These summer cake recipes are centered around in-season ingredients, lighter flavors and pretty decorations.
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Layered Strawberry Bundt Cake
From the Recipe Creator:
This layered strawberry Bundt cake is a real celebration of strawberries. It has a cheery pink hue and a bright strawberry flavor. —Nancy Mock, Southbridge, Massachusetts
2/40
Lemon Blueberry Cake
From the Recipe Creator:
Showcase the bright flavors of warmer weather with this delightfully refreshing lemon blueberry cake. Lemon juice and zest give it a citrusy punch, while sprinkled blueberries give it a touch of sweetness. —Sarah Farmer, Waukesha, Wisconsin
3/40
Banana Pudding Poke Cake
From the Recipe Creator:
Every bite of banana pudding poke cake is packed with the beloved flavors of banana pudding. Instant banana pudding seeps into each slice of yellow cake, while sliced bananas and crushed vanilla wafers perch on top of whipped cream frosting. —Taste of Home Test Kitchen
4/40
Strawberry Lemonade Cake
From the Recipe Creator:
Moist lemon cake is layered with an indulgent strawberry-lemon cream cheese frosting for a dessert that screams summer. —Margaret Knoebel, Milwaukee, Wisconsin
5/40
Pineapple Pudding Cake
From the Recipe Creator:
My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! —Kathleen Worden, North Andover, Massachusetts
6/40
Strawberry Roll Cake
From the Recipe Creator:
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks! —Laura Hagedorn, Fort Branch, Indiana
7/40
Rustic Honey Cake
From the Recipe Creator:
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
8/40
Pineapple RumChata Shortcakes
From the Recipe Creator:
This deliciously different dessert, with a soft inside and a crumbly crust, is made in the slow cooker in jars instead of in the oven. When done, add final touches to the cooled shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas
9/40
Pig Pickin’ Cake
From the Recipe Creator:
This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt free. —Pam Sjolund, Columbia, South Carolina
10/40
Limoncello Cake
From the Recipe Creator:
This bright and moist lemon cake is topped with a mascarpone frosting. Garnish it with lemon zest for an extra pop of color. —Taste of Home Test Kitchen
11/40
Raspberry Matcha Cake Roll
From the Recipe Creator:
This tender cake roll with whipped cream has a very light texture and is perfect for warm days. The raspberries give the whipped cream filling a pretty pale pink color. Strawberries could also be used instead of raspberries. —Kaori Shinohara, Paramus, New Jersey
12/40
Bee Sting Cake
From the Recipe Creator:
This bee sting cake, or bienenstich, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. —Taste of Home Test Kitchen
13/40
Easy Tres Leches Cake
From the Recipe Creator:
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
14/40
Ube Cake
From the Recipe Creator:
Ube cake highlights the sweet yet earthy flavors of the purple yam with ube extract and ube jam. Coconut macapuno tops the two-tiered cake for a striking, traditional finish to the Filipino dessert. —Margaret Knoebel, Milwaukee, Wisconsin
15/40
Strawberry Pretzel Salad Poke Cake
From the Recipe Creator:
I once had a friend who was obsessed with strawberry pretzel dip. For her birthday one summer, I created this strawberry pretzel salad poke cake to celebrate. I've been making it every year for her since. —Lauren Habermehl, Pewaukee, Wisconsin
16/40
Lemon Sheet Cake
From the Recipe Creator:
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives the cake sweetness. My family likes this dessert cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon
17/40
Ice Cream Sandwich Cake
From the Recipe Creator:
It takes 10 minutes, tops, to prepare this cool ice cream sandwich cake, but it tastes as though you spent a lot of time creating it. —Cathie Valentine, Graniteville, South Carolina
18/40
Lemon-Blueberry Pound Cake
From the Recipe Creator:
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
19/40
Pineapple Carrot Cake
From the Recipe Creator:
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
20/40
Strawberry Ladyfinger Icebox Cake
From the Recipe Creator:
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If the cake breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California
21/40
Chantilly Cake
From the Recipe Creator:
Berry Chantilly cake was made famous by baker Chaya Conrad, who worked at a Whole Foods in New Orleans. It features fresh summer berries, airy vanilla cake and a cloud-like frosting that combines sweetened mascarpone, cream cheese and whipped cream. —Sarah Tramonte, Milwaukee, Wisconsin
22/40
Coconut Rum Cake
From the Recipe Creator:
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
23/40
Mamaw Emily’s Strawberry Cake
From the Recipe Creator:
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
24/40
Mango Cake
From the Recipe Creator:
Wonderfully light, airy and spongey—this treat takes everything we love about angel food cake and turns it into a summertime dessert. It's subtly sweet with a bright and fruity mango filling, and lemon juice and zest add a tangy punch to the flavor notes. —Lauren Habermehl, Pewaukee, Wisconsin
