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Watermelon Cake
Table of Contents
Discover the ultimate summer delight with our Watermelon Cake recipe! This fun, fruity dessert is perfect for any occasion, featuring layers of fresh watermelon, whipped cream, and colorful fruits. Easy to make and visually stunning, this cake will impress your guests and satisfy your sweet cravings.
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Looking for a show-stopping dessert for your next party or special occasion? Try our irresistible Watermelon Cake! Ready in just 30 minutes, this refreshing treat combines juicy watermelon, fluffy whipped cream, and vibrant fruits.
Perfect for summer gatherings, this easy-to-make cake will delight guests with its beautiful presentation and delicious taste. Make your event memorable with this fun and healthy dessert that everyone will love!
Ingredients
What you'll need to make this fresh watermelon cake:
- 1 whole, seedless watermelon
- 1 whole cantaloupe
- 1 whole honeydew melon
- 3 cups of heavy whipping cream
- 1 teaspoon of vanilla extract
- ⅓ cup of granulated sugar
- ¼ cup of blueberries, optional
Pro Tip
When selecting melons at the grocery store, opt for larger cantaloupes and honeydews. Pick a full-size watermelon to ensure you have enough fruit to cut two even slabs from the center.
Substitutions and Additions
Personalize your Watermelon Cake recipe with these creative ingredient swaps and additions! Customize the flavors to suit your taste and impress your guests.
- Use Greek yogurt instead of whipped cream for a healthier option.
- Swap strawberries with blueberries for a burst of different berry flavors.
- Add a layer of kiwi slices for a tangy twist..
- Incorporate a drizzle of honey for added sweetness.
These substitutions will make your Watermelon Cake uniquely delicious and perfect for any occasion!
How to Make
Follow our step-by-step instructions, complete with pictures, tips, and tricks, to create the perfect Watermelon Cake. Let’s get started and make this delightful dessert together!
FIRST STEP: On a large, stable cutting board or work surface, slice the watermelon, making two “slabs” from the center, each about 1½ inches thick.
SECOND STEP: Slice one “slab” from the center of the cantaloupe, 1½ inches thick. Slice one more “slab” from the center of the honeydew, 1½ inches thick.
Reserve the excess melons for later.
THIRD STEP: 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 the seeds and pulp.
FOURTH STEP: Stack the melon slabs on top of one another, with the largest in diameter on the bottom of the cake.
FIFTH STEP: 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 four equal slabs of melon, with no rind left on any of them.
You may want to work in batches, stacking just two to three of the slabs at a time. Just be sure they are all the same diameter as the smallest slab.
SIXTH STEP: Whip the heavy cream in a stand mixer with the whisk attachment until soft peaks form.
Add the vanilla and sugar and continue whisking until stiff peaks form, but do not over-whisk.
Pro Tip
The sugar stabilizes the whipped cream, helping it maintain its texture even when refrigerated.
SEVENTH STEP: Place one watermelon slab on a serving plate. “Frost” the top with a bit of 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.
EIGHTH STEP: Stack the final watermelon slab on top of the cake, mound the remaining whipped cream, and spread it down over the sides of the cake to “frost” your cake.
NINTH STEP: Top with melon balls (made with the leftover melon) and blueberries.
TENTH STEP: Keep refrigerated until serving.
Pro Tip
The whipped cream is perfect for frosting the watermelon cake. Even after several days in the refrigerator, our cake remained intact and the frosting looked great.
How to Serve
Summer Parties: This refreshing Watermelon Cake is perfect for summer parties and barbecues. Its light, fruity flavor complements dishes like grilled chicken and fresh salads.
Kid-Friendly Celebrations: Kids will love this fun and healthy dessert at birthday parties and playdates. Pair it with fruit kabobs and lemonade for a delightful spread.
Elegant Gatherings: Serve Watermelon Cake at elegant gatherings or brunches. Its stunning presentation pairs beautifully with champagne and smoked salmon appetizers.
Why You'll Love This Recipe
Watermelon Cake is more than just a treat—it's a beloved favorite for several delightful reasons:
- A Refreshing Delight: This recipe combines the juicy sweetness of watermelon with the creamy richness of whipped cream, creating a refreshing and light dessert perfect for summer. Its vibrant, colorful layers make it visually appealing and fun to serve.
- Perfect for Gatherings: Watermelon Cake is a hit at gatherings, from backyard barbecues to elegant brunches. It pairs wonderfully with grilled meats, fresh salads, and sparkling beverages, making it a versatile addition to any menu.
- Healthy and Kid-Friendly: This cake is a healthy dessert option that kids adore. Its natural sweetness and fun presentation make it a delightful treat for birthday parties and family get-togethers. Serve it with fruit kabobs and homemade lemonade for a wholesome, fun spread.
Watermelon Cake isn't just delicious—it's a refreshing and fun dessert that enhances any occasion with its light, fruity flavors and beautiful presentation.
Recipe FAQ
Can I use other fruits besides watermelon?
Yes, you can use cantaloupe or honeydew for different flavors. Mix and match for a colorful fruit cake.
How do I keep the whipped cream from melting?
Stabilize the whipped cream with sugar. Keep the cake refrigerated until just before serving to maintain texture.
Can I make the Watermelon Cake ahead of time?
Yes, you can prepare it a few hours ahead. Keep it in the fridge to ensure it stays fresh.
Is Watermelon Cake suitable for kids' parties?
Absolutely! Kids love its fun presentation and sweet taste. Pair it with fruit punch and vegetable snacks for a balanced menu.
Serving FAQ
How do I keep the whipped cream from melting?
Stabilize the whipped cream with sugar. Keep the cake refrigerated until just before serving to maintain texture.
What can I use instead of whipped cream?
Substitute whipped cream with Greek yogurt for a healthier option. It adds a creamy texture and a tangy flavor.
How should I serve Watermelon Cake at a party?
Slice it just before serving for freshness. Pair it with fruit kabobs and sparkling beverages for a delightful spread.
What other dishes complement Watermelon Cake?
Serve it with light dishes like grilled chicken, fresh salads, and seafood. These pairings enhance the cake's refreshing taste.
Can I serve Watermelon Cake as a centerpiece dessert?
Yes, its vibrant colors and unique presentation make it an excellent centerpiece. It adds a wow factor to any table.
Storage FAQ
Follow the directions, tips, and tricks below for optimal storage of your Watermelon Cake. From making ahead to serving, we’ve got you covered.
Can I prepare Watermelon Cake ahead of time?
Yes, assemble the cake a few hours before serving. Keep it refrigerated to maintain freshness and prevent the whipped cream from melting.
How should I store leftover Watermelon Cake?
Store any leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to two days.
Can I freeze Watermelon Cake?
Freezing is not recommended as the watermelon will become mushy. Enjoy it fresh for the best texture and flavor.
What's the best way to serve Watermelon Cake after refrigeration?
Serve the cake chilled straight from the fridge. The cold temperature enhances the refreshing taste of the watermelon and whipped cream.
Can I use stabilized whipped cream for better storage?
Yes, stabilized whipped cream holds up better when refrigerated. It helps maintain the cake's structure and appearance.
Summer Cake Recipes
Watermelon Cake
Ingredients
- 1 whole seedless watermelon
- 1 whole cantaloupe
- 1 whole honeydew melon
- 3 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- ¼ cup blueberries (optional)
DIRECTIONS
- 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 ⅓ 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 ¼ cup blueberries.
- Keep refrigerated until serving.
Notes
- 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.
- The sugar stabilizes the whipped cream and holds up well when refrigerated.
- 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.
Comments
Sam says
Made this for my family and they loved it!