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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that one summer? The sun was always shining, laughter filled the air, and sangria flowed freely. This cake tries to capture that feeling. One of my friends, bless her heart, once tried to make a strawberry cake using, uh, let's just say 'questionable' methods and it was a disaster. This recipe is the anti-that-disaster. It's reliable, delicious, and actually tastes like strawberry and sangria. The other? I'd rather forget. Heh. It's not just a cake; it's a strawberry-sangria infused dream.
Imagine biting into a cake so moist, it practically melts in your mouth, each bite bursting with the juicy sweetness of ripe strawberries and the subtle warmth of sangria spices. That’s exactly what you get with this recipe. We’re talkin' cinnamon, maybe a hint of clove if you're feeling fancy, all mingling with the strawberry goodness. It's seriously good. Trust me, even that friend from aforementioned strawberry-cake-pocalypse asked for this recipe. Redemption arc, anyone?
Required Equipments
- 9x13 inch baking pan
- Large mixing bowl
- Electric mixer
- Whisk
- Small saucepan
- Wire rack
Strawberry Sangria Cake: Frequently Asked Questions
Strawberry Sangria Cake
This Strawberry Sangria Cake infuses the vibrant flavors of sangria into a moist, delightful cake. It’s the grown-up dessert that brings a festive touch to any occasion.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Or, you know, use baking spray. I won't judge.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. Seriously, get in there with that mixer and whip it good. Should take about 3-5 minutes.
- Beat in 4 large eggs, one at a time, mixing well after each addition. Add 1 teaspoon of vanilla extract. Because vanilla makes everything better.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Don't skip the whisking! Lumpy flour is no bueno.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of strawberry sangria (see note below). Begin and end with the dry ingredients. Mix until just combined. Do not overmix. Seriously, put down the mixer when it's just combined. Overmixing = tough cake, and nobody wants that.
- Fold in 1 cup of chopped fresh strawberries. Gently now! You don't want to turn the batter pink...unless you want a pink cake. Then go wild.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Or with a few moist crumbs clinging to it. Slightly underbaked is better than overbaked in my book.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the sangria glaze: In a small saucepan, combine 1/2 cup of strawberry sangria, 1/4 cup of granulated sugar, and 2 tablespoons of cornstarch. Whisk until smooth.
- Bring the mixture to a boil over medium heat, stirring constantly. Cook for 1-2 minutes, or until the glaze has thickened. Remove from heat and let cool slightly.
- Once the cake is completely cool, drizzle the sangria glaze over the top. Decorate with sliced fresh strawberries, if desired. Because presentation matters!
- Serve and enjoy! Preferably with a glass of sangria. Because...duh.
📝 Notes
- For the strawberry sangria, you can use store-bought or homemade. If making homemade, combine 1 bottle of red wine (such as Rioja or Garnacha), 1 cup of brandy, 1/2 cup of orange juice, 1/4 cup of sugar, and 1 cup of sliced strawberries. Let it sit in the refrigerator for at least 4 hours, or preferably overnight, before using. If you don't have time to make sangria, you can substitute with a strawberry-flavored wine cooler or a mix of red wine and strawberry juice. Don't have strawberries? No problem! Mix it up with any berry you like. I use to make this cake with blueberry!
- Feel free to adjust the amount of sugar in the glaze to your liking. If you prefer a sweeter glaze, add a bit more sugar. If you want to add a lil' somethin' somethin' else, add some lemon zest in the glaze or the cake, and it will be an explosion of flavours.
🍎 Nutrition
Calories: 350 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 50 g
Fiber: 1 g
Calcium: 30 mg
