Description
Learn how to make a stunning Watermelon Cake! This healthy, no-bake dessert is perfect for summer, topped with fresh fruit and whipped cream.
Ingredients
Scale
Ingredients List
- 1 large seedless watermelon
- 1–2 cups whipped cream or yogurt (for frosting)
- Fresh fruits (berries, kiwi, pineapple) for decoration
- Mint leaves or edible flowers (optional)
- Toothpicks or skewers (for securing decorations)
Instructions
Step-by-Step Instructions
- Prepare the watermelon: Place the watermelon on a cutting board and use a large knife to cut off both ends, creating flat surfaces. Stand the watermelon on one of the flat ends.
- Shape the cake: Carefully cut away the rind in sections, leaving a cylindrical shape resembling a cake. Use a vegetable peeler to smooth the edges if needed.
- Pat dry: Use paper towels to pat the watermelon dry, removing any excess moisture.
- Decorate: Spread whipped cream or yogurt over the top and sides of the watermelon to create a frosted look. Arrange fresh fruits, mint leaves, or edible flowers on top and around the sides as desired.
- Serve: Slice the watermelon cake just like a regular cake and serve chilled.
Notes
- Choose the Right Watermelon: Select a seedless, firm watermelon with a deep green color and a uniform shape. It should feel heavy for its size, indicating it’s juicy and ripe.
- Smooth the Edges: After cutting the watermelon, use a vegetable peeler or paring knife to smooth the edges and create a polished, cake-like appearance.
- Pat Dry: Ensure the watermelon is patted dry with paper towels before decorating. This prevents the toppings from slipping off and keeps the cake looking neat.
- Chill Before Serving: For the best flavor and texture, refrigerate the watermelon cake for at least 30 minutes before serving. This enhances its refreshing qualities.