28+ Must-Try Spring Summer Cake Recipes to Sweeten Your Sunny Days

Spring and summer are the perfect seasons to enjoy vibrant, fresh, and indulgent cakes that celebrate the flavors of the season.

Whether you’re hosting a garden party, attending a picnic, or just looking to treat yourself to a delicious homemade dessert, a seasonal cake can truly elevate any occasion.

From citrus-infused treats like lemon and lime cakes to fruity delights featuring berries, peaches, and strawberries, these cakes are designed to refresh your taste buds and add a sweet touch to sunny days.

In this blog post, we’ll explore 28+ spring and summer cake recipes that are sure to brighten up your table and impress your guests.

These recipes are simple, flavorful, and perfect for creating lasting memories with friends and family.

28+ Must-Try Spring Summer Cake Recipes to Sweeten Your Sunny Days

With warmer weather on the horizon, there’s no better time to indulge in cakes that highlight the fresh, vibrant flavors of spring and summer.

Whether you’re craving a zesty citrus cake, a fruity layer cake, or a light and airy sponge, these 28+ spring and summer cake recipes offer something for every palate.

Perfect for every occasion, from intimate family gatherings to larger celebrations, these cakes will surely become seasonal favorites in your recipe collection.

So, gather your ingredients, get your baking tools ready, and let these sweet creations be the highlight of your warm-weather get-togethers.

Lemon Blueberry Cake

This refreshing Lemon Blueberry Cake combines the zesty flavor of fresh lemons with the sweetness of ripe blueberries. A perfect dessert for spring and summer gatherings, this cake is light, fluffy, and full of natural fruit flavors. It’s topped with a tangy lemon glaze that enhances its citrusy appeal. This cake is sure to brighten up any occasion!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 stick unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice
• ½ cup sour cream
• 1 cup fresh blueberries
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually mix in the dry ingredients, alternating with sour cream until fully combined.
6. Gently fold in the fresh blueberries to the batter.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before removing it.
10. For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

The tangy lemon and sweet blueberries make this cake a delightful treat for warm weather occasions. It’s not too heavy but still indulgent enough to serve as a centerpiece for any gathering. The lemon glaze adds an extra touch of brightness, elevating the flavor profile. Serve it with a side of fresh whipped cream or a scoop of vanilla ice cream for an even more refreshing experience.

Strawberry Shortcake Cake

A quintessential spring and summer dessert, this Strawberry Shortcake Cake is the perfect blend of light sponge cake, fresh strawberries, and whipped cream. This cake is easy to make and absolutely irresistible, combining the freshness of berries with the richness of whipped cream. It’s a guaranteed hit at barbecues, picnics, and any festive gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, melted
• 1 cup whole milk
• 1 tsp vanilla extract
• 3 cups fresh strawberries, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Pour in the melted butter, milk, and vanilla extract. Stir until just combined.
4. Divide the batter evenly between the two prepared cake pans and smooth the tops.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the whipped cream by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Slice the fresh strawberries and set aside.
8. Once the cakes are cooled, place one cake layer on a serving plate. Top with half of the whipped cream and half of the sliced strawberries.
9. Place the second cake layer on top and cover with the remaining whipped cream and strawberries.
10. Serve immediately or chill in the refrigerator for an hour before serving.

This Strawberry Shortcake Cake is the epitome of a spring and summer dessert. The light, fluffy sponge cake paired with the whipped cream and juicy strawberries creates a dessert that’s both satisfying and refreshing. It’s an easy-to-make crowd-pleaser that is perfect for any seasonal celebration. Whether served at a casual picnic or an elegant dinner party, this cake will undoubtedly leave a lasting impression.

