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64 comments
- Noe
This looks delicious. Just out of curiosity, do you think soaking the sponge cake with sangria is better than baking the cake with the sangria already added into it? Yours is the first recipe I think I’ve seen where the sangria is used after baking.
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- tatyanaseverydayfood
Thank you! Yes, I think the flavor would get lost if you baked it into the cake layers and you wouldn’t be able to add it to this sponge cake recipe. I think the fresh and fruity flavor you get from soaking the layers is so good! 🙂
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- Zane Blane
Has anyone made this yet?
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- Lexxy
The link to print the recipe looks like it isn’t activated. Was hoping to try this recipe tomorrow.
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- tatyanaseverydayfood
So sorry! Thanks for letting me know; I’ll look into it right away!
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- Wen
Hi Tatyana love this recipe. Very creative . What can I use to subsistute the white chocolate chips ? I guess dark chocolate would change the colour . The person I’m making the cake for does not like white chocolate .Can I use white candy melts or wouldthat mess up the flavour of the cake ?
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- tatyanaseverydayfood
Hi! White candy melts would work just fine, too. The white chocolate doesn’t really add flavor, it’s more for stabilizing the cream 🙂 Enjoy!
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- Khadija
Hi..can u tell me what i can substitute the sangria with? Since i dont want to alcahol pls?
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- tatyanaseverydayfood
Hi! This recipe would taste great with any fruity juice, like a grape and apple juice. Enjoy! 🙂
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- Mira
Beautiful cake
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- Lyla Hayes
Lovely looking cake! Is it possible to make this cake in a hot countrie? (Hot I mean like 40c degree heat.) And also that “hot countrie” is one I’m traveling too, which by plane is two hours away, so what do u think is the best way to transport essential equipment and ingredients? Thanks! And don’t worry if u don’t know the answers to these questions either!
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- tatyanaseverydayfood
Hi Lyla! Thank you so much for reaching out to me. I think it would be just fine as long as you keep it refrigerated until ready to serve. If you can, I would recommend just buy the ingredients once you have arrived to your destination – the fruit and eggs/cream will be better fresh. Also, make sure the cream is really cold when whipping up the frosting 🙂
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- Kathy
Hi Tatyana! My cake turned out great, but my frosting not so much! I had stiff peaks of the whipping cream, then once I added the cream cheese mixture it lost stiffness and became runny! What do you think I did wrong?
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- tatyanaseverydayfood
Hi Kathy! I’m so sorry to hear that! Once you add the cream cheese mixture, you need to mix for maybe 30 seconds to 1 minute, depending on how powerful your mixer is. It’s really important that the frosting isn’t overmixed. Hope that helps for next time.
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- Tina
I make cream cheese frosting frequently, and folding in the whipped cream works really well for me. I did that for this cake as well. The frosting was the right texture, but it didn’t hold up too well to being outside of the fridge. I think I’m going to try using a raspberry jam for flavoring next time.
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- tatyanaseverydayfood
If you want to have it fold up well outside of the fridge, try adding gelatin to the recipe, like in my ‘Stabilized Whipped Cream’ recipe. Once it’s set in the fridge, it will hold up nicely outside the fridge, too! 🙂
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- Beth R.
Hi there! I am very excited to try this recipe.. it looks delicious!!! I was wondering how long the cake lasts. Does is stay good for 3-4 days? Do you find that the sponge cake gets mushy after a day?
Thank you!
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- tatyanaseverydayfood
Hi! It’s soo good – definitely worth trying! It should last about 2 days, then the cake will get soggy as the berries and fruit release more juices
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- Sofia
Hi, going to try this soon. This might be a stupid question but is it white or red wine?
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- tatyanaseverydayfood
You’ll love it! 🙂 It’s a sweet red wine, almost a juice because it doesn’t have too much alcohol. You can also use sweet white wine.
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- Natasha
What’s the one you used called
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- tatyanaseverydayfood
I honestly don’t remember the brand, I picked it up at Safeway right next to other dessert wines
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- Alina
Hey Tatyana, can the cake layers be made a day ahead? And cream added later? I tried baking this cake and the layers became soggy from the first night but it was delicious. I want to try to bake it again for a gathering but am nervous for it to get too soggy again if I make it the night before! Thanks.
