Watermelon Cake
The first time I made a Watermelon Cake, it was for a summer picnic with friends. I remember the excitement as I carved the melons, creating vibrant layers of color and texture. The laughter and chatter around the table only intensified as I presented the cake, its refreshing taste immediately winning everyone over. Each slice was a burst of juicy sweetness, perfectly complemented by the rich whipped cream. It became a staple dessert for our gatherings, adorning our picnic blankets with its bright colors and delicious flavors. As summer rolls around, there’s no better way to celebrate the season than with this delightful treat!
Recipe Snapshot
30 mins
30 mins
0 mins
Medium
150 kcal
1 g
Gluten-Free
8 g
Chef’s Knife, Whisk, Mixing Bowl
The Charm of This Watermelon Cake
It’s Refreshingly Unique
The Watermelon Cake stands out because it’s not just a dessert; it’s a visual spectacle. Instead of traditional layers, you get the layered colors of fruit, and it’s a real conversation starter. I’ve had guests ask me how I made it, and when they see the watermelon, they can’t believe it’s a cake!
Perfect for Summer Gatherings
Hot summer days call for cool desserts, and this cake is ideal for those occasions. It’s refreshing and hydrating, thanks to the watermelon, and it makes for a light finish after a hearty meal. I’ve often served it after barbecues, and it’s always a hit!
Customizable and Fun
Another reason I adore this recipe is its versatility. You can switch up the fruits based on what’s in season or what you have on hand. Feel free to add berries or other seasonal fruits to the mix, and customize it to your liking. It’s all about having fun with your food!
Visually Stunning
A Watermelon Cake is not just a treat for the taste buds but also for the eyes. The bright, vibrant colors of the fruit make it a beautiful centerpiece for any gathering. I love watching as my guests marvel at the cake before digging in.
Healthier Alternative
This cake is a healthier alternative to traditional desserts. Instead of heavy layers of cake and frosting, it features fresh fruit and whipped cream. I love that I can indulge without feeling guilty afterward.
Great for Kids
Kids love this dessert! The colors, the fun of eating a “cake” made of fruit, and the delicious taste all combine to make it a favorite. I often make it for birthday parties, and it’s always a hit with the little ones.
Recipe Ingredients for Watermelon Cake
When it comes to creating a Watermelon Cake, the selection of fresh ingredients is key. Each fruit brings its unique flavor and texture, working harmoniously together to create a refreshing dessert perfect for hot summer days. The star of this dish is undoubtedly the watermelon, providing a juicy base, while the cantaloupe and honeydew offer sweetness and a bit of crunch. The whipped cream ties everything together, creating a beautiful and delicious cake!
- 1 whole seedless watermelon: The centerpiece of your cake, providing a juicy and refreshing base. Choose a ripe watermelon for the best flavor.
- 1 whole cantaloupe: Adds a sweet, fragrant flavor that complements the watermelon beautifully.
- 1 whole honeydew melon: Offers a subtle sweetness and a lovely texture to the layers of the cake.
- 3 cups heavy whipping cream: For whipping into a fluffy frosting that adds richness to the cake.
- 1 teaspoon vanilla extract: Enhances the flavor of the whipped cream, making it even more delicious.
- 1/3 cup granulated sugar: Adds sweetness and helps stabilize the whipped cream.
- 1/4 cup blueberries (optional): A pretty garnish that adds a pop of color and flavor to the finished cake.
How to Assemble Watermelon Cake
Assembling a Watermelon Cake is as fun as it is rewarding! The process may seem intricate, but it’s straightforward and allows for creativity. Follow these steps to create a stunning centerpiece for your next gathering. Let’s dive into the delicious details!
- Start by placing a large, stable cutting board on your kitchen counter. Take your whole seedless watermelon and slice it into two “slabs” from the center, each about 1½ inches thick. Make sure to keep the cuts straight for a neat appearance.
- Next, slice one “slab” from the center of the whole cantaloupe, again about 1½ inches thick, and do the same with the whole honeydew melon. Reserve any excess melon for later use.
- Using a large round cookie cutter or a knife, carefully cut around the seeds and pulp in the centers of both the cantaloupe and honeydew slabs, discarding the seeds as you go. You want to create a hollow space where the seeds were.
- Now, stack your melon slabs on top of one another, starting with the largest diameter on the bottom. The watermelon should be the base, followed by the cantaloupe and topped with the honeydew.
- With a sharp knife, cut a circle around the melon stack, slicing just within the rind of the top slab. Make sure to achieve four equal slabs of melon without any rind left on them. If needed, work in batches, stacking only 2 to 3 slabs at a time, ensuring they remain uniform in diameter.
- In a stand mixer fitted with a whisk attachment, whip the heavy whipping cream until soft peaks form. This should take a few minutes of mixing.
- Once soft peaks form, add the vanilla extract and granulated sugar. Continue whisking until stiff peaks form, being careful not to over-whisk, which can turn the cream grainy.
- On a serving plate, place one watermelon slab and “frost” the top with a generous amount of the whipped cream you just prepared.
