Texas Watermelon Cake
Brighten up your dessert table with this show-stopping Texas Watermelon Cake, a delightfully unique treat bursting with summer flavors and charm. Made with freshly blended watermelon juice, this light and moist cake is infused with a hint of fruity sweetness and a gorgeous pink hue, reminiscent of watermelon flesh. Mini chocolate chips mimic watermelon seeds for a playful touch, while a creamy, tangy cream cheese frosting ties it all together. For an extra dash of creativity, add green food coloring to the frosting to replicate the look of a watermelon rind. Perfect for summer gatherings, picnics, or any time you want a slice of sunshine, this visually stunning cake not only looks impressive but tastes refreshingly delicious.
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Recipe Information
Ingredients
- 2.5 cups cake flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup watermelon juice (freshly blended and strained)
- 5 drops red food coloring
- 0.5 cup mini chocolate chips (optional, for 'watermelon seeds')
- 2 cups powdered sugar
- 8 ounces cream cheese
- 0.5 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 4 drops green food coloring (optional, for decorating sides)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and watermelon juice in three parts, starting and ending with the flour mixture. Mix until just combined.
If using, add the red food coloring to achieve a pinkish hue, resembling watermelon flesh. Fold in the mini chocolate chips gently.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, until fully combined. Stir in the vanilla extract. If desired, add green food coloring for a watermelon rind-inspired effect to decorate the sides of the cake.
To assemble, place one cake layer on a serving plate and spread a layer of frosting evenly on top. Place the second cake layer on top and frost the top and sides of the entire cake.
Optional: Sprinkle mini chocolate chips on the frosting to mimic watermelon seeds or create simple patterns.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set. Slice and enjoy your Texas Watermelon Cake!
Nutrition Facts
Calories |
6857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.4 g | 407% | |
| Saturated Fat | 184.2 g | 921% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 965.0 g | 351% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 701.6 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 502 mg | 39% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
