Best 8 Watermelon Strawberry Kiwi Cake With Watermelon Icing Recipes

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Indulge in the tantalizing Watermelon Strawberry Kiwi Cake, a culinary masterpiece that bursts with refreshing flavors and vibrant colors. This delightful cake features layers of moist and fluffy vanilla sponge cake, generously filled with a luscious watermelon strawberry kiwi filling. The cake is then enveloped in a luscious watermelon icing, creating a symphony of flavors that dance on your palate. But that's not all! This article also includes a collection of equally enticing recipes, each offering a unique twist on the classic cake. From the vibrant Watermelon Kiwi Cupcakes to the refreshing Watermelon Granita, and the delectable Watermelon Strawberry Kiwi Smoothie, this article is a treasure trove of watermelon-inspired treats. Get ready to embark on a culinary journey that will quench your thirst and satisfy your sweet cravings.

Let's cook with our recipes!

STRAWBERRY KIWI "WATERMELON" COOKIE WEDGES



Strawberry Kiwi

This giant cookie is topped with fresh strawberries and sliced kiwi so that it looks like a cross-section of watermelon-complete with chocolate chip "seeds." Instead of rolling out the dough into a round, it is simply spread with damp hands-a great way for kids to help. Ice pop sticks are baked into the sides of the extra-thick cookie so that it can be sliced into an on-the-go treat.

Provided by Food Network Kitchen

Time 2h30m

Yield 12 servings

Number Of Ingredients 20

1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon baking powder
4 ounces unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
2 tablespoons sour cream
12 ice pop sticks
1 1/2 ounces cream cheese
1 1/2 ounces unsalted butter, at room temperature
Pinch kosher salt
1 cup confectioners' sugar, sifted
1 tablespoon strawberry preserves
1/2 teaspoon pure vanilla extract
2 kiwis, peeled, halved lengthwise and sliced into thin half-moons
12 strawberries, chopped
2 teaspoons strawberry preserves
1 tablespoon semi-sweet chocolate chips

Steps:

  • For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix.
  • To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the "rind," leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight.
  • Preheat the oven to 350 degrees F.
  • Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely.
  • For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute.
  • For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.

WATERMELON, STRAWBERRY & KIWI CAKE WITH WATERMELON ICING



Watermelon, Strawberry & Kiwi Cake With Watermelon Icing image

I had some left over Watermelon, and I didn't want it to go to waste, so I went to www.recipeland.com and found a Watermelon Cake recipe, well I jazzed it up a bit, and might actually try this cake with cantaloupe and Honey Dew too...

Provided by crazycookinmama

Categories     Dessert

Time 55m

Yield 1 Bundt Cake

Number Of Ingredients 9

1 (18 1/2 ounce) package white cake mix
1 1/3 cups seedless watermelon, cubed
1 (4 ounce) package strawberry kiwi gelatin powder
3 egg whites
1 tablespoon oil (preferrably) or 1 tablespoon vegetable oil (preferrably)
1/4 cup watermelon juice
1/2 cup butter
2 cups powdered sugar
1 (8 ounce) package cream cheese, softened

Steps:

  • Cake:.
  • Grease and flour a bundt pan.
  • In a large bowl, combine dry cake mix, watermelon, gelatin powder, egg whites and oil.
  • Beat until smooth, takes about 3 minutes on high speed.(Some little chunks of watermelon are fine.)
  • Pour in prepared pan and bake at 350F degrees for about 35 minutes or until a toothpick inserted in cake comes out clean.
  • Cool on a wire rack, and frost with the Watermelon Frosting.
  • Frosting:.
  • Beat cream cheese and butter until fluffy.
  • Add sugar and watermelon juice, fold in with a spatula until completely blended.
  • Spread over cake.
  • Garnish with strawberries if desired, or any other fruit of your choice.

WATERMELON CAKE



Watermelon Cake image

Provided by Food Network

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup heavy whipping cream, cold
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large seedless watermelon
1/2 cup toasted almonds, sliced
8 ounces fresh strawberries, sliced

Steps:

  • For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
  • For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.
  • Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.