- Next, stack the cantaloupe slab on top of the watermelon and continue frosting between each layer until all the melon slabs are stacked. Make sure to mound a pile of whipped cream in the center to fill in the hole left by the seeds and pulp.
- Finally, place the last watermelon slab on top, mound the remaining whipped cream over it, and carefully spread it down the sides of the cake to achieve a smooth “frosting” effect.
- For the finishing touch, decorate the top with melon balls made from the leftover melons and sprinkle with the optional blueberries. Keep the cake refrigerated until serving.
Things Worth Knowing
- Choose ripe melons: When selecting your melons, look for ones that feel heavy for their size and have a uniform shape.
- Stabilizing cream: The sugar in the whipped cream not only sweetens but also stabilizes it, helping it hold up well in the fridge.
- Make ahead: You can prepare the melon slabs and whipped cream in advance, storing them separately until you’re ready to assemble the cake.
- Serving suggestions: This cake is perfect for summer picnics or parties, and it’s a great way to use up extra fruit.
Helpful Hints
Creating the perfect Watermelon Cake can be even more enjoyable with these helpful hints! Here are some tips to ensure your cake turns out beautifully:
- Storage: Keep any leftover cake covered in the refrigerator. It’s best consumed within a couple of days for optimal freshness.
- Freezing: While the cake is not suitable for freezing, you can freeze the leftover whipped cream separately if you want.
- Pairing: This cake pairs wonderfully with light, fruity beverages like lemonade or iced tea, enhancing the refreshing experience.
- Variations: Feel free to add other fruits like strawberries or kiwi for additional flavor and color!
- Presentation: Dust the top with powdered sugar for an elegant touch before serving.
Serving Options for Watermelon Cake
When it comes to serving the Watermelon Cake, the possibilities are endless! Here are some fantastic ways to present and enjoy this delightful dessert:
- Picnic Treat: Perfect for outdoor gatherings, this cake is easily transportable and always a crowd-pleaser.
- Birthday Parties: Kids will love the vibrant colors and fun texture, making it a great alternative to traditional birthday cakes.
- Summer BBQs: Serve alongside grilled meats and light salads for a refreshing dessert option.
- Brunch Events: Pair with coffee or tea for a light dessert option at your next brunch with friends.
- Storage Tips: If you have leftovers, keep them in an airtight container in the refrigerator for up to two days.
- Seasonal Pairings: This cake fits perfectly with other summer flavors like citrus or berries, so consider adding those to your menu!
FAQ
Conclusion
The Watermelon Cake is a delightful summer treat that perfectly captures the essence of warm weather. Its vibrant colors, refreshing flavors, and easy preparation make it a standout choice for any gathering. I encourage you to give this recipe a try—you won’t be disappointed! It’s a fun way to celebrate summer and enjoy the wonderful fruits of the season.
Watermelon Cake
Equipment
- Chef's Knife
- Whisk
- Mixing Bowl
Ingredients
- 1 whole seedless watermelon
- 1 whole cantaloupe
- 1 whole honeydew melon
- 3 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/4 cup blueberries (optional)
Instructions
- On a large, stable cutting board or work surface, slice 1 whole seedless watermelon, making two “slabs” from the center, each about 1½ inches thick.
- Slice one “slab” from the center of 1 whole cantaloupe, 1½ inches thick. Slice one more “slab” from the center of 1 whole honeydew melon, 1½ inches thick. Reserve the excess melons for later.
- Use a large round cookie cutter or your knife to cut around the seeds/pulp in the center of the cantaloupe and honeydew slabs. Discard.
- Stack the melon slabs on top of one another, with the largest in diameter on the bottom.
- With your knife straight up and down, cut a circle around the melon stack, slicing just within the rind of the top slab. This should result in 4 equal slabs of melon, with no rind left on any of them. You may want to work in batches, stacking just 2 to 3 of the slabs at a time. Just be sure they are all the same diameter as the smallest slab.
- Whip 3 cups heavy whipping cream in a stand mixer with the whisk attachment until soft peaks form. Add 1 teaspoon vanilla extract and 1/3 cup granulated sugar and continue whisking until stiff peaks form, but do not over whisk.
- Place one watermelon slab on a serving plate. “Frost” the top with a bit of the whipped cream. Stack the cantaloupe slab on top, then continue stacking and frosting between each layer. After the cantaloupe and honeydew have been stacked, mound a pile of whipped cream in the center to fill in the hole left where you’ve removed the seeds and pulp.
- Stack the final watermelon slab on top, mound the remaining whipped cream, and spread it down over the sides of the cake to “frost” your cake.
- Top with melon balls (made with the leftover melon) and 1/4 cup blueberries.
- Keep refrigerated until serving.
Notes
- Tip 1: When choosing melons at the grocery store, look for larger cantaloupe and honeydew. Choose a full-size watermelon so you have enough fruit to cut two slabs from the center without too much size variation.
- Tip 2: The sugar stabilizes the whipped cream and holds up well when refrigerated.
- Tip 3: The whipped cream works well to frost the watermelon cake. Our cake was still intact, with the frosting looking as good as ever several days later in the refrigerator.
