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Summer birthdays are something special—they come with sunshine, outdoor parties, and a vibe that calls for fresh, vibrant, and seriously fun desserts.
Whether you’re planning a poolside bash, a picnic in the park, or just a cozy backyard gathering, a delicious birthday cake is the centerpiece that sets the tone.
But not just any cake—summer cakes deserve to be light, fruity, colorful, and full of seasonal flair.
That’s why we’ve gathered 27+ summer birthday cake recipes that bring together the best flavors of the season.
Think juicy berries, tropical fruits, citrus zings, whipped cream frostings, and chilled layers that beat the heat.
From no-bake wonders to show-stopping layered beauties, there’s a cake here for every age, party theme, and taste preference.
Get ready to be inspired, because these cakes aren’t just desserts—they’re a celebration all on their own.
27+ Must-Try Summer Birthday Cake Recipes That Taste Like Sunshine
With so many refreshing and flavorful cakes to choose from, there’s no reason not to go all out for your summer birthday celebration.
These 27+ summer birthday cake recipes are designed to impress—from tropical twists to berry-packed favorites, chilled delights to whipped and fruity masterpieces.
Whether you’re baking for a beach lover, a lemonade fan, or a coconut connoisseur, these cakes bring the sunshine straight to your table.
So, grab your mixer, pick your favorite, and start planning that perfect summer birthday bash.
Tropical Coconut Pineapple Layer Cake
This cake captures the breezy spirit of summer with every bite.
Fluffy coconut sponge layers are paired with a sweet-tart pineapple filling and a cloud-like coconut whipped cream frosting. It’s light, refreshing, and feels like a slice of a tropical getaway on your plate.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk
For the Pineapple Filling:
- 2 cups crushed pineapple (with juice)
- ¼ cup sugar
- 1 tbsp cornstarch
For the Coconut Whipped Cream Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- ½ tsp coconut extract
- 1 cup shredded sweetened coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and coconut extract.
- Alternate adding flour mixture and coconut milk, starting and ending with flour. Mix just until combined.
- Divide batter into pans and bake for 25–30 minutes. Cool completely.
- For the filling, heat pineapple, sugar, and cornstarch in a saucepan until thickened. Cool completely.
- Whip cream with powdered sugar and coconut extract until stiff peaks form.
- Assemble cake by spreading pineapple filling between layers. Frost with whipped cream and sprinkle coconut on top.
The flavors of pineapple and coconut combine to create an airy yet indulgent cake that’s perfect for warm-weather birthdays.
Serve chilled for a truly refreshing treat.
Lemon Blueberry Cream Cake
This bright and zesty cake is bursting with blueberries and fresh lemon flavor.
With a moist lemon sponge, layers of whipped cream cheese frosting, and a pop of fruit in every slice, it’s a crowd-pleasing option for a summer birthday bash.
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
For the Frosting:
- 1 cup cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp lemon juice
- ½ cup heavy cream (whipped)
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round pans.
- Sift flour, baking powder, baking soda, and salt together.
- Beat butter and sugar until light and fluffy. Add eggs one by one. Mix in lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk. Fold in floured blueberries.
- Divide batter evenly into pans and bake for 25–30 minutes. Let cool.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lemon juice. Fold in whipped cream.
- Stack and frost the cooled cake layers. Decorate with extra blueberries and lemon zest.
This cake is a celebration of sunny flavors.
Tart lemon and juicy blueberries balance the sweet creaminess of the frosting, making each bite a burst of summer joy.
Strawberry Shortcake Birthday Cake
A whimsical take on the classic strawberry shortcake, this layered dessert is made birthday-worthy with soft vanilla cake, whipped cream frosting, and macerated fresh strawberries.
It’s simple yet stunning — the kind of cake that disappears fast.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups sugar
- 3 eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
For the Strawberries:
- 3 cups sliced strawberries
- ¼ cup sugar
- 1 tsp lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Prepare two 9-inch cake pans.
- Combine flour, baking powder, and salt.
- Beat butter and sugar until creamy. Add eggs one at a time, then vanilla.
- Add flour mixture alternately with milk. Mix until just combined.
- Bake for 25–30 minutes. Cool completely.
- Mix strawberries with sugar and lemon juice; let sit 30 minutes.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Layer cake with whipped cream and strawberries. Top with more cream and berries.
This nostalgic cake is like summer on a plate.
Light, fluffy, and filled with ripe strawberries, it brings smiles with its simplicity and irresistible flavor — a perfect choice for a laid-back birthday in the sunshine.
