Summer Fruit Sangria Cake
A delightful cake that combines the flavors of summer with raspberries, white chocolate, and a creamy frosting, perfect for gatherings or quiet family moments.
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.
Notes
Use room temperature eggs for better emulsification. Make sure to chill the heavy cream thoroughly before whipping for stiffer peaks.