28+ Delicious Summer Dessert Cake Recipes to Cool Down Your Hot Days

Summer is here, and what better way to celebrate the season than with some refreshing, flavorful, and indulgent cakes?

Whether you’re hosting a summer barbecue, attending a picnic, or just looking for a sweet treat to enjoy on a warm afternoon, nothing says “summer” like a delicious cake.

From the tangy taste of lemon and lime to the tropical flavors of coconut and mango, these cakes are the perfect way to bring the sunshine into your kitchen.

In this blog post, we’ve compiled 28+ summer dessert cake recipes that are as beautiful as they are delicious.

Each recipe features vibrant, seasonal ingredients like fresh fruit, citrus, and even decadent creams and frostings that will cool you down while satisfying your sweet tooth.

So, if you’re ready to elevate your summer dessert game, keep reading—these cakes are sure to make your warm-weather celebrations even sweeter.

28+ Delicious Summer Dessert Cake Recipes to Cool Down Your Hot Days

There’s no shortage of ways to enjoy cake in the summer.

Whether you’re craving something light and fruity, a decadent chocolate treat, or a refreshing coconut creation, these 28+ summer dessert cake recipes offer the perfect solution for any occasion.

So, gather your ingredients, invite some friends over, and get ready to bake your way through the sunny season!

Strawberry Lemonade Poke Cake

This refreshing cake brings the nostalgic flavor of strawberry lemonade into dessert form. It’s the perfect combination of sweet and tart, ideal for summer barbecues, poolside parties, or a light treat after a warm-weather meal.

The moist lemon cake is infused with strawberry gelatin and topped with whipped cream and fresh berries, creating a vibrant, fruity experience in every bite.

Ingredients:

• 1 box lemon cake mix (plus ingredients listed on box)
• 1 package (3 oz) strawberry gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 tub (8 oz) whipped topping
• 1 cup sliced fresh strawberries
• Zest of 1 lemon (optional for garnish)

Instructions:

1. Prepare and bake the lemon cake in a 9×13-inch pan according to package directions. Allow it to cool slightly.
2. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
3. In a bowl, dissolve the strawberry gelatin in boiling water. Stir in cold water.
4. Carefully pour the gelatin mixture over the cake, allowing it to seep into the holes. Refrigerate for at least 2 hours.
5. Once set, spread whipped topping evenly over the cake.
6. Top with sliced strawberries and lemon zest for a fresh garnish.
7. Serve chilled.

This Strawberry Lemonade Poke Cake is light, fruity, and incredibly easy to make.

It’s a crowd-pleaser that looks as good as it tastes, offering the perfect balance between zesty citrus and juicy berries — a true taste of summer in every bite.

Coconut Pineapple Icebox Cake

Inspired by tropical vacations and lazy beach days, this no-bake dessert is both creamy and refreshing.

Layers of graham crackers, coconut whipped cream, and pineapple make it taste like a piña colada in cake form. It’s a dreamy dessert that’s as simple to assemble as it is satisfying.

Ingredients:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon coconut extract
• 1 can (20 oz) crushed pineapple, drained
• 1 1/2 sleeves graham crackers
• 1/4 cup shredded coconut (toasted, optional for topping)

Instructions:

1. In a large bowl, whip heavy cream, powdered sugar, and coconut extract until stiff peaks form.
2. Fold in the drained crushed pineapple.
3. In an 8×8-inch baking dish, layer graham crackers to cover the bottom.
4. Spread a layer of the pineapple coconut cream mixture over the crackers.
5. Repeat layers until all ingredients are used, ending with the cream mixture.
6. Sprinkle with toasted coconut if desired.
7. Cover and refrigerate for at least 6 hours, preferably overnight.

The Coconut Pineapple Icebox Cake is a creamy, cool, and indulgent treat that captures all the flavors of summer paradise.

It’s incredibly easy to prepare, making it a go-to for last-minute gatherings or when you just need something sweet and sunny.

Blueberry Peach Upside-Down Cake

This rustic yet elegant cake highlights two of summer’s juiciest fruits: blueberries and peaches.

Caramelized fruit bakes at the bottom, creating a glossy, jammy layer that turns into the top once inverted. Each slice is bursting with buttery richness and vibrant fruit flavor — it’s a true celebration of the season’s bounty.

