This summer, ditch the oven and embrace the juiciness of watermelon transformed into a stunning cake. Perfect for picnics, parties, or just because you love watermelon.
Why This Recipe Works
- No baking required, making it a cool treat for hot summer days.
- Uses fresh, whole ingredients for a healthy dessert option.
- Customizable with your favorite fruits and toppings for endless variations.
- Impressive presentation that’s surprisingly simple to achieve.
- Naturally gluten-free and can be made dairy-free with simple substitutions.
Ingredients
- 1 large seedless watermelon
- 2 cups whipped cream (or coconut whipped cream for dairy-free)
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup sliced almonds
- 2 tbsp honey (optional)
Equipment Needed
- Sharp knife
- Cutting board
- Pastry brush
- Large serving plate
Instructions
Step 1: Prepare the Watermelon
Start by cutting off both ends of the watermelon to create a flat surface. Stand the watermelon upright and carefully slice off the rind in vertical strips, working your way around the fruit until all the green is removed. You should now have a cylindrical watermelon ‘cake’. Pat the outside dry with a paper towel to remove excess moisture.
Step 2: Apply the Whipped Cream
Using a spatula, generously cover the entire outside of the watermelon with whipped cream. Aim for an even layer about 1/2 inch thick. For a smoother finish, dip the spatula in warm water and glide it over the cream. Chill the cake in the refrigerator for at least 30 minutes to set the cream.
Step 3: Decorate with Fruits and Nuts
After chilling, arrange the mixed berries on top of the cake in a decorative pattern. Sprinkle the sliced almonds around the sides for added texture. If desired, lightly drizzle honey over the top for extra sweetness. Serve immediately or keep refrigerated until ready to serve.
Tips and Tricks
For the best results, choose a watermelon that’s symmetrical and firm for easier shaping. If the whipped cream starts to melt, pop the cake back in the fridge to firm up. To make ahead, prepare the watermelon base and store it wrapped in the fridge overnight, then add the cream and toppings before serving. Experiment with different toppings like mint leaves or edible flowers for a unique twist.
Recipe Variations
- Swap the whipped cream for Greek yogurt mixed with a bit of vanilla extract for a tangier flavor.
- Use different fruits like kiwi, mango, or peaches depending on the season.
- Add a layer of coconut flakes or granola for extra crunch.
- For a chocolatey version, drizzle melted dark chocolate over the top before adding the fruits.
- Make mini watermelon cakes by using small, personal-sized watermelons.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the watermelon base a day in advance. However, it’s best to add the whipped cream and toppings shortly before serving to prevent sogginess.
How do I store leftovers?
Cover any leftover cake with plastic wrap and store in the refrigerator. It’s best enjoyed within 24 hours as the watermelon may release more juice over time.
Can I use a different type of melon?
Absolutely! While watermelon is the star here, cantaloupe or honeydew can also be used for a different flavor profile. Just keep in mind the shape and size may vary.
Summary
This watermelon cake is a fun, healthy, and refreshing alternative to traditional cakes, perfect for summer gatherings. With minimal ingredients and no baking required, it’s as easy to make as it is delicious.
