23+ Irresistible Summer Layer Cake Recipes to Satisfy Your Sweet Tooth

Summer is the perfect time to indulge in light, refreshing desserts that are both visually stunning and delicious.

When it comes to celebrating the season, nothing quite hits the spot like a beautifully crafted layer cake.

With its multiple layers, vibrant fillings, and colorful frostings, a summer layer cake can elevate any gathering, from picnics to backyard barbecues or birthday parties.

In this ultimate guide, we’ve rounded up 23+ summer layer cake recipes that are sure to be the star of your next celebration.

Whether you’re craving fruity flavors like lemon, strawberry, and peach, or something tropical like coconut and pineapple, there’s a cake for every palate.

These recipes are designed to be simple, yet impressive, ensuring that you can spend more time enjoying the summer sunshine and less time in the kitchen.

Let’s dive into some of the most refreshing, indulgent, and fun layer cakes you can create this summer!

23+ Irresistible Summer Layer Cake Recipes to Satisfy Your Sweet Tooth

There you have it—23+ summer layer cake recipes that bring together the best of summer’s freshest fruits and flavors.

From tangy lemon to sweet berries, tropical pineapples, and even a little chocolate indulgence, there’s a cake for every occasion and every taste.

These recipes are not only perfect for special occasions but also ideal for any sunny day when you’re in the mood for a treat that’s as delicious as it is beautiful.

Lemon Blueberry Sunshine Cake

Bright, zesty, and bursting with juicy blueberries, this Lemon Blueberry Sunshine Cake is summer on a plate.

The tartness of fresh lemon pairs beautifully with the sweet, slightly tangy burst of blueberries, layered between fluffy sponge and finished with a cloud of lemon cream cheese frosting. It’s a picnic-perfect dessert that feels light but indulgent.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ¼ cup lemon juice
• 1 cup buttermilk
• 1½ cups fresh blueberries (tossed in 1 tbsp flour)

For the Frosting:

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

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla, lemon zest, and lemon juice.
5. Add dry ingredients in three parts, alternating with buttermilk. Stir in blueberries gently.
6. Divide batter evenly between pans and bake for 25–28 minutes. Cool completely before frosting.
7. To make frosting, beat butter and cream cheese until smooth. Add powdered sugar gradually, then mix in lemon juice and zest.
8. Layer the cakes with frosting in between, then frost the top and sides.

This cake is a radiant addition to any summer celebration.

The balance of citrus and berry is refreshing and the cream cheese frosting adds just the right touch of richness. It’s the kind of dessert that makes you wish summer never ends.

Coconut Pineapple Dream Cake

If you dream of tropical beaches and sunny skies, this Coconut Pineapple Dream Cake will take you there in a single bite.

Soft coconut cake layers alternate with creamy pineapple filling and are covered in whipped coconut frosting for a dessert that’s as airy and sweet as an island breeze.

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 4 egg whites
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk
• ¾ cup shredded sweetened coconut

For the Pineapple Filling:

• 1 can (20 oz) crushed pineapple, undrained
• ¾ cup granulated sugar
• 2 tbsp cornstarch

For the Frosting:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla
• ½ cup shredded coconut (toasted, optional)

Instructions:

1. Preheat oven to 350°F (175°C). Prepare three 8-inch cake pans.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until fluffy. Add egg whites one at a time, beating well.
4. Stir in vanilla and coconut extracts.
5. Add flour mixture alternately with coconut milk. Fold in shredded coconut.
6. Divide batter into pans and bake for 25–30 minutes. Cool completely.
7. For filling: Combine pineapple, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened. Cool before using.
8. For frosting: Whip cream, powdered sugar, and vanilla until stiff peaks form.
9. Assemble by spreading pineapple filling between cake layers, then frost with whipped cream and top with toasted coconut.

Every bite of this cake is like a mini vacation.

The light, fluffy layers paired with fruity filling and creamy topping make it the ultimate summer dessert for beach parties, BBQs, or just a lazy afternoon with a chilled drink.