Coconut Pineapple Cake

This Coconut Pineapple Cake offers a tropical twist perfect for warm weather. The rich coconut flavor paired with sweet pineapple makes for an indulgent yet refreshing treat. The moist cake is complemented with a creamy coconut frosting and a sprinkle of toasted coconut flakes, giving it the ultimate tropical feel. Ideal for summer parties or a light dessert after dinner.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsweetened coconut milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• For the frosting:
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  • ½ cup shredded coconut, toasted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract. Stir well to combine.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
5. Fold in the crushed pineapple and shredded coconut.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before frosting.
8. For the frosting, beat the softened butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
9. Spread the frosting evenly over the cooled cake and sprinkle with toasted coconut.

This Coconut Pineapple Cake is a tropical paradise in a slice. The combination of coconut and pineapple offers a refreshing and decadent dessert experience, ideal for summer occasions. The moist cake, creamy frosting, and toasted coconut bring together a delightful balance of texture and flavor. Whether you’re hosting a tropical-themed party or simply craving a fruity treat, this cake will transport you to a sunny beach getaway with every bite.

Peach Melba Cake

Peach Melba Cake is a delicious combination of fresh peaches and raspberries, two fruits that shine in the warmer months. The fluffy cake is infused with the sweetness of ripe peaches and topped with a creamy raspberry sauce and whipped cream. This dessert brings the essence of summer to your table and is perfect for a light yet indulgent treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• 2 eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• ¾ cup whole milk
• 2 large peaches, peeled and sliced
• 1 cup fresh raspberries
• 2 tbsp sugar (for raspberry sauce)
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, mix the flour, sugar, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, make the raspberry sauce by heating raspberries and sugar in a small saucepan over medium heat. Stir occasionally and cook for about 5 minutes until the raspberries break down into a sauce. Set aside to cool.
8. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
9. To assemble, place the cooled cake on a serving plate. Arrange the peach slices on top, drizzle with raspberry sauce, and finish with a dollop of whipped cream.

Peach Melba Cake is the perfect dessert to showcase the best of summer’s fruits. The tender cake is complemented by the sweet peaches and the tangy raspberry sauce, creating a balanced and refreshing dessert. Topped with fluffy whipped cream, it’s an irresistible choice for a summer gathering. This cake is a wonderful option for those seeking a light yet decadent treat to enjoy with friends and family.

Watermelon Cake

Watermelon Cake is a fun, visually stunning, and refreshing summer dessert that brings the flavors of a classic fruit salad into cake form. Made with light sponge layers and topped with a vibrant watermelon-flavored frosting, this cake mimics the look of a watermelon slice while offering a delightful twist. It’s a showstopper at any summer picnic or BBQ.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh watermelon juice (strained)
• Green food coloring
• For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp watermelon juice
  • Red food coloring
  • For garnish: mini chocolate chips (for seeds), fresh mint leaves

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the eggs, vegetable oil, vanilla extract, and watermelon juice.
4. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk. Mix until smooth.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes are cooling, prepare the frosting by beating the softened butter and powdered sugar until fluffy. Add watermelon juice and red food coloring to achieve a watermelon pink color.
7. Once the cakes are cool, spread a layer of frosting on one cake layer, then top with the second layer. Frost the entire cake with the pink frosting.
8. Use green food coloring to create a green border around the cake to mimic the rind of a watermelon.
9. Garnish with mini chocolate chips as seeds and fresh mint leaves for decoration.

Watermelon Cake is a playful and visually appealing dessert that tastes just as refreshing as it looks. The subtle sweetness of the watermelon-flavored frosting perfectly complements the light sponge cake, making it the ideal summer treat. Whether you’re hosting a BBQ or simply looking to impress your guests, this cake adds a burst of color and flavor to your summer celebrations. It’s a unique way to enjoy the flavors of one of summer’s most beloved fruits!

Raspberry Almond Cake

Raspberry Almond Cake is an elegant dessert that pairs the tartness of raspberries with the nutty flavor of almonds. With a delicate almond-flavored cake base and a raspberry jam filling, this cake offers a refined yet simple dessert for spring and summer occasions. It’s perfect for a brunch, tea party, or casual gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 eggs
• 1 tsp almond extract
• ½ cup milk
• 1 cup fresh raspberries
• ½ cup raspberry jam
• For the almond frosting:
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp almond extract
  • 2 tbsp milk
  • Slivered almonds (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time and add the almond extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until fully combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely. Once cool, slice the cake in half horizontally and spread raspberry jam on the bottom layer. Top with fresh raspberries.
7. For the frosting, beat together butter, powdered sugar, almond extract, and milk until smooth.
8. Frost the top and sides of the cake with the almond frosting. Garnish with slivered almonds for a delicate crunch.

