Tiered Berry Sangria Cake

A whiiiiile back....

I made a Sangria-inspired cake. I was super-proud of it at the time, but for a bit now I’ve been thinking my recipe could use a bit of a re-vamp. I used cake mixes for the cake layers, tried to use a mirror glaze for the drip (fortunately it was a bit too cold to run like mirror glaze is supposed to; that’s the only reason it worked as a drip! :/ )

My video-editing abilities have also come a ways since then…soo another run was in order! Recipe for this tiered Berry Sangria Cake is below!

Email me if you’d like a scaled version for a single-tier cake; happy to scale the recipe if you’d rather not bother with two tiers!

Recipe below! 

Sangria Cake Layers:

Note - this is a scaled (x1.5) and slightly-simplified layer cake recipe from ChelSweets.com - I highly recommend checking out her site if you haven't before; it's amazing!! 

4 7/8 c.  all purpose flour
4 1/2 c.  granulated sugar
3 3/4 t. baking powder
1 ½ t.  salt
1 ½  cup unsalted butter (or 3 sticks) room temperature
3 t. vanilla extract
1 ½ c egg whites (about 10 eggs, or use egg whites from a carton to avoid wasting the yolks)
1 cup buttermilk, room temperature
2/3  cup wine of your choice (I used a Barefoot Cabernet Sauvignon, or I’ve used a Garnacha in a similar cake before)
1/3 c Triple Sec
1/4 c vegetable oil 
1-2 small drops red and blue gel food coloring, if desired


Preheat oven to 350°F. Line three 8 inch round pans and two 6 inch round pans with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites and mix on low until just incorporated.  Mix in the buttermilk, wine, triple sec, and food coloring in two installments, on a low speed. Add in oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part – I ended up with about 690g in my large pans and about 450 in my smaller ones). This guarantees your layers will bake to be the same height.

Bake for 35-37 minutes, (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. The lag time while your cakes are chilling is a great time to make your frosting!

Additional Supplies/Equipment:
- 1 8- or 9-inch cardboard cake circle, and 2 6-inch cardboard cake circles – one option is to buy a set like this one that contains a variety of cake circle sizes and trimmable dowels
- 3-4 small limes
- 3-4 small lemons
- 1 small package fresh + 1 small package frozen blackberries
- 1 small package fresh raspberries
- 1 orange
- lemon/lime zester/channel knife tool
- squeeze bottle or basting brush
- additional ½ c each wine and triple sec
- small knife and cutting board
- small piping bag & tip (for frosting)
- additional small piping bag or drip bottle (for decorating with white chocolate ganache)
- Wine glass – feel free to use a plastic wine glass if you’d rather
- Cake leveler, cake turntable, offset spatula, and bench scraper - not all 100% necessary but incredibly helpful! 
- I also used a Wilton icing comb on the sides of this cake – optional, but I really liked the decorative effect that it added!

Sangria Frosting:
12 oz (one and a half packages) cream cheese, softened
24 Tablespoons (three sticks) butter, softened
10 c powdered sugar
3 T wine
3 T triple sec
1-2 small drops red and blue gel food coloring, if desired – I actually just left the frosting the shade of purple the wine gave it, but if you’re using a lighter wine than I did you may want a deeper color. Up to you!

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with the wine and triple sec until frosting reaches desired consistency. Add food color if desired, and beat until well combined.


Once your cakes are cool, level them (if needed/desired; these cakes usually bake fairly flat so I didn’t trim much from the tops). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your large cake circle (to keep the cake from sliding while you decorate it) and center your large first cake layer in the center of the circle.

Cake drizzle: (Optional but recommended!)
½ c wine
½ c Triple Sec
1 juiced lemon
1 juiced lime 

I wanted a bit more of a sangria kick to the cake layers, so I used a squeeze bottle to infuse each one with a few tablesppons of the cake drizzle above.
Spread the layer with frosting, press some of your frozen blackberries into the frosting, and pipe some frosting around the berries to make sure your next cake layer sticks on top. Add your next cake layer on top, and repeat the process with your remaining cake layers.

Next, repeat the same process with your smaller cardboard circle and cake layers. Of note – if your circles aren’t pre-center-punched, be sure to grab a dowel or straw and make your own hole in the exact center of the circle! This will allow you to center the tier on the base tier later.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. 
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. For my larger tier, I was able to smooth the frosting fairly well free-handed, but I struggled getting the sides smooth on my smaller one. Setting a second small cake circle on top and using it as a guide for smoothing my icing worked much more easily for me!

Once your base tier is covered, place the icing comb on the cake circle against your cake and run the comb around the cake to texture the frosting. Place both tiers into the freezer for about 20 minutes to set the frosting and get the cake cold enough to set the white chocolate ganache decoration.

(This is a great time to make your ganache for the drip, but I’ll include instructions for stacking your tiers first. Ganache recipe is below!)

Okaaaay. The stacking process!

I watched a few tutorials before I started, but ‘How to Make a Tiered Cake’ by Chelsweets was my favorite.

Basically, doweling a tiered cake is done to ensure that the top tier doesn’t crush the lower tier, as well as keeping it centered. I used four shorter cut-to-height plastic straws for my base tier dowels, and one taller one cut at an angle in the center to hold my top tier in place.

Grab your ruler for this next part! Since I was centering a 6-inch cake on top of an 8-inch cake, I pushed the straws down into the base tier just over one inch from the cake edge, placing them evenly at quarter intervals around the cake. Place your last, tallest straw or dowel into the exact center of the cake, making sure to keep it straight up as you press down. Now you’re ready – center the hole in the bottom of your top tier cake circle over the tallest dowel and let the top tier gently down onto the base tier. The dowel will poke into the center of the top tier to hold it in place.

Pat yourself on the back; you did it! I found that my cardboard cake circle showed more than I was happy with, so I piped some extra frosting onto the base of the top tier to hide it.

White chocolate ganache: I used a purple-colored white chocolate ganache for this cake – I found my favorite white chocolate ganache recipe so far on ChelSweets.com.


- 1/4 cup heavy cream (77 grams)
- 1 cup white chocolate chips (175 grams)
- ½ teaspoon lemon extract
- 1 drop pink gel food coloring
- 1-2 small drops red and blue gel food coloring

Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add gel food color and stir until smooth.

I used drip bottle to pipe this drip, but a small piping bag or even a spoon would work well also!  
When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to your piping bag or squeeze bottle. Slowly drizzle ganache around the edge of the top tier, pausing about every ¾ to 1 inch to let ganache flow down the side of the cake to create a drip.  Pour a few tablespoons over the top of the cake and spread gently with an offset spatula, then turn your wine glass over and center it on top of the cake.

Repeat the drip around the edge of the base tier.

Pipe a bit of frosting around the base of the top tier (if you need to hide the cardboard circle like I did) and add your fruit! I used a couple of orange zest spirals, as well as several sliced/spiraled lemon and limes, and whole and halved blackberries and raspberries around the bases of both tiers.

Step back and admire your amaaazing cake! Enjoy!

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!  

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