Ingredients:

• 1/4 cup unsalted butter (for fruit base)
• 1/2 cup brown sugar
• 2 peaches, sliced
• 1 cup fresh blueberries
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk

Instructions:

1. Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup butter and sprinkle brown sugar evenly over it.
2. Arrange peach slices and blueberries on top of the sugar mixture.
3. In a bowl, cream remaining butter and granulated sugar until light and fluffy. Beat in eggs and vanilla.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually add dry ingredients to the creamed mixture, alternating with milk.
6. Pour batter over the fruit in the pan, smoothing the top.
7. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
8. Cool for 10 minutes, then invert onto a serving plate.

With its tender crumb and caramelized fruit topping, this Blueberry Peach Upside-Down Cake delivers comfort and sophistication.

It’s a beautiful addition to any summer brunch or dessert table, marrying the best flavors of the season in a show-stopping presentation.

Watermelon Cake

A fun and fruity take on the classic cake, the Watermelon Cake is light, refreshing, and perfect for summer picnics.

With a moist, fluffy base and a creamy, sweet frosting, it’s shaped to resemble a watermelon, complete with vibrant green “rind” and red “flesh.” It’s a guaranteed conversation starter and a hit at any summer gathering.

Ingredients:

• 1 box white cake mix (plus ingredients listed on box)
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Red food coloring
• Green food coloring
• Chocolate chips (for “seeds”)

Instructions:

1. Preheat your oven and prepare the white cake mix according to package directions, using two 9-inch round cake pans.
2. Bake the cakes and allow them to cool completely before frosting.
3. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form, then divide it into two portions.
4. Tint one portion of the whipped cream with red food coloring and the other with green food coloring.
5. Frost the top of one cake with the red whipped cream and the other with green.
6. Stack the cakes on top of each other to form a layered “watermelon.”
7. Garnish with chocolate chips as “seeds” in the center and along the edges.
8. Chill before serving for a refreshing, cool treat.

This Watermelon Cake is a fun and festive dessert that captures the essence of summer.

The light, airy cake paired with the fluffy, colorful frosting is both visually stunning and delicious, making it the perfect cake for outdoor celebrations.

Lemon Blueberry Bundt Cake

This zesty, moist Bundt cake combines the bright flavors of fresh blueberries and tangy lemon.

The soft, tender cake is bursting with juicy berries, and a light glaze adds just the right touch of sweetness. It’s ideal for serving a crowd or for a quiet afternoon with a cup of tea.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/2 cup fresh lemon juice
• 1 cup sour cream
• 1 1/2 cups fresh blueberries (tossed in a little flour to prevent sinking)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla, lemon zest, and lemon juice. Alternate adding the dry ingredients and sour cream, mixing until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack.
8. For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.

The Lemon Blueberry Bundt Cake is perfect for those who love the tang of lemon combined with the burst of juicy blueberries.

It’s a simple yet elegant dessert that’s ideal for picnics, brunches, or as a sweet treat after a summer meal.

S’mores Cake

Who doesn’t love the classic summer treat of s’mores?

This cake version takes all the gooey, chocolatey, marshmallowy goodness of a campfire s’more and turns it into a decadent, layered dessert. With a graham cracker base, rich chocolate layers, and a toasted marshmallow topping, it’s an indulgent way to celebrate summer.

Ingredients:

• 1 box chocolate cake mix (plus ingredients listed on box)
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter (melted)
• 1 cup chocolate chips
• 1 jar (7 oz) marshmallow fluff
• 1 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare the chocolate cake mix according to package directions, then pour the batter into the prepared pan.
3. In a small bowl, combine graham cracker crumbs and melted butter. Sprinkle the mixture over the top of the cake batter.
4. Bake according to the cake mix instructions.
5. While the cake is baking, melt chocolate chips in a heatproof bowl over simmering water or in the microwave.
6. Once the cake is finished baking and has cooled slightly, spread the melted chocolate over the cake.
7. In another bowl, whip the heavy cream until stiff peaks form, then fold in marshmallow fluff.
8. Spread the marshmallow mixture over the chocolate layer, and toast the top with a kitchen torch or broil for a few seconds to give it that “toasted” look.
9. Let cool before serving.

The S’mores Cake is a fun, decadent way to bring the iconic flavors of a campfire favorite into your kitchen.

With its layers of chocolate, graham cracker crust, and toasted marshmallow topping, this cake is sure to satisfy any sweet tooth and make for a fun and memorable dessert.

Peach Upside-Down Cake

This juicy and aromatic Peach Upside-Down Cake celebrates the sweet, tender peaches of summer.

