|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 7g|
|Vitamin C 9mg||46%|
|*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.|
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.
Gather the ingredients.
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.
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.
Continue to trim the sides of the watermelon until it forms a cylinder shape that resembles a tall cake.
Place the watermelon on a serving platter and use a dry paper towel to pat the watermelon dry to remove excess moisture.
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.
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.
When the beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture.
Increase the speed to high and continue to beat until soft peaks form.
Spread the stabilized whipped cream all over the top and sides of the watermelon as you would frost a cake.
Garnish with assorted fresh berries and sliced star fruit.
Enjoy immediately or refrigerate until ready to serve.
Cut into cake-style wedges to serve and enjoy.
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.
- 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.