Introduction

This Sangria Cake is a delightful, colorful dessert inspired by the fruity flavors of sangria. With a tender crumb, vibrant fuschia hue, and fresh berries, it’s perfect for celebrations or any special occasion.

A tall, layered cake covered smoothly in pink frosting with subtle horizontal lines circling the cake’s sides, topped with an assortment of fresh fruits including strawberries, raspberries, blueberries, blackberries, and a small piece of orange, arranged along the top edge. Around the base of the cake are more fresh berries, small green leaves, and a few small orange slices, all placed on a round white plate with a subtle marbled texture. In the background, there are two glasses of dark red sangria with orange wedges on the rims, sitting on a wooden surface with a white marbled texture behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/2 cup granulated sugar
Zest of one orange
3 large eggs (room temperature)
1 1/2 tsp vanilla extract
1 cup sangria (room temperature)
Fuschia color gel
1/2 cup granulated sugar (for simple syrup)
1/2 cup water (for simple syrup)
5 large egg whites
1 1/2 cups granulated sugar (for buttercream)
1 1/2 cups unsalted butter (room temperature, for buttercream)
1 tsp vanilla extract (for buttercream)
Fresh berries (whole blueberries, raspberries, blackberries, and sliced strawberries)

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour three 6-inch cake rounds and line them with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the butter, orange zest, and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 3 minutes.
Step 4: Reduce the mixer speed. Add eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
Step 5: Alternately add the flour mixture and sangria to the batter, beginning and ending with the flour mixture (three additions of flour and two of sangria), mixing well after each addition.
Step 6: Add fuschia color gel until the desired vibrant color is reached, approximately 4 squirts.
Step 7: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
Step 8: Cool the cakes in the pans on a wire rack for 10 minutes before turning out onto the rack to cool completely.
Step 9: Make the simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small pot. Stir and bring to a boil, then simmer for 1 minute. Remove from heat and let cool.
Step 10: For the buttercream, combine egg whites and 1 1/2 cups sugar in a stand mixer bowl. Whisk until combined.
Step 11: Place the bowl over a double boiler and whisk constantly until the mixture is hot and no longer grainy, about 3 minutes or until it reaches 160°F on a candy thermometer.
Step 12: Return the bowl to the stand mixer. Whisk on medium-high speed until stiff peaks form and the mixture is cool to the touch, about 5-10 minutes.
Step 13: Switch to the paddle attachment. Gradually add the cubed butter, mixing until smooth.
Step 14: Add 1 tsp vanilla extract and whip until the buttercream is smooth. Add fuschia color gel to achieve the desired shade.
Step 15: To assemble, place one cake layer on a serving plate. Brush generously with simple syrup and spread about 2/3 cup buttercream on top. Arrange fresh berries over the frosting, gently pressing them in.
Step 16: Repeat with the next layer, then crumb coat the entire cake. Chill for 20 minutes to set the crumb coat.
Step 17: Frost the top and sides smoothly using the remaining buttercream. For a decorative touch, create swirls with an offset spatula.
Step 18: Garnish the top with fresh berries and serve.

Tips & Variations

For best results, use room temperature ingredients to ensure a smooth batter and even baking.
Adjust the amount of fuschia gel for a lighter or deeper color depending on preference.
Substitute sangria with a fruit juice blend if you prefer a non-alcoholic version.
Use any fresh seasonal berries you like for topping to add variety and freshness.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen, well wrapped, for up to 1 month. Thaw overnight in the refrigerator.

How to Serve

A tall cake with smooth pink frosting is shown, covered evenly with horizontal ridges all around. The top has a spiral pattern in the pink frosting, and it is decorated with a mix of fresh berries like strawberries, raspberries, blackberries, blueberries, and small flower sprigs arranged neatly on one side. Around the base of the cake, there is a small garland of green leafy herbs with scattered fresh fruit pieces including a strawberry half, blueberries, a raspberry, blackberries, and a small orange slice. The cake sits on a round white marble board on a white marbled surface. In the background, two clear glasses filled with dark red berry drink garnished with orange slices can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can substitute the sangria with a fruity juice like grape or cranberry juice to keep the flavor vibrant without alcohol.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached, but no wet batter.