Triple Melon Cake (Watermelon Cake, Honeydew Cake, Cantaloupe Cake) – No Bake

 Today I show you how to make a Melon cake made out of three different kinds of melons– watermelon, honeydew melon and cantaloupe!  It is a healthy and fresh cake that is easily put together anytime of the year.

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We made this cake a couple of months ago for another project that we worked on for W View Creators on the Corus network, and I’m so excited to finally get to show it to you guys here on the blog and on YouTube!  It’s hard keeping recipes from you.   

Due to the fact that melons are now available year round in most places (I’m assuming that they are), you can make this cake anytime of the year.  In fact with the upcoming holiday season, it’s a nice change from a heavy sugary desserts.  The fruit will satisfy the sweet cravings after a wonderful turkey meal- or is it just me that immediately needs something sweet after a meal?  Just me? Ok.  Moving on then.  

If you prefer to fill the middle of the cake with fresh berries, or other fruit, totally do that!  It would make a fruit surprise inside pinata cake!  I liked the watermelon in the center best as out of the three different melons, it is definitely my favourite.  

Triple Melon Cake

Serves 8 people

Ingredients:

• 1 Watermelon

• 1 Cantaloupe

• 1 Honeydew

• 2 cups whipping cream

• ¼ cup icing sugar

• 1 teaspoon vanilla extract

• Fresh fruit for garnish (strawberries, raspberries, blackberries, kiwis etc)

Procedure:

1. Cut 1½” thick, round slices from largest part of melons (layers of the cake): two from the watermelon, and one from each of the cantaloupe and honeydew.  Trim rind with a sharp knife and punch out seeds with a 2¾” round cutter.

2. Using the excess watermelon pieces, and the same round cutter, cut two additional watermelon rounds (2¾”) to fill the holes left in the centre of the cantaloupe and honeydew layers.

3. Prepare whipping cream by placing cream in the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed until soft peaks form.   

4. Once the cream has thickened, add the icing sugar and vanilla extract, and continue to whip until stiff peaks form.

5. Place one watermelon layer onto a plate, or cake board, and cover with whipping cream.  Place cantaloupe (or honeydew) layer next (with melon round filling hole in the middle).  Place honeydew layer next (with melon round filling hole in the middle) and cover with whipping cream. Finally, top with second watermelon layer, and cover entire cake with whipping cream.

6. Apply a border of fresh fruit along the bottom of the cake base.

7. Pile fresh fruit on top of cake.  

8. Keep cake refrigerated until ready to eat.  Slice with a sharp knife and consume within 1-2 days.

If you give this cake recipe a try, or any of our recipes, remember to share them with me on our social media sites!  I love to see them!