Description
This refreshing Watermelon Cake Recipe is a delightful no-bake dessert that’s perfect for summer gatherings. A juicy watermelon is transformed into a cake-like treat, frosted with sweet whipped cream and adorned with fresh fruit. Light, flavorful, and visually stunning, this dessert is sure to impress your guests.
Ingredients
Scale
Watermelon Cake:
- 1 whole seedless watermelon (about 5–6 pounds)
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Decorations:
- 1 cup strawberries (halved)
- 1 cup blueberries
- 1/2 cup kiwi slices
- 1/2 cup toasted sliced almonds or shredded coconut (optional for garnish)
- Fresh mint leaves for decoration (optional)
Instructions
- Cut and Prepare Watermelon: Cut both ends off the watermelon and stand it upright. Carefully slice off the rind to form a smooth cylindrical cake shape. Pat dry with paper towels to remove excess moisture.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the Watermelon: Gently frost the top and sides of the watermelon with the whipped cream, using a spatula to smooth it evenly.
- Decorate: Decorate the top with strawberries, blueberries, kiwi slices, and optional mint leaves. Sprinkle the sides with sliced almonds or shredded coconut if desired.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving for best results.
Notes
- Make sure the watermelon is well-drained and dry before frosting to prevent the whipped cream from sliding.
- For a dairy-free version, use coconut whipped cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 16g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
