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This Watermelon Cake looks just like a real watermelon! With green frosting and a red cake center with chocolate chips as seeds, you will adore this fun summer cake.
Watermelon Cake
This watermelon cake doesn’t just look like a watermelon, it tastes like it, too. Want the secret? It’s watermelon flavored Jello!
To create the vibrant watermelon coloring, you’ll want to mix two colors of dye together: red and neon pink. It works perfectly to make your cake look like a watermelon. You’ll also use the same coloring to make the icing that goes in between each layer. I think this would make such a great treat for a summer BBQ or a birthday party.
The Best Cake Baking Tips
- It is always best for your cold ingredients (butter, eggs, milk, etc) to be at room temperature. Try to set them out for a bit before starting your cake.
- Scoop your flour out gently without packing it – if not you’ll end up with too much flour.
- To keep your chocolate chips from sinking to the bottom of the cake batter, coat them in flour first.
- Don’t put your cake in the oven before it’s done preheating.
- Always try and use real vanilla extract, not imitation – the flavoring is so much better! To find the right vanilla, just look for the word “pure” on the bottle.
Following just a few simple tips will make your cake come out perfect every time.
This watermelon cake is one that looks so impressive but truly doesn’t take a ton of skill to make. Everyone loves the way it looks and better yet, how it tastes!
More Cake Recipes
Watermelon Cake
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.
Servings: 16
Ingredients
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!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- 1 10-inch cake board
- 1 Cake leveler
- 1 large piping bag with star tip
Nutrition
Calories: 1445kcal | Carbohydrates: 175g | Protein: 13g | Fat: 79g | Saturated Fat: 41g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 198mg | Sodium: 755mg | Potassium: 436mg | Fiber: 4g | Sugar: 133g | Vitamin A: 1712IU | Vitamin C: 0.2mg | Calcium: 192mg | Iron: 4mg
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