• Watermelon Stack Cake


    Watermelon Molasses

    8 servings

    • Ingredients
    • Seedless watermelon
      13 lb., 12 oz.

    Watermelon Butter

    • Ingredients
    • Watermelon puree, (from about 4 lb. watermelon)
      8 cups
    • Lemon juice
      ¼ cup
    • Sugar
      1 cup
    • Apple pectin
      1 Tbsp. + 1 tsp.


    • Ingredients
    • All-purpose flour
      4 cups
    • Sugar
      1 cup
    • Baking powder
      1 Tbsp.
    • Cinnamon, ground
      1 Tbsp.
    • Ginger, ground
      1 tsp.
    • Cloves, ground
      ½ tsp.
    • Butter, melted
      1 ½ cups
    • Buttermilk
      1 ¼ cups
    • Watermelon Molasses
      1 cup
    • Eggs, large
      3 ea.
    • Vanilla extract
      2 tsp.

    • Ingredients
    • Whipped cream (2 Tbsp. per slice)
      1/2 cup


    1. For the Watermelon Molasses: Break down watermelon into chunks.
    2. Puree in a food processor and strain through a fine mesh sieve over a receptacle. Press very gently on the solids for maximum extraction.
    3. Transfer watermelon juice to a shallow pot and bring to a simmer over medium heat. Skim the surface and reduce flame to a low simmer.
    4. Reduce the molasses by about 2/3, which takes about 4 hours depending on the pot used. Transfer to a smaller pot as this will prevent scorching around the sides. Simmer for about one more hour. The molasses is done when it has a thick syrupy consistency and a dark burgundy color.
    5. Transfer to a sterilized mason jar or airtight container. Cool and refrigerate.
    6. For the Watermelon Butter: Puree watermelon in a food processor.
    7. Transfer puree to a non-reactive pot and add lemon juice. Bring to a simmer and reduce by half, about 2 ½ hours depending on pot being used. When done, it should have a maple syrup consistency and burgundy color.
    8. Add sugar and bring temperature to 212°F, whisk in pectin, and continue to simmer for 5 minutes. Cool and transfer to a container and refrigerate.
    9. For the Cake: Preheat oven to 350°F.
    10. In a large bowl, mix dry ingredients together. Add the wet ingredients in a well in the middle of the dry ingredients. Fold together the dry and wet ingredients with a spatula, until a thick, homogeneous batter is formed.
    11. Using butter or pan spray, grease three 9”parchment-lined cake pans. If you do not have enough pans, bake the cakes in batches. Pour approximately 2¼ cups of batter in each pan. Gently tap the cake pans on a countertop to evenly distribute the batter.
    12. Bake cakes for 20-25 minutes, rotating the pans halfway through the baking process. When done, they should be pale golden in color. Use a cake tester to verify. Transfer the pans to wire racks to cool for 20 minutes.
    13. Once cooled, run a spatula around the edge of the cakes to free them from the pan and carefully invert them onto the racks. Remove the parchment paper from each cake. Cool for 3-4 hours.
    14. For Assembly: Carefully slice each of the three cakes in half horizontally to create six total layers.
    15. 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.
    16. Dust the cake with powdered sugar, as desired, and serve with whipped cream.
     Source: Magnus Young, Chef de Cuisine, Clif Family Winery and Bruschetteria Food Truck