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Watermelon Cake

Servings: 10 Slices
Prep Time: 15 mins
Total Time: 15 mins
Watermelon Cake: Juicy watermelon "cake"  topped with sweetened whipped cream and tart berries.


  • 7-10 Pound Seedless Watermelon
  • 2 1/2 cups Heavy Whipping Cream, Chilled
  • 1/4 cup White Sugar
  • 2 teaspoons Vanilla Extract
  • Fresh Fruit, I used Strawberries/Blueberries


  • Cut the ends off of your watermelon with a very sharp knife. Set aside.
  • Set the cake upright. Cut off all of the green rind and white pith. Gradually cut off the longer sides until it resembles a circle.
  • Use a chilled bowl and beats to whip your cream until it begins to thicken. Add vanilla. Gradually add sugar a little at a time. Continue mixing until it forms soft peaks.
  • Blot watermelon with paper towels to remove any excess moisture. Spread whipped cream onto the melon cake using an offset spatula. Top with berries if desired.
  • Store in the refrigerator.


Calories: 322kcal, Carbohydrates: 30g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 81mg, Sodium: 25mg, Potassium: 400mg, Fiber: 1g, Sugar: 24g, Vitamin A: 53.6%, Vitamin C: 31.6%, Calcium: 6.1%, Iron: 4.2%
Course: Dessert
Cuisine: American
Keyword: 4th of July, Healthy, Labor Day, Memorial Day, No Bake, Picnic, Summer
Author: Krystle
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