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How to Make Watermelon Cake - A Step-by-Step Guide

Do you love watermelon and want to enjoy it in a new and creative way? Look no further than the watermelon cake! It's a refreshing and unique dessert that's perfect for summertime gatherings, picnics, or just a fun treat for yourself. This cake doesn't actually contain any cake at all – it's made entirely from fresh watermelon and delicious toppings. It's a healthy and beautiful alternative to traditional baked cakes, and it's sure to impress your friends and family.

Watermelon is a q...

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Ingredients

  • nonstick baking spray
  • 2 ½ cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 3 tablespoons watermelon-flavored gelatin mix (such as Jell-O®)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 3 large eggs
  • 1 ½ cups whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon red gel food coloring
  • 1 cup miniature semisweet chocolate chips
  • 1 ½ cups unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • red food coloring gel
  • green food coloring gel
  • miniature semisweet chocolate chips for decoration

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 12

  • Preheat oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray; set aside.
  • Whisk together 2 1/2 cups flour, gelatin, baking powder, salt, and baking soda in a medium bowl.
  • Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.
  • Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until just blended after each addition.
  • Beat in vanilla and red food coloring gel until blended. Toss chocolate chips with remaining 1 tablespoon flour in a small bowl. Gently fold into batter.
  • Divide batter evenly among prepared cake pans.
  • Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
  • Cool in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack about 1 hour.
  • Prepare Frosting: Beat butter and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes; beat in vanilla.
  • Gradually add powdered sugar alternately with 6 tablespoons cream, beating on low speed, until completely incorporated and smooth, about 2 minutes. Increase mixer speed to medium-high and beat until mixture is smooth and fluffy, about 2 to 3 minutes.
  • Remove 1/3 cup of the frosting to a small bowl. Remove 2 cups of the frosting to a medium bowl; stir in enough red food coloring until desired shade of red. Tint remaining frosting with green food coloring gel until desired shade of green.
  • Assemble Cake: Place 1 cake layer on a serving platter or cake stand. Spread top with 2/3 cup red frosting. Top with a second cake layer; spread top with 2/3 cup red frosting. Top with remaining cake layer; spread top with remaining red frosting, leaving a 1/2-inch border around edge.
  • Frost sides of cake with green frosting. Place reserved 1/3 cup plain frosting into a piping bag or zip-lock bag with a 1/4-inch hole cut in the corner.
  • Pipe plain frosting around top edge of cake, filling in the 1/4-inch border.
  • Sprinkle top with miniature chocolate chips to resemble seeds.

    • Nutrition

    938 cal.

    • Total Fat: 47g
    • Saturated Fat: 29g
    • Cholesterol: 160mg
    • Sodium: 354mg
    • Total Carbohydrate: 127g
    • Dietary Fiber: 2g
    • Protein: 7g
    • Potassium: 165mg

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