Devilish Angel Cake with Wine Soaked Berries Recipe

This Devilish Angel Cake with Wine Soaked Berries Recipe is a sophisticated and boozy recipe, which uses store-bought angel food cake and dry Italian red wine. It’s an impressive no-bake dessert, ready in about 25 minutes.

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Devilish Angel Cake with Wine Soaked Berries Ingredients

A simple, sophisticated list for a quick and impressive dessert.

1 store-bought angel food cake
1/3 cup dry Italian red wine (like Chianti or Sangiovese)
3 tablespoons sugar
A few grinds of black pepper
1/2 pint strawberries, sliced
1/2 pint blackberries
Whipped cream, from a canister (or homemade)
Finely chopped fresh mint leaves or orange zest, for garnish

Devilish Angel Cake with Wine Soaked Berries Recipe

How To Make Devilish Angel Cake with Wine Soaked Berries

A step-by-step guide to this incredibly simple, no-bake treat.

Macerate the Berries: In a medium bowl, whisk together the red wine, sugar, and a few grinds of black pepper until the sugar is mostly dissolved. Add the sliced strawberries and blackberries to the bowl. Gently toss to coat the fruit. Let the berries soak at room temperature for at least 20 minutes. This allows them to release their juices and absorb the complex wine mixture.
Assemble and Serve: Cut the angel food cake into thick slices or wedges. Place a slice on each dessert plate. Spoon the wine-soaked berries and a generous amount of their syrupy, red wine juices over each slice of cake.
Garnish: Top with a swirl of whipped cream and garnish with fresh mint or orange zest. Serve immediately.

Recipe Tips

Why add black pepper? It sounds strange, but fresh black pepper enhances the flavor of strawberries and adds a subtle, savory “bite” that bridges the gap between the sweet cake and the dry red wine. It makes the dessert “devilish.”
What wine should I use? A dry Italian red wine like Chianti, Sangiovese, or Barbera is perfect. You want something with a little acidity and tannin to balance the sugar. Avoid very sweet dessert wines, as the dish might become cloying.
Can I make this ahead? You can macerate the berries up to an hour in advance, but don’t let them sit too long or they might get too mushy. Assemble the plates right before serving so the cake doesn’t get soggy.
How to slice angel food cake? Use a serrated bread knife and use a gentle sawing motion. If you press down too hard with a straight-edge knife, you will smash the delicate sponge.

What To Serve With Devilish Angel Cake

This is a light but complex dessert that works well after a heavy meal.

A glass of the same red wine used in the berries
An espresso or cappuccino
A side of mascarpone cheese sweetened with honey (instead of whipped cream)

How To Store Devilish Angel Cake

Storage: This dessert does not store well once assembled. The wine will make the cake disintegrate. Store the cake and the berry mixture in separate airtight containers.
Leftovers: The macerated berries will keep in the fridge for 2 days and are delicious spooned over yogurt or vanilla ice cream.

Devilish Angel Cake Nutrition Facts

(Per serving, assuming 6 servings)

Calories: ~210 kcal
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 280mg
Total Carbohydrate: 42g
Dietary Fiber: 2g
Sugars: 28g
Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this non-alcoholic?

Yes. You can substitute the red wine with grape juice or pomegranate juice. Add a squeeze of lemon juice to replicate the acidity of the wine.

Can I use frozen berries?

Fresh berries are much better for this recipe because they hold their shape. Frozen berries will become very soft and release too much water when thawed, diluting the wine syrup.

Can I use a different cake?

Store-bought pound cake or sponge cake shells would also work well, though they are heavier than angel food cake.