Strawberry Shortcake Layer Cake

A sophisticated spin on the classic, this Strawberry Shortcake Layer Cake features buttery vanilla sponge, fresh strawberries, and clouds of whipped cream.

It’s an elegant yet easy dessert that celebrates one of summer’s most beloved fruits in every luscious layer.

Ingredients:

For the Cake:

• 2¼ cups cake flour
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1½ cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk

For the Filling and Topping:

• 3 cups fresh strawberries, sliced
• 2 tbsp sugar (for macerating strawberries)
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Prepare three 8-inch cake pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour.
5. Divide batter and bake for 22–25 minutes or until golden and springy. Cool completely.
6. Macerate strawberries with sugar and let sit for 15–20 minutes.
7. Whip cream with powdered sugar and vanilla until soft peaks form.
8. Assemble: Spread whipped cream and strawberries between each layer. Top with more cream and berries.

This cake is summer simplicity at its best—fresh, light, and irresistible.

It captures everything you love about a traditional strawberry shortcake but elevates it with style. Serve chilled for the ultimate warm-weather indulgence.

Peach Melba Layer Cake

A tribute to the classic dessert, this Peach Melba Layer Cake combines sweet, juicy peaches with tangy raspberry sauce and light sponge cake.

It’s a decadent, fruity treat that feels as refreshing as it is indulgent—perfect for summer gatherings.

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

For the Peach Layer:

• 2 cups fresh peaches, peeled and diced
• ¼ cup sugar
• 2 tbsp lemon juice

For the Raspberry Sauce:

• 1½ cups fresh raspberries
• ¼ cup sugar
• 1 tbsp lemon juice

For the Frosting:

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

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract. Alternate adding dry ingredients with milk, beginning and ending with flour.
5. Divide batter evenly between the cake pans and bake for 22–25 minutes or until a toothpick inserted comes out clean. Cool completely.
6. For the peach layer: Combine diced peaches, sugar, and lemon juice in a saucepan. Cook over medium heat until softened and syrupy, about 5–7 minutes.
7. For the raspberry sauce: Puree raspberries with sugar and lemon juice, then strain to remove seeds.
8. For the frosting: Whip cream with powdered sugar and vanilla until stiff peaks form.
9. To assemble: Spread peach mixture between the layers of cake. Drizzle with raspberry sauce, then frost the cake with whipped cream.

The combination of peach and raspberry flavors with the light, fluffy cake and creamy frosting creates a dreamy summer dessert that will impress at any occasion.

This cake tastes just like a bite of the classic Peach Melba, but with a gorgeous layer cake twist!

Key Lime Coconut Layer Cake

Zesty key lime and tropical coconut come together in this luscious Key Lime Coconut Layer Cake. It’s tangy, sweet, and refreshingly light, perfect for summer events like pool parties or picnics.

This cake combines a bright citrusy punch with the creamy texture of coconut for a balanced and irresistible treat.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• Zest of 2 key limes
• ½ cup fresh key lime juice
• 1 cup coconut milk
• ¾ cup shredded coconut

For the Key Lime Frosting:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh key lime juice
• Zest of 1 key lime

For Garnish:

• Toasted coconut flakes
• Lime slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lime zest and juice, then add the coconut milk. Mix in the shredded coconut.
5. Alternate adding dry ingredients and wet ingredients, starting and ending with flour.
6. Divide batter evenly between pans and bake for 22–25 minutes or until a toothpick comes out clean. Cool completely.
7. For the frosting: Whip cream, powdered sugar, vanilla, lime juice, and lime zest until stiff peaks form.
8. To assemble: Spread frosting between layers, then cover the top and sides. Garnish with toasted coconut flakes and lime slices.

This cake is the ultimate summer dessert, with its refreshing citrus flavor and tropical flair.

The fluffy coconut frosting pairs perfectly with the tart lime cake layers, creating a balance that feels light yet satisfying. Perfect for a warm evening on the patio!

