There’s something wonderfully soothing about preparing a delightful dessert that brings the flavors of summer right to your kitchen. This cake is perfect for those weeknight dinner gatherings or leisurely weekend afternoons. It offers comfort through its simple preparation and is versatile enough to be enjoyed any time. Whether you’re hosting friends or cherishing a quiet moment with family, this Summer Fruit Sangria Cake is a lovely addition. Let’s dive into the recipe.
Why You’ll Love This Recipe Summer Fruit Sangria Cake
This recipe stands out for its ease and reliability, making it approachable for any home cook. The balanced flavors of sweetness from the fruit and white chocolate complement the creamy texture, creating a delightful experience. Its practical nature allows for flexibility, making it an excellent choice for gatherings or simple family meals.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Rubber spatula
- 9×13 baking pan
- Measuring cups and spoons
- Whisk
- Mixing spoon
Ingredients
- 6 large eggs, at room temp (provides structure and moisture)
- 1 cup white granulated sugar (adds sweetness)
- 1 tsp vanilla extract (enhances flavor)
- 1 cup all-purpose flour (gives structure)
- 1 tsp baking powder (creates leavening)
- 1 cup raspberries (adds moisture and flavor)
- 1/3 cup white granulated sugar (for raspberry filling)
- 8 oz cream cheese or mascarpone, softened (adds creaminess)
- 1 cup white chocolate chips, melted (provides sweetness and richness)
- 1 teaspoon vanilla extract (enhances flavor)
- sprinkle of salt (balances sweetness)
- 2 cups heavy cream, chilled (creates a light, airy texture)
- 1 1/2 cups confectioner’s sugar (adds sweetness and makes the cream stable)
- 1 cup sweet sangria wine (contributes moisture and flavor)
- 4 to 6 cups sliced fruit and berries (adds freshness and flavor)
How to Make Summer Fruit Sangria Cake
Step 1. Preheat your oven to the desired temperature, which sets the stage for even baking. Prepare your 9×13 baking pan by lightly greasing it or lining it with parchment paper. This will prevent sticking and ensure easy removal once the cake has baked.
Step 2. In a large mixing bowl, combine the eggs and sugar. Using an electric mixer, beat the mixture until it becomes pale and fluffy, indicating that air has been incorporated, which helps give the cake a light texture. The batter should be creamy and thick.
Step 3. Next, add the vanilla extract to the egg mixture. Mix it in just until combined; the vanilla adds a lovely aromatic element to your cake. Take care not to overmix at this stage to maintain the lightness of the batter.
Step 4. Gradually incorporate the flour and baking powder. Using a whisk or a spatula, gently fold the dry ingredients into the wet until just combined. Be cautious to avoid overworking the batter, as this can lead to a denser cake.
Step 5. Gently fold in the raspberries. The berries add both flavor and moisture to the cake, so ensure they are evenly distributed without breaking apart too much, which helps maintain their beautiful shape.
Step 6. Pour the batter into your prepared pan and spread it evenly. Tap the pan gently against your countertop to release any air bubbles trapped in the batter. This helps ensure a uniform rise while baking.
Step 7. Bake the cake in the preheated oven until it turns golden on top and a toothpick inserted into the center comes out clean. Keep an eye out for a slight spring-back when touched, indicating it’s done.
Step 8. While the cake cools, prepare the filling. In another bowl, mix the softened cream cheese or mascarpone with the melted white chocolate chips, vanilla extract, and a sprinkle of salt. Combine these until smooth for a creamy, rich filling.
Step 9. In a new bowl, whip the chilled heavy cream until soft peaks form. Gradually add the confectioner’s sugar while continuing to whip. This creates a light, airy mixture that will hold its shape.
Step 10. Combine the whipped cream mixture with the cream cheese filling, folding them together gently until you achieve a uniform consistency. This will result in a rich, creamy frosting that balances the flavors of the cake.
Step 11. Once the cake has completely cooled, pour the sweet sangria wine over the top. This step adds moisture and enhances the cake’s flavor profile, so ensure it’s evenly distributed.
Step 12. Spread the cream cheese and white chocolate mixture over the cake, smoothing it into an even layer for a beautiful presentation. The creaminess will contrast nicely with the moist cake beneath.
Step 13. Finally, top the cake with the sliced fruit and berries, arranging them however you like. This not only adds visual appeal but also fresh flavor, making the cake more inviting.
Serving Suggestions
This Summer Fruit Sangria Cake shines at breakfast, pairing wonderfully with your morning coffee. It’s also a great snack throughout the day, satisfying sweet cravings with its refreshing fruit. At family meals, it provides a light dessert option that complements heavier dishes. Leftovers can be enjoyed chilled straight from the fridge or at room temperature, making it a convenient treat for any occasion.
Pro Tips for Best Results
- Use room temperature eggs for better emulsification in the batter.
- Make sure to chill the heavy cream thoroughly before whipping; this helps achieve stiffer peaks.
