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Watermelon Cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
145 minutes
Watermelon-infused vanilla cake layers with sweet buttercream frosting, ideal for summer celebrations or birthdays.
Ingredients:
  • nonstick baking spray
  • 2.5 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 3 tablespoons watermelon-flavored gelatin mix (such as Jell-O®)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 3 large eggs
  • 1.5 cups whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon red gel food coloring
  • 1 cup miniature semisweet chocolate chips
  • 1.5 cups unsalted butter, softened
  • 0.25 teaspoon kosher salt
  • 6 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • red food coloring gel
  • green food coloring gel
  • miniature semisweet chocolate chips for decoration
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat three 8-inch round cake pans with baking spray. Set them aside for baking.
  • In a medium bowl, combine 2 1/2 cups of flour, gelatin, baking powder, salt, and baking soda, whisking until well blended.
  • Using a stand mixer with the paddle attachment, beat butter until creamy for about 3 minutes. Gradually add sugar, beating until light and fluffy for 3 to 4 minutes. Add eggs one at a time, beating just until blended, remember to scrape down the sides of the bowl after each addition.
  • Fold in the flour mixture and buttermilk into the butter mixture in alternating additions, starting and finishing with the flour mixture. Mix on low speed until just combined after each addition.
  • Blend in vanilla and red food coloring gel until fully incorporated. Toss chocolate chips with the remaining 1 tablespoon flour in a small bowl, then gently fold into the batter.
  • Pour the batter into the cake pans, making sure to distribute it evenly.
  • Bake in the preheated oven for 28-32 minutes, or until a wooden pick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans on a wire rack for 10 minutes. Then, remove them from the pans and let them cool completely on the wire rack for about 1 hour.
  • In a stand mixer with a paddle attachment, beat butter and salt on medium speed for about 3 minutes until creamy. Add vanilla and continue to beat.
  • Incorporate powdered sugar and 6 tablespoons of cream gradually on low speed until smooth, about 2 minutes. Increase speed to medium-high and beat until mixture turns fluffy and smooth, about 2 to 3 minutes.
  • Transfer 1/3 cup of frosting to a small bowl. In a medium bowl, mix 2 cups of frosting with red food coloring until you achieve your desired shade of red. Use green food coloring to tint the rest of the frosting until it reaches your desired shade of green.
  • To build the cake, place one cake layer on a serving platter or cake stand. Spread the top with 2/3 cup of red frosting. Add the second cake layer on top and spread another 2/3 cup of red frosting. Place the last cake layer, then spread the remaining red frosting on top, leaving a small border around the edges.
  • Spread the lush green frosting on the sides of the cake. Transfer 1/3 cup of the plain frosting into a piping bag or a zip-lock bag with a 1/4-inch hole in the corner for decorating.
  • Pipe a generous amount of luscious plain frosting around the top edge of the cake, making sure to fill in the 1/4-inch border completely.
  • Decorate the surface with miniature chocolate chips to mimic seeds.

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