A Summer Fruit Sangria Cake is a fun and fruity dessert inspired by the flavors of a classic sangria. This cake bursts with fresh summer fruits, zesty citrus, and a splash of wine flavor. The layers are light and moist, complemented by a sweet, refreshing sangria glaze and a fruit-filled topping. It’s a perfect treat for summer parties or gatherings!
Summer Fruit Sangria Cake Recipe
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Zest of 1 orange and 1 lemon
- ¼ cup freshly squeezed orange juice
- ¼ cup white or rosé wine (or substitute with more orange juice if preferred)
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Sangria Fruit Filling:
- 1 cup diced strawberries
- 1 cup diced peaches or nectarines
- 1 cup mixed berries (blueberries, raspberries, blackberries)
- 2 tbsp granulated sugar
- 2 tbsp orange liqueur or wine
- 1 tbsp freshly squeezed lemon juice
For the Sangria Glaze:
- ½ cup white or rosé wine (or orange juice for non-alcoholic version)
- ¼ cup orange juice
- ¼ cup sugar
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh summer fruits (sliced oranges, berries, peaches, or grapes)
- Mint leaves (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the orange and lemon zest, orange juice, wine (if using), and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Sangria Fruit Filling:
- In a bowl, combine the diced strawberries, peaches, berries, sugar, orange liqueur or wine, and lemon juice. Toss to combine and set aside for about 20–30 minutes to macerate.
- Make the Sangria Glaze:
- In a small saucepan, combine the wine (or orange juice), orange juice, and sugar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the glaze slightly thickens (about 5 minutes). Let cool.
- Make the Whipped Cream Frosting:
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
- Assemble the Cake:
- Place one cake layer on a serving plate. Brush the top with the sangria glaze.
- Spread a thin layer of whipped cream on top, followed by a generous layer of the sangria fruit filling.
- Add the second cake layer, brush with more sangria glaze, and top with whipped cream.
- Frost the sides of the cake with the remaining whipped cream for a light, rustic finish.
- Decorate and Serve:
- Garnish the top of the cake with fresh summer fruits like sliced oranges, peaches, berries, and a sprig of mint if desired.
- Refrigerate the cake for about 30 minutes to allow the flavors to meld and the frosting to set.
This Summer Fruit Sangria Cake is a light, fruity dessert that captures the essence of a refreshing sangria, making it perfect for warm-weather celebrations!