Watermelon Cake Recipe

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.

A side view of this un-cut, Clean Eating Watermelon Cake Recipe.

This is a very light, delicious watermelon cake recipe that you can decorate almost 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 not to have overdone it, and she was thrilled to have a delicious watermelon cake to take home. It was a win-win.

Here, the Clean Eating Watermelon Cake is cut with a slice partially removed so you can see the pink inside of the melon.

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
  • Hydrating
An overhead view looking down at the top of this Clean Eating Watermelon Cake. You can see the berries surrounding the top of the whipped cream covered cake.

Want to decorate a watermelon cake without the whipped cream? Here is a beautiful idea for doing just that on YouTube.

Watermelon Recipes

Watermelon Cake Recipe Card

Copyright Information For The Gracious Pantry

Clean Eating Watermelon Cake Recipe

Watermelon Cake

Deliciously refreshing "cake" you don't have to feel guilty about eating!
No ratings yet
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I luv the fun way of presenting the fruit dessert. I’ll give this a try. Thanks for the inspiration.

    1. The Gracious Pantry says:

      Nora – My pleasure! Enjoy!

  2. 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!

    1. The Gracious Pantry says:

      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!

  3. Terri-Ann says:

    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?

    1. The Gracious Pantry says:

      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.

  4. 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!

    1. The Gracious Pantry says:

      Linda – Thanks for sharing that! I’m happy everyone enjoyed it! 😀

  5. Laura Barajas says:

    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.

    1. The Gracious Pantry says:

      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!