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Citrus Chardonnay Sangria Cake

Citrus Chardonnay Sangria Cake

This light and fruity cake is perfect for spring and summer. A moist citrus cake made with Chardonnay wine is layered with fluffy whipped honey mascarpone cream infused with lemon and orange zest. Amongst the layers of cake and cream is a sweet sangria fruit filling made from ripe berries, peaches, mango and juicy navel oranges.

Has spring finally sprung where you live? Here in Wisconsin, Mother Nature seems to be cruelly playing with our emotions. One day it’s 70 degrees and sunny and then BAM it’s snowing. Today, I’m sharing a recipe that will hopefully force spring into existence. This fruity, moist Sangria Cake is something I’ve been dreaming up for quite some time. With warmer weather on the way (hopefully), and Mother’s Day around the corner, it seemed like the perfect recipe to share today. It’s a boozy glass of sangria on a plate! What more could you ask for?

The cake begins with layers of super flavorful and moist citrus Chardonnay cake. This cake is made with buttermilk, lemon and orange zest, lemon and orange extract and a healthy pour of chardonnay wine. Yes, you heard me right, this cake is made with wine. While the wine flavor is super subtle after baking, I feel like the buttery notes of the Chardonnay still come through. I selected Cupcake Vineyard’s Chardonnay because it has hints of apple, lemon, vanilla and toasted almond which blend beautifully with the flavors of the cake. If you can’t find this particular wine, look for a Chardonnay that has a similar fruity, citrus profile.

One thing I can’t explain, is the texture of this cake batter. Once everything is blended, it has this unbelievably soft, mousse-like consistency. I feel like this is what helps give this cake its light, airy texture after baking. It’s seriously amazing—plus the zests and extracts from the citrus fruits make this cake super…refreshing? Can a cake be refreshing? Because this one is!

The sangria fruit filling comes next. You can really use any mix of fruits you like, but I selected those that are commonly found in white sangria—fresh berries, peaches, navel orange and mango. I think the key to getting this filling just right, is a good balance between berries, citrus and stone fruits. Texture is also key. I like to dice everything finely except the blueberries, which I leave whole. Not too chunky like a pie filling, but not as smooth as a jam. It’s really something in between. Ultimately, I want to still be able to identify the different fruits in the filling—just like in a glass of sangria—but not have to chew through them too much.

To make the filling, add the fruit to a saucepan with sugar and lemon juice and cook down until their juices begin to release. Once simmering, add a slurry of cornstarch and chardonnay (yep, more wine) to thicken the filling. Then turn off the heat and let it cool completely. Spoiler alert: this filling as also amazing served warm over vanilla ice cream.

Last, is the honey citrus mascarpone cream. Rather than choosing a heavy buttercream, this cake is layered with a light and fluffy mascarpone cream. As I was concepting this cake, keeping all of the flavors and layers as light and refreshing as possible was my goal. It seemed wrong to weigh it down with something super dense or sweet. 

The mascarpone cream comes together super easily. Begin by whipping a little heavy cream in a stand mixer until stiff peaks form. Then, remove and set aside. Next, combine the mascarpone, honey, citrus zest, vanilla and powdered sugar and blend until smooth. The first time I was testing out this cream, it got a little thicker than I wanted it to be. Rather than thinning it with a little milk or cream, I went straight to my bottle of Chardonnay and added a few teaspoons to the mascarpone. It seemed like the perfect opportunity to let the flavor of the wine come through undisturbed from the heat of cooking. Finally, once smooth, gently fold in the reserved whipped cream into the mascarpone mixture. 

This cream is definitely lighter than your typical buttercream but a little denser than straight-up whipped cream. Before decorating, I recommend chilling the cream for at least an hour in a pastry bag or a covered container. It will make the cream easier to work with while decorating. 

To decorate, I opted to leave mine “naked” on the sides. I simply spread a thin layer of the mascarpone cream over each layer of cake and added a generous ring of cream along the edge to hold in the sangria filling. I’m planning to serve this cake for Mother’s Day this Sunday so fresh flowers also seemed essential to the decoration. When decorating with fresh flowers, make sure you select those that you’re certain were not treated with pesticides or other chemicals. Better yet, try to find edible flowers. They would also pair wonderfully with this cake.

