Description
A refreshing and visually stunning Watermelon Matcha Layer Cake that combines the sweetness of watermelon with the rich flavor of matcha and red velvet cake.
Ingredients
- Fresh seedless watermelon – thick round slices (about 3 layers)
- Red velvet sponge cake – 2 baked layers (store-bought or homemade)
- Heavy cream – 1 ½ cups
- Sugar – 3 tbsp
- Matcha powder – 1 tsp
- White chocolate – ¼ cup (melted, for matcha frosting)
- Cream cheese – 4 oz (softened)
- Chocolate chips – for “watermelon seed” decoration
Instructions
- Whip heavy cream with sugar until stiff peaks form; set aside.
- Prepare matcha frosting by blending melted white chocolate, cream cheese, and matcha powder until smooth and pale green.
- Trim watermelon into even circular layers matching cake diameter; pat dry to remove excess moisture.
- Layer red velvet sponge, whipped cream, and watermelon slices alternately.
- Frost the sides with matcha cream for a clean finish.
- Top with a thin watermelon round and add chocolate chips to mimic seeds.
- Chill for 1–2 hours before slicing for perfect, clean layers.
Notes
- Ensure watermelon is patted dry to prevent excess moisture in the cake.
- For a more intense matcha flavor, increase the amount of matcha powder.
- This cake is best served chilled for a refreshing taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg