Go Back
–+ servings
Fruity Sangria Soaked Cake Dessert

Fruity Sangria Soaked Cake Dessert: A Summer Showstopper

Delight in this Fruity Sangria Soaked Cake Dessert, a vibrant treat perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 21 minutes
Chill Time 1 hour
Total Time 1 hour 51 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Room temperature for best results
  • 1 cup Granulated Sugar Consider a sugar alternative for a lower-calorie treat
  • 1 teaspoon Vanilla Extract Opt for pure extract
  • 1.5 cups All-purpose Flour Can be swapped with gluten-free flour
  • 1 tablespoon Baking Powder Check freshness for perfect rise
  • 1 cup Sweet Sangria Wine Substitute with non-alcoholic fruit juice if needed
For the Frosting
  • 8 oz Cream Cheese or Mascarpone Greek yogurt is a lighter alternative
  • 1 cup White Chocolate Chips Dark chocolate can be used for a different flavor
  • 1 cup Heavy Cream Chilled for best whipping results
  • 1 cup Confectioner’s Sugar Use less for a lighter touch
For the Berry Sauce and Toppings
  • 1.5 cups Raspberries Other berries or seedless raspberry jam can work
  • 2 cups Fresh Fruit and Berries Utilize seasonal fruits

Equipment

  • Stand Mixer
  • Oven
  • Cake pans
  • parchment paper
  • Saucepan
  • Mixing bowls
  • spatula
  • wire rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper.
  2. In a stand mixer, beat together the eggs, sugar, and vanilla on medium speed for about 5 minutes until thick and pale.
  3. Sift in the flour and baking powder, then gently fold into the mixture without deflating it.
  4. Divide the batter between the prepared pans. Bake for 19-21 minutes until golden brown. Cool in pans for 10 minutes before transferring to a wire rack.
  5. Prepare the berry sauce by simmering raspberries with granulated sugar in a saucepan over medium heat for 5-7 minutes. Strain and cool.
  6. Whip the heavy cream until stiff peaks form. Combine softened cream cheese and melted white chocolate, then fold in whipped cream.
  7. Once cooled, slice the cake layers in half horizontally. Soak each layer with sangria, frost, and add fresh fruits. Repeat until complete.
  8. Cover the cake with plastic wrap and chill for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for best consistency. For a non-alcoholic version, replace sangria with fruit juice.

Tried this recipe?

Let us know how it was!