Watermelon Layer Cake

This Watermelon Layer Cake tastes as good as it looks. It has real watermelon flavor, the chocolate chips as seeds and of course the red and green color.

This is a great summertime cake perfect for all your BBQs and picnics. It a easy cake to make since you start with a box cake mix. No one will ever know that if you don’t tell them.

Watermelon Layer Cake

Course Dessert
Cuisine American
Keyword Watermelon Cake
Servings 12 slices
Author Jennifer Grooms


  • 1 C unsalted sweet cream butter softened
  • 1 C canola oil
  • 4 C sugar
  • 2 – 4.5 oz watermelon Jell-O
  • 6 large eggs
  • 2 tsp pure vanilla extract
  • 6 C flours
  • 2 tbsp baking powder
  • 4 tsp kosher salt
  • 3 C buttermilk
  • 6-8 drops of Red Gel Food Coloring
  • 6-8 drops of Neon pink gel food coloring
  • 2 C semi-sweet chocolate chips
  • 3 C unsalted sweet cream butter softened
  • 6 C powdered sugar
  • 5-7 tbsp heavy whipping cream
  • 3 tsp watermelon extract ( I like to use Amoretti)
  • 3 drops green gel food coloring
  • 1 large piping bag with star tip
  • 2 C mini chocolate chips
  • 6-8 drops red gel food coloring
  • 6-8 drops neon pink gel food coloring
  • 3 9 inch cake pans
  • 1 10 inch cake board
  • 1 cake leveler


  1. Preheat oven to 350 degrees and spray 3 9 inch round cake pans with baking spray, set aside
  2. Using a standing mixer, beat together the butter, oil, sugar and jello until combined and smooth
  3. Beat in the eggs, one at a time until combined
  4. In a large mixing bowl, sift together the flour, baking powder and salt
  5. Alternating between the dry ingredients and buttermilk, mix after each add in
  6. Mix in the red and neon pink gel food coloring until combined
  7. Fold in the chocolate chips
  8. Divide the batter between the three pans and bake in the oven for 35 minutes or until a toothpick comes out clean
  9. Allow to cool completely

Frosting directions

  1. Using a standing mixer, beat together all ingredients except the food colorings and chocolate chips until combined, smooth and stiff peaks
  2. Scoop 3 C of the frosting into another bowl
  3. Using the remaining frosting in the standing mixer, mix in the red and neon pink gel food coloring until combined
  4. Mix in the green gel food coloring into the bowl of the other frosting until combined
  5. Remove the cake layers onto a 10-inch cake board
  6. Use a cake leveler to cut the domes off
  7. Place one cake round onto the cake board
  8. Scoop 1 C of the pink frosting onto the top of the cake leveler
  9. Smooth evenly with an angled spatula
  10. Place the second layer of cake on top
  11. Repeat the steps with more pink frosting
  12. Place the last layer of cake on top of the second layer
  13. Scoop 1/2 C of white frosting on top of cake and frost entire cake

  14. Scoop green frosting onto the cake and frost entire cake. Reserve 1/2 cup for dollops on top of the cake

  15. Smooth evenly using the angled spatula
  16. Pipe dollops of frosting onto the top of the cake
  17. Sprinkle the mini chocolate chips onto the bottom of the cake
  18. Enjoy!

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