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–+ servings
Sangria Cake

Delicious Sangria Cake That's Perfect for Summer Gatherings

This Sangria Cake captures the vibrant flavor of summer with juicy fruits and refreshing ingredients, making it a perfect dessert for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Spanish
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 2 teaspoons Baking Powder No direct substitutions recommended.
  • ½ cup Unsalted Butter Can be replaced with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Brown sugar can be used for a caramel flavor.
  • 3 large Eggs Flaxseed meal can serve as a vegan alternative.
  • 1 cup Buttermilk Substitute with yogurt or a non-dairy milk mixed with vinegar.
  • 1 cup Red Grape Juice Any fruit juice can be substituted based on preferences.
For the Fruit Mix
  • 3 cups Mixed Summer Fruits Such as strawberries, oranges, apples; substitute with any seasonal fruits available.
  • 1 tablespoon Orange Zest Lemon zest can be used for a different citrus profile.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions for Summer Sangria Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until well combined.
  3. In another bowl, beat together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition, about 2 minutes.
  5. Pour in 1 cup of buttermilk and 1 cup of red grape juice, mixing gently until the batter is smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in the prepared fruit mixture and 1 tablespoon of orange zest using a spatula.
  8. Pour the batter into the greased pan and bake for 30-35 minutes. Check doneness with a toothpick.
  9. Allow the cake to cool in the pan for about 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For optimal results, use room temperature eggs and avoid overmixing to keep the cake fluffy. Seasonal fruits enhance flavor and freshness.

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