Watermelon Cake can be eaten just about any time of year, but it seems just right for all those summer get-togethers and cookouts. Summer just screams watermelon, at least at my house. Just in time for the Fourth of July, I though I’d post a little how-to for a cake that I made last year. It was a big hit and so easy!
Watermelon cake ingredients
- 1 box of white cake mix (and the ingredients it requires – probably eggs, milk, and oil)
- 1-2 handfuls of chocolate chips (I prefer the mini ones, but you can use any kind)
- white frosting (store-bought or homemade)
- red food coloring*
- green and yellow spray food coloring* (this is right next to the other cake decorations at your grocery store)
*I’m looking into natural food coloring options for this. Ideas? Beet juice and spinach?
Watermelon cake instructions
Mix the cake batter according to the box instructions. Add a few drops of red food coloring until your cake is watermelon colored (somewhere between red and pink). Then add the chocolate chips to the batter for “seeds”. Use your judgment on how many you want. Divide the batter between two 8″ or 9″ cake pans and bake according to the box instructions.
After the cakes cool, stack them together on a plate/serving dish. Trim the top layer using a serrated bread knife to round the top. Take off only a little at a time until you get the shape you want.
To decorate, cover the cake in white frosting. Then, take the green and yellow spray food coloring and draw stripes on the cake to resemble those on a watermelon. I actually set a watermelon next to my cake for reference!
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