Raspberry Almond Cake is a beautifully balanced dessert, combining the tartness of raspberries with the subtle richness of almond. It’s a great choice for anyone who enjoys a light yet indulgent cake. The layers of fresh raspberries and jam add a burst of flavor, while the almond frosting provides a smooth, nutty finish. Whether you’re serving it at a gathering or enjoying it with a cup of tea, this cake offers a sophisticated and delightful experience that’s perfect for spring and summer.

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a perfect spring and summer treat, bursting with the vibrant flavors of fresh lemon and blueberries. The zesty lemon flavor combines wonderfully with the sweetness of the blueberries, and the cake’s moist texture makes it ideal for any occasion. It’s a showstopper for brunches, garden parties, or casual get-togethers.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 cup sour cream
• 1 ½ cups fresh blueberries
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until the batter is smooth.
5. Gently fold in the blueberries, being careful not to break them up.
6. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
8. For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Lemon Blueberry Bundt Cake is a delightful treat with a fresh and tangy flavor that perfectly captures the essence of spring and summer. The combination of lemon and blueberry is a timeless favorite, and the Bundt pan creates a visually appealing dessert. The smooth glaze adds the perfect finishing touch, making this cake an irresistible choice for any special occasion or casual gathering. With its light texture and refreshing flavors, this cake is sure to be a crowd-pleaser.

Coconut Lime Cake

Coconut Lime Cake is a tropical-inspired dessert that pairs the rich, creamy flavor of coconut with the refreshing zest of lime. The cake is light and fluffy, with coconut milk adding richness and lime juice giving it a tangy twist. It’s an exotic yet comforting cake, perfect for warm weather gatherings or as a refreshing afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup coconut milk
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• ½ cup shredded coconut (for garnish)
• For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp coconut milk
  • 1 tsp lime juice
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the coconut milk, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, prepare the frosting by beating the butter with powdered sugar, coconut milk, lime juice, and vanilla extract until smooth and fluffy.
7. Once the cake has cooled, spread the frosting evenly over the top. Garnish with shredded coconut for a tropical touch.

Coconut Lime Cake is a tropical escape in every bite. The combination of coconut and lime is refreshingly delicious, with a balance of sweetness and tartness. The frosting adds a smooth, creamy finish, making the cake even more irresistible. Whether you’re hosting a summer dinner or simply craving a tropical treat, this cake is the perfect dessert to enjoy the warmth of the season.

Strawberry Shortcake Cake

Strawberry Shortcake Cake is a fresh take on the beloved classic dessert. This version features soft layers of cake, sweetened whipped cream, and fresh strawberries that combine to create a light and satisfying treat. Perfect for spring and summer gatherings, it’s a great way to celebrate the best strawberries of the season.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 2 cups fresh strawberries, hulled and sliced
• ½ cup sugar (for strawberries)
• 2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract (for whipped cream)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until fully combined.
5. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake is baking, mix the sliced strawberries with ½ cup sugar and let them sit for 20-30 minutes to release their juices.
7. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Once the cake has cooled, layer the two cake layers, spreading whipped cream and fresh strawberries between each layer.
9. Frost the top of the cake with more whipped cream and garnish with additional strawberries.

Strawberry Shortcake Cake is a delightful and refreshing dessert that brings together the sweetness of fresh strawberries, the creaminess of whipped cream, and the light texture of cake. It’s a versatile dessert, perfect for everything from casual picnics to more formal celebrations. The cake’s simplicity and classic flavor make it a go-to dessert for the summer months. Whether enjoyed with family or served at a gathering, it’s a dessert that never goes out of style.

