Watermelon, Strawberry & Kiwi Cake with Watermelon Icing

There are those rare moments in a chef’s life when a humble ingredient sparks an unexpected flash of brilliance, transforming a simple pantry staple into something truly extraordinary. For me, that moment often arrives with the vibrant, refreshing embrace of watermelon. I remember one sweltering summer afternoon, staring at a generous wedge of ruby-red watermelon, its juicy sweetness almost a taunt. Instead of the usual sorbet or a simple slice, my mind began to wander, picturing a dessert that captured that very essence of summer. I tinkered, I tested, and eventually, this delightful cake emerged – a celebration of not just watermelon, but the delightful tang of kiwi and the sweet perfume of strawberries, all crowned with a luscious watermelon icing that tastes like sunshine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12-16
• Yields: 1 Bundt Cake
• Dietary Type: Standard

Ingredients

For the Cake:

• 1 (18.5 ounce) package white cake mix
• 1 1/3 cups seedless watermelon, finely cubed
• 1 (4 ounce) package strawberry kiwi gelatin powder
• 3 egg whites
• 1 tablespoon oil (preferably avocado oil or a neutral vegetable oil)

For the Watermelon Icing:

• 1/4 cup watermelon juice (strained from pureed watermelon)
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 (8 ounce) package cream cheese, softened

Equipment Needed

• Bundt pan
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Wire cooling rack
• Spatula
• Small bowl (for watermelon juice)
• Blender or food processor (optional, for pureeing watermelon)

Instructions

1. Prepare the Bundt Pan: Begin by generously greasing and flouring your Bundt pan. This is a crucial step to ensure your beautifully crafted cake releases cleanly, preserving its intricate shape. A thorough coating of butter or shortening, followed by a dusting of flour, tapped out to remove excess, is the time-honored method.
2. Combine Dry Cake Ingredients: In a large mixing bowl, combine the contents of the white cake mix and the strawberry kiwi gelatin powder. Whisk them together briefly to ensure the gelatin is evenly distributed throughout the cake mix.
3. Incorporate Wet Ingredients and Watermelon: Add the seedless watermelon cubes, egg whites, and oil to the bowl with the dry ingredients.
4. Beat Until Smooth: Using an electric mixer, beat the mixture on high speed until it is smooth and well combined. This process typically takes about 3 minutes. Don’t be alarmed if you still see a few small chunks of watermelon; these will soften and meld into the cake during baking, adding delightful pockets of moisture and flavor.
5. Pour and Bake: Pour the batter evenly into the prepared Bundt pan. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes.
6. Check for Doneness: To ensure the cake is perfectly baked, insert a toothpick into the thickest part of the cake. If it comes out clean, the cake is ready. If there are any moist crumbs clinging to the toothpick, continue baking for a few more minutes and check again.
7. Cool the Cake: Once baked, remove the Bundt pan from the oven and let the cake cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to set slightly before unmolding. Then, carefully invert the pan onto the wire rack to release the cake, and let it cool completely before frosting. A fully cooled cake will hold its structure much better when the icing is applied.
8. Prepare the Watermelon Frosting Base: While the cake is cooling, begin preparing the frosting. In a medium bowl, beat the softened cream cheese and butter together until the mixture is light and fluffy. This usually takes a couple of minutes with an electric mixer.
9. Add Sugar and Watermelon Juice: Gradually add the powdered sugar to the cream cheese and butter mixture, beating until well combined and smooth. Then, pour in the watermelon juice.
10. Fold in Juice: Using a spatula, fold the watermelon juice into the frosting mixture until it is completely blended and the frosting has a smooth, spreadable consistency. The watermelon juice will lend a subtle pink hue and a delicate fruity note to the icing.
11. Frost the Cake: Once the cake has cooled completely, spread the watermelon frosting evenly over the top and down the sides of the Bundt cake using a spatula.
12. Garnish (Optional): For an extra touch of freshness and visual appeal, garnish the cake with fresh strawberries, slices of kiwi, or any other seasonal fruit you desire.