Caramelized in butter and brown sugar, the fruit forms a sticky, golden layer on top of a fluffy cake. It’s the perfect dessert for a summer dinner party or a cozy afternoon treat.

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 4 ripe peaches, peeled, pitted, and sliced
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a small saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar until melted and smooth. Pour this mixture into the prepared pan.
3. Arrange the peach slices in a circular pattern on top of the sugar mixture.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. In another bowl, beat the softened butter and granulated sugar together until fluffy. Add eggs one at a time, followed by vanilla extract. Mix in the dry ingredients alternately with the milk.
6. Pour the batter over the peaches, smoothing the top.
7. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
8. Cool for 10 minutes before inverting onto a serving plate.

The Peach Upside-Down Cake is a fragrant, moist cake with a gorgeous caramelized topping.

It’s a perfect way to showcase summer peaches, offering a blend of sweetness and buttery richness in every bite.

Raspberry Lemonade Layer Cake

This vibrant, multi-layered cake is bursting with zesty lemon flavor and sweet, tangy raspberries.

The layers of soft lemon cake are filled with raspberry puree and topped with a smooth lemon buttercream, making it a refreshing and stunning dessert to brighten any summer occasion.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 1/2 cup whole milk
• 1/2 cup raspberry puree (fresh raspberries blended and strained)

For the buttercream:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons heavy cream
• 1/4 cup raspberry puree (for swirl effect)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another large bowl, beat butter and sugar until 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, until well combined.
5. Divide the batter evenly among the cake pans and bake for 25–30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. For the buttercream, beat the butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, and heavy cream. Mix until smooth and fluffy.
8. To assemble, layer the cakes, spreading raspberry puree between the layers. Frost the top and sides with the lemon buttercream.
9. For the swirl effect, drizzle raspberry puree on top of the cake and swirl it gently with a knife.

The Raspberry Lemonade Layer Cake is a beautiful, tangy dessert that’s both refreshing and indulgent.

The layers of fresh raspberries and lemon create the perfect balance, and the vibrant colors make it as pleasing to the eye as it is to the taste buds.

Tropical Carrot Cake with Pineapple and Coconut

This tropical twist on the classic carrot cake brings together all the flavors of summer—pineapple, coconut, and carrots—into a moist, flavorful dessert.

The rich cream cheese frosting adds a velvety finish, making this cake a perfect treat for those who want something a little different from the traditional carrot cake.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple (drained)
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (optional)

For the cream cheese frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the 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, cinnamon, and nutmeg.
3. In another bowl, mix together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts (if using).
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Allow the cakes to cool completely before frosting.
8. For the cream cheese frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice, mixing until fluffy.
9. Frost the top and sides of the cooled cakes with the cream cheese frosting.

This Tropical Carrot Cake is a delightful variation of the classic, with the addition of pineapple and coconut providing a tropical, moist texture.

The cream cheese frosting adds the perfect creamy finish, making this cake a guaranteed hit at summer parties.

Blackberry Lemon Cream Cake

This moist and flavorful cake combines the tartness of fresh blackberries with the brightness of lemon.

The cake is light and fluffy, complemented by a smooth lemon cream frosting that perfectly balances the fruity richness. It’s a beautiful dessert to celebrate the summer harvest.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blackberries (plus extra for garnish)

For the frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the 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, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla extract, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
5. Gently fold in the blackberries, making sure they’re evenly distributed in the batter.
6. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool completely before frosting.
8. For the frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar, lemon juice, and vanilla extract.
9. Frost the cakes and garnish with fresh blackberries.

This Blackberry Lemon Cream Cake is a delightful blend of sweet and tart, with its fresh berries and tangy frosting.

It’s the perfect light and refreshing dessert for a summer afternoon or a special occasion.

Key Lime Cake

Inspired by the beloved Key Lime Pie, this cake brings together the refreshing flavors of key lime, creamy frosting, and a zesty twist.

With a tender lime-infused cake base and a tangy cream cheese frosting, this dessert will transport you straight to a sunny beachside retreat.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon key lime zest
• 1/4 cup fresh key lime juice
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the frosting:

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tablespoons fresh key lime juice
• 1 teaspoon vanilla extract
• Key lime zest (for garnish)

Instructions:

1. Preheat the 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 fluffy. Add eggs, one at a time, mixing well after each addition. Stir in key lime zest, juice, buttermilk, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture until just combined.
5. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Allow the cakes to cool completely before frosting.
7. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, key lime juice, and vanilla extract, mixing until fluffy.
8. Frost the top and sides of the cakes and garnish with key lime zest.

