13 Irresistible Summer Cake Recipes: Bake Your Way to Bliss!

Italian Chef Team

4 weeks ago

13 Irresistible Summer Cake Recipes: Bake Your Way to Bliss!

Summer is the perfect time to indulge in light, refreshing, and flavorful cakes. From fruity delights bursting with seasonal berries to zesty citrus sensations, there’s a summer cake recipe to satisfy every craving. This collection features 13 irresistible recipes, each with detailed instructions and tips to ensure baking success. Get ready to turn up the oven and create sweet memories all summer long!

## 1. Classic Strawberry Shortcake

No summer cake roundup is complete without the quintessential Strawberry Shortcake. This recipe elevates the classic with homemade biscuits and a luscious strawberry compote.

**Ingredients:**

* **For the Biscuits:**
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 3/4 cup cold milk
* 2 tablespoons granulated sugar

* **For the Strawberry Compote:**
* 4 cups fresh strawberries, hulled and sliced
* 1/2 cup granulated sugar
* 1 tablespoon lemon juice

* **For the Whipped Cream:**
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/2 teaspoon vanilla extract

**Instructions:**

1. **Prepare the Biscuits:** Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add cold milk, mixing until just combined. Do not overmix.
4. Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick circle.
5. Use a 2-inch biscuit cutter to cut out biscuits. Place on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or until golden brown.
7. **Make the Strawberry Compote:** In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries soften and release their juices, about 8-10 minutes. Let cool slightly.
8. **Whip the Cream:** In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. **Assemble the Shortcakes:** Split each biscuit in half. Spoon strawberry compote over the bottom half, top with whipped cream, and then the other half of the biscuit. Serve immediately.

**Tips & Variations:**

* For extra flavor, add a teaspoon of lemon zest to the biscuit dough.
* Use different berries like blueberries, raspberries, or blackberries in the compote.
* Add a splash of liquor, such as Grand Marnier or Amaretto, to the whipped cream for an adult twist.

## 2. Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake is moist, tangy, and bursting with bright citrus flavor. The poppy seeds add a delightful texture and subtle nutty notes.

**Ingredients:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/4 cup lemon juice
* 2 tablespoons lemon zest
* 3 tablespoons poppy seeds

**For the Lemon Glaze:**

* 1 cup powdered sugar
* 3-4 tablespoons lemon juice

**Instructions:**

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking 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 light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. In a separate bowl, whisk together buttermilk, lemon juice, and lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Stir in poppy seeds.
8. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10. **Make the Lemon Glaze:** In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
11. Drizzle glaze over cooled cake.

**Tips & Variations:**

* For a more intense lemon flavor, add lemon extract to the batter and glaze.
* Substitute orange juice and zest for lemon for an orange poppy seed cake.
* Add a handful of blueberries to the batter for a burst of fruity flavor.

## 3. Raspberry White Chocolate Cake

This Raspberry White Chocolate Cake is a decadent treat that’s perfect for special occasions or simply when you want something truly indulgent. The combination of tart raspberries and sweet white chocolate is simply divine.

**Ingredients:**

* **For the Cake:**
* 2 1/4 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 cup milk

* **For the Raspberry Filling:**
* 2 cups fresh raspberries
* 1/2 cup granulated sugar
* 1 tablespoon lemon juice
* 1 tablespoon cornstarch

* **For the White Chocolate Frosting:**
* 8 ounces white chocolate, chopped
* 1 cup (2 sticks) unsalted butter, softened
* 3 cups powdered sugar
* 1/4 cup milk
* 1 teaspoon vanilla extract

**Instructions:**

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, vanilla extract, and milk to the dry ingredients. Beat on low speed until just combined, then beat on medium speed for 2 minutes.
4. Divide batter evenly between the prepared pans.
5. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
7. **Make the Raspberry Filling:** In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Let cool completely.
8. **Make the White Chocolate Frosting:** Melt white chocolate in a heatproof bowl set over a simmering pot of water, or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
9. In a large bowl, cream together butter and powdered sugar until light and fluffy.
10. Beat in melted white chocolate, milk, and vanilla extract until smooth.
11. **Assemble the Cake:** Place one cake layer on a serving plate. Spread with raspberry filling, then top with the second cake layer.
12. Frost the entire cake with white chocolate frosting.

