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    TaraTeaspoon » Recipes » Desserts

    How to Make a Fresh Watermelon Cake

    Published: Apr 21, 2023 · Updated: Mar 16, 2025 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Jump to Video Pin Recipe
    Make summer cakes from fresh melon
    Pin for watermelon cake
    Make Fresh Watermelon Cake Pin
    Watermelon Cake
    Watermelon Cake
    How to Make a Fresh Watermelon Cake

    Make a fresh watermelon cake that will be the centerpiece of your summer party. Chic, tasty, and easy, this cake is made completely of fruit!

    fresh fruit cakes on platters
    Jump to:
    • Making A Fresh Fruit Cake
    • What Goes Into A Cake Made of Fruit? 
    • How To Make A Watermelon Cake
    • Melon Cake Frequently Asked Questions
    • Tips For Making This Watermelon Cake Recipe 
    • More Watermelon Recipes And Hacks:
    • 📖 Recipe
    • Fresh Fruit Cake With Watermelon, Honeydew or Cantaloupe
    • 💬 Comments

    Making A Fresh Fruit Cake

    I wanted to create my own, unique, chic and appetizing watermelon cake. You've seen all kinds of fresh fruit cakes around the last few years, I'm sure. Mine is simple, tasty and so beautiful it can be a summer centerpiece or the perfect fruit birthday cake.

    I don't cover my cakes made of fruit with whipped cream.

    There's no need to slather a beautiful slice of watermelon all over with whipped cream. I wanted my fresh fruit to shine, and be the star of this summer cake.

    Made of nothing but fresh fruit and topped with some cream, nuts and coconut, a towering watermelon fruit cake is a healthy but impressive treat at any summer event.

    Follow the recipe to make a cake made of fruit! You can make cakes from watermelon, cantaloupe and honeydew.

    Click HERE to see my Today Show segment on Watermelon Hacks for more summer fun! It's on my YouTube channel.  

    A fresh watermelon cake on cake stand.

    What Goes Into A Cake Made of Fruit? 

    The name says it all! This watermelon cake really is a cake made from fruit. 

    In this case, the watermelon acts as the base of the cake. I decorated the cake with fresh berries and a quick homemade whipped cream.  

    This recipe would be wonderful as an all fruit birthday cake, or for any spring or summer get together. 

    Three melon cakes with pink lemonade.

    How To Make A Watermelon Cake

    For my watermelon cake recipe, I sliced a thick piece out of the center of a seedless watermelon and trimmed the rind off. Make sure to shape it into a perfect round by removing all the white rind.

    Sliced strawberries make the perfect decor for the bottom of the cake. Lined up in a row, they compliment the color perfectly.

    There's no need to do anything more! It's pure watermelon, ready to slice once topped with cream, some fresh raspberries and chopped pistachios for a little crunch.

    I sweetened the cream with a bit of sugar. I always use fresh heavy cream and confectioners' sugar to make my whipped cream. It tastes so glorious.

    Check out my Today Show segment on Watermelon Hacks!

    Honeydew Cake on white cake stand.

    Melon Cake Frequently Asked Questions

    Can I prepare this cake made of fruit in advance? 

    Definitely! Make the watermelon fruit cake ahead of time, then top with cream just before serving. Simply assemble and wrap in plastic wrap until ready. 

    Can I Make This a Fruit Layer Cake? 

    Yes, you can easily add layers to your melon cake. This would make it look even more like a watermelon birthday cake, or another special occasion cake. 

    Nothing says finesse like a tiered cake. Simply adding a tier instantly transforms a fine cake into a sophisticated one. 

    Cut a thick slice from the middle of the watermelon first and then use the end for the top layer. 

    Make a layered cantaloupe cake by following the recipe below.
    A fresh melon cake made from two layers of cantaloupe.

    Tips For Making This Watermelon Cake Recipe 

    • I decorated my watermelon fruit cake with fresh berries and whipped cream. You’re welcome to decorate it with other fresh fruits, if desired. Think: sliced grapes, mango, and so on. 
    • For an extra fun cake, use a yellow watermelon instead of a red one. The flavor is slightly different, but still supremely sweet and juicy. 
    • Because the cake is topped with whipped cream, I don’t recommend letting it sit out for too long. The cream will deflate over time.