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- tatyanaseverydayfood
Hi Alina! Yes, the cake layers can absolutely be made the night before. Just let them cool completely, then wrap in plastic and keep at room temperature. You can assemble the cake the same day 🙂
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- Anu
Hi Tatyana, can the sponge cake be made without eggs, or do you have an eggless sponge cake recipe?
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- tatyanaseverydayfood
Hi! Unfortunately, I don’t have an egg-less sponge cake since the eggs are what makes the cake so fluffy. You can use this recipe with my vanilla cake recipe and substitute the eggs with applesauce or an egg-replacement product.
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- Elaine
Hi, this is a lovely cake! And I want to try to bake it for my friend’s birthday. Do you mind that I share your recipe on my IG if I can make it pretty?
Thank you!
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- tatyanaseverydayfood
Hi Elaine! It really is a great cake! I hope you enjoy it! I always love a share, you can tag me with ‘Tatyana’s Everyday Food’.
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- Deisha
Hi,
I am planning on making this cake for my Mom’s birthday. , I noticed there is no butter/oil in the cake, is that ok?- Reply
- tatyanaseverydayfood
Hi! Yes, this sponge cake is made without oil. The cake gets all it’s volume from the eggs so make sure to whisk them to the right consistency and keep the batter as light as possible. Enjoy! 🙂
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- Bec
Fantastic idea! I made this cake and the cake held up well but the frosting although tasty was not pipeable. I ended up using my tried and true cream cheese recipe. I don’t think this cake enhances the other ingredients. I’m going to try a dense almond cake next time.
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- tatyanaseverydayfood
Hi Bec! Sorry the frosting didn’t hold up too well for you! I recommend placing it into the refrigerator for about 30 minutes if it’s too soft to work with. Hope you enjoy it again! 🙂
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- Jaya Datta
I love each and every recipe of urs , and this one too , is one which my family indulge every single time I bake . Thank you so much for the best of best recipes 💕
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- tatyanaseverydayfood
You’re very welcome, it’s my pleasure!! 🙂 I’m so happy to hear that you’re enjoying my recipes and this cake! It’s so perfect for summer!
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- Kristina
Made this cake!! So good!!
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- tatyanaseverydayfood
Awesome!! 🙂 I’m so glad you enjoyed it!
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- Arina
Such a beautiful cake! Love the recipe very easy to do!❤️
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- tatyanaseverydayfood
Thank you! I’m so glad you enjoy it! One of my favorites! 🙂
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- Nakita
Just made this and really love it!! Just wondering though how you managed to get the frosting thick enough to pipe on and stay in place like in the photos?
I mixed the cream cheese/berry mix in to the cream and whisked it as per the recipe but as soon as I got it on the cake it just wanted to slide right off hahaha. Still tastes great!- Reply
- tatyanaseverydayfood
I’m so happy you loved the recipe! It’s one of my favorites! The frosting can start to melt pretty quickly, which is kind of annoying! However, I simply place mine into the refrigerator to chill. I make the frosting while the cake layers are baking and cooling, so that gives the frosting plenty of time to chill. It’s much easier to work with it then.
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- Mrs.Neighbors
Your cake is Great!!! Not a wine drinker but your cake an the fruits pulled me in.
Keep your great cake ideas coming. You go girl👍- Reply
- tatyanaseverydayfood
Thank you so much! I’m glad you enjoyed it! This is one of my favorites! 🙂 You can replace the wine with a sweet fruit juice, too. Thank you for taking the time to leave a review! 🙂
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- Deb
I have made this cake quite a few times. It is my husbands favorite and he is not a sweets person. I usually make 2 sangria cakes every summer. This cake is a lot of work. My only suggestion would be to have your fruits washed and prepped before starting the cake. It helped a lot after I learned from the first time making it. You will love this cake! Also, you should try Tatyana’s cinnamon rolls. Heaven.
Good Luck and enjoy. Thank you Tatyana!
Deb- Reply
- tatyanaseverydayfood
Hi Deb! I’m so happy to hear you’ve been enjoying this recipe! It’s one of my favorites for summer months, too. Thank you for taking the time to leave a review!
The cinnamon rolls are my favorite!- Reply
- Valerie
I made this recipe today. The layers climbed the sides of the pan but were completely flat in the middle of the pan. The batter looked gorgeous going into the oven. What did I do wrong?
