Watermelon Stack Cake

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess

cake mix

🥗Healthier: homemade cake

💰Cheaper: generic brand cake mix

Homemade cake can be healthier and fresher.

Break down a large seedless watermelon into chunks and remove any seeds.

Purée the watermelon in a food processor in batches.

Strain the purée through a fine mesh sieve over a receptacle, pressing gently on the solids for maximum extraction.

Transfer the watermelon juice to a shallow pot and bring to a simmer over medium heat.

Skim the surface and reduce the flame to a low simmer, reducing the molasses by about 2/3, which takes about 4 hours.

Transfer the molasses into a smaller pot to prevent scorching and simmer for about one more hour until it has a thick syrupy consistency and a dark burgundy color.

Transfer the watermelon molasses to a sterilized mason jar or airtight container, cool, and refrigerate.

Transfer the watermelon purée to a non-reactive pot and add ¼ cup of lemon juice.

Bring to a simmer and reduce by half.

Add 1 cup of sugar and bring the temperature to 212°F, stirring in some apple pectin and continuing to simmer for 5 minutes.

In a large bowl, mix together all-purpose flour, sugar, ground cinnamon, ground ginger, ground cloves, and baking powder.

Add the wet ingredients: melted butter, watermelon molasses, 3 large eggs, buttermilk, and vanilla extract.

Fold together the wet and dry ingredients until a thick, homogenous batter is formed.

Pour approximately 2¼ cups of batter into three 9” parchment-lined cake pans.

Gently tap the cake pans on a countertop to evenly distribute the batter.

Bake cakes for 20-25 minutes in a 350°F oven until pale and golden in color, using a cake tester to verify.

Transfer the pans to a wire rack to cool for 20 minutes.

Run a spatula around the edge of the cakes to free them from the pan and carefully invert them onto the racks, removing the parchment paper.

Cool the cakes for 3-4 hours.

Carefully slice each of the three cakes in half horizontally to create six total layers.

Using an offset spatula or pastry brush, liberally paint each layer with ¾ cup of watermelon butter and stack the layers on top of each other.

Dust the top of the assembled cake with powdered sugar.

Serve the cake with a dollop of whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens