25+ Irresistible Summer Cake Recipes to Sweeten Your Sunny Days

When the sun is shining and temperatures start to rise, there’s no better way to celebrate the season than with a slice of something sweet and summery.

Whether you’re hosting a backyard barbecue, planning a picnic at the park, or just craving something fresh and fruity, summer cakes are a must-have treat.

From citrusy classics to berry-packed beauties, these cakes are all about light textures, vibrant flavors, and seasonal ingredients that shine.

In this roundup of 25+ summer cake recipes, you’ll find everything from refreshing no-bake delights to layered showstoppers perfect for any celebration.

These cakes are easy to make, bursting with seasonal goodness, and guaranteed to impress.

So grab your apron, stock up on summer fruit, and get ready to bake your way through the sunny season!

25+ Irresistible Summer Cake Recipes to Sweeten Your Sunny Days

Whether you’re looking for a quick and easy dessert to serve at your next summer party or a beautiful centerpiece cake for a special occasion, this collection of 25+ summer cake recipes has something for every taste and skill level.

These cakes highlight the best of the season—think juicy berries, tropical flavors, citrusy zing, and light, fluffy textures that keep things cool and satisfying.

So go ahead, pick your favorite recipe (or three), and treat yourself and your loved ones to a slice of summer bliss.

Lemon Blueberry Yogurt Cake

Bright, zesty, and bursting with blueberries, this cake is the ultimate treat for lemon lovers.

The tangy yogurt adds moisture and a slight tartness that balances the sweetness beautifully, making it light yet indulgent. It’s a perfect cake to serve chilled with a glass of iced tea or lemonade.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup plain Greek yogurt
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• ½ cup vegetable oil
• 1 cup fresh blueberries (tossed with 1 tsp flour)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine yogurt, sugar, eggs, vanilla, lemon zest, and juice. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in oil gently until the batter is smooth. Then fold in the blueberries.
6. Pour the batter into the pan and smooth the top.
7. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This cake is especially delightful when served slightly chilled, enhancing the refreshing lemon notes.

Its moist texture and fruity bursts of blueberry make it a summer favorite that feels both homey and gourmet.

Coconut Pineapple Sheet Cake

This tropical-inspired cake is like a bite of vacation.

The coconut adds rich, nutty depth, while crushed pineapple brings sweetness and moisture. Baked as a sheet cake, it’s easy to serve at backyard barbecues or picnics, and even better topped with whipped cream or toasted coconut flakes.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup crushed pineapple with juice
• ¾ cup canned coconut milk
• ½ cup shredded sweetened coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together sugar, eggs, oil, and vanilla.
4. Stir in the crushed pineapple and coconut milk.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Fold in shredded coconut.
7. Pour the batter into the prepared dish and bake for 35–40 minutes.
8. Let cool completely before topping as desired.

This easy-to-make sheet cake captures the essence of a beach day—sunny, sweet, and satisfying.

Whether eaten plain or dressed up with frosting or fruit, it’s a crowd-pleaser for all ages.

Strawberry Basil Shortcake

A modern twist on a classic dessert, this version of strawberry shortcake adds the unexpected herbal freshness of basil.

The sweet, juicy strawberries mingle beautifully with soft, buttery shortcake and whipped cream, while the basil adds a sophisticated, garden-fresh note.

Ingredients:

For the shortcakes:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup buttermilk
• 1 tsp vanilla extract

For the filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp sugar
• 1 tbsp chopped fresh basil

For topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix flour, baking powder, baking soda, sugar, and salt in a bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in buttermilk and vanilla until just combined.
5. Drop spoonfuls of dough onto the baking sheet and bake 12–15 minutes.
6. While baking, toss strawberries with sugar and basil. Let sit 10 minutes.
7. Whip the cream with powdered sugar and vanilla until soft peaks form.
8. Split shortcakes, fill with strawberries and whipped cream, and top with more basil.

This strawberry basil shortcake is a refreshing and slightly unexpected take on the traditional version. The basil adds a subtle hint of complexity that elevates the dessert while keeping it light and summery.

Serve with a chilled rosé or iced herbal tea for a sophisticated finish to any summer meal.

Peach Almond Bundt Cake

This cake is the perfect summer indulgence, combining the sweet juiciness of fresh peaches with the rich, nutty flavor of almonds.