Do you have any special plans for Mother’s Day this weekend? I’m looking forward to a quiet weekend home with my husband and daughter and brunch on Sunday with my mom and mother-in-law. The funny thing is, everyone keeps offering to cook for me and I won’t let them. The kitchen is my happy place. Don’t take it away from me! 

If you try out this Citrus Chardonnay Sangria Cake, please give it a rating and don’t forget to tag me on social media. It’s @frydaeblog and #frydae absolutely everywhere. As always, thank you so much for stopping by and I hope you have a wonderful weekend!

Citrus Chardonnay Sangria Cake

This light and fruity cake is perfect for spring and summer. A moist citrus cake made with Chardonnay wine is layered with fluffy whipped honey mascarpone cream infused with lemon and orange zest. Amongst the layers of cake and cream is a sweet sangria fruit filling made from ripe berries, peaches, mango and juicy navel oranges.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

  • 1 cup butter (softened to room temperature)
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chardonnay wine (room temperature)

Whipped Honey Citrus Mascarpone Cream

  • 1 1/4 cups heavy cream
  • 2 cups mascarpone cheese (softened)
  • 1/4 cup raw honey
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon orange zest
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chardonnay wine (optional)
  • 1/2 cup powdered sugar

Sangria Fruit Filling

  • 1/2 cup strawberries (fresh, diced)
  • 1/2 cup blackberries (fresh, diced)
  • 1/2 cup blueberries (fresh, whole)
  • 1/2 cup peaches (fresh or frozen, diced)
  • 1/2 cup mango (fresh or frozen, diced)
  • 1/2 cup navel oranges (diced)
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons chardonnay wine

Instructions

  1. Sangria Fruit Filling

    First, wash and finely dice the fruit, leaving the blueberries whole to add some additional texture to the filling. 

    Then, in a saucepan over medium heat, combine the cut fruit, sugar and lemon juice. Stir and bring to simmer. Let cook for 5-6 minutes until the fruit softens and begins to release its juices. 

    In a measuring cup, make a slurry by mixing together the cornstarch and chardonnay. Stir into a thin, wet paste and then pour into the fruit mixture. Stir to combine and then cook for an additional 3-5 minutes until the mixture begins to thicken.

    Remove from heat and let cool completely before decorating the cake. Note: the mixture will thicken as it cools.

  1. Honey Citrus Mascarpone Cream

    In a mixer with a whisk attachment, beat the whipping cream until stiff peaks form. Remove from mixer and set aside.

    Then, in the mixer, combine mascarpone cheese, honey, lemon zest and oranges zest. Blend until combined and then add vanilla and powdered sugar. Mix on low until smooth and then add a few tablespoons of chardonnay, if desired.

    Finally, using a wooden spoon, gently fold in the reserved whipped cream to the mascarpone mixture. Continue to mix until everything is evenly blended and the cream has a soft, spreadable consistency. Transfer to a pastry bag or covered container and chill for at least 1 hour before decorating the cake.

    The mascarpone cream will be lighter than your typical buttercream, but still dense enough to hold its shape when piped.

  1. Citrus Chardonnay Cake

    Preheat oven to 350°F.

    In a bowl, blend flour, baking soda, baking powder and salt together. Set aside.

    Next, in a stand mixer, cream together butter and sugar until fluffy—about 3 minutes. Then, add eggs, buttermilk, zest, vanilla and citrus extracts. Mix on low until combined.

    Gradually add the dry ingredients to the wet ingredients and mix on low until all the dry ingredients are wet—about 1 minute.

    Finally, slowly add in the wine. Blend on your mixer's lowest speed until smooth and no lumps remain. The batter should have a fluffy mousse-like consistency.

    Pour the batter evenly into three 8-inch greased cake pans lined with parchment paper. Bake at 350°F for 20-25 minutes, or until lightly golden and a toothpick comes out clean when inserted into the middle of the cake. Remove from oven and cool completely on wire racks.