Peach Melba Cake

Peach Melba Cake is an elegant and flavorful dessert that combines the sweetness of ripe peaches with the richness of vanilla cake and a raspberry glaze. Inspired by the classic Peach Melba, this cake offers the perfect balance of fruity and creamy, making it a beautiful and delicious choice for a summer gathering. The vibrant colors and fresh fruit make it an ideal cake for any special occasion, from summer picnics to elegant tea parties.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 cups fresh peaches, peeled and diced
• ½ cup raspberry preserves
• 2 tbsp fresh lemon juice
• For the whipped cream:
  • 1 ½ cups heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
5. Fold in the diced peaches, gently mixing to distribute them evenly in the batter.
6. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. While the cake bakes, make the raspberry sauce by heating raspberry preserves and lemon juice in a small saucepan over low heat until smooth and warm. Set aside.
8. For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. Once the cake is cooled, spread a thin layer of whipped cream on the first layer, drizzle with raspberry sauce, and top with the second layer. Frost the top of the cake with more whipped cream and drizzle with additional raspberry sauce.

Peach Melba Cake is a stunning and refreshing dessert that captures the essence of summer with its blend of juicy peaches and vibrant raspberry glaze. The vanilla cake provides a soft, buttery backdrop to the fruits, while the whipped cream adds a light and creamy texture. It’s the perfect cake to enjoy with friends and family during warm weather, offering a little touch of elegance with every bite. This cake’s colorful presentation and balanced flavors will make it a favorite at any summer celebration.

Raspberry Almond Cake

Raspberry Almond Cake is a delightful combination of sweet raspberries and nutty almond flavors. The light almond cake, paired with tangy raspberries, creates a perfect balance that is both aromatic and flavorful. The almond flour adds a unique depth of flavor, while the fresh raspberries provide a burst of sweetness, making it an ideal cake for spring and summer occasions. Whether for a casual tea or a more formal gathering, this cake will always be a hit.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup milk
• 1 ½ cups fresh raspberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until the batter is smooth and well combined.
5. Gently fold in the raspberries, being careful not to break them up too much.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. Once cooled, dust with powdered sugar before serving if desired.

Raspberry Almond Cake is a charming dessert that beautifully showcases the fresh flavors of summer fruit and the subtle nuttiness of almonds. The almond flour adds an intriguing depth to the cake, while the raspberries offer a burst of tart sweetness. Whether served as a special treat at a gathering or as a lovely afternoon snack, this cake’s rich, delicate flavors will have everyone coming back for another slice.

Tropical Carrot Cake

Tropical Carrot Cake is a refreshing twist on the classic carrot cake, infusing tropical flavors like pineapple and coconut into the traditional recipe. The result is a moist, flavorful cake with the perfect balance of spices, sweetness, and texture. This cake is an excellent choice for those looking to add a tropical flair to their dessert table, making it a perfect fit for spring and summer celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 ½ cups grated carrots
• 1 cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup chopped walnuts (optional)
• 4 large eggs
• 1 cup vegetable oil
• 1 tsp vanilla extract
• For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the grated carrots, pineapple, coconut, and walnuts (if using).
4. In a separate bowl, beat the eggs, oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the carrot mixture and stir gently until evenly incorporated.
6. Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Gradually add powdered sugar, then stir in the vanilla extract.
8. Once the cake has cooled, frost the top of one layer, add the second layer, and frost the top and sides.

Tropical Carrot Cake is a deliciously tropical version of a beloved classic. The combination of carrots, pineapple, and coconut creates a moist and flavorful cake that is perfect for any warm-weather occasion. The cream cheese frosting adds a tangy richness that complements the tropical flavors perfectly. Whether served at a summer gathering or a casual family dinner, this cake brings a taste of the tropics to your dessert table.

