Watermelon Yalda Night Cake (No-Oven Pot Method) – The Easiest Recipe

Yalda Night—the longest night of the year—is a time for warm family gatherings and beautifully decorated tables. In recent years, this ancient celebration has blended tradition with creativity, giving rise to new festive treats. Beyond the classic watermelon and pomegranates, Yalda cakes have become a symbol of artistry and hospitality.

For newlyweds who want their first Yalda Night together to feel special, a themed cake can be the perfect centerpiece. Whether you’re drawn to a pomegranate-inspired design or the vibrant look of a watermelon cake, you might be wondering how to make this year’s dessert stand out. In this guide, we walk you through a fresh and creative Yalda cake recipe—one you can prepare without an oven—to make your celebration unforgettable.

Ingredients for Watermelon Yalda Cake (No-Oven Version)

How to Prepare the Watermelon-Style Yalda Cake

1. Bring all ingredients to room temperature about 30 minutes before starting.

2. In a mixing bowl, whisk the eggs, vanilla, and sugar until the mixture becomes pale and fluffy.

3. Sift the flour and baking powder three times to lighten the texture.

4. Add the milk to the egg mixture and whisk lightly.

5. Add the oil and mix just until incorporated.

6. Gradually add the sifted flour in two parts, folding with a hand whisk.

7. Divide the batter into two equal portions.

8. Add red food coloring to one half of the batter.

9. Divide the remaining batter into three parts:
   – Reserve one-third as white batter
   – Tint the remaining two-thirds green

10. Line the bottom of a deep pan or pot with parchment paper and lightly grease it.

11. Place a heat diffuser on the stovetop and reduce the flame to low.

12. Begin pouring the green batter into the center of the pan so it spreads outward.

13. Pour the white batter into the center of the green circle.

14. Finally, pour the red batter into the center of the white layer.

15. Place a cloth or steam-trap cover on the pot lid.

16. Set the pot on the stovetop over low heat.

17. Cook for 1 to 1.5 hours, checking doneness with a toothpick.

18. Once baked and slightly cooled, remove the parchment paper and slice.

19. Decorate the cake with tear-shaped chocolate chips to create the look of watermelon seeds.