As I bask in the warmth of the summer sun, a delightful idea bubbles up—a refreshing Summer Fruit Sangria Cake. This airy creation, soaked in a medley of fruity sangria, is not just a feast for the eyes; it also promises to be the star at any gathering. With its fluffy sponge layers and luscious, velvety berry whipped cream, this fruity sangria soaked cake dessert offers the perfect balance of sweetness and lightness, making it a crowd-pleaser. Even better, it can easily be transformed to fit various dietary needs, whether you prefer a non-alcoholic or gluten-free version. Imagine serving a slice that captures the joy of summer, instantly elevating any occasion. Are you ready to dive into this delightful dessert experience?
Why Is This Cake Perfect for Summer?
Refreshing Flavors: The combination of fruity sangria and fresh seasonal fruits captures the essence of summer, making each bite a joyous celebration.
Customizable Options: With easy adaptations for gluten-free or non-alcoholic versions, everyone can indulge in this delightful dessert.
Visual Appeal: The vibrant layers topped with luscious berry whipped cream create a stunning centerpiece that will impress any guest.
Light and Fluffy: This cake features airy sponge layers that won’t weigh you down, perfect for hot summer gatherings.
Quick and Easy: With simple ingredients and straightforward steps, you can whip this beauty up in no time, leaving you free to enjoy the fun!
For more summer treats, check out my Lava Cakes Dessert or a refreshing Strawberry Cake Mix that are sure to brighten your warm-weather entertaining!
Fruity Sangria Soaked Cake Dessert Ingredients
For the Cake
• Eggs (6 large) – Provides structure and leavening; must be at room temperature for best results.
• Granulated Sugar (1 cup + 1/3 cup for berry sauce) – Sweetens the cake and aids browning; can substitute with a sugar alternative.
• Vanilla Extract (2 tsp) – Adds depth of flavor; use pure extract for the best taste.
• All-purpose Flour (1 cup) – Forms the base of the sponge cake; can substitute with gluten-free flour for a gluten-free option.
• Baking Powder (1 tsp) – Essential leavening agent; check for freshness.
• Sweet Sangria Wine (1 cup) – Soaks the cake to infuse fruity flavors; substitute with non-alcoholic fruit juice for a mocktail version.
For the Frosting
• Cream Cheese or Mascarpone (8 oz) – Forms the frosting base; can use Greek yogurt as a healthier alternative.
• White Chocolate Chips (1 cup, melted) – Adds sweetness and stabilizes frosting; dark chocolate can be substituted but will alter flavor.
• Heavy Cream (2 cups) – Essential for whipped frosting; chill before whipping for improved volume.
• Confectioner’s Sugar (1 ½ cups) – Sweetens and thickens the whipped cream; adjust for less sweetness as desired.
For the Berry Sauce and Topping
• Raspberries (1 cup) – Adds tartness and flavor to the berry sauce; can substitute with other berries or seedless jam.
• Fresh Fruit and Berries (4 to 6 cups) – Provides texture and visual appeal; use seasonal fruits for the best flavor.
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 step ensures your Fruity Sangria Soaked Cake bakes evenly. While the oven heats, prepare two 9-inch round cake pans by greasing them lightly and dusting with flour to prevent sticking later.
Step 2: Mix the Egg Mixture
In a stand mixer, combine 6 large room-temperature eggs, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract. Beat the mixture on medium speed for about 5 minutes until it becomes thick, pale, and creamy. This fluffy base is crucial for achieving the perfect sponge texture in your cake.
Step 3: Combine Dry Ingredients
Sift 1 cup of all-purpose flour and 1 teaspoon of baking powder into the egg mixture. Using a spatula, gently fold the dry ingredients into the wet mixture to maintain as much air as possible. Be careful to avoid overmixing, as you want the batter to remain light and airy for a delightful sponge.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans, smoothing the tops for an even bake. Place the pans in the preheated oven and bake for 19–21 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for a few minutes before transferring to a wire rack.
Step 5: Prepare the Berry Sauce
While the cakes cool, make the berry sauce by combining 1 cup of raspberries and 1/3 cup of granulated sugar in a small saucepan. Cook over medium heat for about 5 minutes, stirring until the sugar dissolves and the berries soften. Strain the mixture through a fine sieve to remove the seeds, then let the sauce cool completely.