    To decorate, spread a thin crumb coat of chilled mascarpone cream on the bottom layer of cake. This thin layer will help prevent the fruit filling from soaking into the cake and make it soggy.

    Next, pipe a thick rim of mascarpone cream around the edge of the cake and then fill the center of the cake with a generous amount of sangria fruit filling. Top with a second layer of cake and then repeat. For the final layer, spread a thicker layer of mascarpone cream across the top. 

    Then, finish decorating the cake with fresh fruit, flowers or other garnish as desired. I left my cake "naked" on the sides, but you could coat the sides with more mascarpone cream for a more polished look too.

Notes


For cupcakes: In a standard muffin pan lined with cupcake liners, fill each well about 50-65 percent. Bake in a 350°F oven for 15-18 minutes until golden. Remove and let cool completely. To decorate, hollow out the center of each cupcake using the end of a wooden spoon and fill with a few teaspoons of sangria fruit filling. Then, pipe each with a generous amount of honey citrus mascarpone cream.

Breakfast Enchiladas

Breakfast Enchiladas

Filled with spicy chorizo sausage, scrambled eggs, potatoes, poblano peppers and black beans, these breakfast enchiladas are topped with an ancho chile verde sauce and lots of melted cheese. After eating this spicy south-of-the-border breakfast, you’ll never want to go back to frozen breakfast burritos again.

If I haven’t said so before, I’ll say it now—brunch is my favorite meal of the day. It’s the one meal of the day where anything goes and you can truly eat (and drink) whatever your heart desires. I love how somehow, we as a society, have decided that eating chocolate cake for breakfast is a big no-no. Yet, somehow Cheesecake-stuffed chocolate chip french toast topped with whipped cream and caramel is part of a balanced breakfast. The world is a very confusing albeit delicious place.

While I love a good sweet plate of french toast once in a while, I typically lean savory at brunch. Eggs Benedict, avocado toast, biscuits an gravy or lox and bagels are some of my go-to’s when I’m out at brunch. I also love a good breakfast burrito filled with lots of spicy peppers, potatoes and meat, like chicken or chorizo. Basically, any opportunity to add spice to a meal I’ll take.

Which leads me to these breakfast enchiladas. With Cinco de Mayo just around the corner, I wanted to share something that would allow all celebrating to break out the Margaritas early. I love these breakfast enchiladas because they’re easy to make and can be prepped the night before. This recipe also makes a lot, so they’re a great option if you’re serving a large group for brunch.

In my recipe, I include spicy chorizo, potatoes, scrambled eggs, black beans, corn, poblano peppers and onions, but feel free to change up the filling to suit your tastes. Shredded chicken would also be delicious or sliced portobello peppers if you want to make these vegetarian. 

My favorite part about these enchiladas is the sauce. It’s technically a tomatillo-based verde sauce, but the addition of dried ancho chiles gives it a lovely roasted flavor. I use to be really intimidated by dried chiles at the grocery store but after using them in a number of recipes, I’ve realized they’re nothing to be afraid of. I love adding them to recipes I’m working on where I want to add some depth and smokiness.

Last is the cheese. I used a blend of Chihuahua and Monterey Jack cheese but any blend of Mexican cheeses will work. I also tend to like my enchiladas to be dryer on the inside rather than super “goopy” so I only put cheese on top of the enchiladas while they bake rather than mixed into the filling. If you like more moisture inside your enchiladas, feel free to add a little cheese to the filling or even a few tablespoons of refried beans. Just like brunch, these enchiladas really don’t have any rules.

Garnish these with fresh tomato, salsa, homemade queso, diced onion or chopped lettuce or spinach. Basically, whatever you would enjoy on a taco, you could serve with these. I like to garnish mine breakfast enchiladas with sour cream, sliced avocado, fresh slices of jalapeños and lots of cilantro. The only thing I love more than brunch is cilantro which I know is a controversial ingredient. I personally cannot get enough of it but I know some people think it tastes like soap. What about you? Are you a cilantro lover or hater?