Mango Coconut Pound Cake
A rich yet refreshing dessert, this mango coconut pound cake brings the sweetness of mangoes together with the tropical allure of coconut.
With a moist, dense texture and a delightful glaze, it’s an exotic option for a summer birthday party.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 cup mango puree (fresh or canned)
- 1 tsp vanilla extract
- 1 cup shredded coconut
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh mango juice
- 1 tbsp coconut milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Sift flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Add mango puree and mix well. Gradually add dry ingredients, then fold in shredded coconut.
- Pour batter into the bundt pan and bake for 55-60 minutes or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar, mango juice, and coconut milk.
- Once the cake is cooled, drizzle the glaze over the top and garnish with extra shredded coconut.
This cake delivers the tropical flavors of mango and coconut in every bite.
It’s a perfect option for an island-inspired birthday celebration that’s sure to impress your guests.
Watermelon Cake with Lime Frosting
Looking for something fun and fresh?
This vibrant watermelon cake has a juicy, light texture and is topped with a zingy lime frosting, giving you all the flavor of a refreshing watermelon on a hot day — in cake form!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups buttermilk
- ½ cup watermelon juice (strained)
- Red food coloring (optional)
For the Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 tbsp fresh lime juice
- Zest of 1 lime
For Decoration:
- Watermelon slices
- Lime zest
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour and baking powder.
- Beat butter and sugar until fluffy, then add eggs one at a time and vanilla extract.
- Add buttermilk and watermelon juice, then mix in the dry ingredients. If using, add a few drops of red food coloring to mimic the color of watermelon.
- Divide batter evenly between pans and bake for 25-30 minutes. Cool completely.
- For the frosting, whip cream with powdered sugar and lime juice until stiff peaks form.
- Frost the cake with lime frosting and garnish with watermelon slices and lime zest.
The bright, fruity flavors make this cake the ultimate summer treat.
The tangy lime frosting contrasts beautifully with the sweet, juicy watermelon-inspired cake, making it a perfect showstopper for any birthday party.
Peach Melba Cake
A delicate and sophisticated dessert, this Peach Melba cake layers soft peach-flavored cake with sweet raspberry sauce and whipped cream.
It’s a classic flavor combination that works wonderfully for a summer birthday celebration.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 cup fresh peach puree
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tbsp water
- 1 tsp lemon juice
For the Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by peach puree and vanilla extract.
- Gradually add dry ingredients and mix just until combined.
- Pour batter into pans and bake for 25-30 minutes. Cool completely.
- For the raspberry sauce, cook raspberries, sugar, water, and lemon juice in a saucepan over medium heat until thickened. Cool.
- For whipped cream, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Layer the cooled cakes with whipped cream and raspberry sauce. Drizzle extra raspberry sauce on top for a beautiful finish.
This Peach Melba cake is a perfect marriage of soft peach flavors and tart raspberry sauce, with the whipped cream adding an airy finish.
It’s a refined cake for those who love a bit of fruity elegance for their birthday treat.
Cherry Almond Bundt Cake
A beautifully dense and moist bundt cake, this cherry almond version is perfect for a summer birthday.
With a rich almond flavor and bursts of sweet cherries, it’s a stunning cake to serve at your celebration. The smooth glaze adds the finishing touch, bringing a touch of elegance.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp almond extract
- ½ tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh or jarred cherries, pitted and chopped
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp almond milk (or regular milk)
- ½ tsp almond extract
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond and vanilla extracts.
- Gradually add dry ingredients, alternating with milk, and fold in chopped cherries.
- Pour batter into the bundt pan and bake for 45-50 minutes. Let cool completely.
- For the glaze, whisk powdered sugar, almond milk, and almond extract until smooth.
- Drizzle the glaze over the cooled bundt cake and serve.
The combination of almond and cherry gives this bundt cake a rich yet refreshing flavor that pairs wonderfully with a summer birthday party.
It’s easy to serve, and the glaze adds a beautiful sheen to this treat.
Key Lime Pie Cake
Inspired by the iconic Key lime pie, this cake is perfect for citrus lovers. With layers of tangy lime-flavored cake and a fluffy cream cheese frosting, it’s both refreshing and indulgent.
The graham cracker crumbs sprinkled on top give it a true pie-like vibe.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- Zest of 2 limes
- ½ cup fresh lime juice
- 1 cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lime juice
For the Garnish:
- ½ cup crushed graham crackers
- Lime zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Sift flour, baking powder, and salt together.
- Beat butter and sugar until creamy. Add eggs one at a time, then lime zest and juice.