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- tatyanaseverydayfood
Hi Valerie! I’m so sorry to hear that! Sponge cakes can sometimes be a little finicky. I would try increasing your oven temperature by 15 degrees. Every oven bakes a little differently and the layers can stay flat if the oven isn’t hot enough. Also, make sure to beat the eggs for a long time; they should be extra, extra fluffy. I have a more in-depth tutorial here: https://tatyanaseverydayfood.com/simple-sponge-cake/
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- Cathy
I followed recipe and cake came out very tasty. Another time I would make 3 layers of sponge as these seemed a bit thin. I liked the idea of frosting the bottom side of the second & third layers and then placing it on top of fruit. I will use that in other fruit-filled cake recipes. Thanks for the recipe
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- tatyanaseverydayfood
Hi Cathy! I’m so glad you enjoyed the recipe! More sponge cake is not a bad idea either. Hope you enjoy it again and I’m glad you found the frosting tip helpful! Makes assembling the cake easier!
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- Eric ahlstedt
Wow this cake rocks! I made 1 change which I think worked very well. I did not put frosting on the top, instead made a dark chocolate ganache to pour over and let drip down the sides. It looked fantastic and I used mixed berries for the fruit and peaches, thoe chocolate complemented it very well. Huge hit. Thanks for another awesome recipe!!
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- tatyanaseverydayfood
Hi Eric! That sounds amazing! I’m so glad you enjoyed the cake with the chocolate ganache. Thank you for sharing the idea!
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- Leilanie
Hello! I love to make this cake but would it be okey for the frosting if i add gelatin to make it more stable? And when or where should I add the gelatin, would I add to raspberry puree or just directly to the whipped cream? thank you so much! I can’t wait to try this amazing cake.
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- tatyanaseverydayfood
Hi! Sure, a little bit of gelatin would be great. You can check out my stabilized whipped cream recipe here: https://tatyanaseverydayfood.com/stabilized-whipped-cream/
You’ll want to add the dissolved, hot gelatin to the whipped cream once stiff peaks form. If the whipped cream is too soft, just refrigerate for 1 hour, then re-whisk. Enjoy!- Reply
- May Harrison
I made this cake but in a mini version. I cut into (4) 4” rounds. I also used a Swiss meringue buttercream frosting. I made a sangria reduction and used this to flavor the frosting
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- tatyanaseverydayfood
That sounds wonderful! And I love the idea of doing a sangria reduction. I’m so glad you loved the cake! Thank you for taking the time to leave a review
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- Rae
I have made this cake as surprises for friends and by requests for family and friends so many times! It’s always a hit.
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- tatyanaseverydayfood
Hi Rae! That’s so wonderful to hear! It’s one of my favorites, too 🙂
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- Rosie
Made this yesterday for a birthday cake and loved it!! The sangria brings a unique, fresh flavor and the frosting is to die for!
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- tatyanaseverydayfood
Hi Rosie! I’m so happy you loved the cake! Yes, adding the sangria adds incredible flavor. It’s one of my favorite cakes!
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- Olesya
Super yummy cake! This was a hit at our party. I didn’t want to use wine, so I just subbed sugar+water mixture for soaking layers. The cooked raspberry mixture could easily be subbed for seedless raspberry jam, if you want to save some time. For the cream, I just folded the whip and cream cheese mixture together instead of whipping and it turned out great. Thanks for the yummy recipe!
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- tatyanaseverydayfood
Hi Olesya! I’m so happy you loved the cake and that it was a hit with everyone!
Thank you so much for taking the time to leave your substitutes and for writing the review! I’m sure the tips will be helpful!- Reply
- Ginnie Tate
Tatyana I’m a little confused
For the berry filling it calls for the sangria but directions are missing for when to add it. Also directions say to cook fruit with sugar but there’s no amount in the ingredient list for the filling. Please help and thank you!
Ginnie T- Reply
- tatyanaseverydayfood
Hi Ginnie! Sorry for the confusion. Please note that there are several steps to the recipe. The cooking part of the recipe, which includes raspberries and sugar, is for the frosting.
You’ll use the sangria only for soaking the cake layers. Hope that makes sense!- Reply
- Anna
This cake was so beatiful and delicious everbody loved it.
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- tatyanaseverydayfood
Hi Anna. That’s wonderful to hear! I’m very happy the cake was loved by all! Thank you for taking the time to write a review!
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