Watermelon Cake

Dairy Free
Watermelon Cake
105 min.
16
287kcal

Suggestions


Looking for a show-stopping dessert that’s as delightful to look at as it is to eat? Look no further than this vibrant Watermelon Cake! Perfect for summer gatherings, birthday parties, or any festive occasion, this cake is not only visually stunning but also dairy-free, making it a great option for those with dietary restrictions.

Imagine slicing into a cake that resembles a juicy watermelon, complete with colorful frosting and playful jelly bean accents. The combination of fluffy white cake and rich chocolate chips creates a deliciously moist texture that will have your guests coming back for seconds. The clever use of food coloring transforms ordinary frosting into a fun and festive treat that captures the essence of summer.

With a preparation time of just 105 minutes, this cake is surprisingly easy to make, allowing you to impress your friends and family without spending all day in the kitchen. Each slice is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. So gather your ingredients, preheat your oven, and get ready to create a dessert that will be the highlight of your next celebration!

Ingredients

  • 0.5 cup semisweet chocolate chips miniature
  • box cake mix white
  • 0.1 oz cherries unsweetened soft
  • 12 oz fluffy frosting white
  • serving purple gel food coloring green red
  • 0.7 cup gourmet jelly beans green

Equipment

  • bowl
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips.
  2. Pour into pans.
  3. Bake and cool as directed on box for 8- or 9-inch rounds.
  4. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered.

Nutrition Facts

Calories287kcal
Protein2.48%
Fat23.34%
Carbs74.18%

Properties

Glycemic Index
4.06
Glycemic Load
6.22
Inflammation Score
-1
Nutrition Score
4.0669565383831%

Flavonoids

Cyanidin
0.07mg
Catechin
0.01mg
Epicatechin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:287.34kcal
14.37%
Fat:7.47g
11.5%
Saturated Fat:2.89g
18.07%
Carbohydrates:53.45g
17.82%
Net Carbohydrates:52.48g
19.08%
Sugar:36.35g
40.39%
Cholesterol:0.44mg
0.15%
Sodium:268.5mg
11.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.36mg
2.12%
Protein:1.79g
3.57%
Phosphorus:132.37mg
13.24%
Manganese:0.17mg
8.38%
Vitamin B2:0.14mg
8.18%
Calcium:76.3mg
7.63%
Iron:1.14mg
6.36%
Folate:24.33µg
6.08%
Copper:0.12mg
6.06%
Selenium:3.52µg
5.04%
Vitamin B1:0.08mg
5%
Vitamin B3:0.88mg
4.4%
Vitamin E:0.65mg
4.33%
Magnesium:16.99mg
4.25%
Vitamin K:4.17µg
3.97%
Fiber:0.97g
3.88%
Zinc:0.36mg
2.43%
Potassium:73.18mg
2.09%
Vitamin B5:0.13mg
1.3%