Picnic Cake Recipe Ideas for Easy Outdoor Desserts

There’s something truly special about a picnic cake — a delightful dessert that’s as charming as the outdoor experience itself. Whether you’re heading to a sunny park, a family gathering, or a casual afternoon with friends, this cake is designed to be easily transported and simply irresistible.

Combining layers of light sponge cake, fresh fruit, and fluffy cream, our picnic cake recipe is the perfect balance of sweet and refreshing. It’s not only a crowd-pleaser but also a breeze to assemble, making it ideal for bakers of all skill levels.

In this blog post, I’ll guide you through every step to create this delicious treat that will impress everyone at your next picnic. Plus, I’ll share some handy tips, ingredient swaps, and serving suggestions to make your picnic cake experience even better.

So grab your apron, and let’s get baking!

Why You’ll Love This Recipe

This picnic cake recipe is a winner for several reasons. First, it’s incredibly versatile — you can customize the fruit layers to suit the season or your preferences.

The cake is moist yet sturdy enough to hold up well during transport, so it arrives picnic-ready every time.

Moreover, it’s a refreshing, light dessert that doesn’t feel heavy after a day outdoors. The whipped cream or frosting adds creaminess without overpowering the fresh fruit’s natural sweetness.

Lastly, it’s simple to prepare in advance, saving you time on the day of your outing.

If you’re interested in exploring more easy and delicious recipes, check out these favorites: Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups mixed fresh fruit (strawberries, blueberries, kiwi, peaches)
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• Optional: fresh mint leaves for garnish

Equipment

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Knife and cutting board
• Cooling rack
• Serving platter or cake container for transport

Instructions

1. Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan with butter or non-stick spray. Set aside.
2. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk to mix evenly.
3. Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer or whisk, beat the mixture on medium speed until smooth and creamy, about 2-3 minutes.
4. Pour the batter into the prepared baking pan and spread evenly with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a cooling rack.
6. While the cake cools, prepare the fruit. Wash, dry, and chop the mixed fresh fruit into bite-sized pieces. Set aside.
7. In a chilled bowl, whip the heavy cream with powdered sugar using an electric mixer until stiff peaks form. Be careful not to overwhip.
8. Once the cake is cool, spread a generous layer of whipped cream over the top.
9. Evenly distribute the chopped fruit on top of the whipped cream layer.
10. Add another light layer of whipped cream on top of the fruit if desired, or simply garnish with fresh mint leaves for a pop of color.
11. Cover the cake loosely with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
12. When ready to serve, slice into squares and enjoy your perfect picnic cake!

Tips & Variations

“For an extra touch of flavor, try adding a tablespoon of lemon zest to the cake batter or sprinkle a dash of cinnamon over the fruit layers.”

Feel free to swap the mixed fruit based on what’s in season or your preferences. Mangoes, raspberries, or even pineapple chunks work wonderfully.

If you want a vegan or dairy-free option, try substituting the milk with almond or oat milk and use coconut cream whipped topping instead of heavy cream. Check out our Best Vegan Sugar Free Cake Recipe for Every Occasion for inspiration.

To make the cake more portable, consider baking in two smaller pans and layering them with cream and fruit before assembling. This helps keep the cake intact during transport.

For a fun twist, add a layer of fruit jam or lemon curd between the cake and whipped cream layers for added tang and moisture.

Nutrition Facts

Serving Suggestions

This picnic cake pairs beautifully with a refreshing iced tea or lemonade for a perfect outdoor treat. For a brunch picnic, serve alongside light finger sandwiches and fresh salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

You can also add a scoop of vanilla ice cream or a drizzle of berry coulis for an extra indulgent touch. It’s a wonderful dessert to enjoy while basking in the sun or as a sweet finale to a casual meal with friends and family.

Conclusion

Making a picnic cake is a delightful way to bring a homemade, fresh dessert to your outdoor gatherings. This recipe blends simplicity with deliciousness, allowing you to enjoy the best of moist cake, luscious whipped cream, and vibrant fruit.

Its easy preparation and portability make it a fantastic choice for all your picnic needs.

Whether you’re a seasoned baker or a beginner in the kitchen, this picnic cake recipe offers a wonderful opportunity to impress your loved ones with a sweet treat that’s bursting with flavors and textures.

Plus, with the flexible fruit and cream options, you can tailor it to your taste and dietary preferences.

If you loved this recipe, don’t forget to explore more tasty ideas such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or the Budget Bytes Recipe Thai Noodles Vegetarian and Delicious. Happy baking and enjoy your next picnic with this irresistible cake!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Picnic Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A no-bake layered cake perfect for outdoor gatherings, combining biscuits, custard, and fruit. Easy to prepare and deliciously creamy.”, “prepTime”: “PT20M”, “cookTime”: “PT0M”, “totalTime”: “PT20M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“200g digestive biscuits”, “500ml custard (prepared or instant)”, “250ml heavy cream”, “100g powdered sugar”, “1 tsp vanilla extract”, “150g mixed berries (fresh or frozen)”, “50g chopped nuts (optional)”, “2 tbsp fruit jam (strawberry or raspberry)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of custard at the bottom of a serving dish.”}, {“@type”: “HowToStep”, “text”: “Dip biscuits briefly in milk and arrange a layer over the custard.”}, {“@type”: “HowToStep”, “text”: “Spread a layer of custard over the biscuits.”}, {“@type”: “HowToStep”, “text”: “Add a layer of whipped cream and sprinkle some berries.”}, {“@type”: “HowToStep”, “text”: “Repeat layers until ingredients are used, finishing with whipped cream and berries on top.”}, {“@type”: “HowToStep”, “text”: “Chill in the refrigerator for at least 4 hours or overnight before serving.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “5g”, “fatContent”: “15g”, “carbohydrateContent”: “40g”}}