Watermelon Cake Recipe

Hello, wonderful readers! First off, I want to express my heartfelt gratitude for your continued support and enthusiasm for all things culinary. Today, I’m beyond thrilled to share a recipe that’s not just a treat for the taste buds but also a feast for the eyes: Watermelon Cake! This delightful creation is perfect for summer gatherings, birthdays, or just because. Trust me, it’s anything but boring!! The vibrant colors and the incredible taste will have everyone asking for seconds. Let’s dive right in!

Ingredients

Cake:

• Nonstick baking spray
• 2 ½ cups flour
• 1 tbsp flour
• 3 tbsp watermelon gelatin mix
• 1 tsp baking powder
• 1 tsp kosher salt
• ½ tsp baking soda
• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 large eggs
• 1 ½ cups buttermilk
• 2 tsp vanilla extract
• 1 tsp red gel food coloring
• 1 cup mini chocolate chips

Frosting:

• 1 ½ cups unsalted butter, softened
• ¼ tsp kosher salt
• 2 tsp vanilla extract
• 6 cups powdered sugar
• 6 tbsp heavy cream
• Red food coloring gel
• Green food coloring gel
• Mini chocolate chips for decoration

How to Make Watermelon Cake

For the Cake:

1. Prep Your Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with nonstick baking spray and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups of flour, watermelon gelatin mix, baking powder, salt, and baking soda. Set aside.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in the vanilla extract and red gel food coloring until well combined.
5. Add Chocolate Chips: Toss the mini chocolate chips with 1 tbsp of flour and gently fold them into the batter. This helps prevent them from sinking to the bottom during baking.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Frosting:

1. Cream Butter and Salt: Beat the softened butter and kosher salt together until creamy and smooth.
2. Add Sugar and Cream: Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Beat until light and fluffy.
3. Color the Frosting: Divide the frosting into two bowls. Tint one bowl with red food coloring gel and the other with green food coloring gel. Mix until the colors are vibrant.

Assembling the Cake

1. Layer and Frost: Place one cake layer on a serving plate and spread a generous amount of red frosting on top. Repeat with the remaining layers.
2. Create the Watermelon Look: Frost the entire outside of the cake with the red frosting. Using a spatula, spread the green frosting around the bottom edge of the cake to create the rind effect.
3. Decorate: Gently press mini chocolate chips into the red frosting to mimic watermelon seeds.

Helpful Tips

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start. This helps the batter mix more evenly and results in a better texture.
• Preventing Sinking Chips: Tossing the mini chocolate chips in flour before adding them to the batter helps keep them suspended in the cake.
• Frosting Consistency: If your frosting is too thick, add a bit more heavy cream. If it’s too thin, add more powdered sugar.

Substitutions/Variations

• Gelatin Mix Flavor: Feel free to experiment with different gelatin mix flavors for a unique twist!
• Chocolate Chips: Use regular-sized chocolate chips or chunks if you prefer a more pronounced chocolate presence.
• Frosting Flavors: Add a few drops of watermelon extract to the frosting for an extra burst of watermelon flavor.

Frequently Asked Questions

Can I use store-bought frosting?

Yes, but homemade frosting is recommended for the best taste and texture.

How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance, wrap them tightly in plastic wrap, and freeze them. Thaw and frost when ready to serve.

Storage Instructions

• Refrigeration: Keep your Watermelon Cake in an airtight container in the fridge. It stays fresh for up to 5 days.
• Freezing: To freeze, wrap individual cake layers tightly in plastic wrap and place them in a zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before assembling and frosting.

More Relevant Recipes

• How to Cut Watermelon Stars: Perfect for adding a fun touch to your summer platters!
• Red, White, and Blue Jello Shots: A festive treat for your next patriotic celebration!
• Lemon Berry Firecracker Cake: A citrusy delight bursting with fresh berries!

Thank you for joining me on this culinary adventure! I hope this Watermelon Cake brings a splash of summer joy to your table. Happy baking!

Print