Watermelon Basil Layer Cake

This Watermelon Basil Layer Cake is an unexpected, vibrant combination that will wow your guests with its unique, refreshing flavors.

The natural sweetness of watermelon is complemented by the herbaceous taste of basil, making this cake an ideal choice for a summer garden party or celebration. A perfect blend of sweet and savory with a hint of citrus, this cake is the epitome of summer in a slice.

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup watermelon puree (strained to remove seeds)
• Zest of 1 lemon

For the Basil Buttercream:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh basil leaves, finely chopped
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For Garnish:

• Fresh basil leaves
• Small watermelon cubes

Instructions:

1. Preheat oven to 350°F (175°C). Prepare three 8-inch cake pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract, watermelon puree, and lemon zest.
5. Gradually add the dry ingredients and mix until smooth.
6. Pour batter evenly into the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
7. For the basil buttercream: Beat butter until smooth, then add powdered sugar a little at a time. Mix in chopped basil, lemon juice, and vanilla extract until well combined.
8. To assemble: Spread buttercream between layers, frosting the top and sides of the cake. Garnish with fresh basil leaves and watermelon cubes.

This cake takes the classic summer watermelon flavor to a whole new level by combining it with the unexpected addition of basil.

The result is a fragrant, refreshing cake that is as beautiful as it is delicious. It’s perfect for impressing guests at a backyard BBQ or a casual summer gathering.

Raspberry Lemonade Layer Cake

This Raspberry Lemonade Layer Cake captures the refreshing flavors of summer with its tangy lemon cake layers paired with a sweet raspberry filling.

The light, zesty lemon pairs perfectly with the vibrant berry notes, making this an unforgettable dessert for any summer celebration.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• Zest of 2 lemons
• ½ cup freshly squeezed lemon juice

For the Raspberry Filling:

• 2 cups fresh raspberries
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Frosting:

• 2 cups heavy cream
• ½ cup powdered sugar
• 2 tsp vanilla extract
• 2 tbsp fresh lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
4. Stir in vanilla extract, lemon zest, and lemon juice. Gradually add milk and mix until smooth.
5. Divide the batter between the cake pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
6. For the raspberry filling: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the berries break down. Stir in cornstarch and cook until thickened. Let cool.
7. For the frosting: Whip heavy cream, powdered sugar, vanilla extract, and lemon juice until stiff peaks form.
8. To assemble: Spread raspberry filling between cake layers. Frost the top and sides with whipped cream and garnish with fresh raspberries and lemon zest.

This cake is the perfect balance of sweet and tart, making it an ideal treat for hot summer days.

The combination of fresh raspberries and zesty lemon is refreshing, while the whipped cream frosting gives it a light, airy finish.

Chocolate Cherry Layer Cake

Chocolate and cherries are a classic combination, and this decadent Chocolate Cherry Layer Cake is the perfect way to indulge in that pairing during the summer months.

The rich, moist chocolate cake layers are filled with a sweet cherry compote and topped with a velvety chocolate ganache, creating a luxurious dessert.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• ½ cup boiling water

For the Cherry Compote:

• 2 cups fresh cherries, pitted and halved
• ½ cup sugar
• 1 tbsp lemon juice

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Gradually add dry ingredients, alternating with milk. Stir in vanilla extract.
5. Pour boiling water into the batter, mixing until smooth. The batter will be thin, but this creates a moist cake.
6. Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
7. For the cherry compote: Cook cherries, sugar, and lemon juice in a saucepan over medium heat until the cherries release their juices and the mixture thickens. Let cool.
8. For the ganache: Heat heavy cream in a saucepan until it starts to simmer. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth, then add butter and mix until glossy.
9. To assemble: Spread cherry compote between the cake layers, then pour ganache over the top. Allow the ganache to drip down the sides.

This indulgent cake is perfect for any chocolate lover and offers the perfect balance of rich chocolate, sweet cherries, and a silky ganache.

It’s a showstopper for any summer celebration, especially for those who appreciate bold, fruity flavors.

