Here’s a simple and refreshing Watermelon Cake recipe that’s perfect for summer! This cake is a healthier, fruit-based alternative to traditional cakes and is sure to impress with its vibrant presentation.
Watermelon Cake Recipe
Ingredients:
For the “Cake”:
- 1 large seedless watermelon (about 10–12 lbs)
- Fresh berries (such as strawberries, blueberries, raspberries) for garnish
- Fresh mint leaves (optional)
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Watermelon:
- Slice off both ends of the watermelon to create flat surfaces.
- Stand the watermelon upright and carefully slice off the rind, revealing a cylindrical, cake-like shape. Trim the sides to smooth out the shape.
- Pat the watermelon dry with paper towels to remove excess moisture (this helps the whipped cream stick better).
- Make the Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Assemble the Cake:
- Place the watermelon cylinder on a serving plate.
- Frost the entire watermelon with the whipped cream, using a spatula to spread it evenly across the top and sides.
- Work quickly, as the whipped cream can start to melt.
- Decorate:
- Garnish the cake with fresh berries on top and around the base for a colorful and refreshing look.
- Add mint leaves for extra freshness and a pop of green color. For an added touch, sprinkle some shredded coconut or slivered almonds over the top.
- Chill and Serve:
- Refrigerate the watermelon cake for 15–30 minutes before serving to help set the whipped cream.
- Slice into wedges and serve!
This Watermelon Cake is light, naturally sweet, and perfect for hot summer days. It’s also a great option for those looking for a healthy dessert!