Now that summer is here, our grocery stores are filled with delicious fruits. One of my favorite summer fruits is watermelon. I could seriously eat it every day and it never gets old to me.
Celebrate summer with this easy Watermelon Cake. It not only taste yummy, but is fun to make for any special summer occasion. Sophie had so much fun helping me make this. She couldn’t wait to eat the watermelon cake. Don’t forget to enter the giveaway below for your chance to win your very own Kitchenaid Mixer!
- 1 box white cake mix
- 1 (3 oz) package watermelon Jello
- 4 eggs
- 3/4 Cup Milk
- 3/4 Cup Vegetable Oil
- 1 Cup (Finely Chopped Fresh) watermelon, with juice
- Green and red food coloring
- Mini chocolate chips
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon clear vanilla extract
- 3-4 cups confectioners’ sugar
2 tablespoons milk
- Preheat oven to 350 degrees F. Line two 9×9 round cake pans with parchment paper.
- Combine the cake mix ingredients, gelatin, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low-speed for 30 seconds. Add the watermelon and juice. Increase mixer speed to medium and beat about 2 minutes.
- Bake until cakes are lightly golden and spring back when pressed gently with a finger, about 20 minutes.
- Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl until combined. Slowly add 3 cups powdered sugar. Increase speed to medium and blend until frosting is fluffy, of spreadable consistency. Add more powdered sugar, if needed.
- Frosting the cake layers with a very thing layer of frosting. Refrigerate, uncovered, until frosting sets, 20 minutes. You do not have to color your frosting at this point. I find it easier to wait until the 2nd layer of frosting.
- If you are using the food coloring spray like I did for the green, add your second layer of frosting to the sides ONLY. Spray until you’ve reached desired color. Use the the remaining frosting and add your red coloring. This will give you a nice pink color. Frosting the top of the cake.
- If desired, add mini chocolate chips.
Making the cake – Step One
Snack on M&Ms in-between haha.
Mix all your ingredients and it should look something like this. If you want the watermelon cake to have a fun dark pink color, this is where you will add in your red coloring.
Here’s the pretty pink color:
Once cake is completely cooled, frosting the top of the first cake layer. Stack second layer of cake on top. Frosting the top of the 2nd layer and all sides with a thin layer of frosting. This does not have to be perfect. If you have a few bare spots that is fine too. You will be adding a second layer of frosting.
Now pop your cake in the refrigerator for about 20 minutes. This will help set the frosting so your second layer will spread on much smoother. This will also help so you won’t have a ton of crumbs in your second layer of frosting.
Once chilled, frosting ONLY the sides cake (for now…don’t worry, we will add another layer to the top as well). Use the spray mist and spray the sides of the cake until you reached your desired green color. I chose the green mist for the sides because I wanted a bit of the white frosting to show through so it would look more like a watermelon rind.
With your remaining frosting, use your red coloring to make the pink frosting. Frosting the top of the cake. I used a spoon for this because I wanted the cake to have a bit of texture to it.
Now is time to add the ‘seeds’. Sprinkle mini chocolate chips on top the cake. Eat a handful while your at it.
Done! Time to eat!