Watermelon Cake

Name: Watermelon Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 227 grams (2 sticks) butter, softened; 156 grams 1/4 cups (about sifted cake flour; 237 milliliters mini chocolate chips, plus 1/4 cup for garnish; 1 liters confectioners sugar; 4 eggs, separated; 1 Tbsp milk or cream; 16 servings Red food coloring; 1 teaspoons salt; 237 milliliters sour cream; 397 grams cups (about sugar; 2 teaspoons vanilla

You can never have too many dessert recipes, so give Watermelon Cake a try. This recipe makes 16 servings with 510 calories, 4g of protein, and 18g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, butter, cream, and a few other things to make it today. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Adjust oven rack to center position and preheat oven to 350°F. Grease and flour bottoms and sides of two 8 or 9-inch baking pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Oven

For the Cake: Sift together the flour, baking powder, and salt; set aside. Cream the butter in a large bowl with an electric mixer for about two minutes on medium speed.

Ingredients you will need

Baking Powder

Butter

Cream

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

Add the sugar and continue to mix until light and fluffy, another 2 to 3 minutes.

Ingredients you will need

Sugar

Add the egg yolks, one at a time, stirring to ensure that each is incorporated before adding the next.

Ingredients you will need

Egg Yolk

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, in 2 to 3 additions each, ensuring that each addition is fully mixed in before adding the next. Scrape down the sides of the bowl with a rubber spatula with each addition.

Ingredients you will need

Sour Cream

Equipment you will use

Spatula

Blender

Bowl

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Bowl

Add several drops of red food coloring, mixing gently until the cake batter has a deep pink hue. Fold in the mini chocolate chips.

Ingredients you will need

Mini Chocolate Chips

Red Food Color

Pour the batter into the prepared pans and smooth with a rubber spatula.

Equipment you will use

Spatula

Bake in the preheated oven until the top of the cake is golden brown and a toothpick or cake tester inserted into the center comes out clean, 40 to 50 minutes.

Equipment you will use

Toothpicks

Oven

Let the cakes cool in the pans for 5 minutes, then turn out on to a wire rack to let cool completely. If necessary, use a serrated knife to cut the cakes to make them level.

Equipment you will use

Serrated Knife

Wire Rack

For the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, cream butter until very smooth, about 3 minutes on high speed. Reduce speed to low and add about 3 cups of confectioners' sugar. Continue beating on low speed until incorporated.

Ingredients you will need

Powdered Sugar

Frosting

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Pause to scrape down the sides of the bowl.

Equipment you will use

Bowl

Add vanilla.

Ingredients you will need

Vanilla

Add remaining confectioners' sugar, bit by bit, until desired spreading consistency has been reached. If the frosting gets too thick, stir in some milk or cream to thin it.

Ingredients you will need

Powdered Sugar

Frosting

Cream

Milk

Divide the frosting into two bowls: 2/3 of the frosting in one bowl, and 1/3 in the other. Tint 2/3 of the frosting a deep pink, to match the color of the cake as closely as you can; tint the rest of the frosting green.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Frost the sides of the cakes with the green frosting. Once frosted, put the cakes in the refrigerator so that the frosting can set for several minutes before proceeding to frost the tops of the cake with pink frosting. Dot the tops of the frosted cakes with mini chocolate chips to resemble watermelon seeds.

Ingredients you will need

Mini Chocolate Chips

Watermelon