Watermelon Cake

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 06/11/21
Watermelon Cake

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 1 mins
Total: 21 mins
Servings: 10 servings
Yield: 10 slices

Watermelon cake is an easy, light, and refreshing dessert to follow your favorite summer fare. It's simply a watermelon cylinder topped with a sweet cream frosting and served in slices. All you have to do is cut the top and bottom of a whole watermelon and trim off the rind until it forms a round cylinder shape that resembles a tall layer cake. The "cake" is then frosted with whipped cream and decorated any way you like.

The key to a watermelon cake that doesn't melt is making a homemade stabilized whipped cream. Unlike sweetened whipped cream made the usual way, stabilized whipped cream can hold its shape for many hours longer in the refrigerator or at room temperature. The process is easy. Just soften gelatin in water and then whip it into the cream mixture.

If you want to make a watermelon cake in advance, you can prepare each of the elements separately and then assemble them just before serving. The watermelon can be trimmed and shaped, and the stabilized whipped cream can be prepared and stored in an airtight container. Any garnishes can also be pre-washed, sliced, and patted dry so they are ready to decorate.

Ingredients

  • 1 melon (15" long x 7-1/2" dia) seedless watermelon

  • 1 teaspoon unflavored gelatin

  • 3 tablespoons cold water

  • 3 cups cold heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup assorted fresh berries and sliced starfruit, for garnish

Steps to Make It

  1. Gather the ingredients.

    Watermelon Cake ingredients

    The Spruce / Kristina Vanni

  2. Using a large chefs knife, slice off the top and bottom of the watermelon in a straight line. You will want the cut watermelon to sit flat on a surface and have a flat top.

    Watermelon with top and bottom sliced off

    The Spruce / Kristina Vanni

  3. Place the watermelon upright on a cutting board and remove all of the green and white rind from the sides. Carefully create a round shape as you cut.

    Watermelon on a cutting board with rind removed from the sides

    The Spruce / Kristina Vanni

  4. Continue to trim the sides of the watermelon until it forms a cylinder shape that resembles a tall cake.

    Watermelon trimmed on a cutting board

    The Spruce / Kristina Vanni

  5. Place the watermelon on a serving platter and use a dry paper towel to pat the watermelon dry to remove excess moisture.

    Watermelon being patted dry with a paper towel

    The Spruce / Kristina Vanni

  6. Sprinkle the unflavored gelatin over the cold water in a small bowl and let stand for 3 minutes. Microwave in 5-second increments until the gelatin is dissolved and liquefied.

    Gelatin and water in a small bowl

    The Spruce / Kristina Vanni

  7. In the bowl of a stand or hand mixer, whip the heavy whipping cream with the powdered sugar and vanilla extract. Start with the mixer on low and gradually increase the speed to medium.

    Whipped cream ingredients in a mixing bowl

    The Spruce / Kristina Vanni

  8. When the beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture.

    Whipped cream being mixed in a bowl with gelatin mixture on the side

    The Spruce / Kristina Vanni

  9. Increase the speed to high and continue to beat until soft peaks form.

    Whipped cream in a bowl

    The Spruce / Kristina Vanni

  10. Spread the stabilized whipped cream all over the top and sides of the watermelon as you would frost a cake.

    Spreading whipped cream on Watermelon Cake

    The Spruce / Kristina Vanni

  11. Garnish with assorted fresh berries and sliced star fruit.

    Watermelon Cake decorated with berries

    The Spruce / Kristina Vanni

  12. Enjoy immediately or refrigerate until ready to serve.

    Watermelon Cake

    The Spruce / Kristina Vanni

  13. Cut into cake-style wedges to serve and enjoy.

    Watermelon Cake with a slice cut out

    The Spruce / Kristina Vanni

How to Store

  • The watermelon cake can be stored in the refrigerator for up to two hours before serving.
  • To make ahead more than a couple of hours, prepare the watermelon and the whipped cream. Store the whipped cream (in a container) and fruit in the fridge. Pat the watermelon dry and decorate before serving.

Recipe Variations

  • After covering with whipped cream, a watermelon cake can be decorated any way you like. Fresh fruit slices, whole berries, sliced or slivered nuts, or toasted coconut all offer a beautiful presentation.
  • If you plan on serving a watermelon cake for the 4th of July or Memorial Day, a red, white, and blue color scheme looks great. You can even add slices of star fruit to add patriotic flair.
Nutrition Facts (per serving)
265 Calories
26g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 265
% Daily Value*
Total Fat 26g 33%
Saturated Fat 16g 82%
Cholesterol 81mg 27%
Sodium 23mg 1%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 3g
Vitamin C 9mg 46%
Calcium 51mg 4%
Iron 0mg 1%
Potassium 148mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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