This Key Lime Cake offers a refreshing balance of tangy lime and creamy sweetness.

It’s a delightful dessert that’s both light and indulgent, making it the perfect treat for a summer gathering or as a special end to a warm evening.

Mojito Cake

This cake takes the refreshing flavors of a mojito cocktail and transforms it into a decadent dessert. It’s infused with lime, mint, and rum for a deliciously unique flavor profile.

The cake is light and fluffy, topped with a refreshing mint-lime glaze that makes every bite taste like a summer vacation in a bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon fresh lime zest
• 1/4 cup fresh lime juice
• 1/4 cup white rum
• 1/2 cup buttermilk
• 1/4 cup fresh mint leaves, finely chopped

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon white rum
• 1 tablespoon fresh mint leaves (finely chopped)

Instructions:

1. Preheat the 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 a separate large bowl, beat together butter and sugar until fluffy. Add eggs one at a time, then mix in lime zest, lime juice, white rum, and buttermilk.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in finely chopped mint leaves.
5. Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool completely before glazing.
7. For the glaze, whisk together powdered sugar, lime juice, rum, and chopped mint until smooth.
8. Drizzle the glaze over the cooled cakes.

The Mojito Cake combines the zesty, tangy flavors of lime, mint, and rum into a light and refreshing cake that’s perfect for summer celebrations.

It’s a unique twist on a classic cocktail, and the mint-lime glaze brings a refreshing touch to each slice.

Coconut Lime Cake

This tropical Coconut Lime Cake combines the rich, creamy flavor of coconut with the tangy zest of lime.

It’s a perfect summer dessert that’s both refreshing and indulgent, with a light and fluffy texture complemented by a smooth coconut-lime frosting. It’s a true taste of the tropics in every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened shredded coconut
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 1/2 cup coconut milk
• 1/2 cup buttermilk

For the frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1/2 cup unsweetened shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lime zest, lime juice, coconut milk, and buttermilk.
4. Gradually add the dry ingredients, mixing until just combined. Fold in shredded coconut.
5. Divide the batter evenly between the cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool completely before frosting.
7. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, lime juice, and lime zest, mixing until fluffy.
8. Frost the cakes with the lime cream cheese frosting and top with shredded coconut.

This Coconut Lime Cake is an irresistible combination of tropical flavors that’s perfect for summer gatherings.

The bright lime flavor pairs beautifully with the creamy coconut frosting, creating a cake that feels both light and indulgent.

Summer Strawberry Shortcake Cake

A twist on the classic strawberry shortcake, this Summer Strawberry Shortcake Cake features layers of light and fluffy cake, fresh strawberries, and whipped cream.

It’s an incredibly easy dessert to make and will definitely wow your guests with its vibrant flavors and pretty presentation.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 cups fresh strawberries (sliced)

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon 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 flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, heavy cream, and milk.
4. Gradually add the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool completely before assembling.
7. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble, place one layer of cake on a serving plate, top with a layer of whipped cream, and spread sliced strawberries over the cream. Place the second layer of cake on top and repeat with whipped cream and strawberries.

This Summer Strawberry Shortcake Cake is a light, airy dessert that bursts with the flavors of fresh strawberries and fluffy whipped cream.

It’s perfect for any summer gathering or as a simple yet delicious treat for yourself.

Pineapple Upside-Down Cake

This classic dessert gets a summer twist with its tropical pineapple topping and a tender, buttery cake.

The caramelized pineapple and cherries create a beautiful golden finish, making this cake both a treat for the taste buds and a showstopper for your table.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar until smooth and bubbling.
3. Pour the butter-sugar mixture into the bottom of the prepared cake pan.
4. Arrange the pineapple slices on top of the caramelized sugar and place a cherry in the center of each slice.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. In another bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, pineapple juice, and milk.
7. Gradually add the dry ingredients, mixing until just combined.
8. Pour the batter over the pineapple slices in the pan and smooth the top.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool for 10 minutes, then invert onto a serving plate.

This Pineapple Upside-Down Cake is a nostalgic dessert with a tropical flair.

The caramelized pineapple and maraschino cherries create a stunning topping, and the cake itself is moist and flavorful. It’s a perfect way to end any summer meal.

