This layered Watermelon Cake is a stunning, healthy dessert that has become my family's go-to summer treat. Topped with fresh berries and grapes, it's an elegant and beautiful dessert that requires no baking!
As a healthy recipe creator, I love fun, wholesome desserts, & this recipe is extremely simple and perfect for a last-minute surprise. I'll give you helpful tips on cutting your fruit, talk about how to keep the cake stable, transportable, & picture-perfect.
A Quick Look At The Recipe
- Total Time: 55 minutes (including 45-minute chill time)
- Recipe Difficulty: Easy
- Cooking Method: No-bake
- Main Ingredients: Watermelon, strawberries, berries, grapes
- Dietary Info: Vegan, gluten-free, dairy-free, paleo, refined sugar-free
- Serves: 10
- Calories: 157 per serving
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Featured Review
Love this idea! Such a great/easy way to have a healthy birthday treat!
- carla
The secret to keeping this watermelon fruit cake perfect is storing it at the right temperature due to the high water content in watermelon, and giving it proper structural support using wooden skewers and toothpicks.
If you love refined sugar-free desserts, try my Gluten-Free Key Lime Pie, Refined Sugar Free Ice Cream Cake, Easy Chocolate Date Balls, or my Date Snickers!
Why You'll Love This Recipe
- No Baking Required: Perfect for hot summer days when you don't want to turn on the oven.
- Naturally Sweet: No added sugar needed; the watermelon and berries provide all the sweetness.
- Beautiful: A beautiful dessert that everyone loves.
- Customizable: Use any combination of fresh fruits you have on hand.
- Allergy-Friendly: Naturally vegan, gluten-free, and suitable for almost any dietary restriction.
Key Ingredients
- Watermelon: Pick a seedless variety with a high Brix rating (11-13% sugar) for the best sweetness. Keep in mind that sweeter melons can release more juice because of osmotic pressure. I love Crimson Sweet melons for their firm, dense flesh that holds up well in a layered cake. Since watermelon is 92% water, its cells are delicate, so use a cold melon straight from the fridge to help maintain its structure and prevent it from getting soggy.
- Strawberries: These provide decoration and a tart contrast to the sweet watermelon. Slice the stems, then pat them completely dry to reduce surface moisture, which can cause sliding.
- Blueberries, Blackberries, & Grapes: These smaller fruits fill gaps and add color and flavor.
Substitutions & Variations
Feel free to use your favorite fruits to decorate the watermelon cake; raspberries, pitted cherries, or pomegranate arils all work beautifully.
How To Make A Watermelon Cake
- Step 1: Make sure your large watermelon is cold. Cut off both ends of your watermelon to create a flat, stable surface. Stand the watermelon on one of the flat ends. Using a sharp knife, carefully slice downward following the curve of the watermelon to remove all green rind and white pith. Rotate and continue until only pink flesh remains. Work slowly to minimize flesh loss and maintain a smooth, round shape.
- Step 2: Cut the peeled watermelon horizontally into 2-3 round layers (depending on desired height). The bottom layer should be the largest (approximately 8-9 inches in diameter), the middle layer 6-7 inches, and the top layer 4-5 inches for a tiered effect. Place watermelon layers on a wire rack set over a baking sheet. Refrigerate uncovered for 30 minutes. This allows surface moisture to evaporate.
- Step 3: Place your largest watermelon layer on a cake stand or serving platter. Insert 3-5 bamboo skewers spaced out evenly into the bottom watermelon layer, leaving about 1 inch protruding. This creates internal stability for a multi-tiered assembly. Carefully position the middle layer on top, pressing gently onto the skewers. Add the smallest layer on top if using three tiers.
- Step 4: Wash your berries and grapes, then pat them completely dry with paper towels. Get out your toothpicks and begin decorating, putting the berries and grapes on the toothpicks, then pressing gently into the watermelon surface. I like to start with strawberries, fill any gaps with smaller berries like blueberries, blackberries, and grapes. Refrigerate the completed watermelon fruit cake for 15 minutes before serving to firm up the structure.