- Add dry ingredients alternately with buttermilk, mixing just until combined.
- Divide batter between the two pans and bake for 25-30 minutes. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lime juice.
- Frost the cooled cake layers and top with crushed graham crackers and extra lime zest.
This Key Lime Pie Cake combines the best of both worlds — a cake and pie — making it a light yet indulgent dessert for your summer birthday.
The tangy lime and creamy frosting will have your guests coming back for seconds.
Blueberry Lemonade Cake
A fun twist on the classic lemonade, this blueberry lemonade cake is refreshing and vibrant.
It has layers of soft, citrusy lemon cake with a burst of sweet blueberries and a zesty lemonade glaze. It’s a fun cake that’s perfect for a warm summer birthday party.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup whole milk
- 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Lemonade Glaze:
- 1 cup powdered sugar
- 3 tbsp fresh lemonade
- ½ tsp lemon zest
For the Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and juice.
- Alternate adding dry ingredients and milk, mixing just until combined. Gently fold in the floured blueberries.
- Divide the batter into pans and bake for 25-30 minutes. Cool completely.
- For the glaze, whisk together powdered sugar, lemonade, and lemon zest.
- For the frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Frost the cooled cake layers and drizzle with lemonade glaze.
The combination of lemon and blueberry creates a refreshing and sweet flavor profile that’s ideal for a summer birthday celebration.
The addition of the lemonade glaze makes this cake tangy and sweet, a real crowd-pleaser.
Raspberry Lemon Meringue Cake
This refreshing and tangy cake is a perfect mix of citrus and berries, topped with fluffy meringue.
With layers of lemon cake, tart raspberry filling, and a golden meringue topping, it’s a showstopper that will wow your guests at any summer birthday party.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 cup buttermilk
For the Raspberry Filling:
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tbsp cornstarch
- ¼ cup water
For the Meringue:
- 4 large egg whites
- 1 cup sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then lemon zest and juice.
- Add dry ingredients alternately with buttermilk, mixing until combined.
- Pour batter into pans and bake for 25–30 minutes. Cool completely.
- For the raspberry filling, combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened, then cool completely.
- For the meringue, beat egg whites until soft peaks form. Gradually add sugar and vanilla, then continue beating until stiff peaks form.
- Assemble the cake by layering the lemon cake with raspberry filling. Top with meringue and bake for 10-15 minutes until golden.
This cake has a perfect balance of tangy lemon, sweet raspberry, and light meringue.
It’s a fun, flavorful option for a summer birthday that will definitely leave a lasting impression.
Strawberry Lemon Sorbet Cake
This light and refreshing cake is the perfect summer treat.
Combining the flavors of fresh strawberries and lemon, topped with a sorbet layer, it’s a unique and cooling dessert that’s as fun to eat as it is to look at.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- Zest of 2 lemons
- 1 cup whole milk
For the Sorbet Layer:
- 2 cups fresh strawberries, pureed
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp water
For the Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then lemon zest.
- Alternate adding the dry ingredients and milk. Mix until combined.
- Pour batter into pans and bake for 25–30 minutes. Cool completely.
- For the sorbet layer, blend strawberries with sugar, lemon juice, and water. Freeze in a shallow dish until firm, then scoop and blend into a smooth sorbet.
- For the frosting, whip heavy cream with powdered sugar, vanilla, and lemon juice until stiff peaks form.
- Layer the cake with frosting, add a scoop of sorbet in between the layers, and top with extra whipped cream.
This dessert is a light and fruity twist on traditional birthday cakes, offering a refreshing sorbet layer that cools down the richness of the cake.
Perfect for hot summer days!
Peach Iced Tea Cake
This cake brings the classic flavors of sweet iced tea and juicy peaches to life in a moist, aromatic dessert.
With hints of tea, peach preserves, and a hint of lemon, it’s a warm-weather favorite for a southern-inspired birthday party.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 2 tbsp peach tea (brew a strong cup)
- 1 tbsp lemon zest
- 1 cup buttermilk
For the Peach Jam Filling:
- 2 cups fresh or canned peaches, diced
- ¾ cup sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch
For the Iced Tea Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tbsp sweet tea concentrate or brewed tea
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift flour, baking powder, baking soda, and salt together.
- Beat butter and sugar until fluffy. Add eggs one at a time, then tea and lemon zest.
- Add dry ingredients alternately with buttermilk, mixing until just combined.
- Divide batter between pans and bake for 25-30 minutes. Cool completely.
