Watermelon Cake Recipe
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This watermelon cake recipe is simple to make but makes an impression with its beautiful presentation.
You’ve probably seen these sorts of cakes before. They are often decorated with only fruit and some of them can get pretty elaborate. But because the 4th is coming up, I thought I’d decorate it appropriately.
This is a very light, delicious watermelon cake recipe that you can decorate just about any way you choose.
Please note that I will give you the measurements I used which are appropriate for a larger watermelon than pictured. Truth be told, I made an entire carton of whip cream not realizing just how much that would yield (it’s been a long time since I made whipped cream!). I also bought the tiniest watermelon I could find because I knew I wouldn’t be eating very much of it.
Thankfully, the perfect opportunity to make it popped up when I made plans for Mother’s Day to go to the beach with a friend and her daughter. I made it, had one slice, and sent the rest along with her. I was happy to not have overdone it, and she was thrilled to have a delicious watermelon cake to take home. It was a win-win.
I especially love how fast this comes together. It’s one of those desserts you can put together 20-30 minutes before it needs to be served.
HEALTH BENEFITS OF WATERMELON:
- High in vitamin C
- Good for heart health
- High in B1 vitamins
Want to decorate a watermelon cake without the whipped cream? Here is a beautiful idea for doing just that on YouTube.
MORE CLEAN EATING RECIPES:
WATERMELON CAKE RECIPE:
- 1 pint heavy whipping cream (OR full-fat coconut milk)
- 3 tbsp. honey (or more to taste)
- 1 medium watermelon
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- In a large mixing bowl, whip the whip cream until stiff peaks form.
- Quickly blend in the honey at the last minute. Don’t over beat. Just beat it for a few seconds to incorporate the honey evenly.
- Peel the watermelon, leaving it whole. Cut the bottom and top to flatten them.
- Using a recessed spatula, spread the whip cream over the watermelon, covering it completely.
- Decorate with berries as needed.
I luv the fun way of presenting the fruit dessert. I’ll give this a try. Thanks for the inspiration.
Nora – My pleasure! Enjoy!
I thought you were going to make one of those watermelon fruit bowls and didn’t understand why you were calling it a cake. This would be so much fun to bring to an event because I have never seen or heard of this presentation before.
Learn something new every day!
Susan – If you google watermelon cakes, you’ll see a TON of photos. Some of them are very artistic. For those that don’t want whipped cream, they simply use different fruits to decorate with. Some of them are downright beautiful!
Yours looks beautiful! Mine was a complete fail. How did you “peel a watermelon” so that it wasn’t jagged everywhere? Mine looked like I’d attacked it with a chain saw. And my cream wouldn’t stick to the sides. If it was thin it ran off, and if it was thick then gravity did its worst to pull it all down. Any more tips for making this successfully?
Terri-Ann – Oh no!! For cutting, you have to use a good knife. I cut the ends off so that the melon would stay put. Then I just carved in a downward motion around the edges. As for the whipped cream, it could be that maybe the melon had too much juice on it for the cream to stick. Particularly if it was very jagged as you say. Maybe try blotting the melon dry with a paper towel before applying and see if that helps.
I made one of these for one of my children’s birthday cake. It was at their request. I prepped the watermelon early in the day and left it in the fridge uncovered so it would hopefully dry some. It was still quite juicy and the cream did start to run off at first but after I gently went over it two or three times, it worked. To carve it, I cut the ends off then just cut straight down top to bottom and smoothed as necessary.
It was a big hit. Everyone except the one child that doesn’t like watermelon loved it. We had guests and they too were impressed. We were surprised at how well the cream and watermelon complemented each other. I put toasted almonds on the sides. Very good. There were 12 of us eating it, I used a large watermelon and it was all gone!
Linda – Thanks for sharing that! I’m happy everyone enjoyed it! 😀
I think that getting a small watermelon is a great idea because it seems like this desert does not keep very well. I made a huge one and a lot of it went to waste in my small household.
Laura – Ya, you have to size the watermelon as much as possible. Sorry it went to waste. But I hope you enjoyed what you did get to eat!