The bundt shape makes it ideal for serving at family gatherings or as a special treat with afternoon coffee.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 ripe peaches, peeled and diced
• ½ cup sliced almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan and lightly flour.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the flour mixture.
5. Gently fold in the diced peaches and sliced almonds.
6. Pour batter into the prepared bundt pan and smooth the top.
7. Bake for 40–45 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake is a true ode to summer’s best fruits.

The juicy peaches balance beautifully with the almond flavor, making every bite a moist, sweet, and nutty experience. It’s a wonderful dessert that pairs perfectly with a light tea or as a refreshing end to a summer dinner.

Watermelon Cake

A whimsical and refreshing cake that mimics a watermelon, this layered delight is not only fun to make but also a light and fruity treat.

With fresh watermelon juice and a simple frosting, it’s ideal for hot summer days when you need something cool and easy to prepare.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup fresh watermelon juice
• 1 tsp vanilla extract

For the frosting:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh watermelon slices and mint leaves for decoration (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat sugar and oil together, then add eggs one at a time.
4. Stir in the watermelon juice and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture and mix until smooth.
6. Pour the batter into the prepared pans and bake for 25–30 minutes.
7. Allow cakes to cool completely on wire racks.
8. For the frosting, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
9. Frost the cakes with whipped cream and decorate with watermelon slices and mint leaves.

This watermelon cake is a fun way to celebrate summer and impress guests with its bright, fruity charm.

Its light, refreshing taste is like a slice of summer itself, making it an ideal centerpiece for a warm-weather gathering.

Key Lime Pound Cake

This dense, tangy cake is a tropical twist on the classic pound cake.

The key lime gives it a refreshing citrus zing, while the buttermilk makes the texture perfectly moist and tender. A light glaze over the top adds just the right amount of sweetness to balance the tartness.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tbsp key lime juice
• Zest of 2 key limes
• 1 tsp vanilla extract
• ¾ cup buttermilk

For the glaze:

• 1 cup powdered sugar
• 2 tbsp key lime juice

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in key lime juice, lime zest, and vanilla extract.
6. Gradually add the dry ingredients in batches, alternating with the buttermilk, until smooth.
7. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.
8. For the glaze, whisk powdered sugar and lime juice until smooth. Drizzle over the cooled cake.

This key lime pound cake brings a burst of citrus flavor and a rich, buttery texture that makes it a true standout dessert for summer.

The tangy glaze adds a refreshing finish, and the cake pairs wonderfully with a chilled glass of iced tea or a scoop of vanilla ice cream.

Mango Coconut Cake

This tropical-inspired cake combines the sweet richness of mangoes with the nutty flavor of coconut.

The cake is light and airy, making it perfect for warm weather, and the coconut cream frosting adds a decadent touch.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed fresh mango (about 2 ripe mangoes)
• 1 cup shredded coconut

For the frosting:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp coconut extract
• ½ cup shredded coconut (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with mango puree, mixing until smooth.
6. Fold in shredded coconut.
7. Divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, whip the heavy cream with powdered sugar and coconut extract until stiff peaks form.
10. Frost the cakes and garnish with additional shredded coconut.

The combination of mango and coconut in this cake is tropical bliss, offering a bright, refreshing flavor that’s perfect for summer.

It’s light enough to enjoy as an afternoon snack, and the creamy coconut frosting brings it to the next level of indulgence.

Raspberry Lemon Olive Oil Cake

This moist and flavorful cake combines the tartness of raspberries with the bright citrus of lemon, all while benefiting from the richness of olive oil.

The olive oil adds depth and moisture, making it a great choice for a cake that isn’t too sweet but still satisfying.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup extra virgin olive oil
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• ½ cup fresh lemon juice
• 1 cup fresh raspberries
• 1 tsp vanilla extract

For the glaze:

• ½ cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat the olive oil and sugar until smooth.
4. Add the eggs one at a time, mixing well, then stir in lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the raspberries.
7. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

This cake is a wonderful balance of bright flavors, making it a perfect dessert for a warm day.

The raspberries add little bursts of tartness, while the olive oil gives the cake a moist, tender crumb that’s rich without being heavy. The lemon glaze adds the perfect finishing touch.

Blackberries and Cream Cake

This cake is a simple yet elegant dessert, perfect for a summer celebration.

