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Sangria Cake Recipe

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4.4 from 23 reviews

This vibrant Sangria Cake captures the spirit of the Spanish classic sangria drink in a moist, fuschia hued layer cake. Flavored with orange zest and sangria wine, it offers a fruity punch balanced by a smooth vanilla buttercream. Fresh berries add a natural sweetness and elegance to each slice, making it perfect for festive occasions or a stunning dessert centerpiece.

Ingredients

Sangria 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 cups 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

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
  • 1 tsp vanilla extract
  • Fuschia color gel, as desired

Assembly:

  • Fresh berries: whole blueberries, raspberries, blackberries, and sliced strawberries

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake rounds and line them with parchment paper to ensure easy release after baking.
  2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later use.
  3. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter, orange zest, and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes.
  4. Add eggs and vanilla: Reduce the mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract.
  5. Incorporate flour and sangria: Alternately add the flour mixture and sangria to the batter, beginning and ending with the flour. This means three additions of flour and two additions of sangria, mixing well after each addition to ensure a smooth batter.
  6. Add color gel: Stir in approximately 4 squirts of fuschia color gel, or enough to achieve your desired vibrant hue.
  7. Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean.
  8. Cool the cakes: Once baked, place the pans on a wire rack and let cool for 10 minutes. Then carefully turn the cakes out onto the wire rack to cool completely.

Notes

  • Ensure all ingredients, especially eggs and sangria, are at room temperature to create the best batter texture.
  • Use fresh orange zest to maximize citrus flavor in the cake.
  • The fuschia color gel amount can be adjusted to your preferred intensity of color.
  • Simple syrup can be brushed onto the cake layers to keep them moist and enhance flavor.
  • For the vanilla buttercream, use high-quality vanilla extract for a richer taste.
  • Fresh berries not only garnish the cake but add a natural tartness that balances the sweetness.
  • Allow the cake layers to cool fully before assembling to prevent melting the buttercream.

Find it online: https://deliciousyum.com/sangria-cake-recipe/