Watermelon Cake

This refreshing Watermelon Cake is a showstopper perfect for summer gatherings. Made with a light, fluffy vanilla cake and topped with a layer of whipped cream that mimics the look of a watermelon, it’s both visually striking and delicious.

Fresh fruit pieces add a burst of color and flavor, making it a fun and festive dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• Red food coloring (optional)
• 1/2 cup mini chocolate chips (for seeds)
• Fresh mint leaves (for garnish)

For the whipped cream frosting:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon 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 flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
5. Add a few drops of red food coloring to the batter to create a watermelon hue (optional).
6. Divide the batter evenly between the two cake pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Allow the cakes to cool completely before frosting.
8. For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. To assemble, place one layer of cake on a plate and frost the top with whipped cream. Add mini chocolate chips on top to resemble watermelon seeds. Place the second cake layer on top and frost the entire cake with whipped cream.
10. Garnish with fresh mint leaves and extra chocolate chips to resemble a watermelon rind.

The Watermelon Cake is a playful, visually stunning dessert that brings the flavors of summer to life.

It’s perfect for picnics, barbecues, or any festive occasion that needs a fun, fruity cake!

Blueberry Peach Streusel Cake

This Blueberry Peach Streusel Cake is a fantastic combination of two beloved summer fruits—blueberries and peaches.

With a light, moist cake base, a juicy fruit layer, and a crumbly streusel topping, it’s a perfect dessert for brunch or an afternoon treat. The sweet and tart fruit combo, along with the crunchy topping, makes every bite irresistible.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup fresh blueberries
• 1 cup diced fresh peaches

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter (cold and cubed)
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
5. Gently fold in the blueberries and diced peaches.
6. Pour the batter into the prepared pan.
7. For the streusel topping, combine flour, sugar, cinnamon, and cold butter in a small bowl. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping evenly over the batter.
9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.

The Blueberry Peach Streusel Cake combines the best of summer fruit with a crunchy, buttery topping.

It’s a delightful cake that’s perfect for any occasion, whether as a brunch dish or a sweet treat after dinner.

Lemon Poppy Seed Cake with Honey Glaze

This zesty Lemon Poppy Seed Cake is light, fluffy, and bursting with citrus flavor.

The subtle crunch of poppy seeds paired with the bright, tangy lemon makes this cake a refreshing summer favorite. The honey glaze adds a touch of sweetness, making every bite an absolute delight.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons poppy seeds
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the honey glaze:

• 1/4 cup honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in lemon zest, lemon juice, buttermilk, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just 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. For the honey glaze, melt honey, lemon juice, and butter in a small saucepan over low heat until smooth.
7. While the cake is still warm, pour the honey glaze over the top, letting it soak into the cake.
8. Let the cake cool completely before serving.

The Lemon Poppy Seed Cake with Honey Glaze is the perfect balance of sweet and tangy.

The poppy seeds add a delightful texture, while the honey glaze gives it just the right touch of sweetness, making it an ideal cake for any summer occasion.

Apricot Almond Cake

This Apricot Almond Cake is a moist, fragrant dessert that combines the sweetness of apricots with the nutty richness of almonds.

The cake is light and airy, with a hint of almond extract, and topped with fresh apricots and a sprinkle of toasted almonds. It’s a beautiful and elegant cake perfect for summer parties or an afternoon tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 cup buttermilk
• 1 cup fresh apricots (sliced)
• 1/4 cup sliced almonds (for garnish)

For the glaze:

• 1/4 cup apricot jam
• 1 tablespoon water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in almond extract.
4. Gradually add the dry ingredients, alternating with buttermilk, until just combined.
5. Fold in the fresh apricot slices.
6. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. For the glaze, melt apricot jam with water in a small saucepan over low heat until smooth.
8. Once the cake has cooled slightly, brush the apricot glaze over the top of the cake and garnish with toasted sliced almonds.

This Apricot Almond Cake is a delightful, fruity dessert that feels light yet indulgent.

The almond flavor complements the apricots perfectly, and the glaze adds a subtle shine, making it perfect for summer events or as a sweet end to a warm evening.

Chocolate Zucchini Cake

Don’t let the zucchini fool you—this Chocolate Zucchini Cake is incredibly moist and decadently rich, with just the right balance of chocolate and a hint of spice.