- For the peach filling, cook peaches, sugar, and lemon juice in a saucepan. Add cornstarch and cook until thickened. Cool completely.
- For the frosting, whip heavy cream with powdered sugar, tea concentrate, and vanilla until stiff peaks form.
- Layer the cake with peach filling and iced tea frosting. Decorate with extra peach slices.
This Peach Iced Tea Cake blends the flavors of summer in a perfect slice, with the lightness of the cake balancing the sweet, fruity filling.
A refreshing and fun cake for a southern-style birthday celebration!
Pineapple Coconut Cake
This tropical cake is a delicious fusion of pineapple and coconut, making it perfect for a summer birthday party.
With a light and moist cake base, coconut cream frosting, and a topping of fresh pineapple, this cake brings the taste of paradise to your celebration.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup buttermilk
For the Frosting:
- 2 cups heavy cream
- 1 cup coconut cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup toasted shredded coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add dry ingredients alternately with buttermilk. Stir in crushed pineapple and shredded coconut.
- Divide the batter between the cake pans and bake for 25-30 minutes. Cool completely.
- For the frosting, whip heavy cream with coconut cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cake layers and garnish with toasted coconut and fresh pineapple chunks.
This Pineapple Coconut Cake will transport you straight to the tropics with its sweet, coconutty flavor and refreshing pineapple.
It’s a light and fluffy cake that’s perfect for a summer birthday.
Orange Creamsicle Cake
Inspired by the classic orange creamsicle treat, this cake combines tangy orange with creamy vanilla, making it a delightful, nostalgic dessert for summer birthdays.
Its bright citrus flavor and smooth frosting are sure to be a crowd-pleaser!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tbsp orange zest
- 1 cup fresh orange juice
- 1 cup buttermilk
For the Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp orange juice
- Orange zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by orange zest and juice.
- Add dry ingredients alternately with buttermilk, mixing until just combined.
- Divide the batter between the pans and bake for 25-30 minutes. Let cool completely.
- For the frosting, whip heavy cream with powdered sugar, vanilla, and orange juice until stiff peaks form.
- Frost the cooled cake layers with orange frosting and garnish with orange zest.
This Orange Creamsicle Cake offers a perfect balance of sweet and tangy, with a creamy finish that’s just like the classic frozen treat.
It’s the ideal dessert for a refreshing summer birthday celebration.
Watermelon Cupcake Cake
Perfect for a fun summer birthday, this watermelon-inspired cupcake cake is playful, colorful, and packed with fruity flavor.
Instead of traditional cake layers, it’s made by arranging cupcakes into a cake shape, decorated to resemble a watermelon slice.
Ingredients
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Red food coloring
- 1 cup mini chocolate chips (for “seeds”)
For the Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Green food coloring
Instructions
- Preheat oven to 350°F (175°C). Line cupcake tins with paper liners and set aside.
- In a bowl, sift together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Add dry ingredients alternately with buttermilk, mixing until combined. Add red food coloring until you reach your desired watermelon color.
- Fill cupcake liners about 2/3 full with batter and bake for 18-22 minutes. Cool completely.
- For the frosting, whip heavy cream with powdered sugar, vanilla, and green food coloring until stiff peaks form.
- Arrange the cooled cupcakes in a round shape to resemble a watermelon slice. Frost the edges with the green frosting and use mini chocolate chips as watermelon seeds.
This Watermelon Cupcake Cake is not only adorable but also a deliciously fun way to celebrate a summer birthday.
The light, fluffy cupcakes and sweet frosting combine for a delightful treat that will impress your guests!
Lemon Blueberry Layer Cake
This cake brings together the tang of lemon and the sweetness of blueberries in a light and fluffy creation.
The combination of citrus and berries is refreshing, making it the perfect cake for a warm summer birthday.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (floured to prevent sinking)
For the Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup fresh blueberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then lemon zest and lemon juice.
- Gradually add the dry ingredients, alternating with buttermilk. Gently fold in the floured blueberries.
- Divide the batter between the pans and bake for 25–30 minutes. Let cool completely.
- For the frosting, whip heavy cream with powdered sugar, vanilla, and lemon juice until stiff peaks form.
- Frost the cooled layers of cake and top with fresh blueberries.
This Lemon Blueberry Layer Cake is perfect for summer with its citrusy brightness and sweet berry flavor.
It’s light and fluffy, ideal for an afternoon birthday celebration.
Blackberry Lime Cheesecake Cake
For those who love creamy desserts with a burst of fruit, this Blackberry Lime Cheesecake Cake is the perfect balance of smooth cheesecake and fluffy cake layers.