25/40
Daffodil Cake
From the Recipe Creator:
I've made this cake for my children, grandchildren and great-grandchildren—it is their favorite birthday cake. It is light and tasty and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center. —Grace Scowen, Kelowna, British Columbia
26/40
Streuseled Zucchini Bundt Cake
From the Recipe Creator:
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
27/40
Angel Food Cake
From the Recipe Creator:
For our daughter's wedding, a friend made this lovely, airy angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
28/40
Banana Bread Cake
From the Recipe Creator:
This banana bread snack cake doesn’t need any frosting—just a dusting of confectioners’ sugar. Guests are always amazed that I made this treat from scratch. —Denise Loewenthal, Hinckley, Ohio
29/40
S’mores Cupcakes
From the Recipe Creator:
Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs on top make them extra-indulgent and even more like the real thing—but better! —Erin Rachwal, Hartland, Wisconsin
30/40
Yogurt Cake
From the Recipe Creator:
This light and fluffy cake uses Greek yogurt instead of milk. Creamy yogurt helps keep cakes moist and balance out the sweetness. —Cathy Trochelman, Brookfield, Wisconsin
31/40
Lemon Curd Cake
From the Recipe Creator:
This cake is a lemon lover's dream. It tastes like pure sunshine with the lemon cake base, homemade lemon curd filling and fluffy lemon cream cheese frosting. —Sue Draheim, Waterford, Wisconsin
32/40
Ding Dong Cake
From the Recipe Creator:
This luscious and rich cake is made with ermine frosting and topped with a chocolate ganache. Ermine frosting, also known as boiled milk frosting, is an old-fashioned recipe that is egg-free, light and creamy. —Sue Draheim, Waterford, Wisconsin
33/40
Smith Island Cake
From the Recipe Creator:
Smith Island cake is a popular dessert in Maryland. Eight thin layers of yellow cake and a fudgy chocolate frosting are stacked like a crepe cake, yielding striped slices that taste like a regular cake but look like something more special. —Lauren Habermehl, Pewaukee, Wisconsin
34/40
Watermelon Cake
From the Recipe Creator:
No one will ever guess how simple this make-ahead watermelon cake is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation. —Taste of Home Test Kitchen
35/40
Banana Split Cake
From the Recipe Creator:
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split with no fuss! —Shelly Flye, Albion, Maine
36/40
Grandma’s Blackberry Cake
From the Recipe Creator:
A lightly seasoned spice cake lets the wonderful flavor of blackberries shine through in this delectable blackberry cake recipe. —Diana Martin, Moundsville, West Virginia
37/40
Lemon Meringue Cake
From the Recipe Creator:
This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert but also a conversation piece. —Julie Courier, Macomb, Michigan
38/40
Apricot Upside-Down Cake
From the Recipe Creator:
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
39/40
Key Lime Pound Cake
From the Recipe Creator:
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia
40/40
Strawberry Custard Cake
From the Recipe Creator:
This elegant dessert is as beautiful as it is delicious. Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming. —Brenda Bodnar, Euclid, Ohio
Summer Cake Recipes FAQ
What fresh fruits are best for summer cakes?
Fresh fruits that are best for summer cakes are in-season berries, stone fruits and tropical fruits. Bake or decorate with strawberries, blueberries, raspberries, blackberries, peaches, cherries, apricots, bananas, mangoes, coconuts, pineapples, passion fruit or lemons. Be sure to clean the fruit before eating—it’s especially important to wash berries and other fruits on the “dirty dozen” list.
What is the best way to travel with a cake in summer?
The best way to travel with a cake in the summer is to secure it in a reliable dessert carrier. Wait to take the cake out of the fridge before leaving, and immediately put it in the host’s fridge once you arrive. Depending on the ingredients in the cake, you don’t want to leave the cake out longer than two hours (when traveling or serving) or it’ll grow bacteria in the temperature danger zone. Also, try not to set it out in direct sunlight when serving. A dark, cool place is best!
How do I prevent my summer cake from drying out?
To prevent your summer cake from drying out, avoid storing the cake layers in the fridge unless they’re covered in frosting. Cake layers will dry out in the fridge, so either make the cake layers ahead of time, wrap them tightly in storage wrap and freeze for up to two months, or store the cake layers (covered) at room temperature for up to one day.
Once the cake is frosted, though, it should go in the fridge. Buttercream doesn’t have to be refrigerated, but certain fillings and frostings (ganache, lemon curd, jam, pastry cream, whipped cream, cream cheese frosting, etc.) must be kept in the fridge. To store summer cake leftovers, press pieces of storage wrap against any exposed and cut sides of the cake. The storage wrap will prevent it from drying out.
