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Tender Browned Butter Watermelon Cake with Cream Cheese Frosting

browned butter watermelon cake - featured image
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A moist and tender cake featuring the unique moisture of watermelon combined with nutty browned butter, topped with a tangy and creamy whipped cream cheese frosting. Perfect for summer occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, browned and cooled
  • 1 ½ cups (360ml) watermelon puree, strained
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Brown the butter: Melt 1 cup (225g) unsalted butter in a medium saucepan over medium heat, stirring constantly until it turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Prepare the watermelon puree: Cut seedless watermelon into chunks and puree until smooth. Strain through a fine mesh sieve or cheesecloth to remove excess water, yielding about 1 ½ cups (360ml) of strained juice.
  3. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (310g) all-purpose flour, 1 ¾ cups (350g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Combine wet ingredients: In another bowl, whisk 3 large eggs, cooled browned butter, ½ cup (120ml) buttermilk, 1 ½ cups (360ml) watermelon puree, and 2 teaspoons vanilla extract until smooth.
  5. Mix batter: Gradually fold wet ingredients into dry ingredients with a rubber spatula until just combined. Do not overmix.
  6. Prepare pans and bake: Grease and flour two 8-inch cake pans. Divide batter evenly and bake at 350°F (175°C) for 35-40 minutes. Check doneness with a toothpick starting at 30 minutes.
  7. Cool cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Make frosting: Beat 8 oz (225g) softened cream cheese and ½ cup (115g) softened unsalted butter until smooth and fluffy. Gradually add 3 cups (375g) powdered sugar, then mix in 1 teaspoon vanilla extract and 1 tablespoon lemon juice (optional) until creamy.
  9. Assemble cake: Place one cake layer on a plate, spread frosting evenly, add second layer, and cover entire cake with remaining frosting. Smooth or create swirls as desired.

Notes

Strain watermelon puree well to avoid soggy cake. Brown butter carefully to avoid burning. Fold batter gently to keep cake tender. Chill frosting if too soft before spreading. Can substitute gluten-free flour and dairy-free alternatives as needed.

Nutrition

Keywords: watermelon cake, browned butter cake, cream cheese frosting, summer dessert, moist cake, easy cake recipe, fruit cake

Find it online: https://breezybake.com/tender-browned-butter-watermelon-cake-recipe-best-cream-cheese-frosting-tips/