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A stunning and healthy cake made entirely from fresh melon slices (watermelon, cantaloupe, or honeydew), topped with lightly sweetened whipped cream, fresh fruit accents, and crunchy nuts or toasted coconut. Perfect as a show-stopping centerpiece or a refreshing dessert for summer parties.

Ingredients

Scale
  • 1 seedless watermelon
  • ½ pint strawberries
  • ⅔ cup heavy cream (for watermelon cake)
  • 2 tablespoons sugar (for watermelon cake)
  • 1 pint raspberries
  • ¼ cup chopped pistachios
  • 1 honeydew melon
  • 1 kiwi
  • ½ cup heavy cream (for honeydew cake)
  • 1 tablespoon sugar (for honeydew cake)
  • 1 cup red grapes
  • 1 cup green grapes
  • 1 large cantaloupe (or 2 small)
  • 1 mango
  • ½ cup heavy cream (for cantaloupe cake)
  • 1 tablespoon sugar (for cantaloupe cake)
  • ½ pint blueberries
  • Toasted shaved coconut

Instructions

  1. Slice a thick 3-inch round from the middle of a seedless watermelon to form a cake layer.
  2. Trim away the rind and all white pith to create smooth, round edges on the watermelon slice.
  3. Set the watermelon round on a serving platter.
  4. Remove green stems from strawberries and slice them thin.
  5. Arrange strawberry slices overlapping around the bottom edge of the watermelon layer.
  6. Whip 2/3 cup heavy cream with 2 tablespoons sugar until stiff peaks form.
  7. Dollop or spread the whipped cream on top of the watermelon layer.
  8. Top with fresh raspberries and sprinkle with chopped pistachios.
  9. Cut a 2½- to 3-inch-thick slice from the center of a honeydew melon.
  10. Scoop or toss out the seeds and trim off the rind for a neat edge.
  11. Place the honeydew slice on a platter.
  12. Peel the kiwi, slice it in half lengthwise, then cut thin half-moon slices with the flat side down.
  13. Lay the kiwi slices along the bottom edge of the honeydew layer.
  14. Whip 1/2 cup heavy cream with 1 tablespoon sugar until stiff peaks form.
  15. Fill the center of the honeydew slice with fresh fruit and whipped cream.
  16. Spread a thin layer of whipped cream across the top surface of the honeydew.
  17. Slice grapes in half lengthwise and arrange them in concentric circles on top of the honeydew.
  18. If using cantaloupe, cut a 2½-inch slice from the center for the base and cut an end for a smaller top layer; if using two small cantaloupes, cut thick slices from each for stacking.
  19. Remove seeds and trim the rind from each cantaloupe slice for neat, straight edges.
  20. Stack the cantaloupe slices on a serving platter.
  21. Peel the mango, cut one cheek off the pit, and slice the mango cheek very thin.
  22. Fold the mango slices in half and layer them around the bottom edge of the cantaloupe.
  23. Whip 1/2 cup heavy cream with 1 tablespoon sugar into stiff peaks.
  24. Fill the center of the cantaloupe stack with extra diced fruit and whipped cream.
  25. Pile blueberries on top and finish with a sprinkle of toasted shaved coconut.

Notes

Use yellow watermelon for a different color and flavor variation., You can make a layered melon cake by stacking different melon slices., Swap whipped cream with coconut whipped cream, sweetened Greek yogurt, or mascarpone for dairy-free or lighter options., Try different fruits such as mango, kiwi, grapes, or blueberries for decoration., Switch nuts like pistachios with toasted almonds, pecans, or sliced toasted coconut for added crunch., Add fresh mint leaves, lime zest, honey, or aged balsamic for extra flavor., Assemble cakes right before serving to keep whipped cream and fruit fresh., Pre-prepare sliced melons and fruit toppings up to 24 hours in advance and store refrigerated., Do not freeze melon cakes as it ruins texture.

Nutrition

Find it online: https://gingerbaking.com/fresh-melon-cake/