Orange Almond Layer Cake

Light, fragrant, and bursting with citrus flavor, this Orange Almond Layer Cake is an elegant summer dessert.

The almond flour adds richness and depth, while the fresh orange zest and juice bring a vibrant freshness to every bite. It’s the kind of cake that pairs wonderfully with afternoon tea or a sunny brunch.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup almond flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1¼ cups granulated sugar
• 4 large eggs
• Zest and juice of 2 oranges
• 1 tsp vanilla extract
• ½ cup milk

For the Orange Buttercream Frosting:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• Zest and juice of 1 orange
• 1 tsp vanilla extract

For Garnish:

• Sliced almonds
• Orange zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a medium bowl, whisk together flour, almond flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in orange zest, orange juice, and vanilla extract. Gradually add the dry ingredients, alternating with milk, until well combined.
5. Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the frosting: Beat butter until smooth, then gradually add powdered sugar, orange zest, and juice, and vanilla extract. Mix until light and fluffy.
7. To assemble: Frost the cake layers with orange buttercream and garnish with sliced almonds and a sprinkle of orange zest.

This cake has a delicate, refined flavor that’s perfect for summer gatherings.

The combination of orange and almond creates a sophisticated, light dessert that’s sure to impress. It’s perfect for those who enjoy a more subtle, aromatic cake with a citrusy twist.

Tropical Mango Coconut Layer Cake

This Tropical Mango Coconut Layer Cake is a tropical paradise in every bite. With its rich coconut cake layers and sweet, juicy mango filling, it transports you straight to the beach.

Topped with a smooth coconut buttercream, this cake is a summer dream that combines two of the most iconic tropical flavors.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk
• 1 cup shredded sweetened coconut

For the Mango Filling:

• 2 ripe mangoes, peeled and diced
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Coconut Buttercream:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut milk
• 1 tsp vanilla extract
• ½ cup shredded sweetened coconut (toasted for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract and coconut milk. Gradually add the dry ingredients, mixing until smooth. Fold in the shredded coconut.
5. Divide the batter evenly between the cake pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the mango filling: Cook mangoes, sugar, and lemon juice in a saucepan over medium heat until softened. Stir in cornstarch and cook until thickened. Let cool.
7. For the coconut buttercream: Beat butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, mixing until smooth.
8. To assemble: Spread mango filling between cake layers, then frost the top and sides with coconut buttercream. Garnish with toasted coconut flakes.

This cake is the perfect balance of tropical sweetness and coconut richness.

The mango filling adds a refreshing burst of flavor, while the creamy coconut buttercream ties everything together. A must-have for any summer occasion!

Mixed Berry Lemon Cheesecake Layer Cake

For those who love cheesecake and cake in one, the Mixed Berry Lemon Cheesecake Layer Cake is an irresistible treat.

The layers of moist lemon cake are paired with a creamy, tangy cheesecake filling and a colorful mixed berry topping, creating a luxurious yet refreshing dessert for summer.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

For the Berry Topping:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• ¼ cup sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla, lemon zest, and lemon juice. Gradually add dry ingredients, alternating with milk, until smooth.
5. Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
6. For the cheesecake filling: Beat cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
7. For the berry topping: In a saucepan, cook mixed berries, sugar, and lemon juice over medium heat until the berries soften and release their juices. Let cool.
8. To assemble: Spread cheesecake filling between layers of cake. Top with berry topping.

This layered masterpiece combines the richness of cheesecake with the lightness of a lemon cake.

The mixed berries on top add a refreshing, fruity finish that makes every slice burst with flavor. It’s a cake that will definitely become a favorite at summer gatherings!

Strawberry Basil Ricotta Layer Cake

A unique twist on the classic strawberry shortcake, this Strawberry Basil Ricotta Layer Cake combines sweet strawberries with aromatic basil and a light, fluffy ricotta cake.

It’s a sophisticated and fresh take on summer flavors, perfect for a garden party or a festive brunch.

