Description
Try this fresh watermelon cake recipe—sweet, juicy, and perfect for summer parties. Easy steps, vibrant flavor, and a stunning finish!
Ingredients
Scale
- 1 ½ cups all‑purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup watermelon puree (freshly blended, strained)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Powdered sugar, for dusting (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9‑inch round cake pan, then line the bottom with parchment paper for easy release.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl. Set aside.
- Beat butter in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Fold in the watermelon puree, lemon zest, and lemon juice until the batter is a uniform pink hue.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and garnish with mint leaves if desired.
Notes
- Use ripe, sweet watermelon for the puree—this will give the cake its signature juicy flavor.
- Strain the puree to avoid any pulp that could make the batter gritty.
- Do not overmix the batter; a few lumps are fine and help keep the cake light.
- For a richer taste, replace half the milk with coconut milk.
- Serve chilled or at room temperature; the cake tastes best when slightly cool.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: watermelon cake