Summer Cake Recipes

STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
• Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
• Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
• Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

25 BEST SUMMER CAKES TO BEAT THE HEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a summer cake in 30 minutes or less!

SUMMER FRUIT SANGRIA CAKE RECIPE (VIDEO)

Steps:

• Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
• In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
• Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
• For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
• Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
• In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.
• VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
• To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
• Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.

EASY SUMMER PEACH CAKE

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9-9 1/2 inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.
• In a small pot melt the butter, set aside to cool.
• Toss the chopped peaches with 1 teaspoon of flour, set aside.
• In a medium bowl whisk together the flour, baking powder and salt.
• On low/medium speed beat the egg, yolk and sugar until light, approximately 3-4 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then add the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!
• To make cinnamon sugar, mix together the sugar and cinnamon.