Print

Summer Fruit Sangria Cake

Summer Fruit Sangria Cake Recipe (video)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Summer is a season of vibrant colors and refreshing flavors, and this Summer Fruit Sangria Cake Recipe captures that essence perfectly! Imagine a light, fluffy sponge cake layered with airy whipped cream and topped with a medley of fresh berries. Each slice is a delightful blend of sweetness and fruity goodness, making it an ideal dessert for picnics, barbecues, or simply enjoying on a sunny afternoon. This recipe is not only easy to follow but also adaptable; feel free to swap in your favorite seasonal fruits. Prepare for compliments as you serve this stunning cake at your next gathering!

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 cups fresh berries (raspberries, strawberries, blueberries)
  • 8 oz cream cheese or mascarpone (softened)
  • 2 cups heavy cream (chilled)
  • 1½ cups confectioner’s sugar
  • 1 cup sweet sangria apple vinegar

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans with butter and dust with flour.
  2. Separate eggs into yolks and whites. Beat yolks with sugar and vanilla until pale and fluffy. Fold in flour and baking powder.
  3. In another bowl, beat egg whites until soft peaks form. Gently fold into the batter until no streaks remain.
  4. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown.
  5. Allow cakes to cool completely before slicing each horizontally into three layers.
  6. Whip heavy cream with confectioner’s sugar until stiff peaks form. In a separate bowl, mix cream cheese or mascarpone until smooth.
  7. Layer the whipped cream and fresh fruit between cake layers, topping each layer generously with whipped cream and fruits.
  8. Frost the outside of the cake with remaining whipped cream and decorate with additional fruits.

Nutrition