GENIUS WATERMELON CAKE



Genius Watermelon Cake image

Bring this super fun look-alike cake to a picnic, cookout, or any other summer gathering. Your friends won't believe their eyes when they see this cake's seedy slice and lifelike rind!

Provided by Milkmoon Kitchen

Categories     Dessert

Time P1DT12h45m

Yield 1 Cake, 20 serving(s)

Number Of Ingredients 17

2 cups whole milk, at room temperature
5 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry extract (optional)
5 1/2 cups all-purpose flour
6 cups sifted powdered sugar
3 tablespoons baking powder
2 teaspoons fine salt
1 1/2 cups unsalted butter, at room temperature
3 -4 teaspoons watermelon gel food coloring
1 lb watermelon Jolly Rancher candies
2 cups water
8 ounces mascarpone cheese, at room temperature
1 -2 teaspoon black gel food coloring
1 -2 teaspoon leafgreen gel food coloring
2 -3 teaspoons electric green gel food coloring
1/2 teaspoon americolor forest green gel food coloring

Steps:

  • -Make Your Batter-.
  • Preheat your oven to 350°C Prepare 4 six-inch-round, three-inch-deep (6"x3") cake pans by spraying the bottom and halfway up the sides with baking spray and placing a baking paper round in the bottom.
  • In a medium-sized bowl, combine your eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine your flour, powdered sugar, baking powder, and salt and mix on low speed for a few minutes until combined. Low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes, it is the worst.
  • All at once, add in your butter and keep mixing to moisten your dry ingredients creating a crumb-like consistency, about 20 seconds. Begin streaming in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. When all the milk is added, raise the mixer speed to medium and continue to beat the batter for about 30 seconds. This process is important because it incorporates air into your batter.
  • Scrape your bowl with a spatula, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. Add 1 teaspoon of Watermelon food gel and beat again on medium for about 20 seconds. If you'd like to achieve a deeper color, add another 1/2-1 teaspoon of gel coloring and beat on medium to combine.
  • Divide your batter between your four prepped pans and smooth the batter to level it. Bake for 40 minutes, then keep a close eye on your cakes for the next 5-7-you'll want them to bounce back when you press on the middle of the top of the cakes. You can also insert a cake tester, and it should come out clean with at most a few crumbs clinging to it.
  • Remove your cakes from the oven and allow them to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. These cakes should rest in the fridge for at least 8 hours total before stacking.
  • -Make Your Watermelon Simple Syrup-.
  • Place your water in a medium saucepan and add your unwrapped jolly rancher candies. Bring the water to a boil, then reduce to a simmer, stirring occasionally until the candy dissolves completely. Simmer for an additional 10 minutes, then set aside to cool to room temperature.
  • -Prepare Your Buttercream-.
  • Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need 2x the amount listed in the recipe. Reserve 5 cups of this buttercream for your filling, and set the rest aside.
  • Combine the 5 cups buttercream with your mascarpone, beating well to combine thoroughly. Add drops of Watermelon food coloring gel until you reach the same shade as the cakes you baked (cut a small amount off the top of one of your cakes to take a peek at the color inside).
  • Take 1/2 of your reserved white buttercream and add Super Black food gel into it until you achieve a strong black. Hot tip: this color will deepen as it stands. Set aside.
  • -Prep Your Layers-.
  • Start by trimming the domes off your cakes. We want flat disks of cake so we can accomplish a tall build!
  • Now torte your layers out. Torting is the process of cutting a large cake into smaller layers, and I like to torte my layers super thin. You can choose instead to just trim the domes and leave the cakes as-is for a four-layer cake, or torte each cake in half for eight layers. The more layers, the cooler the seed affect in the slice reveal, however!
  • -Build Your Cakes-.
  • Prepare two disposable piping bags, one filled with your black buttercream and the other with your red. Cut off the tips of each to create a hole that is roughly 1/8 of an inch wide, fairly small.
