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Home » Desserts » Desserts with Fruit » Fresh Melon Cake

Fresh Melon Cake

Jul 1, 2015 · by Valentina · 18 Comments

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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! Fresh Melon Cake on a white plate with cherries on top

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?

Several melons on cutting board with tops cut off

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.

Close up of an orange melon with top cut off

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.

Melon slices in varying colors on cutting boardStep 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.

Green melon with a Chef's knife slicing off the skin

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).

Thin slices of watermelon, orange and green melon on a cutting boardStep 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 . . .

Fresh melon slices on cutting boardContinue 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.

Stack of thinly sliced melon of varying colors on cutting boardStep 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!

Close up of a stack of thinly sliced melon, in varying colors

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.)

tall slice of Fresh Melon Cake with balsamic glaze on a white plate with cake behind it

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
Tall stack of very thinly sliced melon, varying in color

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
  

  • 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
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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Reader Interactions

Comments

  1. David

    July 01, 2015 at 11:27 pm

    How incredibly beautiful, Valentina! Like stained glass!

    Reply
    • valentina

      July 06, 2015 at 2:33 pm

      ooh la la, stained glass! I love it, David. Thank you!

      Reply
  2. Julie @ Julie's Eats & Treats

    July 06, 2015 at 7:54 am

    What a genius idea! Fresh, Delicious and Light!

    Reply
    • valentina

      July 06, 2015 at 2:33 pm

      Thanks so much, Julie! 🙂

      Reply
  3. Sippitysup

    July 06, 2015 at 8:10 am

    Truly a work of art and a real inspiration. GREG

    Reply
    • valentina

      July 06, 2015 at 2:34 pm

      Thank you, Greg. I'll take that as a HUGE compliment from you. 🙂 xoxo

      Reply
  4. Christina @ Christina's Cucina

    July 07, 2015 at 10:20 am

    You've improved upon nature! Brava, Valentina! It's just beautiful!

    Reply
    • valentina

      July 07, 2015 at 6:36 pm

      Thank so much, Christina. Don't know if I can really approve up on nature, but I'LL TAKE IT! XO

      Reply
  5. Jackie Garvin

    June 05, 2016 at 10:51 am

    You are brilliant! Not only is this visually appealing, it's a cake you can eat and feel good about. And the balsamic syrup.......I don't think I ever had a dish with balsamic vinegar that I didn't like. Nicely done!

    Reply
    • valentina

      June 05, 2016 at 10:34 pm

      Jackie, thanks so much for your kind words! I'm also a huge balsamic fan. Love! 🙂

      Reply
  6. pooja@poojascookery.com

    June 05, 2016 at 11:58 am

    OMG! That's amazing cake and amazing photography.

    Reply
    • valentina

      June 05, 2016 at 10:33 pm

      Thank you!!!

      Reply
  7. Becca @ Amuse Your Bouche

    June 05, 2016 at 1:08 pm

    This is so pretty! I love the three different colours all layered up. Such a fun idea.

    Reply
    • valentina

      June 05, 2016 at 10:33 pm

      Thanks, Becca. Fun to make, too.

      Reply
  8. melissa

    June 05, 2016 at 3:32 pm

    You made simple melons look decadent! Lovely photos 🙂

    Reply
    • valentina

      June 05, 2016 at 10:32 pm

      Thank you so much, Melissa. 🙂

      Reply
  9. Sara

    June 05, 2016 at 4:14 pm

    Oh my... If summer had a flavor, I am willing to bet that this would be it!

    Reply
    • valentina

      June 05, 2016 at 10:32 pm

      I love that comment, Sara. Thank you! 😀

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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