This watermelon cake recipe is my go-to when I want something playful, seasonal, and totally unexpected at the table. It’s not made with watermelon, but rather inspired by it light, fluffy cake tinted pink with watermelon flavored gelatin, dotted with mini chocolate chips to mimic seeds, and finished with vibrant green and red buttercream for that signature look.
The result? A nostalgic, summer themed treat that’s as much fun to make as it is to eat. The best part is it feels indulgent without being too heavy. The gelatin adds flavor and moisture, while buttermilk keeps the crumb tender and light. I usually serve it at warm-weather birthdays or BBQs, and it’s always the first dessert to disappear.
Pair it with a scoop of icy Watermelon Granita or a chilled glass of Iced Tea Lemonade for the ultimate summer dessert combo.
This recipe’s popularity is no surprise Google searches for watermelon cake spike by 120% during the summer months, especially around July. It’s creative, kid-friendly, and eye-catching for parties or potlucks. It really does taste like summer in every bite.
If you try it out, I’d love to hear how you put your own spin on it drop your versions in the comments!
The Secret to Loving Every Bite!
- It made a garden party unforgettable: I first baked this for my niece’s garden-themed birthday, and it instantly stole the spotlight. Guests genuinely thought it was a real watermelon slice it was that convincing and cute!
- Light, fluffy, and full of fun flavor: Despite being a layer cake, it feels incredibly light. The watermelon-flavored gelatin gives it a playful twist without overwhelming the palate, which makes it perfect for summer.
- Easy decorating, big payoff: What I love most? You don’t need piping bags or fancy tools. Just gel food coloring, buttercream, and a steady hand—and you’ve got a show-stopper.
- A summer party staple: It’s now a must at my warm weather gatherings. Not only does it look festive, but people genuinely get excited to try something so unique.
- Buttermilk keeps it just right: Since there’s no fresh fruit inside, I don’t have to worry about sogginess. The buttermilk keeps the texture moist but stable even in the heat.
Watermelon Cake Recipe
Equipment
- Mixing bowls (glass or stainless steel)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Rubber Spatula
- Wire cooling rack
- Cake turntable (optional)
- Offset spatula (for frosting)
- Piping bags or ziplock bags (optional)
Ingredients
Watermelon Cake:
- nonstick baking spray
- 2 ½ cups all-purpose flour
- 1 tablespoon 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
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
- Preheat oven to 350°F (175°C) and spray cake pans with nonstick spray.
- Whisk flour, gelatin, baking powder, salt, and baking soda in a bowl.
- Cream butter and sugar, then add eggs one by one.
- Mix in buttermilk, vanilla, red gel food coloring, and dry ingredients.
- Fold in mini chocolate chips and divide batter evenly into pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool, then frost with buttercream tinted red and green.
- Decorate with mini chocolate chips to mimic watermelon seeds.
Nutrition Info:
| Nutrition | Value |
| Calories | 938kcal |
| Carbohydrates | 127g |
| Protein | 7g |
| Fat | 47g |
| Cholesterol | 160mg |
| Sodium | 354mg |
Variations That Will Ease Your Job!
1. Infuse the buttermilk with mint:
Gently warm the buttermilk with a few fresh mint leaves, let it steep, and cool before adding to the batter. It adds a fresh, cooling note that complements the watermelon flavor beautifully.
2. Use freeze-dried watermelon powder for a flavor boost:
Mix 1–2 tablespoons of finely ground freeze-dried watermelon powder into the dry ingredients. It intensifies the watermelon flavor naturally and adds a subtle fruity tang.
3. Add a surprise cream cheese swirl:
Drop dollops of sweetened cream cheese into the batter before baking and swirl gently. It adds a creamy texture and balances the sweetness without taking over the watermelon theme.
4. Try a mascarpone frosting base:
Swap out some butter in the frosting with mascarpone cheese for a smoother, slightly tangy finish—it gives the cake a more elevated, bakery-style feel.
5. Create a layered look with green velvet cake:
Alternate layers of the watermelon-flavored pink cake with green velvet layers (using green food coloring + a hint of lime zest). It not only looks stunning when sliced but adds a fresh twist to the flavor profile.
6. Toasted chocolate chip “seeds”
For added texture, lightly toast the mini chocolate chips before folding them into the batter or using them as decoration. It brings out a nutty, deeper cocoa note.
Quick Questions?
Q. Can I use real watermelon in the batter?
Ans: Not recommended real watermelon has high water content, which can make the cake soggy and dense. Stick with watermelon gelatin or flavoring for that classic texture and flavor.
Q. Can I make this cake ahead of time?
Ans: Yes! Bake the cake layers a day in advance, wrap them tightly, and store at room temp. Frost the next day for best texture and freshness.
Q. What if I don’t have red gel food coloring?
Ans: You can use regular red liquid food coloring, but you might need more for a vibrant hue. Gel is more concentrated and gives a richer color without thinning the batter.
Q. Is there a way to make this eggless?
Ans: You can try using a yogurt or applesauce substitute (1/4 cup per egg), but it may slightly alter the texture. For best results, use a tested eggless cake base and adapt the flavors.
Q. Can I freeze the cake?
Ans: Absolutely! Freeze unfrosted layers wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge and bring to room temp before frosting.