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a citrusy and refreshing dessert that combines the bright flavors of lemon with the sweet burst of fresh blueberries. The moist, tender cake is perfect for spring and summer occasions, with its zesty lemon flavor and the natural sweetness from the berries. Topped with a lemon glaze, this cake is a beautiful and elegant treat that will steal the spotlight at any gathering. Its simple yet sophisticated presentation makes it an ideal choice for brunches or afternoon teas.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 ¼ cups sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh blueberries
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.

Lemon Blueberry Bundt Cake is a perfect balance of tart lemon and sweet blueberries, with a tender crumb and zesty finish. The cake’s bright and fresh flavors are complemented by the smooth glaze, making it an ideal dessert for warm weather. Whether served at a family gathering or a celebratory brunch, this cake is sure to be a hit. Its elegant presentation and delicious flavor will make any occasion feel extra special.

Coconut Lime Cake

Coconut Lime Cake is a tropical-inspired dessert that brings the refreshing flavors of lime and coconut together in a moist, fluffy cake. The coconut flavor infuses the cake with richness, while the lime adds a tangy, zesty kick. Topped with a light and creamy coconut-lime frosting, this cake is perfect for spring and summer celebrations. It’s a great way to bring a little piece of the tropics to your dessert table, making it an excellent choice for picnics, barbecues, or any occasion that calls for a bright, tropical flavor.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup shredded coconut
• 1/4 cup fresh lime juice
• Zest of 2 limes
• ½ cup coconut milk
• For the frosting:
  • 1 cup unsweetened coconut cream
  • 2 cups powdered sugar
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lime juice, and lime zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, until fully incorporated.
5. Fold in the shredded coconut and mix until well combined.
6. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the frosting. In a bowl, beat together the coconut cream, powdered sugar, lime juice, and lime zest until smooth and fluffy.
8. Once the cake has cooled, frost the top of one layer, add the second layer, and frost the top and sides.

Coconut Lime Cake is a delightful, tropical-inspired dessert with a perfect combination of rich coconut and tangy lime. The light, fluffy texture of the cake, paired with the creamy coconut-lime frosting, creates a refreshing treat that’s perfect for summer. This cake is a wonderful way to add a tropical flair to any gathering and will undoubtedly impress with its vibrant flavor and elegant presentation. It’s a slice of paradise in every bite.

Strawberry Shortcake Cake

Strawberry Shortcake Cake is a quintessential summer dessert that combines sweet strawberries, fluffy cake, and freshly whipped cream. Unlike traditional shortcakes, this version is made with a soft and airy vanilla cake, layered with juicy strawberries and topped with a cloud of whipped cream. It’s a light, refreshing dessert that perfectly highlights the flavors of fresh summer strawberries, making it an ideal treat for barbecues, picnics, or any warm-weather celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp sugar (for strawberries)
• For the whipped cream:
  • 1 ½ cups heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until fully incorporated.
5. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, combine the sliced strawberries with 2 tablespoons of sugar and let them macerate for about 15-20 minutes.
7. For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Once the cake is cooled, place one layer on a serving plate. Top with half of the macerated strawberries and a generous amount of whipped cream. Add the second cake layer and repeat with the remaining strawberries and whipped cream.

Strawberry Shortcake Cake is the perfect celebration of summer’s sweetest fruit. With its tender cake, juicy strawberries, and fluffy whipped cream, this dessert is light yet indulgent. Whether you’re enjoying it at a family gathering or a special occasion, it’s sure to bring joy to all who taste it. This cake showcases the fresh, natural flavors of summer in a way that is simple yet irresistible.

Peach Melba Cake

Peach Melba Cake is a delicious and elegant dessert inspired by the classic Peach Melba combination of peaches, raspberry sauce, and cream. This moist cake features a rich vanilla base paired with juicy, ripe peaches and a tangy raspberry swirl. Topped with whipped cream or ice cream, it’s the perfect way to enjoy summer fruit in a decadent cake form. This dessert is ideal for dinner parties or gatherings where you want to impress guests with a dessert that balances sweetness, tartness, and creaminess.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream
• 1 cup fresh peaches, diced
• For the raspberry sauce:
  • 1 cup fresh raspberries
  • ¼ cup sugar
  • 1 tbsp lemon juice
• For the topping:
  • Whipped cream or vanilla ice cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in the diced peaches.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the raspberry sauce by combining the raspberries, sugar, and lemon juice in a small saucepan. Simmer over low heat until the raspberries break down and the sauce thickens, about 10 minutes. Strain the sauce to remove the seeds and set it aside.
8. Once the cake is baked, allow it to cool completely before serving. Drizzle with raspberry sauce and top with whipped cream or a scoop of vanilla ice cream.