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup ricotta cheese
• 1 tsp vanilla extract
• 1 tsp lemon zest
• ½ cup whole milk

For the Strawberry Filling:

• 3 cups fresh strawberries, hulled and sliced
• ¼ cup sugar
• 1 tbsp lemon juice

For the Basil Cream Frosting:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh basil leaves, finely chopped
• Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in ricotta cheese, vanilla extract, and lemon zest. Gradually add dry ingredients and milk, mixing until smooth.
5. Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
6. For the strawberry filling: Combine strawberries, sugar, and lemon juice in a bowl. Let sit for 15–20 minutes until the berries release their juices.
7. For the frosting: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in chopped basil and lemon zest.
8. To assemble: Spread strawberry filling between the layers of cake, then frost the cake with basil cream frosting.

This cake is a refreshing twist on the classic strawberry shortcake, with the added depth of basil and ricotta.

The ricotta cake is light and moist, while the strawberry basil filling adds a fragrant and fruity layer. Perfect for anyone looking for a light yet indulgent summer dessert!

Lemon Blueberry Buttermilk Layer Cake

This Lemon Blueberry Buttermilk Layer Cake brings together the perfect balance of tangy lemon, sweet blueberries, and a light, tender cake.

Buttermilk adds a subtle richness, making it the perfect treat for any summer celebration, from picnics to birthday parties.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup fresh blueberries (plus extra for garnish)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lemon zest, buttermilk, and vanilla extract.
5. Gradually add the dry ingredients, mixing until smooth. Gently fold in the blueberries.
6. Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
7. For the frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and fluffy.
8. To assemble: Spread frosting between cake layers, then frost the top and sides. Garnish with fresh blueberries and lemon zest.

This cake is a celebration of summer flavors, with the sweet blueberries and bright, tangy lemon creating the perfect combination.

The creamy lemon frosting adds an indulgent touch, making it the perfect dessert for any summer gathering!

Carrot Pineapple Spice Layer Cake

This Carrot Pineapple Spice Layer Cake combines the warmth of classic carrot cake with a tropical twist from juicy pineapple.

The spices add a cozy warmth while the pineapple gives the cake an extra burst of flavor and moisture. It’s a unique take on a favorite classic, perfect for a summer dessert that’s both comforting and refreshing.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and brown sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, grated carrots, and crushed pineapple. Gradually add the dry ingredients, mixing until smooth. Fold in chopped nuts if using.
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 completely.
6. For the frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and cinnamon, mixing until smooth and fluffy.
7. To assemble: Spread cream cheese frosting between the layers, then frost the top and sides.

This cake is a flavorful blend of spices, carrots, and pineapple that brings a comforting richness with a tropical twist.

The cream cheese frosting gives it a creamy, tangy finish that complements the cake perfectly. It’s ideal for any summer gathering or a cozy afternoon treat!

Chocolate Mint Layer Cake

For chocolate lovers, this Chocolate Mint Layer Cake is the ultimate summer indulgence.

The deep, rich chocolate layers are paired with a refreshing mint frosting, creating a decadent yet refreshing dessert. It’s like enjoying a chocolate mint ice cream cake in the form of a layered treat.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup boiling water

For the Mint Frosting:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp peppermint extract
• 2–3 tbsp heavy cream (or more as needed)
• 2–3 drops of green food coloring (optional)

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Gradually add the dry ingredients, alternating with milk. Mix until smooth.
5. Stir in vanilla extract and pour in boiling water. The batter will be thin, but that’s how it should be.
6. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the mint frosting: Beat butter until creamy, then gradually add powdered sugar, peppermint extract, and heavy cream. Mix until smooth and fluffy. Add food coloring if desired.
8. For the ganache: Heat the heavy cream until simmering, then pour over the chopped chocolate. Stir until smooth.
9. To assemble: Frost the cake layers with mint frosting, then pour ganache over the top and let it drip down the sides.

This chocolate mint cake offers the perfect combination of rich chocolate and refreshing mint that’s both indulgent and refreshing.