  • Using a turntable as a base, center your first layer on an 8" round cake drum with a small dab of buttercream in the middle to anchor the cake. Brush the layer with a small amount of jolly rancher syrup. Then, pipe a spiral of buttercream in the very middle of the layer, measuring about 1-1 1/2 inches wide. Smooth this buttercream, then pipe another spiral of buttercream starting about 1/8 inch away from the buttercream at the center, and extending all the way to the edges of the layer.
  • Pipe your black buttercream into the opening left, creating a black ring in the middle of the layer. Smooth your red buttercream, being careful not to disturb the black ring. Place your next layer of cake on top, doing your best not to drag it around too much as you center it. Repeat until you reach your final layer of cake, at which point you can wrap the whole thing in plastic and refrigerate stack until firm, at least an hour.
  • Remove from the refrigerator when the cake doesn't wiggle when you shake it, and place it on a turntable on the counter. Using a serrated knife, go around the cake trimming off those crusty sides. Wrap the nude cake in plastic, and put it back in the refrigerator.
  • -Frost Your Cake-.
  • You can start by crumb-coating the sides of your cake with a small amount of your white buttercream and refrigerate 10-20 minutes to set, or skip the crumb coat if you're confident diving right inches Leave the top un-coated! This will help with the watermelon slice illusion.
  • Begin frosting your cake by placing about a 1/2 cup dollop of buttercream on top of your cake, and smoothing it out to the edges, making sure the buttercream overhangs the edges of the cake by at least 1/2 inch all the way around. Refrigerate until the buttercream is firm. Using a paring knife, trim the buttercream back so it's perfectly flush with the sides.
  • To create the white layer of rind, place about two cups of your white buttercream in a disposable piping bag and cut a 1/4 inch hole in the end. Pipe the buttercream in rings up the entire cake, making sure to over-pipe at the top so the white buttercream sticks up in a ring around the top. Use a straight-edge to smooth your buttercream on the sides-I use a 14" quilting ruler!-and refrigerate about 10-20 minutes.
  • Take your remaining white buttercream and, using mostly Electric Green with a few squeezes of Leaf Green to deepen, create a bright green watermelon rind color.
  • Repeat the piping process with the light green buttercream, working your way up the sides and then smoothing them down. Put the cake back in the refrigerator to firm up.
  • -Paint Your Rind-.
  • Melt down your remaining green buttercream in the microwave until it's a paintable consistency. Stir in more green coloring, including a few drops of Forest Green to deepen the hue. Using a flat or fan brush, brush your buttercream up the sides of your cake, creating loose, imperfect stripes. You can go for perfection if you like! You'll get a more cartoonish, less realistic look to your watermelon cake, which can be fun too. When you're finished, put the cake in the fridge again.
  • -Trim the Top-.
  • After 10-20 minutes when the buttercream is totally firm, use your paring knife to trim the white and green buttercream down from around the top of the cake, making it totally flush with the smooth watermelon red buttercream on the top. You'll reveal a perfectly smooth watermelon cross-section that will have your guests scratching their heads!
  • Pipe about eight black seeds in a circle around the top using an Ateco 8" round tip, piping teardrop shapes by piping a small pearl and drawing it to the center while releasing pressure on your bag.
  • -Drumroll, Please!-.
  • Create a picnic spread and get ready to blow your guests' minds-it's time to slice your watermelon! Using a non-serrated knife, line the point up with the middle of the cake and, holding the knife completely level, slice down in a clean, confident motion until you hit the board. Remove the knife, wipe with a paper towel, and repeat to cut a slice that is perhaps 1/4-1/5 of the entire cake if you want it to be able to stand freely. Then, push an offset spatula under the slice, and lift up, using your other hand to stabilize the top of the slice. Pop the slice out from the bottom up, and remove to reveal... a slice of watermelon, complete with seeds and a perfect rind!
  • Enjoy!

TEXAS WATERMELON CAKE



Texas Watermelon Cake image

I just came across this one but wish I had found it in July! Sounds like a perfect dessert for a picnic or backyard grill out! I can't wait until watermelon is back in season here!

