This Summer Sangria Cake is a vibrant and refreshing dessert that combines soft sponge cake layers with fresh summer fruits and a rich berry whipped cream frosting. Infused with sangria wine, this cake captures the spirit of a sunny gathering and delivers it in every slice.

Why I Love This Recipe

I love this recipe because it's a show-stopping cake that still feels light and summery. The sponge layers are incredibly airy, which pairs perfectly with the juicy fruits and fluffy berry whipped cream. Adding a splash of sangria gives it a unique flavor that makes it feel festive and fun. I enjoy making it for gatherings because it always impresses and tastes as good as it looks.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sponge Cake:

6 large eggs, at room temperature
1 cup white granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder

For the Berry Whipped Cream Frosting:

1 cup raspberries
⅓ cup white granulated sugar
8 oz cream cheese or mascarpone, softened
1 cup white chocolate chips, melted
1 teaspoon vanilla extract
Pinch of salt
2 cups heavy cream, chilled
1 ½ cups confectioner's sugar

For the Filling:

1 cup sweet sangria wine
4 to 6 cups sliced fruits and berries (such as strawberries, raspberries, peaches, and cherries)

Directions

Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper. Do not grease the sides.
In a stand mixer, whisk the eggs, sugar, and vanilla on high speed for 7 to 9 minutes until the mixture is thick and pale.
Sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture in batches, keeping the batter light and fluffy.
Divide the batter between the pans and bake for 19 to 21 minutes until golden and a toothpick comes out clean.
Cool the cakes in the pans before carefully removing and slicing each cake in half to make four layers total.
For the berry sauce, cook raspberries with sugar in a saucepan until softened, then strain through a sieve and cool completely.
In a large bowl, beat the cream cheese or mascarpone until smooth. Add the melted white chocolate, vanilla, and salt, mixing until blended.
Whip the heavy cream and confectioner's sugar in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture.
To assemble, brush each cake layer with sangria, then spread on berry whipped cream and add sliced fruits. Repeat with remaining layers.
Frost the outside of the cake and top with more fruit. Chill for at least 1 hour before serving.

Servings and Timing

Servings: 16
Preparation Time: 1 hour 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 50 minutes

Variations

For a non-alcoholic version, I replace the sangria with grape juice or a fruity mocktail blend.
I like to switch up the fruits depending on what’s in season—mangoes, blueberries, and nectarines all work beautifully.
Sometimes I skip the berry sauce and use lemon curd for a zesty twist.
If I’m short on time, I use stabilized whipped cream instead of making the full berry frosting.
For a more intense wine flavor, I simmer the sangria slightly to reduce and concentrate it before brushing it on the cake.

Storage/Reheating

I keep the assembled cake in the fridge, covered, for up to 3 days. The sponge cake layers can be made ahead and kept wrapped at room temperature for a day. I don’t recommend reheating this cake—it’s best served chilled or at room temperature. If I need to freeze it, I slice and wrap each piece tightly before freezing for up to a month.

FAQs

Can I make this cake ahead of time?

Yes, I often make the cake layers and berry sauce the day before and refrigerate the frosting separately. Assembling it the next day keeps everything fresh.

What if I don’t have white chocolate?

I’ve made the frosting without it by increasing the confectioner’s sugar slightly. It still comes out creamy and delicious, just a bit lighter.

Do I need a stand mixer for this recipe?

While a stand mixer is helpful for whipping the eggs and cream, I’ve used a hand mixer successfully—it just takes a bit more time and patience.

Can I use frozen fruit?

Yes, I thaw and drain the frozen fruit well before using it to avoid excess moisture that could make the cake soggy.

What’s the best way to decorate this cake?

I like to pile fresh sliced fruits on top, arranging them in colorful layers. Sometimes I add mint leaves for a fresh, pretty finish.

Conclusion

This Summer Sangria Cake is everything I want in a warm-weather dessert—light, fruity, creamy, and just a little boozy. It’s perfect for sharing at picnics, birthdays, or just as a treat to enjoy with a glass of chilled sangria. I love how the fresh fruit and sangria-soaked layers come together in a refreshing and beautiful way.

Summer Sangria Cake

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Author: Sue
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Summer Sangria Cake is a light and festive dessert featuring airy sponge layers, berry whipped cream, and fresh fruits, all infused with the vibrant flavor of sangria wine.

Instructions

Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper. Do not grease the sides.
In a stand mixer, whisk the eggs, sugar, and vanilla on high speed for 7 to 9 minutes until the mixture is thick and pale.
Sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture in batches, keeping the batter light and fluffy.
Divide the batter between the pans and bake for 19 to 21 minutes until golden and a toothpick comes out clean.
Cool the cakes in the pans before carefully removing and slicing each cake in half to make four layers total.
For the berry sauce, cook raspberries with sugar in a saucepan until softened, then strain through a sieve and cool completely.
In a large bowl, beat the cream cheese or mascarpone until smooth. Add the melted white chocolate, vanilla, and salt, mixing until blended.
Whip the heavy cream and confectioner's sugar in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture.
To assemble, brush each cake layer with sangria, then spread on berry whipped cream and add sliced fruits. Repeat with remaining layers.
Frost the outside of the cake and top with more fruit. Chill for at least 1 hour before serving.