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Sangria Cake with Berry Frosting and Fuchsia Hue Recipe

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★★★★★

4.6 from 112 reviews

A vibrant and flavorful Sangria Cake featuring layers of moist, sangria-infused sponge cake tinted with fuschia gel color, layered with luscious vanilla buttercream and fresh mixed berries. Perfect for celebrations with a stunning color and fruity twist.

Ingredients

Scale

Cake

  • 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 (about 4 squirts or as desired)

Simple Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water

Vanilla Buttercream

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter (room temperature, cubed)
  • 1 tsp vanilla extract
  • Fuschia color gel (to desired color)

Decoration

  • Fresh berries (whole blueberries, raspberries, blackberries, and sliced strawberries)

Instructions

  1. Preheat and Prepare Cake Pans: Preheat oven to 350°F. Grease and flour three 6-inch cake rounds and line bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until thoroughly combined. Set aside.
  3. Cream Butter, Zest and Sugar: Using a stand mixer fitted with a paddle attachment, beat butter, orange zest, and sugar on medium-high speed until pale and fluffy, approximately 3 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to low. Add eggs, one at a time, fully incorporating after each addition. Mix in vanilla extract.
  5. Incorporate Flour and Sangria: Alternate adding the flour mixture and sangria to the batter, beginning and ending with the flour, for a total of 3 additions of flour and 2 of sangria. Mix after each addition until just combined.
  6. Color the Batter: Add fuschia color gel gradually until desired vibrant color is achieved (about 4 squirts).
  7. Bake the Cake Layers: Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Cool the Cakes: Remove cakes from oven, cool in pans on wire racks for 10 minutes, then gently turn out onto racks to cool completely.
  9. Make Simple Syrup: Combine sugar and water in a small saucepan. Stir and bring to a boil then simmer for 1 minute. Remove from heat and allow to cool completely.
  10. Prepare Buttercream – Combine Egg Whites and Sugar: Place egg whites and sugar in a stand mixer bowl and whisk to combine.
  11. Cook Egg Mixture: Place the bowl over a double boiler on the stovetop, whisking constantly until the mixture is hot to the touch and no longer grainy (about 3 minutes) or reaches 160°F on a candy thermometer.
  12. Whisk Meringue to Stiff Peaks: Transfer bowl to stand mixer and whisk on medium-high until stiff, glossy peaks form and bowl is no longer warm (about 5-10 minutes).
  13. Add Butter to Meringue: Switch to paddle attachment. Gradually add cubed butter while mixing until buttercream is smooth and creamy.
  14. Flavor and Color Buttercream: Mix in vanilla extract and add fuschia color gel until desired shade is reached.
  15. Assemble Cake – Layering: Place one cake layer on a serving plate or cake stand. Brush generously with simple syrup to moisten. Spread approximately 2/3 cup of buttercream over the layer.
  16. Add Fresh Berries: Evenly spread fresh berries over the buttercream and gently press them into the frosting for adherence.
  17. Repeat Layering: Repeat the process with the second cake layer. Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes to set.
  18. Final Frosting: Frost the top and sides of the cake smoothly using a bench scraper. Optionally create decorative swirls on the top with an offset spatula.
  19. Decorate: Garnish the top of the cake with additional fresh berries to finish.

Notes

  • Ensure eggs and sangria are at room temperature for best batter consistency.
  • Use parchment-lined pans to prevent sticking and ensure easy cake removal.
  • When making the simple syrup, cooling it completely before using helps soak into the cake evenly.
  • Whisk the egg whites over simmering water carefully to avoid cooking or scrambling the eggs.
  • The butter used in buttercream should be softened but still cool to prevent curdling during mixing.
  • Adjust food gel color gradually to achieve the vibrant fuschia color without affecting taste.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Sangria Cake, flavored cake, berry cake, buttercream cake, festive cake, colorful cake, fruit infused cake, vanilla buttercream

Find it online: https://freshrecipehub.com/sangria-cake-with-berry-frosting-and-fuchsia-hue-recipe/