Sweet Summer Cakes Recipe

Celebrate summer with these sweet, simple and pretty cakes.
  • Ready in: 1 hour
  • Prep time: 20 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 16

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  • 1 cup water
  • ¾ cup butter, melted
  • ½ cup white chocolate chips
  • 2 tablespoons raspberry jam, slightly warmed
  • 1½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 (6 ounce) containers fresh raspberries
  • 16 fresh mint leaves
  • Special Equipment: Silicone Bar Pan

cooking methods

  • Bake


  1. Preheat oven to 350°F. In large bowl, combine first 3 ingredients. Stir in white chocolate chips. Gently swirl in jam. Divide among Silicone Bar Pan.
  2. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Let cool. Remove from pan.
  3. In large mixing bowl, combine whipping cream, sugar and vanilla. Using an electric mixer, whip on high speed until stiff peaks form.
  4. Dollop whipped cream on cakes. Garnish each cake with 3 raspberries and a mint leaf.
Makes 16 servings.

Make Ahead: Prepare through step 2. Store in an airtight container. Prepare step 3 up to 3 hours ahead and refrigerate, covered. Continue with step 4 when ready to serve.

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