The Summer Fruit Sangria Cake Recipe is pure sunshine in dessert form: tender sponge cake layers infused with sweet sangria, a lusciously creamy berry and white chocolate frosting, and a cascade of fresh, juicy fruit and berries. Every bite bursts with the vibrant, tangy flavors of summer, making this a celebration cake that’s as beautiful as it is irresistible. Whether you’re hosting a backyard get-together or just craving something special, this showstopper will quickly become your new favorite way to enjoy summer fruit.

Summer Fruit Sangria Cake Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this Summer Fruit Sangria Cake Recipe is how every ingredient plays a starring role, bringing color, flavor, and texture to the party. Here’s what you’ll need—and why it matters!

Eggs (6 large, room temp): These are the foundation of the sponge, delivering incredible lift and keeping the cake moist but airy.
White granulated sugar (1 cup + 1/3 cup): Adds sweetness to both the cake and the homemade berry sauce, keeping every bite balanced.
Vanilla extract (2 teaspoons, divided): A must for that warm aromatic background in both cake and frosting.
All-purpose flour (1 cup): Gives just the right crumb—soft and tender without being dense.
Baking powder (1 teaspoon): Ensures the cake rises beautifully.
Raspberries (1 cup): They become a jewel-toned sauce, giving the frosting a gorgeous color and tang.
Cream cheese or mascarpone (8 oz, softened): This is what makes your frosting extra silky-smooth and adds a touch of richness.
White chocolate chips (1 cup, melted): White chocolate brings creamy sweetness and another layer of luxury to the frosting.
Salt (sprinkle): Just a little to make the sweet and tart flavors pop.
Heavy cream (2 cups, chilled): Whipped cream gives the frosting its gorgeous lightness.
Confectioner’s sugar (1 1/2 cups): This keeps your whipped cream cloud-like with just the right sweetness.
Sweet sangria wine (1 cup): The secret ingredient! It soaks into the cake for fruity flavor and keeps it perfectly moist.
Mixed fruit and berries (4 to 6 cups, sliced): Go wild—think strawberries, peaches, kiwi, blueberries, grapes, whatever’s ripe and beautiful!

How to Make Summer Fruit Sangria Cake Recipe

Step 1: Prepare the Sponge Cake Layers

Start by preheating your oven to 350°F. Line two 8-inch cake pans with parchment paper—don’t grease the sides, this helps the sponge rise tall. In a stand mixer, whisk eggs, sugar, and vanilla on high until thick, pale, and almost tripled in volume. Sift together flour and baking powder, then gently fold into the egg mixture. Be tender here—the airy batter is everything for a light, springy crumb. Divide the batter between pans and bake until golden, about 19-21 minutes. Let the cakes cool in their pans before carefully splitting each in half, making four lovely layers.

Step 2: Make the Fresh Raspberry Sauce

The secret to this cake’s burst of fruit flavor is a quick homemade raspberry sauce. In a small saucepan, combine raspberries and 1/3 cup sugar, crush with a spoon, and bring to a simmer. Let the berries fall apart, then strain through a fine mesh strainer, pushing all that intense sauce into a bowl. Chill thoroughly in the fridge so it’s fully set for the frosting.

Step 3: Whip Up the Berry White Chocolate Frosting

This might just be my favorite frosting ever! Whip cold heavy cream with confectioner’s sugar until you have big, fluffy peaks. In another bowl, beat the softened cream cheese or mascarpone, then blend in melted white chocolate, salt, and vanilla. Swirl in your cooled raspberry sauce for a pink hug of flavor and color—and if you want it extra peachy, you can add a drop of food coloring. Fold everything together until ultra-smooth and dreamy.

Step 4: Soak and Layer with Sangria

Now for the moment that makes this the Summer Fruit Sangria Cake Recipe: Sangria! Combine your favorite fresh fruit and berries in a bowl. Generously brush each sponge layer with sweet sangria wine so it soaks in, making the cake impossibly juicy and aromatic. Spread on your frosting, sprinkle with mixed fruit, and gently press the fruit into the cream so every slice pops with color and freshness.