**Tips & Variations:**

* Use frozen raspberries if fresh raspberries are not available. Thaw and drain them well before using.
* Add a layer of raspberry jam between the cake layers for extra flavor.
* Garnish with fresh raspberries and shaved white chocolate.

## 4. Peach Cobbler Cake

This Peach Cobbler Cake combines the best of both worlds: the comforting flavors of peach cobbler with the ease of a cake. It’s a perfect dessert for summer potlucks and gatherings.

**Ingredients:**

* 1 box (15.25 ounces) yellow cake mix
* 1 can (21 ounces) peach pie filling
* 1/2 cup (1 stick) unsalted butter, melted
* 1 teaspoon ground cinnamon
* 1/2 cup chopped pecans or walnuts (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Pour peach pie filling into the prepared pan.
3. Sprinkle dry cake mix evenly over the peach pie filling.
4. Drizzle melted butter over the cake mix.
5. Sprinkle with cinnamon and nuts (if using).
6. Bake for 35-40 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
7. Let cool slightly before serving.

**Tips & Variations:**

* Use different fruit pie fillings like apple, cherry, or blueberry.
* Add a streusel topping made with flour, butter, and sugar for extra crunch.
* Serve warm with a scoop of vanilla ice cream or whipped cream.

## 5. Coconut Cream Poke Cake

This Coconut Cream Poke Cake is a moist and decadent treat infused with coconut flavor. The poke cake method ensures that every bite is packed with creamy coconut goodness.

**Ingredients:**

* 1 box (15.25 ounces) white cake mix
* 1 can (14 ounces) sweetened condensed milk
* 1 can (13.5 ounces) coconut milk
* 1 container (8 ounces) whipped topping, thawed
* 1 cup shredded coconut, toasted

**Instructions:**

1. Prepare cake mix according to package directions in a 9×13 inch baking pan. Let cool completely.
2. Using the handle of a wooden spoon or a fork, poke holes all over the cooled cake.
3. In a bowl, combine sweetened condensed milk and coconut milk. Pour evenly over the cake, allowing it to soak into the holes.
4. Spread whipped topping evenly over the cake.
5. Sprinkle with toasted coconut.
6. Refrigerate for at least 2 hours before serving.

**Tips & Variations:**

* Toast the coconut in a dry skillet over medium heat, stirring constantly, until golden brown.
* Add a layer of coconut flakes between the cake and the whipped topping.
* Drizzle with melted chocolate or caramel sauce.

## 6. Watermelon Cake (No-Bake)

This Watermelon Cake is a fun and healthy no-bake option for summer. It’s made entirely of fruit and is perfect for those hot days when you don’t want to turn on the oven.

**Ingredients:**

* 1 large seedless watermelon
* 1 pint fresh raspberries
* 1 pint fresh blueberries
* 1 pint fresh strawberries, hulled and sliced
* 1 kiwi, peeled and sliced
* Fresh mint leaves, for garnish

**Instructions:**

1. Cut the ends off the watermelon to create a flat surface.
2. Carefully carve away the rind, leaving only the pink flesh. Shape the watermelon into a cake shape.
3. Pat the watermelon dry with paper towels.
4. Decorate the watermelon cake with raspberries, blueberries, strawberries, and kiwi slices.
5. Garnish with fresh mint leaves.
6. Refrigerate for at least 30 minutes before serving.

**Tips & Variations:**

* Use other fruits like mango, pineapple, or grapes.
* Spread a thin layer of Greek yogurt or whipped cream on the watermelon before adding the fruit for a more traditional cake look.
* Use cookie cutters to create fun shapes with the fruit.

## 7. Key Lime Cake

This Key Lime Cake is a zesty and refreshing treat that captures the essence of summer. The tart key lime flavor is perfectly balanced by the sweetness of the cake and frosting.