Step 6: Whip the Cream
In a separate chilled bowl, whip 2 cups of heavy cream until stiff peaks form, taking care not to overwhip. In another bowl, blend 8 ounces of cream cheese or mascarpone with 1 cup of melted white chocolate until smooth. Gently fold the whipped cream into this mixture until well combined, creating a lush and airy frosting.
Step 7: Assemble the Cake
Once the cake layers are completely cooled, slice each layer in half horizontally to create four layers. Place one layer on a serving platter and generously soak it with 1 cup of sweet sangria. Layer on a portion of the frosting and top with fresh fruit. Repeat with the remaining layers, finishing with a frosted top and sides.
Step 8: Chill and Serve
After assembling your Fruity Sangria Soaked Cake Dessert, chill it in the refrigerator for at least 1 hour. This chilling time allows the flavors to meld beautifully and the frosting to firm up. When ready to serve, slice and enjoy this vibrant summer cake, perfect for any gathering!
Make Ahead Options
These Fruity Sangria Soaked Cake Desserts are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance by simply baking and letting them cool completely, then wrapping them tightly in plastic wrap to keep them fresh. The berry sauce can also be made ahead and stored in the fridge for up to 3 days. Just remember to store the frosting separately in an airtight container to maintain its fluffy texture. When you’re ready to serve, soak the cooled layers with sangria, layer with frosting and fresh fruits, and chill for just an hour before enjoying this delightful summer treat!
Expert Tips for Fruity Sangria Soaked Cake Dessert
- Room Temperature Eggs: Make sure your eggs are at room temperature for optimal whipping, yielding a fluffy sponge cake.
- Gentle Folding: When combining dry ingredients with the egg mixture, fold gently to avoid deflating the batter, ensuring a light and airy fruity sangria soaked cake dessert.
- Chill the Cream: Chill heavy cream before whipping. This helps achieve the desired stiff peaks for a stable frosting that won’t sag.
- Soaking Time: Allow the sponge layers to soak up the sangria thoroughly. This infuses the cake with flavorful sweetness, enhancing the overall dessert experience.
- Fresh Fruits: Utilize fresh, vibrant, seasonal fruits for topping. This not only boosts flavor but also adds beautiful visual appeal to your cake.
Storage Tips for Fruity Sangria Soaked Cake Dessert
Fridge: Store any leftover slices in an airtight container in the refrigerator for up to 2 days to keep them fresh and moist.
Freezer: If you want to save the assembled cake for later, wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months; just thaw in the fridge overnight before serving.
Reheating: When ready to enjoy, let the cake sit at room temperature for about 30 minutes before serving to restore its fluffy texture.
Protect from Odors: To prevent the cake from absorbing other flavors in the fridge, keep it well-sealed, ensuring your fruity sangria soaked cake dessert remains delectable for all to enjoy!
Fruity Sangria Soaked Cake Dessert Variations
Feel free to mix and match these creative spins on the recipe for a personal touch that delights every palate!
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Non-Alcoholic: Swap the sangria with a mix of fruit juices like orange, apple, and cranberry for a vibrant cake that everyone can enjoy. This option is perfect for family gatherings or kid-friendly events.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a cake that’s just as fluffy and moist, ensuring all your friends can join the celebration without worry.
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Dairy-Free: Create a vegan variation by substituting cream cheese with coconut cream and use dairy-free chocolate. This way, you can make delicious memories, even for those with dietary restrictions.
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Tropical Twist: Incorporate diced pineapple or mango into the layers for a sunny tropical flavor that instantly transports you to a beachside paradise, perfect for summer vibes!
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Chocolate Delight: Add 1/3 cup of cocoa powder to the dry ingredients for a rich chocolate version. Top it off with a chocolate ganache for a decadent dessert!
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Berry Mix: Instead of just raspberries, feel free to mix in strawberries, blueberries, or blackberries for a berry medley that adds both flavor and visual appeal to your cake.
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Nutty Addition: Fold in finely chopped walnuts or almonds into your cake batter for a delightful crunch that adds texture and nutty richness to your fruity creation.
For even more delicious desserts to complement your summer gatherings, don’t miss my delightful Oreo Cheesecake Dessert or the luscious Tiramisu Cheesecake Dessert. Happy baking!