- Allow the cake to cool completely before adding the filling for better texture and ease of spreading.
- Experiment with different combinations of fruits on top for seasonal variations.
- Be gentle when folding in the raspberries to maintain their shape and prevent color bleeding into the batter.
- When icing the cake, use a spatula for a smooth finish.
Common Mistakes to Avoid
- Not using room temperature ingredients. Cold eggs can lead to a denser cake as they won’t mix well with the sugar. Make sure to let them sit out for a bit before starting.
- Overmixing the batter. This can lead to a tougher texture. Only mix until the dry ingredients are just combined to keep it light and airy.
- Skipping the cooling time. Adding the filling to a warm cake can cause it to melt, leading to a runny consistency. Ensure the cake is completely cool for the best results.
- Not measuring the flour properly. Flour should be spooned into the measuring cup and leveled off for accuracy; scooping directly can lead to using too much.
- Forgetting the sprinkle of salt. A little salt enhances sweetness and brings out flavor. Be sure to include it for balance.
- Using regular cream instead of heavy cream. Regular cream does not whip up as firmly, which can lead to a less stable frosting. Make sure to use heavy cream for the best outcome.
Variations & Substitutions
- Use different berries like strawberries or blackberries depending on seasonal availability.
- Experiment with citrus fruits like oranges or peaches for a refreshing twist.
- For a richer flavor, consider using dark chocolate chips instead of white.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The cake stays moist, and the flavors meld nicely over time. For room-temperature storage, keep the cake covered for a day, but refrigerate afterward to maintain freshness. Freezing is not recommended, as it may affect the texture of the whipped cream and fresh fruit topping. For best enjoyment, serve chilled directly from the refrigerator.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake a day in advance. Just add the cream topping and fruit before serving to keep everything fresh and vibrant.
How long does it last in the fridge?
The cake can be stored in the refrigerator for about three days. After that, the fruit may start to lose its freshness.
Can I freeze this recipe?
Freezing is not recommended for this cake, as it may cause the creamy topping and fruit to lose their texture upon thawing.
What can I substitute for one ingredient?
If you want to replace raspberries, blackberries or blueberries can work well for a similar flavor and texture.
Why didn’t my recipe turn out as expected?
Issues often arise from overmixing the batter or not allowing the cake to cool completely before adding the filling. Following the steps carefully can help ensure success.
Final Thoughts
Making this Summer Fruit Sangria Cake offers a delightful experience from start to finish. Each step is straightforward, allowing you to enjoy the process as much as the end result. The cake is a perfect blend of layers and flavors, providing comfort and satisfaction. It’s truly a recipe that brings warmth to any gathering, reminding you of simple joys shared with loved ones.
Summer Fruit Sangria Cake
Ingredients
For the Cake
- 6 large large eggs, at room temp provides structure and moisture
- 1 cup white granulated sugar adds sweetness
- 1 tsp vanilla extract enhances flavor
- 1 cup all-purpose flour gives structure
- 1 tsp baking powder creates leavening
- 1 cup raspberries adds moisture and flavor
- 1/3 cup white granulated sugar for raspberry filling
For the Frosting
- 8 oz cream cheese or mascarpone, softened adds creaminess
- 1 cup white chocolate chips, melted provides sweetness and richness
- 1 tsp vanilla extract enhances flavor
- 2 cups heavy cream, chilled creates a light, airy texture
- 1 1/2 cups confectioner’s sugar adds sweetness and makes the cream stable
- 1 cup sweet sangria wine contributes moisture and flavor
- 4 to 6 cups sliced fruit and berries adds freshness and flavor
- sprinkle of salt balances sweetness
Instructions
Preparation
- Preheat your oven to the desired temperature. Prepare your 9x13 baking pan by lightly greasing it or lining it with parchment paper.
- In a large mixing bowl, combine the eggs and sugar. Using an electric mixer, beat until the mixture becomes pale and fluffy.
- Add the vanilla extract to the egg mixture and mix just until combined.
- Gradually incorporate the flour and baking powder, folding gently until just combined.
- Gently fold in the raspberries without breaking them apart too much.
- Pour the batter into the prepared pan and spread evenly. Tap the pan gently to release any air bubbles.
Baking
- Bake the cake in the preheated oven until golden on top and a toothpick inserted into the center comes out clean.
Filling Preparation
- While the cake cools, in another bowl, mix the softened cream cheese or mascarpone with the melted white chocolate chips, vanilla extract, and salt until smooth.
- In a separate bowl, whip the chilled heavy cream until soft peaks form. Gradually add the confectioner’s sugar and continue whipping.
- Combine the whipped cream mixture with the cream cheese filling, folding gently until uniform.
Assembly
- Once the cake has cooled, pour the sweet sangria wine over the top evenly.
- Spread the cream cheese and white chocolate mixture over the cake.
- Top with the sliced fruit and berries, arranging as desired.