The glossy ganache and smooth mint frosting make it a visually stunning and delicious dessert for any summer occasion.

Peach Melba Layer Cake

Inspired by the classic Peach Melba dessert, this cake is a delightful combination of juicy peaches, raspberries, and a light, fluffy cake.

The soft peach filling and fresh raspberry sauce create a refreshing, fruity layer between moist cake layers, making it the perfect summer dessert.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup chopped peaches (fresh or canned)

For the Peach Filling:

• 2 cups fresh peaches, peeled and diced
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Raspberry Sauce:

• 2 cups fresh raspberries
• ¼ cup sugar
• 1 tbsp lemon juice

For the Whipped Cream Frosting:

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

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract and sour cream. Gradually add dry ingredients, mixing until smooth. Gently fold in chopped peaches.
5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the peach filling: Cook peaches, sugar, and lemon juice in a saucepan over medium heat until softened. Stir in cornstarch and cook until thickened. Let cool.
7. For the raspberry sauce: Puree raspberries, sugar, and lemon juice until smooth. Strain through a fine sieve to remove seeds.
8. For the frosting: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. To assemble: Spread peach filling between cake layers. Frost the cake with whipped cream and drizzle with raspberry sauce.

This Peach Melba Layer Cake combines the best of summer fruit with a light and fluffy cake, making it the perfect dessert for any warm-weather occasion.

The sweet peaches and tart raspberries offer a beautiful balance of flavors, while the whipped cream frosting adds a soft, creamy finish.

Pina Colada Layer Cake

Transport your taste buds to a tropical paradise with this Pina Colada Layer Cake.

The combination of coconut and pineapple is a classic tropical flavor, and in this cake, it’s enhanced with a touch of rum for the perfect summer vibe. It’s an exotic dessert that’s perfect for any beach party or backyard barbecue.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup canned coconut milk
• 1 cup crushed pineapple, drained

For the Rum Buttercream:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 tbsp rum
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• Pinch of salt

For the Pineapple Filling:

• 1 cup pineapple chunks (fresh or canned)
• ¼ cup sugar
• 1 tbsp lemon juice

For Garnish:

• Toasted coconut flakes
• Maraschino cherries (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, coconut milk, and crushed pineapple.
5. Gradually add dry ingredients, mixing until smooth. Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the rum buttercream: Beat butter until creamy, then gradually add powdered sugar, rum, coconut milk, vanilla extract, and salt. Mix until fluffy.
7. For the pineapple filling: Cook pineapple, sugar, and lemon juice over medium heat until thickened. Let cool.
8. To assemble: Spread pineapple filling between cake layers. Frost the top and sides with rum buttercream. Garnish with toasted coconut flakes and maraschino cherries.

This Pina Colada Layer Cake is the ultimate tropical dessert, perfect for any summer celebration.

With coconut, pineapple, and a hint of rum, it’s a fun and indulgent cake that will transport you straight to an island paradise.

Key Lime Pie Layer Cake

For those who love the tangy taste of key lime pie, this Key Lime Pie Layer Cake offers the perfect fusion of cake and pie.

The key lime-flavored cake layers are complemented by a creamy, tart lime filling and a sweet graham cracker crust that brings the traditional key lime pie flavors into cake form.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• Zest and juice of 4 key limes

For the Key Lime Filling:

• 1 cup sweetened condensed milk
• ½ cup heavy cream
• ¼ cup key lime juice (fresh or bottled)

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• ¼ cup sugar
• ¼ cup unsalted butter, melted

For the Lime Cream Frosting:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 key lime

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, sour cream, lime zest, and lime juice.
5. Gradually add dry ingredients, mixing until smooth. Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the graham cracker crust: Combine graham cracker crumbs, sugar, and melted butter. Press a thin layer of this mixture onto the bottom of each cake pan before adding the cake batter.
7. For the key lime filling: Whisk together sweetened condensed milk, heavy cream, and key lime juice until smooth.
8. For the lime cream frosting: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in lime zest.
9. To assemble: Spread key lime filling between cake layers. Frost the top and sides with lime cream frosting.