The sweetness of fresh blackberries paired with a light and airy cream cheese frosting makes this cake an irresistible treat for berry lovers.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup fresh blackberries (plus extra for garnish)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy cream (optional for thinning)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar together until light and fluffy.
4. Add the eggs one at a time, then mix in the vanilla extract.
5. Add the dry ingredients to the wet mixture in batches, alternating with sour cream until smooth.
6. Gently fold in the blackberries.
7. Divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. For the frosting, beat together cream cheese and butter until smooth and creamy.
10. Gradually add powdered sugar, then mix in vanilla extract. If the frosting is too thick, add a bit of heavy cream to achieve a spreadable consistency.
11. Frost the cooled cakes and garnish with fresh blackberries.

This blackberry and cream cake is as delightful to look at as it is to eat.

The tangy cream cheese frosting perfectly balances the sweetness of the berries, while the moist cake makes it a delightful dessert for any summer occasion. It’s simple yet feels indulgent, making it a great choice for any gathering.

Blueberry Lemon Ricotta Cake

This cake is light, moist, and full of vibrant flavors. The ricotta adds a creamy richness while the lemon provides a tangy burst, making it a refreshing treat for warm summer days.

The blueberries provide a natural sweetness and a pop of color, making it a visually stunning dessert as well.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup ricotta cheese
• ¾ cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries (tossed with 1 tbsp flour)

For the glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat ricotta cheese and sugar until smooth. Add eggs, lemon zest, lemon juice, oil, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the blueberries, tossing them in a little flour to prevent sinking.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

This blueberry lemon ricotta cake is an ideal dessert for those who love fruity, tangy, and creamy cakes.

The ricotta makes the cake incredibly moist and soft, while the fresh blueberries and lemon provide a burst of flavor that’s both refreshing and satisfying.

Cherry Almond Cake

With the rich flavor of almonds and the sweet tartness of cherries, this cake feels like a celebration of summer’s best produce.

It’s moist, flavorful, and topped with a simple glaze to add a touch of sweetness.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¾ cup whole milk
• 1 ½ cups fresh cherries, pitted and halved

For the glaze:

• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in almond and vanilla extracts.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
6. Gently fold in the halved cherries.
7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, milk, and almond extract. Drizzle over the cooled cake.

This cherry almond cake is a fragrant and slightly nutty dessert that’s perfect for summer gatherings.

The cherries add sweetness and juiciness, while the almond flavor gives the cake a distinct, warm richness. It’s perfect with a cup of tea or a light dessert after dinner.

Strawberry Coconut Pound Cake

A classic pound cake gets a tropical twist with the addition of shredded coconut and fresh strawberries.

The cake is dense and buttery, while the coconut adds a subtle flavor that pairs perfectly with the juicy strawberries.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup sour cream
• 1 cup shredded coconut
• 1 cup fresh strawberries, chopped

For the topping:

• 1 cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
• Shredded coconut (for garnish)

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until smooth.
6. Gently fold in shredded coconut and chopped strawberries.
7. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the topping, whisk together powdered sugar, milk, and vanilla extract to create a glaze. Drizzle over the cooled cake.
10. Garnish with additional shredded coconut.

This strawberry coconut pound cake is a luxurious yet easy-to-make dessert that combines the richness of a pound cake with the summery sweetness of strawberries.

The coconut adds a tropical touch, and the glaze brings a lovely sweetness to balance the tartness of the fruit.

Pineapple Upside-Down Cake

A classic summer dessert, the pineapple upside-down cake is a perfect combination of caramelized fruit and moist, fluffy cake.

The sweet pineapple and brown sugar topping create a beautiful contrast with the light, vanilla-flavored cake, making it an ideal treat for warm days.

Ingredients:

For the topping:

• ¼ cup unsalted butter
• ¾ cup packed brown sugar
• 1 can (15 oz) pineapple rings, drained (reserve juice)
• Maraschino cherries for garnish (optional)

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (use reserved pineapple juice for added flavor)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. For the topping, melt butter in the cake pan over low heat. Add brown sugar and stir until dissolved and bubbly. Arrange pineapple rings in the pan and place a cherry in the center of each ring.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In a separate bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, and mix until smooth.
6. Pour the batter over the pineapple and brown sugar mixture in the pan.
7. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool for 5 minutes, then carefully flip it over onto a serving platter.
8. Serve warm and garnish with additional cherries if desired.

This pineapple upside-down cake brings a nostalgic touch to your summer dessert spread.

The caramelized pineapple adds a tropical sweetness that pairs wonderfully with the soft, buttery cake. It’s a simple yet elegant dessert that’s sure to impress guests.