Step 5: Assemble and Decorate

Stack those gorgeous layers, spreading a thick layer of frosting and fruit between each. Frost the top and sides, swirling with extra frosting if you like a rustic look. For an even more striking cake, tint some frosting with yellow and pink food coloring, swirling together for a peachy finish. Top with more cream, fruit, and berries, and your masterpiece is finished! Chill the cake for at least an hour so the flavors meld and the structure sets beautifully.

How to Serve Summer Fruit Sangria Cake Recipe

Garnishes

What takes your Summer Fruit Sangria Cake Recipe from delicious to jaw-dropping? The final garnish! Pile even more fresh berries, sliced peaches, grapes, or edible flowers on top for a professional patisserie finish. A drizzle of reserved berry sauce or a sprinkle of powdered sugar also makes it extra inviting.

Side Dishes

This cake shines on its own, but if you want to turn it into a full summertime spread, serve with a scoop of lemon or berry sorbet, or a fresh fruit salad on the side. A bubbling pitcher of sangria or fruit iced tea matches perfectly, echoing the cake’s flavors and keeping the mood festive.

Creative Ways to Present

If you’re feeling extra creative, slice the cake into individual squares and plate each with a dollop of berry cream and a tiny wedge of fruit on top for mini-dessert elegance. Or, make small mason jar “cake trifles” with layers of sponge, fruit, and frosting—so portable and party-ready!

Make Ahead and Storage

Storing Leftovers

Got leftover Summer Fruit Sangria Cake Recipe? Lucky you! Cover the cake tightly with plastic wrap, or transfer slices into an airtight container. Store in the refrigerator for up to 3 days—the flavors just get deeper and fruitier as it sits.

Freezing

If you want to enjoy this treat at a later date, you absolutely can freeze it. Wrap individual slices in wax paper and then foil, or place in a freezer-safe container. Defrost in the fridge overnight before serving for the best texture.

Reheating

This is one cake you don’t want to microwave or warm up! Instead, enjoy your Summer Fruit Sangria Cake Recipe cold or at cool room temperature. If it’s straight from the fridge, let slices rest a few minutes so the frosting softens and flavors bloom again.

FAQs

Can I use store-bought sponge cake or ladyfingers?

Yes, you can use pre-made sponge cake or ladyfingers in a pinch, though making the sponge from scratch gives the fluffiest, most flavorful result. Just make sure you brush them well with sangria so they’re moist and delicious!

What fruits work best for the filling and topping?

This recipe is flexible. Use whatever is sweetest and freshest—classic choices include strawberries, peaches, kiwi, blueberries, grapes, cherries, or nectarines. Feel free to mix and match based on what’s in season (or your favorites from the farmers’ market)!

Is there an alcohol-free version of this recipe?

Absolutely! Swap the sangria wine for a non-alcoholic sangria or fruit juice blend (like white grape juice with a splash of citrus and berries). The cake will still be moist and packed with summer flavor, just without the booze.

Can I make the frosting in advance?

You can prepare the berry cream frosting a day ahead. Keep it refrigerated, covered tightly. Give it a quick whisk before using so it’s light and fluffy when you spread it on the cake.

How do I keep the fruit from making the cake soggy?

Layer the fruit on top of the frosting instead of directly on the cake, and pat cut fruit dry with a paper towel if it’s especially juicy. Chilling the assembled cake helps keep everything stable and delicious!

Final Thoughts

There’s something joyful about sharing a homemade dessert bursting with ripe fruit, cool cream, and a playful hint of wine, and this Summer Fruit Sangria Cake Recipe is just that. I hope you’ll be inspired to make it your own and see just how magical a cake can be! Take advantage of peak-season fruit, get creative with colors, and make some sweet summer memories—one delightful slice at a time.