**Ingredients:**

* **For the Key Lime Frosting:**
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* 1/4 cup Key lime juice
* 1 teaspoon Key lime zest

**Instructions:**

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, vanilla extract, milk, Key lime juice, and Key lime zest to the dry ingredients. Beat on low speed until just combined, then beat on medium speed for 2 minutes.
4. Divide batter evenly between the prepared pans.
5. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
7. **Make the Key Lime Frosting:** In a large bowl, cream together cream cheese and butter until light and fluffy.
8. Gradually add powdered sugar, beating until smooth.
9. Beat in Key lime juice and Key lime zest until well combined.
10. **Assemble the Cake:** Place one cake layer on a serving plate. Frost with Key lime frosting, then top with the second cake layer.
11. Frost the entire cake with Key lime frosting.

**Tips & Variations:**

* Use regular lime juice and zest if Key limes are not available.
* Add a layer of graham cracker crumbs between the cake layers for extra texture.
* Garnish with lime slices and whipped cream.

## 8. Blueberry Crumble Cake

This Blueberry Crumble Cake is a delightful combination of a moist cake base, juicy blueberries, and a crunchy crumble topping. It’s perfect for breakfast, brunch, or dessert.

**Ingredients:**

* **For the Cake:**
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream

* **For the Blueberry Filling:**
* 3 cups fresh blueberries
* 1/4 cup granulated sugar
* 1 tablespoon lemon juice

* **For the Crumble Topping:**
* 1/2 cup all-purpose flour
* 1/4 cup granulated sugar
* 1/4 cup packed brown sugar
* 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes

**Instructions:**

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking 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 light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour batter into the prepared pan.
7. **Make the Blueberry Filling:** In a bowl, combine blueberries, sugar, and lemon juice.
8. Spread blueberry filling evenly over the cake batter.
9. **Make the Crumble Topping:** In a bowl, combine flour, granulated sugar, and brown sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
10. Sprinkle crumble topping evenly over the blueberry filling.
11. Bake for 35-40 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
12. Let cool slightly before serving.

**Tips & Variations:**

* Use other berries like raspberries, blackberries, or strawberries.
* Add a teaspoon of lemon zest to the cake batter for extra flavor.
* Substitute chopped pecans or walnuts for some of the flour in the crumble topping.

## 9. Margarita Cake

This Margarita Cake is a fun and festive dessert that’s perfect for summer parties. It’s infused with the flavors of a classic margarita, including lime, tequila, and a hint of salt.

**Ingredients:**

* **For the Cake:**
* 1 box (15.25 ounces) white cake mix
* 1 cup water
* 1/2 cup vegetable oil
* 3 large eggs
* 1/4 cup tequila
* 1/4 cup lime juice
* 1 tablespoon lime zest

* **For the Margarita Glaze:**
* 2 cups powdered sugar
* 1/4 cup lime juice
* 2 tablespoons tequila
* Pinch of salt

**Instructions:**

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine cake mix, water, oil, eggs, tequila, lime juice, and lime zest. Beat on low speed until just combined, then beat on medium speed for 2 minutes.
3. Pour batter into the prepared pan.
4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Let cool in the pan for 10 minutes before poking holes all over the cake with a fork.
6. **Make the Margarita Glaze:** In a bowl, whisk together powdered sugar, lime juice, tequila, and salt until smooth.
7. Pour glaze evenly over the warm cake, allowing it to soak into the holes.
8. Let cool completely before serving.

**Tips & Variations:**

* Use a lime-flavored cake mix for extra lime flavor.
* Garnish with lime wedges and a sprinkle of salt.
* Add a splash of orange liqueur (such as Cointreau or Grand Marnier) to the glaze.

## 10. Angel Food Cake with Berries and Cream

This Angel Food Cake with Berries and Cream is a light and airy dessert that’s perfect for a guilt-free summer treat. The delicate cake is complemented by the sweetness of fresh berries and the richness of whipped cream.

**Ingredients:**

* 1 box (14.4 ounces) angel food cake mix
* 1 cup cold water
* 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/2 teaspoon vanilla extract

**Instructions:**

1. Prepare angel food cake mix according to package directions.
2. Let cool completely.
3. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Slice the angel food cake and top with mixed berries and whipped cream.

**Tips & Variations:**

* Use a store-bought angel food cake for convenience.
* Add a drizzle of honey or maple syrup over the berries.
* Garnish with fresh mint leaves.

## 11. Strawberry Lemonade Cake

This Strawberry Lemonade Cake is a delightful combination of sweet strawberries and tart lemonade flavor. It’s a refreshing and easy-to-make cake that’s perfect for a summer picnic or barbecue.