Expert Tips & Tricks

• Watermelon Juice Extraction: To obtain your watermelon juice, simply puree a chunk of seedless watermelon in a blender or food processor until smooth. Then, press the puree through a fine-mesh sieve or cheesecloth to extract the liquid, discarding the pulp. You’ll want to ensure it’s strained well to avoid any fibrous bits in your icing.
• Room Temperature is Key: For both the cake and frosting, ensuring your butter, cream cheese, and egg whites are at room temperature is paramount. This allows them to emulsify properly, resulting in a smoother batter and a creamier, more luscious frosting. Cold ingredients can lead to a lumpy texture.
• Don’t Overmix the Cake Batter: While you need to beat the batter until smooth, avoid overmixing once the wet and dry ingredients are combined. Overmixing can develop the gluten in the flour too much, leading to a tough cake. A few minutes of beating on high speed is sufficient.
• Bundt Pan Perfection: If you’re worried about sticking, consider using a good quality non-stick Bundt pan or a pan with intricate details. For extra insurance, you can brush the pan with a bit of vegetable shortening and then dust it with powdered sugar instead of flour. The powdered sugar provides a finer coating.
• Frosting Consistency: If your watermelon icing seems too thin, you can add a tablespoon or two more of powdered sugar. If it’s too thick, a teaspoon or two more of watermelon juice will loosen it up. Adjust as needed to achieve your desired spreadable consistency.

Serving & Storage Suggestions

This Watermelon, Strawberry & Kiwi Cake is best served chilled or at room temperature. It makes a stunning centerpiece for any summer gathering, picnic, or backyard barbecue. Slice generously and watch it disappear!

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese in the frosting requires refrigeration. Before serving leftovers, allow the cake to sit at room temperature for about 20-30 minutes to soften slightly for the best texture. This cake does not freeze well due to the moisture content of the watermelon and the frosting.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	~450-500 kcal	–
Total Fat	20-25 g	25-32%
Saturated Fat	12-15 g	60-75%
Cholesterol	60-80 mg	20-27%
Sodium	250-350 mg	11-15%
Total Carbohydrate	65-75 g	24-27%
Dietary Fiber	1-2 g	4-8%
Total Sugars	50-60 g	100-120%
Protein	3-5 g	6-10%
Vitamin C	Varies	Varies
Vitamin A	Varies	Varies

Note: Nutritional values are estimates and can vary based on specific ingredient brands and quantities used.

Variations & Substitutions

• Melon Varieties: While watermelon is the star, feel free to experiment with other melons! A cake made with cantaloupe or honeydew melon, adjusted with complementary gelatin flavors, could be equally delightful.
• Citrus Zest: For an extra pop of brightness, add the zest of one lime or lemon to the cake batter. It will beautifully complement the fruity notes.
• Gluten-Free Option: To make this cake gluten-free, use a good quality gluten-free white cake mix. Ensure your gelatin powder is also certified gluten-free.
• Dairy-Free Frosting: For a dairy-free option, you can use dairy-free butter sticks and dairy-free cream cheese alternatives. You may need to adjust the amount of powdered sugar to achieve the desired consistency.
• Juice Substitution: If you find yourself without fresh watermelon, you can use a good quality commercial watermelon juice or even a clear fruit juice like white grape juice for the frosting, though the distinctive watermelon flavor will be less pronounced.

FAQs

Q: Can I make the watermelon juice for the frosting ahead of time?
A: Absolutely! You can puree and strain the watermelon juice up to 2 days in advance and store it in an airtight container in the refrigerator.

Q: My Bundt cake stuck to the pan. What did I do wrong?
A: Inadequate greasing and flouring of the Bundt pan is the most common culprit. Ensure you’ve coated every nook and cranny thoroughly before adding the batter.

Q: How can I tell if my cream cheese and butter are truly softened for the frosting?
A: Softened butter should yield to gentle pressure from your finger without being melted. Similarly, cream cheese should be pliable and easily mashed with a fork.

Q: Can I use regular milk instead of watermelon juice in the frosting?
A: You can, but it will significantly alter the flavor and color. If you do, consider adding a touch of pink food coloring and perhaps some strawberry extract for a hint of fruitiness.

Q: How long does the cake last once frosted?
A: Due to the cream cheese in the frosting, it’s best to refrigerate the cake and consume it within 3-4 days for optimal freshness and safety.

Final Thoughts

This Watermelon, Strawberry & Kiwi Cake is more than just a dessert; it’s a portable piece of summer sunshine. It’s a testament to how simple, vibrant ingredients can create something truly magical. The moist cake, infused with the subtle sweetness of watermelon and the bright tang of strawberry kiwi, is perfectly balanced by the creamy, luscious watermelon frosting. Don’t hesitate to make this your go-to for any occasion where a burst of refreshing, fruity flavor is called for. I’d love to hear about your experiences making it – perhaps you’ve discovered your own unique garnishes or even a favorite melon substitution! Enjoy every delightful, fruity bite.