Description
Discover how to make juicy watermelon cake pops—easy, fun, and perfect for any summer gathering.
Ingredients
Scale
- 2 cups seedless watermelon, cubed (about 300 g)
- 1 ½ cups all‑purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup whole milk
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 8 oz white chocolate chips
- 2 tbsp coconut oil (for coating)
- Red food‑coloring (optional, for a deeper pink glaze)
- Wooden cake pop sticks
- Sprinkles or toasted coconut flakes (optional, for decoration)
Instructions
- Prepare the watermelon: Place the cubed watermelon in a fine‑mesh sieve and press gently to remove excess juice. Pat the cubes dry with paper towels. Set aside.
- Make the cake batter: In a large bowl whisk together flour, sugar, baking powder, and salt. In another bowl combine melted butter, eggs, milk, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined – a few lumps are okay.
- Steam the cake: Lightly grease a 9‑inch round cake pan. Pour the batter into the pan, spreading evenly. Cover the pan tightly with foil and place it in a steamer basket over simmering water. Steam for 20‑25 minutes, or until a toothpick inserted in the center comes out clean. Remove from heat and let cool completely.
- Combine cake and watermelon: Once the cake is cool, crumble it into a large mixing bowl. Gently fold in the dried watermelon cubes, distributing them evenly throughout the crumb.
- Form the pops: Using your hands, shape the mixture into 1‑inch balls. If the mixture feels too dry, add a teaspoon of milk at a time until it holds together. Insert a cake‑pop stick into each ball, then place the balls on a parchment‑lined tray. Freeze for 30 minutes to firm up.
- Prepare the coating: Melt the white chocolate chips and coconut oil together in a microwave‑safe bowl, heating in 20‑second intervals and stirring between each until smooth. If you want a deeper pink hue, stir in a drop or two of red food‑coloring.
- Dip the pops: Remove the frozen cake balls from the freezer. Holding the stick, dip each ball into the melted chocolate, allowing excess to drip back into the bowl. Immediately roll or sprinkle with your chosen decoration (sprinkles or toasted coconut). Place back on the parchment sheet.
- Set the coating: Let the pops sit at room temperature for 10‑15 minutes, then transfer the tray to the refrigerator for another 20 minutes to fully set the chocolate.
- Serve: Once the coating is firm, stand the pops upright in a decorative holder and enjoy! They stay fresh for up to 2 days when refrigerated.
Notes
- Dry the watermelon well: Too much moisture will make the cake base soggy.
- Don’t over‑mix the batter: Over‑mixing creates a dense texture that won’t hold the fruit pieces.
- Freeze before dipping: This prevents the pops from falling apart during the coating process.
- Use a silicone mat: It makes it easier to lift the pops once the chocolate sets.
- Adjust sweetness: If your watermelon is very sweet, reduce the sugar in the cake batter to ¼ cup.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: watermelon cake pops