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Fresh Watermelon Cake

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I didn’t create this recipe, but I’ve made it a dozen times. It features fresh watermelon, which is the fruit of the summer and who doesn’t love watermelon? 

This quick and easy no-bake dessert is a crowd pleaser. The “cake” part is fresh watermelon carved into a cake-like shape.  It’s then frosted with whipped cream and topped with fresh fruit and slivered almonds.   It’s so delicious and satisfies without being heavy and you can use various toppings to make it your own.  Try this one at your next summer gathering and be prepared for a big “WOW” factor!

  • One medium whole, seedless watermelon
  • 2 cups of cold, heavy whipped cream
  • 2 Tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 kiwi, peeled and sliced
  • ½ cup blueberries
  • ½ cup raspberries
  • 1/3 cup slivered almonds

Cut off the top and bottom of the watermelon to create flat surface on both ends and sit the melon upright.  Using a sharp knife, remove rind using long straight cuts, making sure to remove the white part of the skin.  Trim along edges until watermelon resembles a cylindrical cake-like shape.  Pat the melon dry with paper towels to absorb the moisture to prepare the melon for frosting.

Using a mixer, place 2 cups of cold whipping cream in a bowl, beat on high until cream begins to thicken, add confectioners’ sugar and vanilla extract, continue to beat until stiff peaks form, about 3-4 minutes. 

Frost the cake with the whipped cream and top with berries, and slivered almonds.  This cake can be made ahead of time and refrigerated. 

Content submitted by Janyce Gately, MS, RD, LDN, CHC