Watermelon Cake Recipe

Introduction

This delightful watermelon cake captures the refreshing flavors of summer in a fun and festive dessert. Moist red cake layers studded with chocolate chips resemble juicy watermelon flesh, while vibrant green and red frosting complete the look. It’s a perfect showstopper for warm-weather gatherings.

Ingredients

• Nonstick baking spray
• 2 ½ cups flour
• 1 tbsp flour (for chocolate chips coating)
• 3 tbsp watermelon gelatin mix
• 1 tsp baking powder
• 1 tsp kosher salt
• ½ tsp baking soda
• 1 cup unsalted butter, softened (for cake)
• 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
• 1 ½ cups unsalted butter, softened (for frosting)
• ¼ tsp kosher salt (for frosting)
• 2 tsp vanilla extract (for frosting)
• 6 cups powdered sugar
• 6 tbsp heavy cream
• Red food coloring gel
• Green food coloring gel
• Mini chocolate chips for decoration

Instructions

1. Step 1: 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. Step 2: In a large bowl, whisk together 2 ½ cups flour, watermelon gelatin mix, baking powder, salt, and baking soda. Set aside.
3. Step 3: In a separate 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. Step 4: 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 the batter is well combined.
5. Step 5: Toss the mini chocolate chips with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. Step 7: To make the frosting, beat the softened butter and kosher salt until creamy. Gradually add powdered sugar, one cup at a time, alternating with heavy cream. Beat until light and fluffy.
8. Step 8: Divide the frosting into two bowls. Tint one with red food coloring gel and the other with green food coloring gel until colors are vibrant.
9. Step 9: Place one cake layer on a serving plate and spread a generous amount of red frosting on top. Repeat with remaining layers. Frost the outside of the entire cake with red frosting.
10. Step 10: Use green frosting to create a rind effect around the bottom edge of the cake. Press mini chocolate chips gently into the red frosting to mimic watermelon seeds.

Tips & Variations

• Use room temperature ingredients for a smoother batter and frosting.
• Tossing chocolate chips in flour helps keep them evenly distributed throughout the cake layers.
• For extra watermelon flavor, add a splash of watermelon extract to the batter.
• Decorate with fresh mint leaves for a fresh touch and added color contrast.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To prevent drying, keep it in a cake dome or airtight container. Before serving, allow it to come to room temperature for about 30 minutes. Leftover separate cake layers or frosting can be stored similarly for 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Ensure your gelatin mix and other ingredients are certified gluten-free.

Can I prepare the cake layers in advance?

Absolutely. Bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and refrigerate. Bring them to room temperature before frosting and assembling.

Watermelon Cake Recipe

Print Recipe

★★★★★

5 from 106 reviews

This vibrant Watermelon Cake combines a moist, flavorful red velvet-inspired cake infused with watermelon gelatin, studded with mini chocolate chips to resemble watermelon seeds. It is frosted with creamy buttercream dyed in red and green to mimic the appearance of a watermelon, making it a fun and festive dessert perfect for summer gatherings.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• Nonstick baking spray
• 2 ½ cups flour
• 1 tbsp flour (for chocolate chips)
• 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

Instructions

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 to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups of flour, watermelon gelatin mix, baking powder, kosher salt, and baking soda. Set this mixture aside.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. Then, add the eggs one at a time, beating well after each addition to ensure proper incorporation.
4. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Stir in the vanilla extract and red gel food coloring until the batter is well blended and uniformly colored.
5. Add Chocolate Chips: Toss the mini chocolate chips with 1 tablespoon of flour to prevent sinking during baking. Gently fold the coated chips into the batter evenly.
6. Bake: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
7. Make the Frosting: Beat the softened butter and kosher salt together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Continue beating until the frosting is light, fluffy, and spreadable. Divide the frosting into two bowls; tint one with red food coloring gel and the other with green food coloring gel, mixing each well to achieve vibrant colors.
8. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of red frosting on top. Repeat with the remaining layers. Cover the entire outside of the cake with the red frosting. Use a spatula to spread the green frosting around the bottom edge of the cake, creating a rind effect. Finally, press mini chocolate chips gently into the red frosting to mimic watermelon seeds.

Notes

• Coating chocolate chips with flour prevents them from sinking during baking.
• Use gel food coloring for vibrant colors without thinning the batter or frosting.
• Line pans with parchment paper to ensure easy cake removal.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Allow the cake layers to cool completely before frosting to prevent melting.

Keywords: Watermelon Cake, summer dessert, red velvet style, watermelon gelatin, chocolate chip cake, colorful cake, buttercream frosting