A light, fluffy, and delicious summer cake topped with whipped cream and juicy berries. This easy one-bowl recipe is perfect for warm weather, picnics, and summer celebrations. Made with simple ingredients and can be easily adapted to be vegan and gluten-free!
What is a Summer Cake?
A summer cake is typically a light, airy, and often fruit-topped dessert that's perfect for warm weather. It’s designed to be simple, refreshing, and seasonal, often highlighting fresh berries, stone fruits, or citrus flavors. Unlike rich or heavy cakes, summer cakes are usually:
- Topped with fresh, in-season fruit like strawberries, blueberries, or raspberries.
- Light and fluffy texture
- Minimal or no frosting
- Easy to make (one bowl with short bake time)
They’re perfect for picnics, potlucks, or sunny-day celebrations when you want something sweet without feeling weighed down.
Equipment
- 9-inch round cake pan
- Mixing bowl
- Whisk or spoon
- Wire cooling rack
- Measuring cups and spoons
Ingredients
Summer Cake Batter
- ½ cup olive oil or avocado oil
- 1 cup low-fat milk (regular or plant-based, like almond milk)
- ½ cup agave (or sugar)
- 1 teaspoon vanilla extract
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups regular or gluten-free all-purpose flour
Toppings
- 1 cup whipped cream (regular or plant-based)
- 1 tablespoon powdered sugar (for dusting)
- 1 cup fresh berries
- 1 teaspoon agave (for drizzling)
Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with baking spray or oil and set it aside. - Make the Batter
In a large mixing bowl, whisk together the oil, milk, agave (or sugar), vanilla, baking powder, and baking soda. Stir in the flour until a smooth batter forms. - Bake
Pour the batter into the prepared cake pan. Bake for 20–25 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean. - Cool & Decorate
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, plate the cake and dust with powdered sugar. - Add Toppings
Top with whipped cream and fresh berries, then drizzle with a little agave. Slice and serve!
Frequently Asked Questions
Yes! Just use a plant-based milk like almond, soy, or oat, and a dairy-free whipped cream.
We love baking with King Arthur Measure for Measure.
Store in an airtight container at room temperature or in the fridge for up to 3 days. Reminder that refrigeration will dry out your cake more quickly. But, in warmer environments sometimes it is necessary to avoid spoilage. Add fresh toppings just before serving.
Yes! Try our Delicious Olive Oil Cake here.
Summer Cake Recipe
Ingredients
Summer Cake Batter Ingredients
- ½ cup olive oil or avocado oil
- 1 cup low-fat milk regular milk or plant-based milk, I used almond
- ½ cup agave sugar will also work
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cup regular or gluten-free all purpose flour
Summer Cake Toppings
- 1 cup whipped cream regular or plant-based whipped cream
- 1 tablespoon powdered sugar to dust on top
- 1 cup fresh berries
- 1 teaspoon agave for drizzling on top
Instructions
How To Make The Best Summer Berry Cake
- Preheat the oven to 350F. Grease a 9 inch round metal cake pan with baking spray or oil. Set aside.
- In a large mixing bowl, mix the oil, milk, agave, vanilla, baking powder, and baking soda together. Add the flour and mix until a batter is formed. Transfer the batter into the greased cake pan.
- Bake in the oven for 20-25 minutes or until the cake is golden on the top and completely cooked through.
- Remove the cake from the oven and allow it to cool on a wire rack. Once cool, plate the cake and then dust the top with powdered sugar. Add the whipped cream on top and the berries. Drizzle with agave and enjoy.
Paul Basilone says
Easy and delicious summer recipe!