This Key Lime Pie Layer Cake brings all the vibrant, tangy flavor of key lime pie with a cakey twist.

The graham cracker crust adds a nice crunch, while the lime filling and frosting make it refreshing and indulgent. It’s the perfect cake to bring a burst of flavor to any summer event!

Raspberry Lemonade Layer Cake

This Raspberry Lemonade Layer Cake is a perfect blend of sweet and tart.

It combines the refreshing flavors of lemonade and the bright tanginess of raspberries in a beautiful layered cake. It’s a fun, fruity treat that’s perfect for summer picnics, barbecues, or birthday celebrations.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1 cup whole milk
• ½ cup freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 cup fresh raspberries

For the Raspberry Filling:

• 2 cups fresh raspberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Lemonade Frosting:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lemon zest, milk, lemon juice, and vanilla extract. Gradually add dry ingredients, mixing until smooth.
5. Gently fold in fresh raspberries. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the raspberry filling: Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until softened. Stir in cornstarch and cook until thickened. Let cool.
7. For the lemonade frosting: Beat butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and fluffy.
8. To assemble: Spread raspberry filling between cake layers. Frost the top and sides with lemonade frosting.

This Raspberry Lemonade Layer Cake is a refreshing, vibrant dessert perfect for any summer occasion.

The tangy lemon and sweet raspberry flavors balance beautifully, and the lemonade frosting adds a creamy, citrusy finish. It’s a true crowd-pleaser!

Strawberry Shortcake Layer Cake

A twist on the beloved strawberry shortcake, this layer cake brings together tender cake layers, whipped cream, and juicy strawberries in a beautiful presentation.

It’s the ultimate summer treat, combining the lightness of shortcake with the indulgence of a layered cake.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup heavy cream

For the Strawberry Filling:

• 3 cups fresh strawberries, hulled and sliced
• ¼ cup sugar
• 1 tbsp lemon juice

For the Whipped Cream Frosting:

• 3 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, buttermilk, and heavy cream. Gradually add dry ingredients, mixing until smooth.
5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the strawberry filling: Combine strawberries, sugar, and lemon juice in a bowl. Let sit for 15–20 minutes until the berries release their juices.
7. For the whipped cream frosting: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. To assemble: Spread strawberry filling between cake layers. Frost the top and sides with whipped cream and garnish with fresh strawberries.

This Strawberry Shortcake Layer Cake is a timeless summer favorite.

The light and fluffy cake layers combined with sweetened strawberries and airy whipped cream make it a perfect dessert for any summer celebration.

Watermelon Mint Layer Cake

Watermelon and mint are the perfect pairing for a cool, refreshing summer dessert, and this Watermelon Mint Layer Cake captures all the flavors of summer in every bite.

The light, mint-infused cake is complemented by a fresh watermelon filling and a creamy frosting, making it a fun and creative cake for hot days.

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup fresh mint leaves, finely chopped
• 1 tbsp lime zest

For the Watermelon Filling:

• 3 cups fresh watermelon, pureed
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Mint Frosting:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 3 tbsp fresh mint leaves, finely chopped
• 1 tsp vanilla extract
• 2 tbsp whole milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, milk, chopped mint, and lime zest. Gradually add dry ingredients, mixing until smooth.
5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the watermelon filling: Puree watermelon and cook with sugar, lemon juice, and cornstarch over medium heat until thickened. Let cool.
7. For the mint frosting: Beat butter until creamy, then gradually add powdered sugar, chopped mint, vanilla extract, and milk. Mix until smooth and fluffy.
8. To assemble: Spread watermelon filling between cake layers. Frost the top and sides with mint frosting.

This Watermelon Mint Layer Cake is as refreshing as it is beautiful.

The minty, fluffy cake layers pair perfectly with the sweet watermelon filling and the light mint frosting. It’s the ultimate cake for cooling off during hot summer days.