The addition of grated zucchini makes the cake extra moist without changing the flavor, and it’s topped with a creamy chocolate frosting for the perfect finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup buttermilk

For the frosting:

• 1/2 cup unsalted butter (softened)
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together vegetable oil and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
4. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk, until just combined. Stir in the grated zucchini.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
6. While the cake is baking, prepare the frosting: In a bowl, beat together butter and cocoa powder until smooth. Gradually add powdered sugar, milk, and vanilla extract, and beat until smooth and creamy.
7. Once the cake has cooled completely, frost with the chocolate frosting.

This Chocolate Zucchini Cake is a fun, unexpected treat that’s perfectly balanced with the richness of chocolate and the moisture of zucchini.

It’s a great way to use up summer zucchini, and the frosting adds a delicious, creamy finish.

Tropical Mango Coconut Cake

Transport yourself to a tropical paradise with this Mango Coconut Cake!

The combination of juicy mango and toasted coconut gives this cake a fresh, tropical flavor that’s perfect for summer. It’s a light, airy cake topped with coconut cream frosting and a layer of fresh mango slices for a vibrant and delicious dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup fresh mango puree (about 1 mango)
• 1/2 cup shredded unsweetened coconut (toasted)

For the coconut cream frosting:

• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup toasted shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract, coconut milk, and mango puree.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the toasted shredded coconut.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
7. For the frosting, beat together butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
8. Once the cake has cooled completely, frost with the coconut cream frosting and garnish with toasted shredded coconut.

The Tropical Mango Coconut Cake is a light, tropical dessert that brings the best flavors of summer into every bite.

The creamy coconut frosting and fresh mango make it a perfect treat for warm weather gatherings.

Raspberry Lemonade Cake

This Raspberry Lemonade Cake combines the tartness of fresh raspberries with the zesty brightness of lemon, creating a refreshing and light summer cake.

The fluffy cake is soaked with a lemon syrup, and the tangy raspberry frosting makes each bite burst with flavor. It’s the perfect dessert for any summer gathering or a refreshing treat on a warm day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 1/2 cup whole milk
• 1 cup fresh raspberries (for frosting)

For the raspberry frosting:

• 1/2 cup unsalted butter (softened)
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 cup fresh raspberries (mashed)
• 1 tablespoon milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating 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 just combined.
5. Divide the batter evenly between the cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely before frosting.
7. For the raspberry frosting, beat together butter and powdered sugar until smooth. Add lemon juice, mashed raspberries, and milk, and mix until creamy.
8. Frost the cakes with the raspberry frosting and garnish with extra fresh raspberries.

This Raspberry Lemonade Cake offers a refreshing, tangy, and sweet combination of flavors that make it perfect for summer celebrations or as a treat to cool down on a hot day.

Peach Melba Cake

Inspired by the classic dessert, this Peach Melba Cake combines sweet, juicy peaches with the richness of raspberry sauce.

The cake is fluffy and light, and the layers of fresh peaches, raspberry sauce, and whipped cream create a delightful contrast of textures and flavors. It’s a perfect dessert to highlight summer’s beautiful stone fruits.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh peaches (diced)

For the raspberry sauce:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

For the whipped cream:

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 teaspoon 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 flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
5. Fold in the diced peaches.
6. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. For the raspberry sauce, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5–7 minutes, mashing the raspberries, until the sauce thickens.
8. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Once the cake has cooled, assemble by layering the cakes with a generous drizzle of raspberry sauce and whipped cream. Garnish with additional fresh peaches.

This Peach Melba Cake is a refreshing, fruity dessert that celebrates summer fruits with the perfect balance of sweetness and tanginess.

It’s ideal for any warm-weather occasion or to enjoy with friends and family on a sunny day.

Key Lime Cake

Key Lime Cake is the perfect dessert for those who love a tangy, citrusy flavor in their cakes.

With its fresh key lime juice and zest in the batter and frosting, this cake is a delightful combination of tart and sweet. The creamy frosting adds a luxurious texture, and the key lime zest garnish gives it an extra burst of flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lime zest
• 1/2 cup fresh key lime juice
• 1/2 cup buttermilk

For the frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 3 cups powdered sugar
• 2 tablespoons fresh key lime juice
• 1 teaspoon lime zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in lime zest and key lime juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
5. Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely before frosting.
7. For the frosting, beat together cream cheese, butter, powdered sugar, key lime juice, and lime zest until smooth and creamy.
8. Frost the cooled cakes with the lime cream cheese frosting.

Key Lime Cake is a zesty and refreshing treat that’s the perfect balance of tart and sweet.

It’s ideal for a summer barbecue, a beach party, or any time you want a light and flavorful dessert.