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, 9 cakes you should definitely make before the season turns.
Trying to find the perfect summer dessert? This rich and silky peach-topped cheesecake from The Peach Truck is just the right combination of light decadence for the warm weather without being too heavy or filling. Plus, it’s gluten-free!
Simple summer desserts are some of our favorites, and this cake from Kitchn has all the frills, but without the complicated recipe! All it takes is a tasty one-bowl butter cake, homemade whipped cream, and fresh fruit—this is what summer baking is all about.
With strawberry season in full swing, our test kitchen created the ultimate summer snack cake. Best yet, you can make it with any boxed cake mix. This updated take on the classic pineapple upside-down cake bakes fresh strawberries into a buttery, brown sugar caramel that melts into the cake.
All you need is a few baking staples—eggs, blueberries, lemon juice, and zest—to make this light citrus and berry-studded cake! Cooking Journey says it’s important to use freshly squeezed lemon juice for the best flavor, and don’t forget to toss the blueberries with cornstarch to prevent them from sinking!
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).
For a super-tender cake, Better Homes & Gardens pricks holes in the cake rounds and then tops 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!
This crumbly, fruit-forward coffee cake from Bon Appétit 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 Sally’s Baking Addiction blog 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.
Cherries and chocolate are a classic pair that will always work. This decadent cake from 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.