However you choose to enjoy these breakfast enchiladas, I hope you find them delicious! They’ve become one of my favorite brunch recipes to make when I’m entertaining because they’re always a crowd-pleaser. Although, maybe their popularity is only due to the fact that they’re usually served alongside a pitcher of Margaritas? Oh well, as I said, brunch is the meal with no rules, right?!

If you try out this recipe, please give it a rating and don’t forget to tag me on social media. It’s @frydaeblog and #frydae absolutely everywhere. As always, thank you so much for stopping by and have a wonderful Cinco de Mayo weekend!

Breakfast Enchiladas

Filled with spicy chorizo sausage, scrambled eggs, potatoes, poblano peppers and black beans, these enchiladas are topped with an ancho chile verde sauce and lots of melted cheese. After eating this spicy south-of-the-border breakfast, you'll never want to go back to frozen breakfast burritos again.

Course Breakfast, Brunch, Main Course
Cuisine Mexican, Southwest
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • 1 pound ground chorizo sausage (or removed from casings)
  • 1 cup canned black beans (rinsed and drained)
  • 1.5 cups russet potatoes (diced)
  • 1 small white onion (sliced)
  • 1 large poblano pepper (sliced)
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 jalapeno (diced)
  • 1/2 cup milk
  • 8 large eggs
  • 8-10 large flour tortillas
  • 1.5 cups Chihuahua cheese (or Monterey Jack)

Ancho Chile Verde Sauce

  • 1 small onion (diced)
  • 1 dried ancho chile (stem and seeds removed)
  • 1/4 cup green chiles (about 1/2 can)
  • 2 cloves garlic (minced)
  • 1 jalapeno (diced)
  • 1 cup chicken stock
  • 4 tomatillos (husked and rinsed)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro

Instructions

  1. Ancho Chile Verde Sauce

    In a saucepan over medium heat, add diced onion, minced garlic and olive oil. Saute until fragrant and onions are translucent. Next, add the green chiles, dried ancho chile, jalapeno and tomatillos. Stir to combine and then add 1 cup of chicken stock.

    Bring to a boil and then reduce heat to low. Season with salt and pepper and then let the sauce simmer for 10-15 minutes. Remove from heat to cool slightly and then pour into a blender or food processor. Add cilantro and lime juice and puree until smooth. 

    Set sauce aside until ready to assemble the enchiladas. 

  1. Enchiladas

    Preheat oven to 350°F.

    In a large skillet over medium heat, add chorizo and brown until fully cooked. Remove from pan and set aside.

    Return the skillet to your cooktop, over medium-high heat, and add diced potatoes and saute until they begin to brown. Add sliced onion and poblano pepper and saute until softened and they begin to char. 

    Meanwhile, in a mixing bowl, whisk together eggs and milk. Season with salt and pepper, to taste, and then pour into a clean preheated skillet over medium heat. 

    As the eggs begin to set, begin to stir and fold the eggs occasionally forming large curds of egg. Continue to cook until eggs have fully set and no liquid egg remains. 

    Once eggs are cooked, add them to the potato, peppers and onion mixture. Stir to combine and then add black beans, corn kernels, diced jalapeno, and the cooked chorizo to the skillet. Fold all the filling ingredients together and then remove from heat.

    To assemble the enchiladas, pour a few tablespoons of the prepared enchilada sauce into the bottom of a greased 9x13 baking dish. Spread out into an even layer.

    Next, take a single tortilla and add two generous scoops of filling to the center in a neat row. Gently, yet tightly, roll the tortilla up and then place seam side down in prepared baking dish. Repeat with each tortilla until no filling remains. You should be able to fill about 10, 8-inch tortillas.

    Once enchiladas are filled, pour the remaining enchilada sauce over the rolled tortillas. Spread evenly with a spatula and then sprinkle with 1 1/2 cups of Chihuahua (or Monterey Jack) cheese.

    Cover baking dish with foil and place into a preheated 350°F oven for 20 minutes. After 20 minutes, remove foil and let cook for an additional 10 minutes—or until cheese is fully melted and bubbly. Remove from oven and let stand for 5 minutes before serving.

    To serve, garnish enchiladas with sour cream, avocado, jalapenos and other favorite taco toppings. Serve warm and enjoy.

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