Watermelon Cake

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 Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: Watermelon Cake Recipe

Servings:

Calories: 340kcal

Ingredients

1 whole seedless watermelon
1 whole whole cantaloupe
1 whole whole honeydew melon
3 cups heavy whipping cream
1 teaspoon vanilla extract
⅓ cup granulated sugar
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