**Ingredients:**

* **For the Cake:**
* 1 box (15.25 ounces) lemon cake mix
* 1 cup strawberry puree (about 1 pound fresh strawberries, blended)
* 1/2 cup vegetable oil
* 3 large eggs

* **For the Lemonade Glaze:**
* 2 cups powdered sugar
* 1/4 cup lemonade
* 1 tablespoon lemon zest

**Instructions:**

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine lemon cake mix, strawberry puree, oil, and eggs. Beat on low speed until just combined, then beat on medium speed for 2 minutes.
3. Pour batter into the prepared pan.
4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Let cool in the pan for 10 minutes before poking holes all over the cake with a fork.
6. **Make the Lemonade Glaze:** In a bowl, whisk together powdered sugar, lemonade, and lemon zest until smooth.
7. Pour glaze evenly over the warm cake, allowing it to soak into the holes.
8. Let cool completely before serving.

**Tips & Variations:**

* Use frozen strawberries for the puree if fresh strawberries are not available. Thaw them completely and drain off any excess liquid before blending.
* Add a layer of strawberry jam between the cake and the glaze for extra strawberry flavor.
* Garnish with fresh strawberry slices and lemon zest.

## 12. No-Bake Chocolate Peanut Butter Icebox Cake

This No-Bake Chocolate Peanut Butter Icebox Cake is a decadent and easy-to-make dessert that’s perfect for hot summer days. It requires no baking and is sure to satisfy any chocolate and peanut butter craving.

**Ingredients:**

* 1 package (14.3 ounces) chocolate sandwich cookies (such as Oreos)
* 1/2 cup (1 stick) unsalted butter, melted
* 8 ounces cream cheese, softened
* 1 cup powdered sugar
* 1 cup peanut butter
* 1 container (8 ounces) whipped topping, thawed
* Chocolate syrup, for drizzling (optional)
* Chopped peanuts, for garnish (optional)

**Instructions:**

1. Crush the chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin.
2. In a bowl, combine cookie crumbs and melted butter. Press the mixture into the bottom of a 9×13 inch baking dish to form a crust.
3. In a large bowl, cream together cream cheese and powdered sugar until smooth.
4. Beat in peanut butter until well combined.
5. Gently fold in whipped topping.
6. Spread the peanut butter mixture evenly over the cookie crust.
7. Cover and refrigerate for at least 4 hours, or preferably overnight.
8. Before serving, drizzle with chocolate syrup and sprinkle with chopped peanuts, if desired.

**Tips & Variations:**

* Use a different type of cookie for the crust, such as graham crackers or vanilla wafers.
* Add a layer of chocolate pudding between the crust and the peanut butter filling.
* Use chunky peanut butter for added texture.

## 13. Pineapple Upside-Down Cake

This Pineapple Upside-Down Cake is a classic dessert that’s both beautiful and delicious. The caramelized pineapple and cherries create a stunning presentation, and the moist cake is packed with tropical flavor.

**Ingredients:**

* 1/2 cup (1 stick) unsalted butter
* 1 cup packed brown sugar
* 1 can (20 ounces) pineapple slices, drained
* Maraschino cherries, halved
* 1 box (15.25 ounces) yellow cake mix
* Eggs, oil, and water as called for on the cake mix box

**Instructions:**

1. Preheat oven to 350°F (175°C). Melt butter in a 9-inch round cake pan in the oven. Remove from oven.
2. Sprinkle brown sugar evenly over the melted butter.
3. Arrange pineapple slices in a single layer over the brown sugar. Place a maraschino cherry half in the center of each pineapple slice.
4. Prepare cake mix according to package directions.
5. Pour cake batter evenly over the pineapple and cherries.
6. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before inverting onto a serving plate.

**Tips & Variations:**

* Use fresh pineapple instead of canned, if desired.
* Add chopped pecans or walnuts to the brown sugar mixture.
* Serve warm with a scoop of vanilla ice cream or whipped cream.

Enjoy baking these delightful summer cakes! Remember to adjust baking times based on your oven and always test for doneness with a wooden skewer. Happy baking!

Tags: Recipes