Make a fresh watermelon cake that knocks the socks off anything you’ve ever seen. Chic, tasty, and easy, this watermelon fruit cake will get you eating fruit all summer.
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.
I don’t cover my fresh fruit cakes 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 with watermelon! You can make cakes from cantaloupe and honeydew as well.
Click HERE to see my Today Show segment on Watermelon Hacks for more summer fun! It’s on my YouTube channel.
What Goes Into a Fresh Fruit Cake?
The name says it all! This watermelon cake really is a cake made of 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 in place of a traditional birthday cake, or for any spring or summer get together.
How to Make a Watermelon Cake
For my watermelon cake, 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.
Can I Prepare This Cake 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 fresh fruit 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.
Tips for Making This 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:
Fresh Fruit Cake With Watermelon, Honeydew or Cantaloupe
- 1 seedless watermelon
- ½ pint strawberries
- ⅔ cup heavy cream
- 2 tablespoon sugar
- 1 pint raspberries
- ¼ cup chopped pistachios
- 1 honeydew melon
- 1 kiwi
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 cup red grapes
- 1 cup green grapes
- 1 large cantaloupe or 2 small
- 1 mango
- ½ cup heavy cream
- 1 tablespoon sugar
- ½ pint blueberries
- Toasted shaved coconut
- 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.
- 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.
- 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.