Fresh Watermelon Cake: A Frosted Summer Dessert Recipe

The Frosting: Light, Stable, and Not Too Sweet

This is a whipped cream–cream cheese hybrid, which means it has the tang of cream cheese and the airy texture of whipped cream. Start with room-temperature cream cheese. If it’s cold, you’ll get lumps. Beat it alone until smooth, then add the powdered sugar and vanilla. In a separate bowl, whip the heavy cream to stiff peaks—when you lift the whisk, the cream should stand up without drooping. Fold the whipped cream into the cream cheese mixture gently, using a rubber spatula. Fold until no white streaks remain. Overmixing will deflate it, so stop as soon as it’s uniform.

Assembling the Cake

Place the dried watermelon on a serving platter. Using an offset spatula, spread a very thin layer of frosting over the top and sides. This is the crumb coat, and its job is to seal the watermelon’s surface. Pop it in the fridge for 15 minutes. After that, apply the rest of the frosting in a thick, even layer. You can make it smooth or create soft swirls. The frosting is forgiving—if you mess up, just scrape it off and start again.

Decorating the Cake

Work quickly once the frosting is on. Arrange fresh berries on top in a pattern or scatter them casually. Blueberries, raspberries, and sliced strawberries are my go-to. Press a few berries into the sides of the frosting for a rustic look. Add a sprinkle of toasted coconut or a few edible flowers for color. Fresh mint leaves add a pop of green and a cool scent that pairs beautifully with the watermelon.