Triple Melon Cake With Cantaloupe, Watermelon And Honeydew

Want to satisfy your sweet tooth but don't want to end up in a sugar coma? Jenn John's triple melon cake is just the dessert for you! 

In this video, the founder of the YouTube channel Cookies Cupcakes and Cardio whips up a delicious cake that's made up of cantaloupe, watermelon and honeydew. Basically, you reap all the benefits of a cake without the guilt!

To see more of Jenn's delicious video recipes, click here.

Like this video? Get the chance to win $1000 by tweeting it with the hashtag #wviewcreators. Details here.

Triple Melon Cake

Recipe from Jenn Johns (Cookies Cupcakes and Cardio)

Serves 8 people



  • 1 Watermelon

  • 1 Cantaloupe

  • 1 Honeydew

  • 2 cups whipping cream

  • ¼ cup icing sugar

  • 1 teaspoon vanilla extract

  • Fresh fruit for garnish (strawberries, raspberries, blackberries, kiwis etc)




  1. Cut 1½” thick, round slices from largest part of melons (layers of the cake): two from the watermelon, and one from each of the cantaloupe and honeydew.  Trim rind with a sharp knife and punch out seeds with a 2¾” round cutter.

  2. Using the excess watermelon pieces, and the same round cutter, cut two additional watermelon rounds (2¾”) to fill the holes left in the centre of the cantaloupe and honeydew layers.

  3. Prepare whipping cream by placing cream in the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed until soft peaks form.   

  4. Once the cream has thickened, add the icing sugar and vanilla extract, and continue to whip until stiff peaks form.

  5. Place one watermelon layer onto a plate, or cake board, and cover with whipping cream.  Place cantaloupe (or honeydew) layer next (with melon round filling hole in the middle).  Place honeydew layer next (with melon round filling hole in the middle) and cover with whipping cream. Finally, top with second watermelon layer, and cover entire cake with whipping cream.

  6. Apply a border of fresh fruit along the bottom of the cake base.

  7. Pile fresh fruit on top of cake.  

  8. Keep cake refrigerated until ready to eat.  Slice with a sharp knife and consume within 1-2 days.
Featured Creator

Cookies, Cupcakes & Cardio

Gird your stomach! You'll want to start baking up a storm after watching Jenn John's delicious dessert video tutorials.

Jenn Johns, the brains and the talent behind Cookies, Cupcakes & Cardio is responsible for one of the most delicious YouTube channels ever. The B.C.-native bakes up a storm every week for her more than 1 million YouTube subscribers, meaning there are plenty of full and happy bellies around the world. (Rainbow unicorn cake, anyone?)