The Watermelon Cake That’s Actually Watermelon

Forget baked desserts for a second

I fielded a lot of surprised looks when I told friends I was making a watermelon cake. Yeah, watermelon as cake. It sounds like some weird joke, but it’s just a thick, round slice of watermelon with crazy-good toppings. No flour, no sugar, no oven. Just cold, juicy, slightly sweet watermelon topped with a squeeze of lime, fresh mint, maybe a sprinkle of feta if you’re feeling adventurous. Right now, it feels like a better idea than ever—summer’s not really over, but the heat’s winding down. Cloth napkins, a dimming sun, the scent of ripe melon—summery but grounded. This is a reminder that sometimes, the best desserts come from a place of pure simplicity, a pause. Like, wait — watermelon can be a cake? Honestly, I kind of love that it’s so wrong—and right at the same time.

Watermelon Cake with Lime, Mint, and Feta

This dish features a thick, round slice of watermelon served as a cake-like base topped with fresh lime juice, chopped mint, and optional crumbled feta. The presentation highlights the vibrant, juicy texture of ripe watermelon, with toppings adding brightness and flavor, resulting in a colorful, refreshing, summery treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Summer

Calories: 89

Ingredients Equipment Method Notes

Ingredients

  

• 1 large watermelon preferably seedless or de-seeded for easier serving
• 1 lime lime for fresh juice
• 1/4 cup fresh mint leaves chopped
• 1/4 cup feta cheese crumbled, optional

Equipment

• Sharp Knife
• Cutting Board
• Serving plate
• Lemon or Lime Squeezer
• Small bowl
• Measuring spoons

Method

 

1. Place the watermelon on a cutting board and cut a thick, round slice approximately 1.5 to 2 inches thick. Use a sharp knife to ensure a clean, even cut. Remove any excess rind if desired, or leave it intact for presentation.
2. Transfer the watermelon slice to a serving plate. Squeeze fresh lime juice evenly over the top, allowing it to soak into the flesh and add a tangy brightness. Sprinkle chopped mint leaves over the surface for a fresh herbal note.
3. If using feta, crumble the cheese over the top of the watermelon, distributing it evenly for a salty complement. Optionally, garnish with additional mint leaves for color.
4. Serve immediately with cloth napkins or utensils, allowing diners to enjoy the juicy, firm texture of the watermelon contrasted with the creamy feta and fresh herbs.

Notes

Ensure watermelon is chilled before slicing for maximum refreshment. The dish is best enjoyed immediately for optimal texture and flavor.

It’s not perfect. It’s not traditional. Maybe it’s just an excuse to eat something that feels like a secret because no one’s expecting watermelon to turn into a layered cake. And maybe that’s exactly what makes it worth trying. At least once.