What to Serve with Fruity Sangria Soaked Cake Dessert?
Indulge in the vibrant flavors of summer with delightful pairings that will elevate your dessert experience.
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Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a luscious contrast to the cake’s fruity profile, creating a delightful harmony of flavors.
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Fresh Fruit Salad: A medley of seasonal fruits brightens the palate and complements the cake’s fruity sangria notes, enhancing its refreshing essence.
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Lemon Sorbet: The zesty notes of lemon sorbet offer a refreshing cleanse between bites, balancing the sweetness of the cake beautifully.
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Chilled Sparkling Water: Serve with sparkling water infused with mint or lemon to provide a bubbly and refreshing contrast that cuts through the cake’s creaminess.
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Rosé Wine: A glass of chilled rosé brings out the berry flavors in the cake while offering a light, fruity note for a sophisticated touch.
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Mint Chocolate Chip Cookies: For a playful twist, pair with mint chocolate chip cookies, adding a fun crunch and refreshing flavor that pairs well with the cake’s sweetness.
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Chocolate Dipped Strawberries: These elegant bites add a touch of indulgence and make for a beautiful presentation alongside the vibrant sangria-soaked layers.
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Whipped Cream: Serve a dollop of freshly whipped cream on the side, adding an extra layer of creamy delight to each slice, enhancing the overall dessert experience.
Fruity Sangria Soaked Cake Dessert Recipe FAQs
What fruits should I use for the best flavor?
Using fresh, seasonal fruits is key to enhancing the flavor of your Fruity Sangria Soaked Cake Dessert. I recommend berries like strawberries, blueberries, and raspberries, which pair beautifully with the sweetness of the sangria. You can also mix in tropical fruits like diced mango or pineapple for a fun twist. Just make sure the fruits are ripe and vibrant to capture the essence of summer!
How long can I store the cake, and what’s the best method?
You can store any leftover slices of your cake in an airtight container in the refrigerator for up to 2 days. To keep it fresh, ensure the container is well-sealed to prevent moisture loss. If you want to preserve the entire assembled cake, wrap it tightly in plastic wrap and foil before freezing. It can be frozen for up to 2 months—just remember to thaw it in the fridge overnight before serving for optimal texture.
Can I make the cake gluten-free?
Absolutely! You can easily make your Fruity Sangria Soaked Cake Dessert gluten-free by substituting the all-purpose flour with a gluten-free flour blend. There are many great options available, such as almond flour or a vegetable-based blend, which will still give your cake a delightful texture. Just be sure to check that all other ingredients, including the baking powder and chocolate, are also certified gluten-free.
How can I modify the recipe for pets or allergies?
To ensure your cake is safe for those with allergies or to share with pets, avoid using ingredients like chocolate or any artificial sweeteners that may be harmful. For a non-alcoholic version, substitute the sweet sangria with a fruit juice blend. If someone has a dairy allergy, you can replace cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream. Always check labels for allergens to keep everyone safe.
What should I do if my cake is too dry?
If you find that your Fruity Sangria Soaked Cake Dessert is drier than expected, consider this a chance to infuse more flavor! After baking, generously soak each layer with additional sweet sangria or even a simple syrup made from equal parts sugar and water. For future bakes, ensure your egg mixture is well-aerated and give adequate soaking time for the sangria to absorb into the sponge layers for optimal moisture.
Fruity Sangria Soaked Cake Dessert: A Summer Celebration Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
- In a stand mixer, combine 6 large eggs, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract. Beat on medium speed for about 5 minutes.
- Sift 1 cup of all-purpose flour and 1 teaspoon of baking powder into the egg mixture and gently fold the dry ingredients.
- Divide the batter between the prepared cake pans and bake for 19–21 minutes until golden and a toothpick comes out clean. Cool in pans for a few minutes.
- Make the berry sauce by combining raspberries and 1/3 cup of granulated sugar in a saucepan. Cook for 5 minutes, then strain and cool.
- Whip 2 cups of heavy cream until stiff peaks form and blend with cream cheese and melted white chocolate until smooth.
- Slice each cake layer in half, soak with sweet sangria, layer with frosting and fruit, and repeat until the top is frosted.
- Chill the assembled cake in the refrigerator for at least 1 hour before serving.