. Alternatively, adding a little more confectioner’s sugar can help thicken without compromising sweetness.
Seasonal Fruits: Opt for seasonal fresh fruits for toppings as they not only enhance flavor but also elevate the presentation of your dessert. A colorful medley will make your fruity sangria soaked cake look as good as it tastes!
How to Store and Freeze Fruity Sangria Soaked Cake Dessert
Fridge: Store leftover pieces in an airtight container for up to 2 days. This keeps the flavors fresh while preventing the cake from drying out.
Freezer: To preserve your cake for longer, wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving to maintain its delicious texture.
Reheating: For a delightful warm treat, slice the frozen cake and microwave a piece for 15-20 seconds. This revives the moistness and makes the flavors pop!
Wrapping: Always ensure that the cake is completely cool before wrapping for freezing. This helps retain the cake’s fluffy texture when you’re ready to enjoy this fruity sangria soaked cake dessert again.
Make Ahead Options
These delectable Summer Fruit Sangria Cakes are perfect for meal prep enthusiasts! You can prepare the sponge layers up to 24 hours in advance, simply storing them tightly wrapped in plastic wrap to maintain freshness. The berry sauce can also be made ahead—it keeps well in the refrigerator for up to 3 days, ensuring its flavor enhances the cake. When you’re ready to assemble, just soak the cake layers in the sweet sangria and whip the frosting on the day of serving for that freshly made taste. By prepping ahead, you’ll save yourself valuable time and still enjoy a show-stopping fruity sangria soaked cake dessert that’s just as delicious!
Fruity Sangria Soaked Cake Dessert Variations
Customize your fruity sangria soaked cake dessert to cater to different tastes and dietary needs, making it even more delightful!
Non-Alcoholic Version: Substitute the sangria with any fruit juice like grape or apple for a kid-friendly treat. This allows the fruity essence to shine, just without the buzz!
Gluten-Free: Use a reliable gluten-free flour blend instead of all-purpose flour. This option keeps the texture divine, ensuring everyone at the table can enjoy a slice.
Dairy-Free: Replace cream cheese and heavy cream with coconut cream or other dairy-free alternatives. The coconut adds a tropical twist that beautifully complements the fruity flavors!
Chocolate Lover’s Twist: Add cocoa powder to the sponge for a chocolatey delight, then top with chocolate ganache for a rich finish. Who says chocolate can’t join this fruity party?
Tropical Blend: Incorporate tropical fruits like pineapple or mango into either the cake or frosting for a beachy flavor that transports you straight to paradise. Sunshine in every bite!
Berry Burst: Experiment with different berries, such as blueberries or strawberries, in the cake batter and frosting for vibrant color and diverse flavors that excite your palate.
Spicy Kick: Sprinkle a pinch of cinnamon or a touch of cayenne pepper into the cake mix for a surprising twist. The spice enhances the overall flavor and adds a delightful warmth.
Layer Up! Consider layering your cake with other delicious fillings like lemon curd or a raspberry jam in between the sponge for a splash of tartness that complements the sweetness beautifully.
For more fantastic cake ideas, don’t miss out on this delightful Decadent Nutella Cheesecake or our mouthwatering Buttermilk Pound Cake. These dessert gems offer even more options for your next gathering!
Fruity Sangria Soaked Cake Dessert Recipe FAQs
What type of fruit should I use for this cake?
Absolutely! I recommend using a variety of ripe, seasonal fruits and berries to enhance both flavor and aesthetics. Fresh strawberries, blueberries, raspberries, and peaches pair wonderfully, offering sweet and tart notes. Look for vibrant colors and firm textures—avoid any that have dark spots or are overly soft to ensure they hold up well in the cake.
How should I store leftovers?
You can store leftover slices in an airtight container in the fridge for up to 2 days. This keeps the cake fresh while preventing it from drying out. If you want to keep it longer, wrap it tightly in plastic wrap followed by aluminum foil and pop it into the freezer for up to 2 months.
Can I freeze the Fruity Sangria Soaked Cake Dessert?
Certainly! To freeze, ensure the cake is completely cooled. Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil for extra protection. When you’re ready to enjoy, thaw it overnight in the fridge. For a warm treat, microwave a slice for 15-20 seconds after thawing.
What should I do if my frosting is too runny?
No worries! If your frosting isn’t thick enough, try chilling it in the fridge for about 15 minutes to help it firm up. Alternatively, you can gradually mix in more confectioner’s sugar until you reach the desired consistency. Just remember to fold gently to keep it light and fluffy.
Can I make this cake dairy-free?
Yes, very! To create a dairy-free version, substitute cream cheese and heavy cream with coconut cream or other dairy-free alternatives. Just ensure that your products are labeled dairy-free to avoid any unwanted allergens. This way, everyone can enjoy the delicious freshness of your Fruity Sangria Soaked Cake Dessert!
How do I make a gluten-free version?
You can easily adapt this recipe! Simply replace the all-purpose flour with a reliable gluten-free flour blend. Look for blends that include xanthan gum for better texture. Follow the recipe as usual, and enjoy the same delightful flavors without the gluten.
Fruity Sangria Soaked Cake Dessert: A Slice of Summer Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them or lining with parchment paper.
- In a stand mixer, combine six room-temperature eggs, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract. Beat on medium-high speed for about 5 minutes until thick and pale.
- Gently sift 1 cup of all-purpose flour and 1 teaspoon of baking powder into the egg mixture and fold carefully to keep it airy.
- Pour the batter into prepared cake pans and bake for 19 to 21 minutes or until golden brown.
- Simmer 1 cup of raspberries with 1/3 cup of sugar in a saucepan over medium heat. Strain the sauce and let it cool.
- Whip 2 cups of chilled heavy cream until stiff peaks form. In another bowl, combine 8 ounces of cream cheese and 1 cup of melted white chocolate until smooth. Fold in the whipped cream.
- Slice each cooled cake layer in half horizontally to create four layers total. Soak each layer generously with sweet sangria and spread frosting with fresh fruits.
- Chill the completed cake for at least 30 minutes to set before applying a smooth layer of frosting and decorating with fresh fruits.