Peach Melba Cake combines the best of summer flavors in one delightful dessert. The soft, vanilla cake is beautifully complemented by juicy peaches and a swirl of tangy raspberry sauce, with whipped cream or ice cream adding the perfect finishing touch. This cake is not only visually stunning but offers a balance of textures and flavors that will delight anyone with a sweet tooth. It’s an elegant way to celebrate the season and a fantastic choice for any special occasion or casual gathering.

Watermelon Layer Cake

Watermelon Layer Cake is a fun and festive cake that channels the refreshing flavors of summer watermelon. This cake features layers of soft, sponge-like cake with a sweet watermelon filling and frosting. The color combination of the watermelon-inspired layers is not only eye-catching but also delicious, making it the perfect dessert for summer parties, barbecues, or holiday celebrations. It’s a playful, refreshing twist on traditional cake, offering both a burst of fruity flavor and a touch of whimsy to any occasion.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 tbsp watermelon juice (freshly squeezed)
• For the frosting:
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 tsp watermelon extract (optional)
  • Red food coloring (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and watermelon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until fully combined.
5. Divide the batter evenly between the two prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool completely before frosting. Whip the heavy cream with powdered sugar and watermelon extract (if using) until stiff peaks form. Add a few drops of red food coloring to mimic the color of watermelon.
8. Once the cakes are cool, frost the top of one layer, add the second layer, and frost the top and sides of the entire cake.

Watermelon Layer Cake is a delightful and eye-catching dessert perfect for any summer occasion. Its light and fluffy texture, combined with the sweet watermelon flavor, makes it a refreshing and enjoyable treat. The vibrant color and whimsical look of this cake will surely be a conversation starter at your next party or BBQ. Whether you’re looking to impress your guests or just enjoy a fun dessert with family, this cake will deliver both in flavor and presentation.

Raspberry Lemon Cheesecake Cake

Raspberry Lemon Cheesecake Cake is a stunning dessert that combines the creamy richness of cheesecake with the lightness of a lemon cake. The tangy lemon flavor perfectly complements the sweet-tart raspberries, while the cheesecake layer adds a luxurious, creamy texture to each bite. This layered cake is as beautiful as it is delicious, making it an excellent choice for spring or summer celebrations, from birthdays to outdoor gatherings. It’s an indulgent yet refreshing treat that will have everyone asking for the recipe.

Ingredients:

• For the lemon cake:
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
• For the cheesecake layer:
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
• For the topping:
  • Fresh raspberries
  • Whipped cream (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. For the lemon cake, whisk together the flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, lemon zest, and lemon juice.
4. Gradually add the dry ingredients, alternating with milk, until fully incorporated.
5. For the cheesecake layer, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, followed by the vanilla extract.
6. Pour half of the lemon cake batter into the prepared pan. Spoon the cheesecake mixture over the batter, and then top with the remaining cake batter.
7. Use a knife to swirl the layers together gently.
8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool completely. Top with fresh raspberries and whipped cream before serving.

Raspberry Lemon Cheesecake Cake is the epitome of a summer dessert: vibrant, creamy, and bursting with flavor. The combination of tangy lemon cake, smooth cheesecake, and sweet raspberries makes for a refreshing and indulgent treat. Whether served at a special gathering or a casual get-together, this cake will impress both with its flavor and striking appearance. Its layers of texture and taste will make every bite a delightful experience.

