Summer Fruit Sangria Cake

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:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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!