The zesty lime and sweet blackberries make this a show-stopping birthday treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tbsp lime zest
- 1 cup milk
- 1 tsp vanilla extract
For the Cheesecake Layer:
- 2 cups cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tbsp lime juice
- 1 tsp vanilla extract
For the Blackberry Sauce:
- 1 ½ cups fresh blackberries
- ½ cup sugar
- 1 tbsp lime juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- For the cake, sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, followed by lime zest and vanilla.
- Add the dry ingredients alternately with milk, mixing until smooth.
- For the cheesecake layer, beat cream cheese with sugar, eggs, lime juice, and vanilla until smooth.
- Pour the cake batter into the pans and gently add spoonfuls of cheesecake batter on top. Swirl with a knife for a marble effect.
- Bake for 30–35 minutes. Cool completely.
- For the blackberry sauce, combine blackberries, sugar, and lime juice in a saucepan and cook over medium heat until thickened. Cool completely.
- Once cooled, frost the cake with the blackberry sauce and enjoy!
This Blackberry Lime Cheesecake Cake is a decadent yet refreshing dessert that offers both creamy and fruity flavors, making it a perfect birthday treat for those who crave something a little extra special.
Passionfruit and Mango Sponge Cake
This tropical-inspired cake features the sweet and tangy flavors of passionfruit and mango, bringing a sunny, exotic vibe to your summer birthday party.
Its light, fluffy sponge texture and vibrant fruit filling will transport your guests to a tropical paradise.
Ingredients
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup melted butter
For the Passionfruit Mango Filling:
- 1 cup passionfruit pulp (fresh or canned)
- 1 ½ cups mango puree (fresh or canned)
- ¼ cup sugar
- 2 tbsp cornstarch
For the Whipped Cream Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
- Sift together flour, baking powder, and salt.
- Beat eggs and sugar until light and fluffy. Add vanilla extract.
- Gradually fold in the dry ingredients, alternating with milk and melted butter.
- Pour the batter into pans and bake for 20-25 minutes. Let cool completely.
- For the filling, combine passionfruit pulp, mango puree, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened. Cool completely.
- For the frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Layer the sponge cake with the passionfruit mango filling and frost with whipped cream. Garnish with fresh mango slices or extra passionfruit pulp.
This Passionfruit and Mango Sponge Cake is an indulgent and tropical delight that’s perfect for any summer birthday celebration.
It’s refreshing, flavorful, and light enough to enjoy on a warm day!
Coconut Lime Tres Leches Cake
This coconut lime twist on the classic tres leches cake brings tropical flavors to a traditional favorite.
Soaked in a sweet milk mixture and topped with whipped cream and a hint of lime, it’s a refreshing treat that’s perfect for a summer birthday.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- ½ cup coconut milk
- ½ cup buttermilk
- ¼ cup melted unsalted butter
For the Milk Soak:
- ½ cup coconut milk
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
- ¼ cup whole milk
- 2 tbsp lime juice
For the Whipped Cream Topping:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lime
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, sift together flour, baking powder, and salt.
- Beat eggs and sugar until fluffy, then add vanilla extract.
- Gradually fold in dry ingredients, alternating with coconut milk, buttermilk, and melted butter.
- Pour the batter into the prepared dish and bake for 25-30 minutes. Cool completely.
- For the milk soak, whisk together coconut milk, condensed milk, evaporated milk, whole milk, and lime juice.
- Poke the cooled cake with a fork and pour the milk mixture over the cake, allowing it to soak in.
- For the topping, whip heavy cream with powdered sugar, vanilla extract, and lime zest until stiff peaks form.
- Frost the cake with whipped cream and garnish with lime zest.
This Coconut Lime Tres Leches Cake is an incredibly moist and flavorful dessert that perfectly balances the richness of the milk soak with the refreshing lime and coconut flavors.
It’s a wonderful choice for a summer birthday that will leave everyone asking for more!
Peach Almond Cake
This Peach Almond Cake is a perfect way to showcase the sweet, juicy peaches of summer, combined with the richness of almonds.
It’s a soft, flavorful cake that’s easy to make and perfect for a birthday dessert that feels like a cozy summer treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 ripe peaches, peeled and chopped
For the Almond Frosting:
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 1 tsp almond extract
- 1-2 tbsp milk
- Sliced almonds for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then almond and vanilla extracts.
- Gradually add dry ingredients alternately with buttermilk. Gently fold in chopped peaches.
