Why You’ll Love This Recipe
Fresh Watermelon Cake is a stunning, refreshing dessert that’s perfect for summer gatherings, birthdays, or any health-conscious celebration. Made primarily from fresh watermelon, this “cake” skips the flour and sugar, offering a naturally sweet, juicy centerpiece that’s light, hydrating, and visually impressive. Topped with whipped cream and colorful fruits, it’s both delicious and beautiful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
seedless watermelon (preferably large and round)whipped cream or coconut whipped creamstrawberriesblueberrieskiwimandarin orangesmint leavesoptional toppings: slivered almonds, shredded coconut, dark chocolate shavings
directions
Slice off the top and bottom of the watermelon to create flat surfaces.
Carefully trim away the rind, shaping the watermelon into a smooth, cylindrical cake form.
Pat the watermelon dry with paper towels to help the toppings adhere better.
Place the watermelon “cake” on a serving platter.
Frost the outside with whipped cream, smoothing it evenly around the sides and top.
Decorate the top and sides with sliced fruits, nuts, and any other desired toppings.
Garnish with fresh mint leaves for a vibrant touch.
Chill the cake for at least 30 minutes before serving.
Slice and serve cold for a refreshing treat.
Servings and timing
This recipe serves about 8-10 people.Preparation time: 20 minutesChilling time: 30 minutesTotal time: 50 minutes
Variations
Use Greek yogurt instead of whipped cream for a protein-rich frosting.
Add a drizzle of honey or agave for extra sweetness.
Incorporate tropical fruits like mango or pineapple for a tropical twist.
Use cookie cutters to shape smaller watermelon cakes for individual servings.
Add a layer of crushed pistachios for a crunchy texture.
storage/reheating
Store leftover watermelon cake in the refrigerator for up to 2 days.Keep it covered to prevent the whipped cream from absorbing fridge odors.Best enjoyed fresh and cold—do not freeze.
FAQs
Can I make this ahead of time?
Yes, but it’s best assembled no more than a few hours before serving to maintain freshness.
Does the whipped cream make the watermelon soggy?
Not if served within a few hours. Dry the watermelon well before frosting.
What if I don’t like whipped cream?
Try coconut cream, yogurt, or simply leave the cake undecorated.
Is this cake suitable for vegans?
Yes, if you use a plant-based whipped cream or coconut cream.
Can I use other fruits?
Absolutely—use any combination of your favorite fruits for decoration.
Is this gluten-free?
Yes, it’s naturally gluten-free.
How do I cut the watermelon evenly?
Use a large, sharp knife and trim carefully for even, flat surfaces.
Is this a good option for kids?
Yes, it’s a fun, healthy alternative to traditional cake.
Can I use a square or oblong watermelon?
Yes, though it will result in a different shape—still beautiful and tasty.
Does it taste like real cake?
It’s more of a fruit sculpture than a traditional cake, but it’s equally festive.
Conclusion
Fresh Watermelon Cake is a delightful, eye-catching dessert that brings a burst of summer flavor to any occasion. With no baking involved and endless customization options, it’s a fun and healthy way to enjoy a “cake” that’s as good for you as it is to look at. Give it a try for your next celebration and impress guests with this refreshing twist on dessert.
Print
Fresh Watermelon Cake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and light cake made with fresh watermelon puree, perfect for summer gatherings.
Ingredients
- 2 cups fresh watermelon puree (seedless)
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
- ½ tsp pink or red food coloring (optional, enhances color)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat sugar and eggs until pale and fluffy, about 2–3 minutes.
- Gradually add the oil, then vanilla extract, continuing to beat until combined.
- Mix in the watermelon puree and Greek yogurt until smooth. Add food coloring if using.
- Slowly fold the dry ingredients into the wet mixture until just combined; don’t overmix.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally, frost with whipped cream or mascarpone frosting and garnish with small watermelon cubes or mint before serving.
Notes
- Ensure the watermelon puree is well strained to remove excess water, preventing a soggy cake.
- For extra flavor, fold in ¼ cup finely chopped mint leaves.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake can also be made into cupcakes—bake for 18–20 minutes instead.