Provided by yooper

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 box white cake mix
1 (3 ounce) package mixed-fruit gelatin
1 1/3 cups seedless watermelon, cubes
3 egg whites
1 tablespoon vegetable oil
6 ounces cream cheese
1/4 cup butter
2 cups confectioners' sugar
1/4 cup watermelon juice

Steps:

  • For cake: In a large bowol, mix all ingredients.
  • Pour into a bundt pan and bake for 35 minutes or until wooden pick inserted in cake comes out clean.
  • When cool, frost with the Watermelon Icing.
  • For icing: In a bowl, mix cream cheese and butter until fluffy.
  • Add confectioners sugar and watermelon juice; stir until blended.

WATERMELON CAKE



Watermelon Cake image

I got this recipe from a Betty Crocker e-mail. The picture is from them also. Cooking time includes cooling time.

Provided by Mindi Bunch

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box white cake mix, prepared in batter form with
egg, as called for by cake mix
oil, as called for by cake mix
water, as called for by cake mix
1 (1/4 ounce) package cherry unsweetened flavored drink mix (other red-colored drink mix will also work)
1/2 cup miniature semisweet chocolate chips, plus
2 tablespoons miniature semisweet chocolate chips
1 (12 ounce) container whipped white frosting
green food coloring
red food coloring
2/3 cup green jelly beans

Steps:

  • Heat oven to 350°F Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
  • In large bowl, stir into batter 1/2 cup of the chocolate chips. Add the drink mix, stir, and pour into pans.
  • Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
  • In small bowl, stir 1 cup frosting with 10 to 12 drops green food coloring. Stir 10 to 12 drops red food color into remaining frosting.
  • Cut cake rounds crosswise in half to make 4 halves. Frost uncut sides with green frosting; press green jelly beans into frosting. Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
  • To serve, cut into wedges.

Nutrition Facts : Calories 258.2, Fat 9, SaturatedFat 2.4, Sodium 253.3, Carbohydrate 43.8, Fiber 0.7, Sugar 34.6, Protein 1.7

WATERMELON CAKE



Watermelon Cake image

No one will ever guess how simple this make-ahead melon is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package white cake mix (regular size)
1 package (3 ounces) watermelon gelatin
1-1/4 cups water
2 eggs
1/4 cup canola oil
2-1/2 cups prepared vanilla or cream cheese frosting, divided
Red and green gel food coloring
Chocolate chips

Steps:

  • In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.

Nutrition Facts :

WATERMELON CAKE



Watermelon Cake image

A good friend of mine made this cake for her daugther's B-day party. It was adorable and delicious. She gave me the recipe and I am posting it for safe keeping.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (7 ounce) package chocolate-covered raisins
20 drops red food coloring, divided
1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) container vanilla frosting
8 drops green food coloring

Steps:

  • Set aside 2 tablespoons chocolate covered raisins.
  • Prepare cake batter according to the package directions.
  • Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.
  • Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray.
  • Bake according to package directions.
  • Let cool for 10 minutes, then turn out onto wire racks to cool completely.
  • Divide the frosting equally between two bowls.
  • Add the green food coloring to one bowl; stir to combine.
  • Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine.
  • Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.
  • Place the second layer on top of the first layer; frost the top with the remaining red frosting.
  • Frost the sides with the green frosting.
  • Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.
  • Serve.

Nutrition Facts : Calories 469, Fat 19.6, SaturatedFat 3.8, Cholesterol 0.7, Sodium 378.3, Carbohydrate 71.4, Fiber 0.4, Sugar 47.6, Protein 3.6

Tips:

  • Use ripe and flavorful watermelon, strawberries, and kiwi for the best results.
  • Chill the cake layers and frosting before assembling the cake. This will help the cake hold its shape and make it easier to frost.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the frosting.
  • Decorate the cake with additional slices of watermelon, strawberries, and kiwi, if desired.

Conclusion:

This watermelon strawberry kiwi cake with watermelon icing is a refreshing and delicious summer dessert. The cake is moist and flavorful, and the frosting is light and fluffy. The combination of watermelon, strawberries, and kiwi is perfect for a summer party or picnic. With its festive colors and delicious flavor, this cake is sure to be a hit with everyone.

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