Watermelon Strawberry Kiwi Cake with Watermelon Icing
Indulge in the vibrant flavors of summer with this Watermelon Strawberry Kiwi Cake with Watermelon Icing, a show-stopping dessert that’s as refreshing as it is stunning. This moist and fruity cake blends the natural sweetness of watermelon puree with bursts of fresh strawberries and tangy kiwi, creating a medley of flavors in every bite. Topped with a luscious watermelon icing that’s silky smooth and delicately tinted pink, this cake is perfect for warm-weather celebrations or anytime you crave a taste of summer. Whether adorned with fresh fruit slices or served as-is, this cake is a feast for both the eyes and the palate. With simple ingredients and easy-to-follow steps, it’s a must-try recipe for fruit lovers and bakers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Milk
- 0.5 cup Watermelon puree
- 0.75 cup Strawberries (diced)
- 0.5 cup Kiwi (diced)
- 2 cups Powdered sugar
- 3 tablespoons Watermelon juice
- 0.25 cup Salted butter (softened)
- 2 drops Pink food coloring (optional)
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, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk. Begin and end with the dry ingredients.
Fold in the watermelon puree with a spatula, followed by the diced strawberries and kiwi. Be careful not to overmix.
Divide the batter equally between the 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 of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the watermelon icing. In a mixing bowl, beat the powdered sugar and softened salted butter until crumbly.
Gradually add the watermelon juice, 1 tablespoon at a time, mixing well after each addition until the icing is smooth and spreadable.
If desired, add drops of pink food coloring to enhance the color and mix until fully incorporated.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of icing on top.
Place the second cake layer on top and spread a thin crumb coat of icing over the entire cake. Chill for 15 minutes.
After chilling, apply a thicker layer of icing to the entire cake, smoothing with an offset spatula.
Decorate the cake with additional slices of watermelon, strawberries, and kiwi if desired. Serve and enjoy!
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 772.5 g | 281% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 567.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1330 mg | 28% | |
*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.
