Why You’ll Love This Watermelon Cake Recipe
Why will you love this Watermelon Cake recipe? It’s not just a cake; it’s a showstopper!
Picture vibrant layers mimicking a watermelon, complete with the juicy taste of summer. When you slice into it, the fun surprise of colors and flavors will wow your friends and family.
Plus, it’s a fantastic conversation starter at any gathering. This dessert isn’t only visually stunning but also deliciously moist, thanks to the special techniques I use.
The combination of buttercream and fresh watermelon flavors will leave everyone wanting more. Trust me, this cake will be the highlight of your next celebration!
Ingredients of Watermelon Cake
When it comes to baking a showstopper like this Watermelon Cake, the ingredients are essential. You want to make sure you have everything ready before diving into the baking process, because trust me, nothing is worse than realizing you’re missing a key ingredient halfway through mixing!
This cake isn’t just a feast for the eyes—it’s also a delightful treat for the taste buds. So, let’s gather our ingredients and get ready to create something truly special.
Here’s what you’ll need to whip up this vibrant and delicious Watermelon Cake:
- 2 cups whole milk, at room temperature
- 5 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract
- 5 1/2 cups all-purpose flour
- 6 cups sifted powdered sugar
- 3 tablespoons baking powder
- 2 teaspoons fine salt
- 1 1/2 cups unsalted butter, at room temperature
- 3-4 teaspoons watermelon gel food coloring
- 1 lb watermelon Jolly Rancher candies
- 2 cups water
- 8 ounces mascarpone cheese, at room temperature
- 1-2 teaspoons black gel food coloring
- 1-2 teaspoons leaf green gel food coloring
- 2-3 teaspoons electric green gel food coloring
- 1/2 teaspoon Americolor forest green gel food coloring
Now, as you can see, this recipe requires a bit of everything—from the basics like flour and sugar to some fun flavorings and food colorings that give the cake its signature look.
You might be wondering, why all the food coloring? Well, it’s what brings that gorgeous watermelon effect to life. And those Jolly Ranchers? They add a lovely sweetness and a touch of nostalgia.
Just be sure to unwrap them ahead of time unless you enjoy the thrill of a candy-wrapping showdown in the middle of cake prep! Also, having all your ingredients at room temperature helps create a smooth batter, so plan ahead.
Now that we’ve everything sorted, let’s get baking!
How to Make Watermelon Cake
Making a Watermelon Cake is like starting a fun culinary adventure. First things first, let’s preheat that oven to 350°F—your cake will need a warm environment to rise to its full potential. While it’s heating up, grab your four six-inch-round cake pans and spray them with baking spray, then place a round of parchment paper in the bottom. Trust me, no one wants a cake that sticks.
Now, in a medium bowl, whisk together 5 large eggs, 2 cups of whole milk, 1 1/2 teaspoons of vanilla extract, and 1 teaspoon of strawberry extract. Set that aside for a moment; it’s like letting your flavor party get started without the cake just yet.
Next, it’s time to grab your stand mixer (or a bowl and whisk if you’re feeling ambitious). In the mixer, combine 5 1/2 cups of all-purpose flour, 6 cups of sifted powdered sugar, 3 tablespoons of baking powder, and 2 teaspoons of fine salt. Mix that on low speed—no need to start a flour explosion in your kitchen.
Once combined, add in 1 1/2 cups of unsalted butter and mix just until it resembles a crumb-like consistency. Gradually stream in your egg and milk mixture, half a cup at a time, while mixing on low. This is essential; it helps incorporate air into your batter, which is key for that fluffy texture we’re after.
Once you’ve added all that milk, crank it up to medium speed for about 30 seconds. Finally, introduce 3-4 teaspoons of watermelon gel food coloring, adjusting if you want a deeper hue. Then, divide the batter among your pans and bake for about 40 minutes. Just keep an eye on them; you want a nice bounce back when you gently press on the tops!
While your cakes are baking and filling the house with that heavenly smell, let’s not forget about the Watermelon Simple Syrup. In a saucepan, combine 2 cups of water with 1 pound of unwrapped watermelon Jolly Rancher candies. Bring it to a boil and then simmer until the candy dissolves. It’s like making magic in a pot.
Once your cake layers are done and cooled, you’ll want to assemble them, but not before you take a moment to admire your handiwork. Trim off those domes to create flat layers, then brush each layer with your syrup and pipe your buttercream between layers. That’s right, we’re building a masterpiece here.
Frost the outside with a crumb coat, then go wild with the green and white buttercream to create your watermelon rind. Don’t worry about perfection; a little imperfection adds character. By the end, you’ll have a stunning cake that looks just like a watermelon, and I’m telling you, the look on everyone’s face when you slice into it? Priceless.
Now, who’s ready to dig in?
Watermelon Cake Substitutions & Variations
Though traditional watermelon cake is a delightful treat, there are plenty of substitutions and variations you can explore to suit your taste or dietary needs.
For a gluten-free option, substitute all-purpose flour with almond or coconut flour. If you’re vegan, try using flax eggs and plant-based butter.
Want a different flavor? Swap out watermelon gel for raspberry or peach for a fruity twist. Instead of mascarpone, use a dairy-free cream cheese for a lighter frosting.
You can even layer in fresh fruit like strawberries or kiwi between the cake layers for added flavor and a pop of color.
Enjoy experimenting!
What to Serve with Watermelon Cake
What pairs perfectly with a revitalizing slice of watermelon cake?
I love serving it alongside an invigorating mint and cucumber salad. The coolness of the salad complements the sweetness of the cake beautifully.
A scoop of lime sorbet also works wonders, adding a zesty touch that brightens each bite.
For drinks, I recommend a chilled glass of lemonade or iced tea—both are wonderful choices that enhance the cake’s summery vibe.
If you’re feeling adventurous, try pairing it with a fruity cocktail like a watermelon mojito.
Trust me; these accompaniments elevate the entire experience!
Additional Tips & Notes
When it comes to creating the perfect watermelon cake, attention to detail can make all the difference.
I recommend letting your cakes cool completely before frosting; this prevents melting buttercream. Use a serrated knife for even trimming, ensuring a clean edge.
For vibrant colors, don’t hesitate to add more gel food coloring, but do it gradually. If you want to enhance the watermelon flavor, consider adding a splash of watermelon extract to your buttercream.
Finally, refrigerating your cake before serving helps it hold its shape when slicing. Trust me; these simple tips will elevate your beautiful creation! Enjoy!