This is a watermelon cake inside and out! I used real watermelon to flavor this cake and then used buttercream to create a simple design on the outside. Fun and delicious!
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
Make a well in the center and add butter, watermelon juice, strawberry extract, eggs, and red food color. Beat with a hand mixer on medium speed for about 1 minute, or until ingredients are fully incorporated.
Pour batter into prepared pans, dividing equally among both. Equally divide about 1/4 cup chocolate chips between the two cake pans. (The remaining chocolate chips will be used between the layers of the cake when you frost it.) Bake 20 to 30 minutes or until a toothpick comes out mostly clean.
* To make watermelon juice, simple cut about 1/4 a medium size watermelon into chunks. Place in blender and puree until smooth.