Watermelon Cake
This cake tastes like watermelon candy and is filled with watermelon frosting. Vanilla frosting gives the look of an actual watermelon!
Servings 24 Servings
Calories 416kcal
Ingredients
Watermelon American Buttercream
- 1 lb unsalted butter room temperature
- 2 lbs powdered sugar sifted
- 1 tsp vanilla extract
- 2- 4 Tbsps cream or milk
- Pinch of salt
- 1 tsp watermelon drink mix
- Gel colors - green, pink, red
Watermelon Cake
- 8 oz all- purpose flour
- 2 oz cake flour
- 1/2 tsp salt
- 2 1/2 tsps baking powder
- 8 fl oz milk
- 2 tsps watermelon drink mix
- Gel food color - pink and red
- 8 oz unsalted butter room temperature (2 sticks)
- 14 oz sugar
- 1/2 tsp vanilla
- 4 eggs room temperature
Instructions
Watermelon American Buttercream
- Beat the butter on medium speed until pale and fluffy, about 3- 5 minutes. Scrape the bowl down as needed.
- Add a third of the powdered sugar and the vanilla to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down.
- Add another third of the sugar. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down.
- Add the remaining sugar and a pinch of salt to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Add a tablespoon of cream or milk and beat to combine. Scrape the bowl down.
- Remove a heaping cup of frosting and place in a small bowl. Divide the remaining frosting in two. Add a light green color to one and set aside. Mix the watermelon drink mix with a tablespoon of milk and add to the remaining frosting. Add pink and red color until you have your desired shade. Add cream or milk if the buttercream is too thick.
Watermelon Cake
- Preheat the oven to 325°F. Spray five 6 inch cake pans with baking spray and set aside.
- In a medium bowl, sift together the flours, salt, and baking powder. Whisk to combine, then set aside. In a measuring glass, combine the milk, watermelon drink mix, and gel food color. Whisk to combine, then set aside.
- In a stand mixer, cream the butter, sugar, and vanilla on a medium speed for about 5 minutes, or until light and fluffy. Scrape the bowl down.
- With the mixer on low, beat in the eggs one or two at a time. Beating between additions. Scrape the bowl down as needed.
- With the mixer still on low, add one third of the flour mixture. Once combined, drizzle in half of the liquid mixture. Scrape the bowl down and repeat the process. Scrape the bowl down again and add the final addition of flour. Mix until just nearly combined. Then fold the mixture with a spatula until combined.
- Pour 3/4 cup of batter into each of the prepared pans. Bake for 17- 19 minutes. Cool for 5- 10 minutes before removing the cake layers from the pans. Cool completely before assembly.
Assembly
- Add a dollop of watermelon frosting to your cake board. Top with a layer of cake and cover in a thin layer of frosting. Add the next layer of cake and repeat. Place the final layer of cake upside down for a flat top. Cover the cake in a watermelon frosting crumb coat and chill until very firm, about 30- 60 minutes.
- Use the white frosting to cover the cake in a thin layer of vanilla. Chill until very firm, about 30- 60 minutes.
- Use the green frosting to add a final layer. Smooth your sides and chill until very firm, about 30- 60 minutes. With a large fluffy brush, dust strips of dark green color dust around the cake. Top with dollops of green frosting and fill the center in with watermelon sprinkles.
Notes
- This makes a small 6 inch cake and a dozen cupcakes. You could also bake in 3 standard 6 inch pans for a taller cake.
- Cupcakes - 350F 18- 20 minutes
- Three 6 inch - 350F 30- 35 minutes