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Watermelon Cake

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Watermelon Cake on a cake stand with a slice taken out and put on a plate topped with melon balls and blueberries
This impressive watermelon cake is a fun cake made with layers of juicy watermelon, cantaloupe and honeydew, all covered in a light, sweet whipped cream frosting.  
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Table of Contents
  1. Watermelon Cake Ingredients
  2. How to Make This Watermelon Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This watermelon cake is a unique treat that is impressive to look at and fun to eat. Your guests will be in awe as you slice into the multi-layer “cake”, only to reveal layers of sweet juicy watermelon, cantaloupe, honeydew, and whipped cream that create this work of art.

Watermelon Cake on a cake stand with a slice taken out topped with melon balls and blueberries

Watermelon Cake Ingredients

Watermelon Cake raw ingredients that are labeled

You’ll need:

  • 1 whole, seedless watermelon
  • 1 whole cantaloupe
  • 1 whole honeydew melon
  • 3 cups heavy whipping cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup blueberries, optional

PRO TIP:

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.

SUBSTITUTIONS AND ADDITIONS

WATERMELON: Use a seedless watermelon, so you don’t bite into hard seeds while eating your cake.

WHIPPED CREAM: In a pinch, you could use Cool Whip on top of your cake instead of making the whipped cream from scratch.

How to Make This Watermelon Cake Recipe

STEP ONE: On a large, stable cutting board or work surface, slice the watermelon, making two “slabs” from the center, each about 1½ inches thick.

2 slabs of watermelon on a cutting board

STEP TWO: 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.

2 slabs of cantaloupe and honeydew on a cutting board

STEP THREE: 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.

cut around the seed/pulp in the center of the cantaloupe and honeydew slabs on a cutting board

STEP FOUR: Stack the melon slabs on top of one another, with the largest in diameter on the bottom of the cake.

STEP FIVE: 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.

circle cut around the melon stack on a cutting board

STEP SIX: 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.

OUR RECIPE DEVELOPER SAYS

The sugar stabilizes the whipped cream and holds up well when refrigerated.  

vanilla and sugar added to the whipped cream and blended together in a measuring cup

STEP SEVEN: 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.

STEP EIGHT: 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.

whipped cream spread on the sides of the cake

STEP NINE: Top with melon balls (made with the leftover melon) and blueberries.

cake topped with melon balls and blueberries

STEP TEN: Keep refrigerated until serving.

PRO TIP:

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. 

How To Serve

When serving your cake, add a scoop of vanilla ice cream for an extra tasty treat. The extra watermelon that you have left from making this fun fruit dessert is perfect for making our refreshing watermelon salad

If you love fresh fruit cakes, our delightful berry upside down cake and rhubarb upside down cake are both bursting with the best of the summer season.

Storage

IN THE FRIDGE: Refrigerate your watermelon cake for 3 to 4 days covered loosely with plastic wrap.

IN THE FREEZER: This cake will not freeze well and will become mushy once thawed. We recommend making this fresh.

Watermelon Cake on a cake stand with a slice taken out and put on a plate

This fresh watermelon cake is such a creative way to enjoy fresh fruit. Everyone will be amazed when they discover that the cake layers are made out of real, juicy fruit. All you need is a little time to assemble your cake and you will have the perfect centerpiece for all of your summer events.

FREQUENTLY ASKED QUESTIONS

Can I freeze this cake?

This watermelon fruit cake will not freeze very well and all of the fresh fruit would become mushy once thawed. This is one confection that you want to make and serve fresh.

Can I keep this watermelon cake on the counter at room temperature?

Since this watermelon treat has whipped cream on it for the frosting, it needs to be stored in the fridge once assembled.

Can I make this ahead of time?

This cake keeps quite well in the fridge for several days once assembled. Making it ahead of time is a great option, especially if you are making it for a party.

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Watermelon Cake on a cake stand with a slice taken out and put on a plate topped with melon balls and blueberries

Watermelon Cake

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This impressive watermelon cake is a fun cake made with layers of juicy watermelon, cantaloupe and honeydew, all covered in a light, sweet whipped cream frosting.  
Prep Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 1 whole seedless watermelon
  • 1 whole whole cantaloupe
  • 1 whole whole honeydew melon
  • 3 cups heavy whipping cream
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup blueberries, optional

Instructions
 

  • On a large, stable cutting board or work surface, slice the watermelon, making two “slabs” from the center, each about 1½ inches thick.
  • 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.
  • 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 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.
  • 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 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.

Nutrition

Calories: 340kcal | Carbohydrates: 12g | Protein: 3g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 24mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1319IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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