Strawberry Shortcake Cake

Strawberry Shortcake Cake is a beloved summer dessert that transforms the classic strawberry shortcake into a stunning layered cake. Featuring soft vanilla sponge cake, freshly whipped cream, and sweet, juicy strawberries, this dessert is a celebration of the season’s best fruit. The light and airy texture of the cake combined with the rich cream and the burst of strawberry flavor makes it a perfect choice for spring and summer events, from birthdays to family gatherings.

Ingredients:

• For the cake:
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
• For the filling:
  • 4 cups fresh strawberries, hulled and sliced
  • ¼ cup sugar
• For the whipped cream:
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
4. Gradually add the dry ingredients, alternating with milk, until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, combine the sliced strawberries and sugar in a bowl. Let them sit for about 10 minutes to release their juices.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
8. Once the cake has cooled, slice each cake layer in half horizontally to create four layers. Spread whipped cream between each layer and top with strawberries. Cover the entire cake with whipped cream and garnish with more strawberries.

Strawberry Shortcake Cake is the ultimate summer indulgence, with layers of fluffy cake, sweet strawberries, and rich whipped cream. The combination of light textures and fresh fruit makes it a refreshing treat for warm-weather gatherings. Whether you’re hosting a casual get-together or celebrating a special occasion, this cake will steal the spotlight. It’s a dessert that’s not only delicious but also visually striking, making it the perfect centerpiece for any summer celebration.

Key Lime Pie Cake

Key Lime Pie Cake is a tropical-inspired cake that brings the beloved flavors of key lime pie into a delightful dessert format. The tangy lime filling is nestled between two layers of fluffy, moist cake, and the cake is topped with a luscious whipped cream frosting. The cake’s refreshing lime flavor combined with the rich creaminess of the topping makes it an ideal summer treat. It’s perfect for beach parties, barbecues, or whenever you’re craving something light yet indulgent.

Ingredients:

• For the cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp fresh lime juice
• For the lime filling:
  • 1 can (14 oz) sweetened condensed milk
  • ¼ cup fresh lime juice
  • 2 tbsp lime zest
• For the frosting:
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the lime zest and vanilla.
4. Gradually add the dry ingredients, alternating with buttermilk and lime juice, until the batter is smooth and fully combined.
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. Allow the cakes to cool.
6. While the cakes cool, prepare the lime filling by mixing the sweetened condensed milk, lime juice, and lime zest in a bowl.
7. Once the cakes have cooled, slice each layer in half horizontally to create four layers. Spread a generous amount of lime filling between each layer.
8. For the frosting, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Frost the top and sides of the cake with the whipped cream.
9. Garnish with lime zest or thin lime slices.

Key Lime Pie Cake offers the perfect combination of tangy lime flavor and smooth, creamy texture. The refreshing lime filling pairs beautifully with the light, moist cake and the fluffy whipped cream topping, creating a dessert that is both refreshing and indulgent. This cake is perfect for warm-weather events, and its tropical flavors will transport your taste buds to a sunny beach. Whether for a casual cookout or a more formal gathering, this cake will impress guests with its vibrant flavors and beautiful presentation.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake is a zesty and fragrant dessert that offers the perfect balance of bright lemon flavor and the satisfying crunch of poppy seeds. The tender, buttery cake is infused with fresh lemon juice and zest, giving it a refreshing and tangy flavor that pairs beautifully with the slight crunch of poppy seeds. It’s a light yet indulgent cake that is perfect for spring or summer celebrations, whether as a dessert or a delightful tea-time treat.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 3 large eggs
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
5. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before glazing.
7. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

Lemon Poppy Seed Cake is a refreshing and delightful dessert that captures the essence of spring and summer. Its vibrant lemon flavor is perfectly complemented by the crunch of poppy seeds, while the buttery cake and sweet glaze make it a wonderfully indulgent treat. Whether you serve it as a dessert or a light snack with tea, this cake is sure to become a favorite. Its tangy sweetness and light texture make it the perfect choice for warm-weather gatherings and celebrations.

Note: More recipes are coming soon!