Apricot Almond Cake

This cake combines the sweet, slightly tart flavor of apricots with the rich, nutty taste of almonds.

The texture is dense but moist, and the addition of almond extract elevates the flavor profile, making it a delicious and comforting treat for summer.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• ½ cup sour cream
• 1 cup apricot preserves
• 1 cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in almond extract.
4. Gradually add the dry ingredients, alternating with sour cream, and mix until smooth.
5. Spread a thin layer of apricot preserves over the batter in the pan before adding the remaining batter on top.
6. Sprinkle sliced almonds over the top of the cake.
7. Bake for 40–45 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
8. Optionally, drizzle more apricot preserves over the cooled cake for an extra burst of flavor.

This apricot almond cake is rich and comforting, with layers of sweetness from the apricots and a slight nuttiness from the almonds.

The cake is perfect for those who love a more substantial, less sugary treat, and it pairs wonderfully with a cup of coffee or tea.

Lemon Raspberry Layer Cake

This elegant cake is a celebration of fresh berries and bright citrus flavors.

The tangy lemon cake layers are complemented by the sweetness of fresh raspberries and a creamy lemon buttercream frosting. It’s the perfect dessert for a summer gathering or a special occasion.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• ½ cup milk
• 1 cup fresh raspberries

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1–2 tbsp milk (if needed for consistency)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients, alternating with milk, and mix until smooth.
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick 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, beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract. If the frosting is too thick, add milk a little at a time until it reaches a spreadable consistency.
8. Once the cakes have cooled, frost the top of one layer with buttercream, then gently press fresh raspberries into the frosting. Place the second layer on top and frost the entire cake. Garnish with additional raspberries and lemon zest.

This lemon raspberry layer cake is a showstopper, perfect for any summer celebration.

The combination of fresh raspberries and the zesty lemon flavor in the cake and frosting makes it both refreshing and indulgent. It’s a light yet satisfying dessert that’s sure to be the highlight of your summer table.

Watermelon Cake

This light and refreshing watermelon cake is perfect for hot summer days.

Made with a delicate sponge cake and topped with whipped cream and fresh watermelon, it’s both visually appealing and deliciously refreshing.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ¼ cup fresh watermelon juice

For the topping:

• 2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh watermelon, cubed and drained

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and watermelon juice, until smooth.
5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. For the topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Once the cakes are cool, frost the top of one layer with whipped cream and arrange cubed watermelon on top. Place the second cake on top and frost the entire cake with the remaining whipped cream.
8. Garnish with additional fresh watermelon cubes.

This watermelon cake is as refreshing as it is delicious.

It combines the lightness of a classic sponge cake with the sweetness and moisture of fresh watermelon, making it the ultimate summer treat.

Blackberry Lemonade Cake

The tartness of blackberries and the zesty citrus flavor of lemonade come together in this moist and flavorful cake.

It’s perfect for those who enjoy a little tanginess in their desserts and crave a burst of fruity freshness.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 cup milk
• 1 cup fresh blackberries (lightly mashed)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
4. Gradually add the dry ingredients, alternating with milk, until the batter is smooth. Gently fold in mashed blackberries.
5. Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. For the frosting, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until smooth.
7. Frost the cooled cakes and garnish with fresh blackberries.

This blackberry lemonade cake combines the rich flavor of cream cheese frosting with the bright, tangy taste of blackberries and lemon.

It’s a perfect summer dessert that balances sweetness with a refreshing citrus kick.

Peaches and Cream Cake

This cake brings together the sweet, juicy flavor of ripe peaches with a rich and creamy frosting. It’s soft, flavorful, and a wonderful way to enjoy peaches during the summer months.

The addition of cinnamon enhances the peach flavor, making it an unforgettable treat.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh peaches, peeled and chopped

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with sour cream, until smooth. Gently fold in chopped peaches.
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, mixing until fluffy and spreadable.
7. Frost the cooled cakes and garnish with extra chopped peaches.

This peaches and cream cake is a beautiful summer dessert that celebrates the flavor of fresh, juicy peaches.

The cinnamon and cream cheese frosting add a lovely depth to the light, fluffy cake, making it a favorite for summer gatherings or picnics.

Coconut Lime Cake

This cake offers a perfect balance of tropical coconut flavor with the refreshing zing of lime. It’s light, moist, and just the right amount of sweet and tangy.

The addition of shredded coconut makes the cake tender, while the lime provides a refreshing citrusy twist.

