Description
A festive and colorful watermelon-inspired cake that combines moist layers tinted with vibrant gel food coloring and a rich chocolate chip buttercream frosting. Perfect for summer gatherings or celebrations, this cake features a unique watermelon flavor with a playful visual twist.
Ingredients
Scale
Cake
- 1 cup unsalted butter (softened)
- 1 cup canola oil
- 4 cups sugar
- 9 ounces watermelon Jello (2 packets, 4.5 oz each)
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 6 cups all-purpose 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
Buttercream 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
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened unsalted butter, canola oil, and sugar until light and fluffy. Gradually add the watermelon Jello powder, eggs one at a time, and vanilla extract, mixing well after each addition to incorporate fully.
- Mix Dry Ingredients and Color: In another bowl, whisk together the flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with the dry ingredients. Stir until just combined. Add in the red and neon pink gel food coloring drops to achieve a vibrant watermelon pink hue. Fold in the semi-sweet chocolate chips evenly through the batter.
- Bake the Cake: Grease and flour your baking pans. Divide the batter evenly among pans and bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool completely on wire racks before frosting.
- Prepare the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy whipping cream, until the desired consistency is reached. Blend in vanilla extract and tint portions of the frosting with red and neon pink gel food coloring to match the cake layers, and use green gel food coloring to create the watermelon rind effect. Stir mini chocolate chips into the green-colored frosting to mimic watermelon seeds.
- Assemble the Cake: Once the cake layers are fully cooled, spread and alternate layers of pink watermelon-colored frosting between cake layers. Cover the entire cake with the green-colored buttercream frosting on the outside for a rind appearance, decorating with the mini chocolate chips as watermelon seeds. Chill the cake briefly to set the frosting before serving.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- Gel food coloring is preferred for vibrant colors without altering batter consistency.
- Adjust the number of food coloring drops to achieve desired shades of pink and green.
- This cake is best stored in the refrigerator covered to maintain freshness.
- Allow the cake to come to room temperature before serving for optimal flavor and texture.