- Pour batter into the prepared pans and bake for 25-30 minutes. Cool completely.
- For the almond frosting, beat powdered sugar with softened butter and almond extract until smooth. Add milk a little at a time until you reach your desired frosting consistency.
- Frost the cooled cake with the almond frosting and garnish with sliced almonds and additional chopped peaches.
This Peach Almond Cake is the perfect balance of fruity sweetness and nutty richness.
The soft cake combined with the almond frosting creates a deliciously unique dessert that’s perfect for a summer birthday!
Key Lime Pie Cake
If you love the tangy flavor of key lime pie, this Key Lime Pie Cake is for you!
Combining the creamy richness of key lime pie with the lightness of a cake, this dessert is full of bright citrus flavors and a graham cracker crust for that classic key lime taste.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tbsp lime zest
- 1 tbsp key lime juice
- 1 cup buttermilk
For the Key Lime Filling:
- 1 cup key lime juice
- 1 can sweetened condensed milk
- 1 tbsp lime zest
For the Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed graham crackers for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then lime zest and juice.
- Gradually add dry ingredients alternately with buttermilk, mixing until smooth.
- Divide the batter between the pans and bake for 25-30 minutes. Cool completely.
- For the key lime filling, whisk together key lime juice, sweetened condensed milk, and lime zest until smooth.
- Once the cake has cooled, use a fork to poke holes in the top and pour the key lime filling over the cake, letting it soak in.
- For the frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Frost the cooled cake with whipped cream and sprinkle with crushed graham crackers for garnish.
This Key Lime Pie Cake is the perfect blend of creamy, tangy, and sweet, with a graham cracker crust twist that makes it taste just like the classic dessert.
It’s a fun, tropical treat that’s perfect for a summer birthday party.
Raspberry Lemonade Cake
This bright, tart, and sweet cake is inspired by the classic summer drink—raspberry lemonade.
The layers are bursting with lemon flavor, and the tangy raspberry filling adds a refreshing twist that’s perfect for a birthday cake during the warmer months.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup buttermilk
- ½ cup fresh raspberries, crushed
For the Raspberry Lemonade Filling:
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy, then add eggs one at a time. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients alternately with buttermilk, mixing until smooth. Gently fold in crushed raspberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes. Cool completely.
- For the filling, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened. Let cool.
- For the frosting, whip heavy cream with powdered sugar, vanilla extract, and lemon juice until stiff peaks form.
- Frost the cooled cake layers with whipped cream and fill with raspberry lemonade filling between the layers. Garnish with fresh raspberries.
This Raspberry Lemonade Cake is the perfect combination of tart and sweet, with refreshing flavors that are perfect for a summer birthday celebration!
Pineapple Mango Upside-Down Cake
This tropical upside-down cake is a great choice for a summer birthday, with a caramelized pineapple and mango topping that is both beautiful and delicious.
The fruity flavors, combined with a soft, buttery cake base, make it a showstopper dessert.
Ingredients
For the Topping:
- 1 ½ cups pineapple slices (fresh or canned)
- 1 mango, peeled and sliced
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 tsp vanilla extract
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- For the topping, melt butter in the cake pan over medium heat. Add brown sugar and stir until dissolved. Add vanilla extract, then layer the pineapple and mango slices in the caramel mixture. Remove from heat.
- For the cake, whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Gradually add dry ingredients alternately with buttermilk, mixing until smooth.
- Pour the batter over the caramelized fruit in the pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 5 minutes, then run a knife around the edges to loosen it. Invert the cake onto a serving platter.
This Pineapple Mango Upside-Down Cake is a tropical paradise on a plate, with caramelized fruit on top and a moist, buttery cake beneath.
It’s perfect for a summer birthday that calls for something a little different!
Strawberry Shortcake Cake
Classic strawberry shortcake gets a cake makeover in this recipe, with layers of soft, buttery cake, fresh strawberries, and a fluffy whipped cream frosting.
It’s a simple yet elegant birthday cake for a warm summer day.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Gradually add the dry ingredients alternately with milk, mixing until smooth.
- Divide the batter between the prepared pans and bake for 25-30 minutes. Cool completely.
- For the strawberry filling, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 20 minutes to release juice.
- For the frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the cooled cake layers with whipped cream, then layer with macerated strawberries. Garnish with fresh strawberries.
This Strawberry Shortcake Cake is a light, airy treat that captures the essence of summer with fresh strawberries and sweet whipped cream.
It’s the ultimate birthday cake for anyone who loves this classic dessert!