    More Watermelon Recipes And Hacks:

    • 15 Watermelon Hacks and Tricks
    • Summer Melon Dessert with Coconut Sauce
    • Fruit Salsas for Summer

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    Fresh fruit cakes on display

    Fresh Fruit Cake With Watermelon, Honeydew or Cantaloupe

    Tara Teaspoon
    Forget covering your fruit in cream. Let those beautiful melons steal the show with simple decorations. Fruit cake has never been easier or more glamorous!
    4.60 from 20 votes
    Print Recipe Pin Recipe
    Work Time 35 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Servings 8 to 10 per cake

    Ingredients
      

    Watermelon Cake:

    • 1 seedless watermelon
    • ½ pint strawberries
    • ⅔ cup heavy cream
    • 2 tablespoons sugar
    • 1 pint raspberries
    • ¼ cup chopped pistachios

    Honeydew Cake:

    • 1 honeydew melon
    • 1 kiwi
    • ½ cup heavy cream
    • 1 tablespoon sugar
    • 1 cup red grapes
    • 1 cup green grapes

    Canteloupe Cake:

    • 1 large cantaloupe (or 2 small)
    • 1 mango
    • ½ cup heavy cream
    • 1 tablespoon sugar
    • ½ pint blueberries
    • Toasted shaved coconut

    Instructions
     

    Watermelon Cake:

    • Cut a thick 3-inch slice from the center of the melon (to look like a big cake layer). Trim the rind from the slice. Place on a platter. Remove strawberry greens, then thinly slice the fruit. Overlap slices around the base of the watermelon. Whip the cream and sugar to stiff peaks. Spoon cream on top and sprinkle with raspberries and pistachios.

    Honeydew Cake:

    • Cut a 2½- to 3-inch-thick slice from the center of the melon. Discard seeds and trim rind, making the edges straight. Place piece on a platter. Peel kiwi, slice in half lengthwise and slice into thin half-moons. Layer kiwi along the bottom edge of the melon. Whip the cream and sugar to stiff peaks. Fill center of the melon with extra fruit and cream. Spread a thin layer of cream on the top. Slice grapes in half lengthwise and decorate the top in concentric circles.

    Canteloupe Cake:

    • If using a large melon, cut a 2½-inch slice from the center and use one of the ends for the smaller top piece. If using 2 small melons, cut thick slices from each melon for the cake. Discard seeds and trim rind, making the edges straight. Stack pieces on a platter. Peel mango and cut one side off the pit. Cut mango cheek into very thin slices and bend in half, layering them along the bottom edge of the cantaloupe. Whip cream and sugar to stiff peaks. Fill the center of the cantaloupe with extra diced fruit and cream. Pile blueberries on top and sprinkle with coconut.

    Video

    Notes

    •• The NUTRITION FACTS here are for one serving of EACH cake. Divide by three to get the nutrition for one serving of one cake, roughly.
    • These "cakes" are actually made from pretty summer fruit. Just slice and serve.

    Nutrition

    Calories: 568kcalCarbohydrates: 96gProtein: 8gFat: 22gSaturated Fat: 12gCholesterol: 68mgSodium: 67mgPotassium: 1555mgFiber: 11gSugar: 76gVitamin A: 6650IUVitamin C: 155mgCalcium: 123mgIron: 2.7mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Teaspoon. Photography Johnny Miller. Food Styling Christine Albano. Prop styling Elizabeth MacClennan. Originally published LHJ 06/14. Post updated 2023.

    Comments

      4.60 from 20 votes (8 ratings without comment)

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    1. Beatriz Drewek says

      November 24, 2020 at 10:22 am

      So thankful I found this! I live in the desert in Southern CA (is so hot you only want one s in desert as opposed to dessert-so good you always want more...never mind😊). It's the middle of November, 82° here, and my dairy free, gluten free, cancer-battling hubby's b'day. I made him one of these cakes and he loved it! Everyone did!
      Where can I send you a picture of it?
      Thank you for this great idea. Blessings.

      Reply
    2. Shay says

      May 11, 2023 at 7:32 pm

      What type of whip cream did you use? I made the watermelon cake in the shape of a 2 for my little granddaughter’s birthday party last weekend. Don’t use the redi-whip! It ran all over before I could even get the other berries on. Everyone loved the general idea of it tho!

      Reply
      • Tara Teaspoon says

        May 12, 2023 at 11:05 am

        Hi Shay. I used heavy whipping cream. There are instructions in the recipe for sweetening and whipping it. It will absolutely hold up better than redi-whip! Love that you were creative with your granddaughter's birthday cake last weekend! Yes, try the extra step of whipping your own cream. It's more stable. If you like the taste, you can also use Cool-Whip, but I don't like it, so I don't use it.

        Reply
    3. Shelly Stack says

      June 10, 2023 at 12:49 pm

      How long will these hold. My wife’s birthday is Tuesday. Could I make the fruit portion on Monday night to use Tuesday night? Then just make and add the whipped cream on Tuesday?
      Thanks for the inspiration!

      Reply
      • Tara Teaspoon says

        June 13, 2023 at 5:32 pm

        Yes! Make the fruit portion and gently wrap in plastic wrap to store in the fridge. Then add your whipped cream the day off.
        Enjoy!

        Tara

        Reply
    « Older Comments

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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