This Watermelon Cake recipe is a fun and delicious treat that you can easily make at home. The cake layers are soft and moist, with just a hint of refreshing watermelon flavor. It’s then coated in a creamy and yummy buttercream frosting. Perfect for any occasion or for surprising your loved ones!

Ingredients

• Nonstick baking spray
• 2 ½ cups 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

For the Frosting:

• 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

Instructions

Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray.
2. In a medium bowl, whisk together 2 ½ cups flour, gelatin mix, baking powder, salt, and baking soda.
3. In a stand mixer fitted with the paddle attachment, beat the softened butter at medium speed until creamy. Gradually add sugar and beat until light and fluffy.
4. Add eggs, one at a time, beating just until blended. Scrape down sides of the bowl after each addition.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat at low speed until just blended after each addition.
6. Beat in vanilla extract and red food coloring gel until blended.
7. Toss chocolate chips with 1 tablespoon flour in a small bowl, then gently fold into the batter.
8. Divide the batter evenly among the prepared cake pans.
9. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 28 to 32 minutes.
10. Cool the cakes in the pans on a wire rack for 10 minutes, then remove them from the pans and cool completely for about 1 hour.

Frosting:

1. Beat the softened butter and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes.
2. Beat in vanilla extract.
3. Gradually add powdered sugar alternately with the cream, beating on low speed until completely incorporated and smooth, about 2 minutes.
4. Increase mixer speed to medium-high and beat until the mixture is smooth and fluffy, about 2 to 3 minutes.
5. Reserve 1/3 cup of the frosting in a small bowl for later use.
6. Remove 2 cups of the frosting to a medium bowl and stir in enough red food coloring until desired shade of red.
7. Tint the remaining frosting with green food coloring gel until you achieve the desired shade of green.

Assemble Cake:

1. Place one cake layer on a serving platter or cake stand. Spread the top with 2/3 cup of the red frosting.
2. Top with the second cake layer and spread the top with another 2/3 cup of the red frosting.
3. Place the remaining cake layer on top and spread the top with the remaining red frosting, leaving a 1/2-inch border around the edge.
4. Frost the sides of the cake with the green frosting.
5. Place the reserved plain frosting into a piping bag or a zip-lock bag with a 1/4-inch hole cut in the corner.
6. Pipe the plain frosting around the top edge of the cake, filling in the 1/4-inch border.
7. Sprinkle the top of the cake with miniature chocolate chips to resemble watermelon seeds.

Enjoy this delightful Watermelon Cake with its tender layers, creamy frosting, and fun watermelon-inspired decorations. It’s a treat that’s sure to bring a smile to your face and your loved ones’!