Fresh Melon Cake

This Fresh Melon Cake recipe is the most stunning, unique and delicious melon dessert that everyone will love! Made with seasonal summer melons, it's incredibly delicious, vegan, fat-free, dairy-free and gluten-free!

Summer melons are so unbelievably sweet, juicy and delicious.

Thin, layered slices of different melon varieties make the most amazing cake -- especially when they're practically the only ingredient.

Wouldn't this melon cake recipe make for the most awesome centerpiece at a summer party?

Ingredients for this Melon Cake Recipe

• orange melon (like Cantaloupe or Sugar Kiss)
• green melon (like Honeydew, Galia or Summer Kiss)
• seedless watermelon
• balsamic vinegar
• fresh berries

How to Make it

 Step 1:  Cut about an inch or so off the top and bottom of each melon.

Be sure as you create this melon cake masterpiece, to save all of the scraps.  They are delicious, and you might need to use them later.

Step 2:  Set each melon on one of  its bases and then use a Chef's knife to remove the skin, cutting about ½ inch inside of it, and slowly working the knife down to the bottom, curving along the shape of the melon as you go.

Step 3:  Gently turn each melon on its side and slice about half of each one very thinly -- but not so thin that they'll fall apart. (You will need to use part of the remaining halves, so keep them close.)

Don't worry about the slices with seeds in the center (see step 4).

Step 4:  Except for the watermelon, very gently lay each melon slice flat and use a paring knife to cut out the seeds.  If they're pretty even in shape, you can stack a few at a time to do this. Don't worry about the particular shape you cut, but remove as little of the melon flesh as possible.

Step 5:  Starting with a watermelon slice (because it's the strongest), begin to stack the slices, alternating colors.  Every time you get to a slice with a center hole, cut a thin slice from its remaining other half -- it should be the same thickness, and do your best to cut it to fit the space. It will look something like this . . .

Continue to stack the slices -- filling in the center holes when need be -- until you've used up the slices, or made the melon cake as tall as you'd like to.

Be sure to end with a watermelon slice.

Step 6:  You can leave your "cake" as it is, with uneven edges, or you can very gently cut, starting at the top, all way to the bottom, to create even edges. This cutting process is much like when we removed the skin from the melons, only you won't be curving the knife -- these should be straight cuts.

Step 7:  Use a very large metal, firm spatula to carefully lift the structure off of your work space and onto a plate. Steady and slow!

Step 8:  Pour the vinegar into a small saucepan and place it over medium heat. Once it's bubbling, turn the heat to low and continue to simmer until it's reduced by about ¾, and is thick.

Cool to room temperature and drizzle it over the cake right before you're ready to serve.

Step 9:  Add a few cherries or berries on top for garnish. You can slice this just as you would a regular cake.

(More detailed instructions are in the recipe card below.)

Recipe Tips

• You can make this with any size melons you like, making the "cake" whatever size you'd like. It's a bit like an art project, so make it your own. 🙂
• Also, you can use your favorite melons to make this melon cake recipe. I think it's fun to have the three colors, but one or two will still be pretty.
• The balsamic glaze is really nice with the fresh juicy melon, but it's delicious with or without it.

Serving Suggestions

• There is no time or meal during the summer when this wouldn't be a huge it!
• It's fantastic at a barbecue or any dinner party.
• You could even stick a few tall, skinny candles in it and call it a birthday cake.

Anyone you serve it to will know it has been made with love.

I hope you enjoy making this Fresh Melon Cake Recipe as much as I do -- and eating it!

More summer melon recipes:

• Watermelon Cucumber Salsa
• Melon with Oregano and Feta
• Watermelon Pizza with Lime
• Grilled Watermelon with Chile and Lime

Fresh Melon Cake Recipe

Valentina K. Wein

This Fresh Melon Cake recipe is the most stunning, unique and delicious dessert that everyone will love -- it's vegan, fat-free, dairy-free and gluten-free.

Makes 1 cake (servings will vary depending on the size of the melons)

Print

Prep Time 1 hour hr

Cook Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 163 kcal

Ingredients

  

1x2x3x

• 1 small (approximately 6 inch) orange melon (like Cantaloupe or Sugar Kiss)
• 1 (approximately 6 inch) green melon (like Honeydew of Summer Kiss)
• 1 small (approximately 6 inch) seedless Sugar Baby watermelon
• 1 cup balsamic vinegar
• cherries or any berry for garnish

Instructions

 

• Make a base on each melon. Cut about an inch or so off the top and bottom of each melon.
• Remove skin. Set each melon on one of  its bases and then use a Chef’s knife to remove the skin, cutting about ½-inch inside of it, and slowly working the knife down to the bottom, curving along the shape of the melon as you go.
• Slice melons. Gently turn each melon on its side and slice about half of each one very thinly — but not so thin that they’ll fall apart. About ¼ inch is perfect. (You will need to use part of the remaining halves, so keep them close.)
• Remove seeds. Except for the watermelon, very gently lay each melon slice flat and use a paring knife to cut out the seeds.  If they’re pretty even in shape, you can stack a few at a time to do this.  Don’t worry about the particular shape you cut, but remove as little of the melon flesh as possible.
• Stack. Starting with a watermelon slice (because it’s the strongest), begin to stack the slices, alternating colors.  Every time you get to a slice with a center hole, cut a thin slice from its remaining other half — it should be the same thickness, and do your best to cut it to fit the space. Continue to stack the slices — filling in the center holes when need be — until you’ve used up the slices, or made it as tall as you’d like to. The top slice should be watermelon.
• Shape. You can leave your “cake” as it is, with uneven edges — which still looks cool — or, you can use a Chef’s knife to very gently cut, starting at the top, all way to the bottom, to create even edges.  This cutting process is much like when we removed the skin from the melons, only you won’t be curving the knife — these should be straight cuts.
• Move "cake." Use a very large metal, firm spatula to carefully lift the structure off of your work space and onto a plate. 
• Make glaze. At any point while you’ve making the cake, you can make the balsamic glaze.  Simply pour the vinegar into a small saucepan and place it over medium heat.  Once it’s bubbling, turn the heat to low and continue to simmer until it’s reduced by about ¾, and is thick.  Remove it from the heat. Cool to room temperature and drizzle it over the cake right before you’re ready to serve.
• Garnish, slice and serve. Add a few cherries on top for garnish. You can slice this just as you would a regular cake.

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 163kcal

Keywords dessert for summer party, unique desserts, melon recipes

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