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 granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 2 limes
• 2 tbsp fresh lime juice
• 1 cup unsweetened coconut milk
• 1 cup shredded coconut

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tbsp fresh lime juice
• Zest of 1 lime
• ½ cup shredded coconut (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, until smooth. Fold in the shredded coconut.
5. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat together butter, powdered sugar, lime juice, and lime zest until smooth and creamy.
7. Frost the cooled cakes and garnish with additional shredded coconut.

This coconut lime cake is a tropical delight, perfect for a refreshing summer treat.

The coconut and lime combination offers a balance of sweetness and tanginess, making it an ideal dessert for any summer celebration.

Strawberry Shortcake Cake

This strawberry shortcake cake is a classic summer favorite. It combines layers of light, fluffy cake with sweetened strawberries and rich whipped cream.

It’s an easy-to-make twist on the traditional strawberry shortcake that’s sure to impress.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk

For the filling:

• 4 cups fresh strawberries, sliced
• 1 tbsp granulated sugar

For the whipped cream:

• 2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, until smooth.
5. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the filling, mix sliced strawberries with sugar and let them sit for 10 minutes to release their juice.
7. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Once the cakes are cool, layer one cake on a serving platter, spread with half the whipped cream, and top with half of the strawberry mixture. Place the second cake on top and repeat the layers with the remaining whipped cream and strawberries.

This strawberry shortcake cake is a simple yet indulgent treat.

The combination of light sponge cake, sweetened strawberries, and fluffy whipped cream creates the ultimate summer dessert.

Peach Ginger Cake

This peach ginger cake offers a unique twist on a classic summer fruit cake, with the warmth of ginger and the sweetness of ripe peaches.

It’s a flavorful, aromatic cake that’s both comforting and refreshing.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup fresh peaches, peeled and diced

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh orange juice
• 1 tsp ground ginger

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, ginger, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with sour cream, until smooth. Gently fold in diced peaches.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar, orange juice, and ground ginger until smooth. Drizzle over the cooled cake.

This peach ginger cake combines the juicy sweetness of peaches with the warming spice of ginger, making it a unique and delicious cake for summer.

The glaze adds a citrusy touch that brightens the flavors and makes this cake perfect for a summer afternoon.

Cherry Almond Cake

This cherry almond cake is a delightful summer dessert that combines the sweet, tartness of fresh cherries with the rich, nutty flavor of almonds.

The moist cake is perfect for showcasing the beautiful red cherries, and the almond flavor elevates it into something truly special.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup fresh cherries, pitted and halved
• ½ cup sliced almonds (for topping)

For the glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in almond extract and vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, until smooth.
5. Gently fold in the halved cherries.
6. Pour the batter into the prepared pan and top with sliced almonds.
7. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.

This cherry almond cake is bursting with fresh fruit and nutty flavor.

The almond glaze adds a touch of sweetness and brightness, making it a perfect dessert for summer gatherings or picnics.

Raspberry Lemon Poppy Seed Cake

This light, zesty cake combines the refreshing flavor of raspberries with the tang of lemon and the subtle crunch of poppy seeds.

The result is a fresh, bright cake that’s perfect for those who love citrusy, fruity desserts.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp poppy seeds
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 2 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup fresh raspberries, mashed
• ½ cup milk

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
4. Gradually add the dry ingredients, alternating with milk, and mix until smooth. Gently fold in mashed raspberries.
5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, and mix until smooth.
7. Frost the cooled cake and garnish with fresh raspberries.

This raspberry lemon poppy seed cake is a perfect summer treat with a burst of fruity goodness, complemented by the refreshing lemon and the delightful crunch of poppy seeds.

It’s light, flavorful, and great for any warm-weather occasion.

Blueberry Lemon Buttermilk Cake

This blueberry lemon buttermilk cake is moist and tender, with a delicate crumb and a refreshing blend of blueberries and citrus.

The tangy buttermilk adds richness and depth of flavor, while the fresh blueberries bring bursts of sweetness in every bite.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp lemon zest
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (tossed in a little flour to prevent sinking)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, salt, and lemon zest.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice.
4. Gradually add the dry ingredients, alternating with buttermilk, and mix until smooth.
5. Gently fold in the blueberries, being careful not to break them.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.

This blueberry lemon buttermilk cake is a fantastic combination of tangy and sweet, with the buttermilk adding richness and the blueberries offering a burst of flavor in each bite.

It’s the perfect light dessert to enjoy during the summer months.