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Expert Tips
- Stacking Tip: If you're worried about the watermelon layers slipping, lightly dust the cut surfaces with cornstarch or arrowroot powder (about 1 teaspoon per layer) before stacking. This helps absorb excess moisture and creates a slightly tacky surface so the fruit sticks better and doesn't slide.
- Temperature Is Everything: Keep your watermelon refrigerated until the moment you assemble. Cold fruit holds its shape much better, while room-temperature watermelon releases more juice and can lose structure within a couple of hours.
- Skewer Tips: For taller, multi-layered cakes, use 4-5 bamboo skewers. This creates a sturdy internal support system for longer events.
- Fruit Selection Matters: Choose firm, slightly underripe strawberries and berries. Softer, overripe fruit tends to release more juice and won't hold in place as well.
Watermelon Cake Frequently Asked Questions
Yes! If you're prepping up to 24 hours in advance, lightly salt the cut watermelon surfaces (about ¼ teaspoon per layer) and let them sit for 10 minutes. This helps draw out excess moisture. Rinse and pat completely dry before assembling to keep your cake from getting soggy.
The key is pre-chilling and surface drying. After cutting your watermelon layers, place them on a wire rack in the refrigerator for 30-60 minutes uncovered. This allows surface moisture to evaporate. Additionally, the cornstarch dusting method (see Expert Tips) absorbs ongoing moisture release.
Place your cake stand in a shallow box lined with non-slip shelf liner or a silicone mat to keep it secure. Add ice packs around the cake (without touching it) to help maintain a cool temperature during transport.
More Refined Sugar-Free Desserts I Love
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📖 Recipe
Watermelon Cake
Equipment
- 5 Wooden Skewers
- 15 Toothpicks
Ingredients
- 1 Large Watermelon
- 1 Cup Fresh Strawberries cut
- ½ Cup Fresh Blueberries
- ½ Cup Fresh Blackberries
- 1 Cup Grapes
Instructions
- Step 1: Make sure your large watermelon is cold. Cut off both ends of your watermelon to create a flat, stable surface. Stand the watermelon on one of the flat ends. Using a sharp knife, carefully slice downward following the curve of the watermelon to remove all green rind and white pith. Rotate and continue until only pink flesh remains. Work slowly to minimize flesh loss and maintain a smooth, round shape.
- Cut the peeled watermelon horizontally into 2-3 round layers (depending on desired height). The bottom layer should be the largest (approximately 8-9 inches in diameter), the middle layer 6-7 inches, and the top layer 4-5 inches for a tiered effect. Place watermelon layers on a wire rack set over a baking sheet. Refrigerate uncovered for 30 minutes. This allows surface moisture to evaporate.
- Place your largest watermelon layer on a cake stand or serving platter. Insert 3-5 bamboo skewers spaced out evenly into the bottom watermelon layer, leaving about 1 inch protruding. This creates internal stability for a multi-tiered assembly. Carefully position the middle layer on top, pressing gently onto the skewers. Add the smallest layer on top if using three tiers.
- Wash your berries and grapes, then pat them completely dry with paper towels. Get out your toothpicks and begin decorating, putting the berries and grapes on the toothpicks, then pressing gently into the watermelon surface. I like to start with strawberries, fill any gaps with smaller berries like blueberries, blackberries, and grapes. Refrigerate the completed watermelon fruit cake for 15 minutes before serving to firm up the structure.
Notes
- Stacking Tip: If you're worried about the watermelon layers slipping, lightly dust the cut surfaces with cornstarch or arrowroot powder (about 1 teaspoon per layer) before stacking. This helps absorb excess moisture and creates a slightly tacky surface so the fruit sticks better and doesn't slide.
- Temperature Is Everything: Keep your watermelon refrigerated until the moment you assemble. Cold fruit holds its shape much better, while room-temperature watermelon releases more juice and can lose structure within a couple of hours.
- Skewer Tips: For taller, multi-layered cakes, use 4-5 bamboo skewers. This creates a sturdy internal support system for longer events.
- Fruit Selection Matters: Choose firm, slightly underripe strawberries and berries. Softer, overripe fruit tends to release more juice and won't hold in place as well.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Carla says
Love this idea! Such a great/easy way to have a healthy birthday treat!