Why You’ll Love This Watermelon Cake Recipe
When you take a bite of this Watermelon Cake, you’ll instantly see why it’s a favorite for summer celebrations. The vibrant colors and playful design make it a showstopper at any gathering.
I love how the flavors blend, capturing the essence of a juicy watermelon in every slice. It’s moist, light, and invigorating, perfect for warm days.
Plus, it’s a fun way to impress guests with a unique take on traditional cake! Whether it’s for a birthday or picnic, this cake never fails to bring smiles and compliments.
Trust me, you’ll want to share this delightful treat with everyone!
Ingredients of Watermelon Cake
Making a Watermelon Cake is truly a delightful adventure in baking. The ingredients you’ll need are vibrant, flavorful, and a little bit whimsical, just like the cake itself. It’s like a flavor party in your mouth, and the best part? You get to be the host! So, grab your apron, let’s explore the list of ingredients that will help you create this stunning summer treat.
Ingredients for 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
When it comes to the ingredients, it’s worth mentioning that the quality of your butter and eggs can make a difference in the final flavor and texture.
Using unsalted butter gives you more control over the saltiness, and room temperature eggs and milk will help your batter come together smoothly.
Also, feel free to get creative with the gel food coloring—it’s the magic ingredient that transforms your cake from ordinary to extraordinary. You want those colors to pop, just like summer.
How to Make Watermelon Cake
Making your very own Watermelon Cake is like stepping into a vibrant summer day, filled with fun and deliciousness. So, let’s roll up our sleeves and dive right in. First, you’ll want to preheat your oven to 350°F (yes, that’s a little more manageable than 350°C—thank goodness for that).
Grab your trusty four six-inch-round, three-inch-deep cake pans, and spray the bottoms and halfway up the sides with baking spray. Don’t forget to add a baking paper round in the bottom; it’s like giving your cakes a cozy little blanket to rest on.
Now, let’s mix our batter. In a medium bowl, whisk together 5 large eggs (make sure they’re at room temperature for best results), 2 cups of whole milk, 1 1/2 teaspoons of vanilla extract, and 1 teaspoon of strawberry extract.
In your stand 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 it all on low speed to avoid a flour explosion that would leave your kitchen looking like a baking war zone.
Then, add 1 1/2 cups of unsalted butter to the dry ingredients, mixing until you achieve that crumb-like texture. Slowly stream in the milk, half a cup at a time, and mix on medium speed to incorporate air into your batter.
Finally, fold in the egg mixture in three batches, and don’t forget to add 3-4 teaspoons of watermelon gel food coloring to get that fabulous pink hue.
Once your batter is ready, divide it evenly among your prepared pans and smooth the tops. Bake those beauties for about 40 minutes, but keep an eye on them—every oven is a little different. You want them to bounce back when lightly pressed.
When they’re done, let them cool in the pans for a bit before transferring them to a rack. Now, if you can resist the temptation to dig in right away, wrap those cakes in plastic and chill them in the fridge for at least half an hour (or better yet, overnight). This step is like giving your cakes a spa day, allowing them to firm up and really come together for a stunning final product.
Now, while your cake layers chill, you can whip up the watermelon simple syrup using 1 lb of watermelon Jolly Rancher candies and 2 cups of water. Just dissolve those candies in boiling water, simmer, and let it cool.
Next up is the buttercream. You’ll need to whip up a generous batch of Milkmoon Meringue Buttercream—double the recipe if you want enough for filling and frosting. Once you’ve got that ready, mix in 8 ounces of mascarpone cheese for added creaminess.
Color it all to match your cake layers, and you’re almost there. When it’s time to assemble, trim the domes off your cakes for even layers, torte them if you like, and start stacking with that luscious buttercream and syrup.
And there you have it! Before you know it, you’ll be staring down at a whimsical, mouthwatering Watermelon Cake that looks as good as it tastes. What a delightful piece of art to slice into and share with family and friends. Just remember to take a picture before it disappears!
Watermelon Cake Substitutions & Variations
Whether you’re looking to customize your Watermelon Cake or simply adapt it to fit dietary preferences, there are plenty of substitutions and variations to contemplate.
For a gluten-free option, swap all-purpose flour with a gluten-free blend. If you prefer dairy-free, try almond or coconut milk and a vegan butter alternative. You can also use natural fruit extracts instead of artificial ones for flavor.
For added texture, consider folding in chopped nuts or coconut flakes. Want a different color? Experiment with other gel food colors to create a unique look.
Additional Tips & Notes
While preparing your Watermelon Cake, keep a few key tips in mind to guarantee the best results.
First, make certain all ingredients are at room temperature; this helps achieve a smoother batter. When mixing, don’t overbeat—just enough to combine will do.
For the perfect watermelon color, add food gel gradually; you can always deepen the shade later. If you’re stacking layers, make sure they’re completely cool to prevent sliding.
Finally, refrigerate your cake after frosting to set everything in place. Trust me, these small steps will elevate your cake from good to spectacular! Enjoy the baking process!