Watermelon Roll Cake

As the heat of the summer sun begins to intensify, finding delightful ways to cool down becomes essential. One of the most pleasurable methods is through indulging in light and refreshing desserts. The Watermelon Roll Cake not only offers a burst of summer freshness but also serves as a visually appealing centerpiece for any summertime gathering.


For the Cake Batter:

  • 3 large eggs
  • 3/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2/3 cup all-purpose flour

For the Watermelon Icing:

  • 1 cup unsalted butter
  • 3/4 cup powdered sugar
  • 2 tablespoons watermelon juice


  1. Preparation: Begin by preheating your oven to 375°F (190°C). Properly line a jelly roll pan with parchment paper to ensure that the cake can be easily rolled later without sticking.
  2. Making the Cake Batter: In a mixing bowl, vigorously whisk together the eggs, sugar, vegetable oil, and lime juice until the mixture is smooth. Gradually sift in the all-purpose flour to avoid lumps and ensure a fine texture in the cake.
  3. Baking: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for approximately 15 minutes, or until the cake is lightly golden and springs back when touched.
  4. Cooling the Cake: After baking, let the cake cool completely in the pan. This step is crucial as a warm cake will melt the icing during the rolling process.
  5. Preparing the Icing: While the cake cools, prepare the watermelon icing. In a large bowl, whip the unsalted butter and powdered sugar together until light and fluffy. Gradually add the watermelon juice, continuing to beat until the icing is smooth and spreadable.
  6. Assembling the Cake: Once the cake has completely cooled, evenly spread the watermelon icing over the cake. Carefully roll the cake, starting at one end and peeling away the parchment paper as you roll. Ensure the roll is tight enough to hold the filling but gentle enough to prevent the cake from cracking.
  7. Chilling and Serving: Chill the rolled cake in the refrigerator for at least an hour before serving. This helps the icing set and makes slicing easier. Before serving, dust with powdered sugar for an added touch of sweetness and elegance.

Nutritional Information

Each serving of this delightful cake contains approximately 280 kcal, making it a sweet treat that won’t tip the scales.

Tips for the Perfect Watermelon Roll Cake

  • Cooling the Cake: Ensure the cake is thoroughly cooled before icing. A warm cake can lead to a melted and messy icing.
  • Watermelon Juice: For the best flavor, use freshly blended watermelon juice. If using store-bought, ensure it is pure juice without added sugars.
  • Flavor Balance: The amount of watermelon juice in the icing should be just right—not too little to miss the watermelon flavor, nor too much to overpower the buttery backdrop.

This Watermelon Roll Cake recipe promises not only a delicious dessert but also a cooling respite from the summer heat. Whether you’re serving it at a family dinner or a casual backyard picnic, it’s bound to be a hit. Enjoy your culinary creation and the smiles it brings!

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