Latest:
Occasions

Watermelon Cake: A Refreshing Summer Delight

Admin

Watermelon, with its vibrant red flesh and refreshing sweetness, embodies the essence of summer. It’s a versatile fruit that can be enjoyed on its own, blended into smoothies, or even incorporated into delightful desserts. But how about taking your love for watermelon a step further and turning it into a stunning cake?

The watermelon cake is a unique and refreshing dessert that’s perfect for summer celebrations. It combines the light and airy texture of a cake with the juicy sweetness of watermelon, creating a visually stunning and incredibly delicious treat. This recipe offers two variations: a classic sponge cake base and a no-bake option for those who prefer a simpler approach. Both versions utilize fresh watermelon for a burst of summer flavor, making this cake the ideal centerpiece for a pool party, backyard barbecue, or any summer gathering.

Classic Watermelon Cake with Sponge Cake Base (Ingredients):

  • For the Cake:
    • 3 large eggs, at room temperature
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup unsalted butter, melted and cooled
    • Milk, for brushing (optional)
  • For the Filling and Decoration:
    • 1 medium seedless watermelon (about 7-8 pounds)
    • 1 cup heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • Fresh mint leaves, for garnish
    • Edible flowers (optional, for garnish)

No-Bake Watermelon Cake (Ingredients):

  • For the Crust:
    • 1 ½ cups graham cracker crumbs
    • ¼ cup melted unsalted butter
    • 2 tablespoons powdered sugar
  • For the Filling and Decoration:
    • 1 medium seedless watermelon (about 7-8 pounds)
    • 1 cup fresh raspberries
    • 1 cup fresh blueberries
    • 1 ½ cups vanilla yogurt
    • ¼ cup honey or maple syrup
    • Fresh mint leaves, for garnish

Preparation:

Classic Watermelon Cake with Sponge Cake Base:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
  2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
  4. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three batches, alternating with milk (if needed) to achieve a smooth and pourable batter.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before assembling the cake.

No-Bake Watermelon Cake:

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and powdered sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.

For Both Versions:

  1. Prepare the Watermelon: Wash and dry the watermelon. Cut off the ends and then slice it in half lengthwise. Using a sharp knife and a spoon, carefully scoop out the watermelon flesh, leaving a 1-inch border around the rind. This will form the cake’s base and sides.
  2. Cut the Watermelon Flesh: Cut the scooped-out watermelon flesh into bite-sized cubes. Discard any seeds.
  3. Whip the Cream: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  4. Assemble the Cake (Classic Version): Place one cake layer on a serving plate. Brush the top with a little milk (optional) and spread a layer of whipped cream. Top the whipped cream with a layer of watermelon cubes. Repeat with the second cake layer, whipped cream, and watermelon cubes. Chill the cake for at least 30 minutes before serving.
  5. Assemble the Cake (No-Bake Version): Spread half of the yogurt mixture evenly over the chilled graham cracker crust. Top with half of the watermelon cubes and half of the berries. Repeat with the remaining yogurt mixture, watermelon cubes, and berries.