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Celebrate summer with this Sangria Cake! Cake layers infused with sangria and orange zest, topped with vanilla buttercream and fresh berries. | livforcake.com
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5 from 3 votes

Sangria Cake

Celebrate summer with this citrus infused Sangria Cake! 
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 660kcal
Author Olivia

Ingredients

Sangria Cake:

Simple Syrup:

Vanilla Buttercream:

Assembly:

  • fresh berries whole blueberries, raspberries, blackberries and sliced strawberries

Instructions

Sangria Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter, orange zest, and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and sangria, beginning and ending with flour (3 additions of flour and 2 of sangria). Fully incorporating after each addition.
  • Add fuschia color gel until desired color is reached. I added about 4 squirts.
  • Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Simple Syrup:

  • Place sugar and water in a small pot. Stir and bring to a boil. Simmer for 1 min. Remove from heat and cool completely.

Vanilla Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add vanilla and whip until smooth. Add fuschia color gel until desired color is reached.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Brush generously with simple syrup and top with approximately 2/3 cup of buttercream. Spread berries on top and gently press into the frosting.
  • Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  • Frost the top and sides of the cake and smooth with a bench scraper. Do a decorative swirl with an offset spatula if desired. Add fresh berries to the top of the cake.

Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen. ** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. 

Nutrition

Calories: 660kcal | Carbohydrates: 77g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 191mg | Potassium: 176mg | Sugar: 58g | Vitamin A: 1130IU | Calcium: 59mg | Iron: 1.4mg