Throw an elegant end-of-summer party with one of these gorgeous, fruit-forward cakes as the centerpiece. Be it peaches, cherries or berries, these colorful, juicy fruits are all you need to turn a cake into something striking and special. Here, 5 cakes that I will definitely be making before the season turns.
Vanilla Sponge Cake with Strawberry-Meringue Buttercream
The editors of Martha Stewart Living layer sweet, bright-red strawberries between layers of light-and-airy chiffon cake. The pillowy egg white buttercream is mixed with a homemade strawberry puree for a lovely pink color (and even more strawberry flavor).
Peaches-and-Cream Prosecco Cake
For a super tender cake, the editors at Better Homes & Gardens prick holes in the cake rounds and then top them with prosecco. The cake absorbs the wine for moisture and more delicate fruitiness. Here, the cake is layered with macerated peaches, but you could do this with any ripe stone fruit or berry!
Strawberry-Almond Cornmeal Cake
This crumbly, fruit-forward coffee cake from Bon Appetit Magazine gets a double dose of strawberries. Fresh berries are scattered over the batter and freeze-dried berries are added to the crunchy almond topping. Serve this with breakfast or dust with powdered sugar and top with a big dollop of whipped cream for dessert.
For a natural pistachio flavor and a soft green color, this cake from the adorable blog Sally’s Baking Addiction calls for finely grinding up the nuts and then folding them into your batter. The delicate nuttiness goes so well with the buttery cake and the fresh pops of blueberries and blackberries strewn across the top. If you decide to include flowers in your décor, make sure they are organic and not treated with any chemicals.
Fresh Cherry Cake with Chocolate Ganache
Cherries and chocolate are a classic pair that will always work. This decadent cake from the blog The First Year uses cherries in between the layers, in the dark pink frosting and piled on top. If you don’t own a cherry pitter, try this clever trick from Food & Wine Magazine that only requires an empty wine bottle and a chopstick.