Project Description

What inspires your baking? 

  • occasions 
  • seasons  
  • availability  
  • dreams and visions 
  • environment 
  • people  

For this watermelon cake, it was availability. Looking at watermelon sitting pretty in my fridge, of course trying out a new recipe was my next thought. Followed by what will be the color of the final product. I know that the pink color in watermelon will fade out when fused with the rest of the ingredients. So adding a tinny tiny bit of red food coloring will help enhance the pink color of watermelon. 

ABOUT THE RECIPE 

I wanted this cake supper moist and soft on the edges since it was going to be a naked cake. In place of the creaming method, I used reverse creaming method to achieve that extra moistness and oil is added to further enhance it’s moistness. 

This watermelon cake is filled with black cocoa chocolate and white chocolate ganache, this is a beautiful cake to look at. 

Full Recipe in Details

This cake is very easy and quick to make. You won’t be disappointed. All you need is something to blend the watermelon, you can use a blender, smoothie maker, a staafmixer (handblender) etc. And you need a cake mixer of course hand mixer, food processor, or cake mixer will do.   

This result:- In addition to being tender and moist, it’s one of those cakes you can’t stop eating. It’s sweet and tastes so fresh. The color is just beautiful – it came out as between coral pink and tea rose pink.

STARTING GUIDE

  • Cake: Watermelon cake

  • Prep Time: 18 mins

  • Baking time: 40min

  • Total Time: 58 mins

INGREDIENTS

  • 250 g Flour

  • 200 g sugar

  • 1 cup blended watermelon

  • 113 g plant based butter

  • 30 ml oil

  • 2 eggs

  • 1 tsp salt

  • 2 tsp baking powder

  • 2 tsp vanilla flavor

  • 4-5 drops of oil of red food coloring

GUIDE / INSTRUCTIONS

  • Blend watermelon, set aside

  • Sift flour, baking powder and salt into a mixing bowl.

  • Add sugar to flour, mix on low to incorporate air

  • Add butter and mix until you get fine crumbs

  • Add eggs, vanilla and watermelon and mix

  • Add oil and drops of red food coloring ( I like to end with oil, it gives the batter a silk finish)

  • Turn cake batter in two 15cm round prepare pan

  • Bake at 160⁰ for 40 mins

  • Bring out of oven and let cool

  • To assemble:-  Use chocolate ganache or filling of choice. I used black cocoa and white chocolate ganache. Layer ganache on cake and add the other cake layer on top. Top it up with any fruit of choice. I used sliced kiwi and watermelon balls.

Share this recipe

NOTES

Storage:-  Cake keeps fresh in room temperature for 3 days. You can store cake slices in the freezer – thaw to return to room temperature before eating.