Watermelon Cake Recipe

Surprise your guests with this watermelon dressed up as a luscious frosted cake.
Watermelon Cake

Watermelon Cake

This refreshing no-bake “cake” uses watermelon and other seasonal fruit.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

This refreshing no-bake “cake” uses watermelon and other seasonal fruit.

Don’t be fooled. This easy-to-make summer treat isn’t technically a cake at all. Created using a generous slab of seasonal watermelon blanketed in fresh whipped cream and garnished with fresh fruit, your guests will love this tasty and refreshing alternative at your next picnic or summer gathering, but you might want to give them a heads up first.

It’s a beautiful cake. Thick, fluffy frosting, an elegant coating of sliced almonds and topped with colorful fruit. One would naturally expect to find a spongy, moist yellow cake or perhaps devil's food lurking inside. Admittedly, when you’re expecting a big hunk of decadent, diet-be-damned cake, fresh fruit might be an irritating surprise no matter how much you love watermelon.

Given ample warning, though, this light stand-in for the usual fare is just the ticket when looking for a dessert that brings seasonal style and spectacular flavor to the table this summer. Watermelon cake has a fraction of the calories of most cakes, is gluten-free and coconut whipped cream can be used in place of traditional whipped cream if you’re going paleo. Health angles aside, there are few better summer desserts than fresh, juicy watermelon in season during the hottest months of the year: this presentation is beautiful, delicious and a lovely change of pace for your next garden party.

This is one terrific summer dessert, but put a sign up or something. Cake lovers are not to be trifled with.

Watermelon Cake

Serves: 8-10

  • 1 oblong watermelon (seedless recommended)
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup sliced almonds
  • 1 cup strawberries, hulled
  • 1 cup blueberries

Cut rounded ends from watermelon and discard.

Remove the rind from remaining section and round the sides to shape into a “cake” (a cake pan may be used as a template when carving).

Combine heavy cream, sugar and vanilla in a stand mixer with whisk attachment and whisk on high until whipped cream thickens and forms stiff peaks (5-6 minutes).

Pat watermelon dry with paper towels and fully coat with an even layer of whipped cream.

Cover sides of cake with almond slices.

Form a ring along the top edge of cake using hulled strawberries.

Spread blueberries evenly over top of cake.

Serve immediately or refrigerate until ready to serve.

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