Watermelon Cake

5 from 2 votes

This Watermelon Cake looks just like a real watermelon! With green buttercream frosting and a red vanilla cake center with chocolate chips as seeds, you will adore this fun summer cake.

Prep Time30

Cook Time35

Total Time1 5

Course: Cake, Dessert

Cuisine: American

Keyword: chocolate chip cake, how to make a watermelon cake, watermelon cake recipe

Servings:

Calories: 1445kcal

Author: Jill

Equipment

1 10-inch cake board
1 Cake leveler
1 large piping bag with star tip

Ingredients

1 cup unsalted butter softened
1 cup canola oil
4 cups sugar
9 ounces watermelon Jello (2 4.5-oz jellos)
6 large eggs
2 teaspoons pure vanilla extract
6 cups flour
2 tablespoons baking powder
4 teaspoons kosher salt
3 cups buttermilk
6-8 drops Red Gel Food Coloring
6-8 drops Neon pink gel food coloring
2 cups semi sweet chocolate chips

Frosting

3 cups unsalted butter softened
6 cups powdered sugar
5-7 tablespoons heavy whipping cream
3 teaspoons pure vanilla extract
3 drops green gel food coloring
2 cups mini chocolate chips
6-8 drops red gel food coloring
6-8 drops neon pink gel food coloring

Instructions

Cake Directions

Preheat oven to 350 degrees and spray 3 9inch round cake pans with baking spray, set aside.
Using a standing mixer, beat together the butter, oil, sugar and jello until combined and smooth.
Beat in the eggs, one at a time until combined.
In a large mixing bowl, sift together the flour, baking powder and salt.
Alternating between the dry ingredients and buttermilk, mix after each add in.
Mix in the red and neon pink gel food coloring until combined.
Fold in the chocolate chips.
Divide the batter between the three pans and bake in the oven for 35 minutes or until a toothpick comes out clean.
Allow to cool completely.

Frosting Directions

Using a standing mixer, beat together all ingredients except the food colorings and chocolate chips until combined, smooth and stiff peaks.
Scoop 3 C of the frosting into another bowl.
Using the remaining frosting in the standing mixer, mix in the red and neon pink gel food coloring until combined.
Mix in the green gel food coloring into the bowl of the other frosting until combined.
Remove the cake layers onto a 10 inch cake board.
Use a cake leveler to cut the domes off.
Place one cake round onto the cake board.
Scoop 1 C of the pink frosting onto the top of the cake leveler.
Smooth evenly with an angled spatula.
Place the second layer of cake on top.
Repeat the steps with more pink frosting.
Place the last layer of cake on top of the second layer.
Scoop 1/2 C of green frosting into the piping bag.
Scoop remaining frosting onto the cake and frost entire cake.
Smooth evenly using the angled spatula.
Pipe dollops of frosting onto the top of the cake.
Sprinkle the mini chocolate chips onto the bottom of the cake.
Enjoy!

Nutrition