Summer Fruit Sangria Cake
The Summer Fruit Sangria Cake Recipe is a refreshing dessert that embodies the essence of summer with its light sponge, creamy layers, and vibrant fruit topping. Perfect for warm weather gatherings, this cake combines the delightful flavors of sangria wine and fresh fruits, making it a crowd-pleaser for potlucks, family dinners, or any festive occasion. Its impressive presentation and easy preparation steps make it accessible even for novice bakers. With each bite, you’ll enjoy a medley of textures and flavors that capture the joy of summer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 16 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs (at room temp)
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 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
- 1 cup sweet sangria wine
- 4 to 6 cups sliced fruit and berries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
- Beat eggs and sugar until fluffy; add vanilla.
- Mix flour and baking powder; fold into the egg mixture.
- Bake for 20 minutes until a toothpick comes out clean; cool completely.
- Prepare the filling by mixing cream cheese with melted chocolate and vanilla.
- Whip chilled heavy cream with confectioner's sugar until soft peaks form.
- Assemble by layering sponge cake with cream mixture and fruit; drizzle with sangria wine.
- Finish with whipped cream and chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg