Top 10 Summer Cake Recipes to Try This Season

Top 10 Summer Cake Recipes You Will Love

Summer baking is all about vibrant flavors, fresh fruits, and light, airy textures that capture the joy of the season. There’s something magical about whipping up a homemade cake that bursts with the essence of summer.

Whether you’re planning a backyard BBQ, a picnic in the park, or just a lazy afternoon treat, these summer cake recipes are here to make your baking sessions both fun and satisfying. From fruity classics to tropical twists, here are 10 easy summer cakes you’ll love baking and sharing!

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1. Classic Strawberry Shortcake 

Nothing says summer like a Strawberry Shortcake! With its fluffy, buttered shortcakes, fresh strawberries, and whipped cream, it’s a beloved dessert for all the right reasons.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 2/3 cup heavy cream
• 1 egg (lightly beaten)
• 1 tsp vanilla extract

For the strawberries

• 1 lb fresh strawberries (sliced)
• 1/4 cup granulated sugar

For the whipped cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter and cut it into the dry ingredients with a pastry cutter or your fingers until it resembles coarse crumbs.
4. In a small bowl, mix the heavy cream, beaten egg, and vanilla extract. Add this to the flour mixture and stir until just combined.
5. Turn the dough onto a floured surface, gently knead a few times, and pat it into a 1-inch thick round. Cut out circles using a biscuit cutter or a glass and place them on the prepared baking sheet.
6. Brush the tops with a bit of cream and bake for 15–18 minutes, or until golden brown. Let cool.
7. While the shortcakes bake, toss the sliced strawberries with sugar in a bowl and let them sit to release their juices.
8. For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.

To assemble: Slice each shortcake in half. Add a layer of strawberries and whipped cream, then place the top half back on and add more whipped cream and strawberries on top. Serve immediately.

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2. Lemon Blueberry Cake 

This refreshing summer cake combines the tanginess of lemons with the sweetness of blueberries, resulting in a flavor-packed treat.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ¾ cup buttermilk
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries (tossed with 1 tbsp flour to prevent sinking)

Lemon Glaze

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
5. Combine the buttermilk and lemon juice in a small bowl.
6. Alternately add the dry ingredients and buttermilk mixture to the batter, starting and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

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3. Mango Coconut Cake 

Transport yourself to the tropics with this Mango Coconut Cake. Think creamy coconut and juicy mangoes in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• 1 cup shredded coconut
• 1 cup diced fresh mango (or canned, drained)

For the frosting:

• 1 ½ cups whipping cream
• 3 tbsp powdered sugar
• ½ cup coconut cream
• Extra mango slices and shredded coconut for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with coconut milk, until the batter is smooth. Fold in the shredded coconut and diced mango.
5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, whip the cream and powdered sugar until soft peaks form. Gently fold in the coconut cream.
8. Assemble the cake by spreading a layer of frosting between the two cake layers, then cover the top and sides with the remaining frosting.
9. Garnish with fresh mango slices and a sprinkle of shredded coconut.

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4. Peach Cobbler Cake 

Combine the cozy charm of a cobbler with a summer twist! This cake feels like a warm hug.

Ingredients:

• 1 1/2 cups fresh peaches, sliced (or canned peaches, drained)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon (optional)
• 1/2 cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1/4 cup brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar-sized pan.
2. If using fresh peaches, peel and slice them. If using canned peaches, drain them thoroughly.
3. In a mixing bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon (if using).
4. Add milk and vanilla extract to the dry ingredients, stirring until just combined.
5. Pour the melted butter into the prepared baking dish, spreading it evenly across the bottom.
6. Spoon the batter over the butter, spreading it gently without mixing it into the butter.
7. Arrange the peach slices evenly on top of the batter. Sprinkle the brown sugar evenly over the peaches.
8. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean.
9. Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream for extra indulgence!

Serving Idea: Top with vanilla ice cream for that golden summer pairing.

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5. Watermelon Cake 

 

Who says watermelon can’t be the star of a cake? This creative and refreshing idea is perfect for outdoor gatherings.

Ingredients:

• 1 large seedless watermelon (preferably round)
• 2 cups whipped cream or whipped coconut cream
• Fresh fruits for decoration (e.g., berries, kiwi, mango slices)
• Optional: chopped nuts, shredded coconut, or chocolate shavings for topping

Instructions:

1. Cut off the ends of the watermelon so it can stand upright. Carefully slice away the rind to create a cylindrical “cake” shape with the watermelon.
2. Pat the watermelon dry with a paper towel to remove excess moisture.
3. Spread a layer of whipped cream or whipped coconut cream evenly over the entire surface of the watermelon.
4. Decorate with fresh fruits, arranging them in a pattern or random design. Add optional toppings like nuts, shredded coconut, or chocolate shavings for extra flair.
5. Chill in the refrigerator for at least 30 minutes before serving to let it set.
6. Slice and serve this refreshing, healthy “cake” to your guests!

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6. Raspberry Chocolate Cake 

For those who crave a decadent dessert, the Raspberry Chocolate Cake is the ultimate indulgence. Perfectly rich and balanced by the tartness of fresh raspberries.

Ingredients:

• 1 cup (240ml) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) whole milk
• 1 cup (150g) fresh raspberries

For the frosting:

• 1 cup (240ml) heavy cream
• 200g semi-sweet chocolate, chopped
• Fresh raspberries for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
3. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
4. Gently fold in the fresh raspberries. Divide the batter evenly between the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. For the frosting, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and let sit for 2 minutes. Stir until smooth and creamy. Let it cool slightly until thickened.
7. Spread the frosting between the cake layers and over the top and sides. Garnish with fresh raspberries.

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7. Key Lime Pie Cake 

Zingy, vibrant, and utterly unique, this Key Lime Pie Cake is a must-try for citrus lovers.

Ingredients
For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup key lime juice (freshly squeezed if possible)
• 1 tbsp key lime zest
• 1 cup whole milk

For the Key Lime Cream Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/3 cup key lime juice
• 1 tbsp key lime zest

For the Whipped Cream Frosting:

• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Optional Garnish:

• Key lime slices
• Crushed graham crackers

Instructions

1. Make the Cake Layers:
   • Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
   • Mix in the key lime juice and zest.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mix.
   • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
2. Prepare the Key Lime Cream Filling:
   • In a bowl, whisk together sweetened condensed milk, key lime juice, and zest until thickened. Chill until ready to use.
3. Make the Whipped Cream Frosting:
   • Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Keep chilled.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a thick layer of the key lime cream filling on top.
   • Add the second cake layer and frost the entire cake with whipped cream frosting.
5. Garnish:
   • Decorate with key lime slices and crushed graham crackers for a classic pie-inspired touch.
6. Serve:
   • Chill for at least 1 hour before slicing. Enjoy your zingy Key Lime Pie Cake!

Pro Tip: Chill the cake before serving for an extra cool treat on hot days.

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8. Pineapple Upside-Down Cake 

This tropical classic has stood the test of time and tastes as good as it looks.

Ingredients:

• 1/4 cup unsalted butter (melted)
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices in juice (drained)
• Maraschino cherries (optional)
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Pour the melted butter into the bottom of the pan and evenly sprinkle the brown sugar over it.
3. Arrange the pineapple slices over the brown sugar layer. If desired, place a maraschino cherry in the center of each pineapple slice.
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
6. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
7. Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
8. Pour the batter over the pineapple layer, spreading it evenly.
9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate. Allow it to fully cool before serving.

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9. Summer Berry Trifle Cake 

This no-bake favorite is as effortless as it is eye-catching.

Ingredients

• 1 store-bought pound cake or angel food cake (cubed)
• 2 cups fresh mixed berries (strawberries, blueberries, raspberries)
• 1 cup whipped cream or whipped topping
• 1 cup vanilla pudding or custard
• Fresh mint leaves (optional, for garnish)

Instructions

1. Wash and pat dry the berries. Slice strawberries if they are large.
2. In a clear trifle dish or large glass bowl, layer the cubed cake at the bottom.
3. Add a layer of vanilla pudding or custard over the cake.
4. Add a layer of fresh mixed berries.
5. Spread a layer of whipped cream on top of the berries.
6. Repeat the layers until all ingredients are used, ending with whipped cream on top.
7. Garnish with a few whole berries and mint leaves.
8. Chill in the refrigerator for at least 1 hour before serving.

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10. S’mores Cake 

Bring the campfire indoors with this fun and festive cake inspired by everyone’s favorite summer treat.

Ingredients
For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Filling and Topping:

• 1 ½ cups graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 cups marshmallow fluff
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• Mini marshmallows for garnish (optional)

Instructions

1. Prepare the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla. Mix until smooth. Stir in boiling water (batter will be thin). Divide evenly between the pans and bake for 30-35 minutes. Let cool completely.
2. Make the Graham Cracker Filling: Combine graham cracker crumbs and melted butter. Press the mixture into a flat layer and bake on a cookie sheet at 350°F (175°C) for 8-10 minutes. Let cool and crumble.
3. Prepare the Ganache: Heat the heavy cream in a small saucepan until steaming. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of marshmallow fluff, then sprinkle graham cracker crumbs on top. Add the second cake layer, spread more marshmallow fluff, and drizzle ganache.
5. Decorate: Garnish with mini marshmallows and a final drizzle of ganache. Use a kitchen torch to lightly toast the marshmallows for a campfire effect (optional).

Read More: 21-Day Smoothie Diet – Can You Lose Weight?

Bake Your Way to Summer Bliss

With these homemade cake recipes, summer baking just got a whole lot sweeter. From fruity classics like Strawberry Shortcake to creative confections like the Watermelon Cake, these recipes are bound to impress at every gathering.

Which cake will you bake first? Share your creation with us on social media using #SummerBakes and tag us to be featured!

Happy Baking! 

 

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