Cantaloupe Melon Cake
Indulge in the refreshing sweetness of summer with this delightful Cantaloupe Melon Cake! Bursting with the natural flavors of fresh cantaloupe puree, this moist and tender cake is perfectly complemented by a luscious cream cheese frosting and topped with vibrant cantaloupe slices for a stunning finish. Featuring a balanced combination of pantry staples like all-purpose flour, butter, and eggs, along with the unexpected addition of juicy cantaloupe, this cake delivers a unique twist on traditional desserts. Ideal for warm-weather celebrations or as a fruity finale to brunch, this recipe is easy to follow, requiring just 25 minutes of prep time and 35 minutes of baking. Serve it chilled for a cool, refreshing treat that will wow your guests with its light texture and irresistible flavor. This cantaloupe cake is sure to steal the spotlight at any gathering while showcasing the best of seasonal produce!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 1 cup Cantaloupe puree (from fresh cantaloupe)
- 0.5 cups Whole milk
- 2 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cups Heavy whipping cream
- 1 cup Cantaloupe slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the cantaloupe puree and milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the cream cheese and powdered sugar together until smooth.
Gradually add the heavy cream while mixing, until the frosting is fluffy and spreadable.
Once the cakes are completely cooled, spread a layer of frosting on the top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Garnish with fresh cantaloupe slices on top of the cake for a decorative and flavorful touch.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and enjoy this refreshing cantaloupe melon cake!
Nutrition Facts
Calories |
5476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 786.2 g | 286% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 587.9 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 564 mg | 43% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2184 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
