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.