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A watermelon cake inside and out!

Watermelon Cake

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!

Course Dessert
Cuisine American
Keyword Watermelon Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Author Amanda Rettke


  • 2 cups (226g) all-purpose flour sifted
  • 1 ¼ cup (250g) granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • ½ cup 1 stick, 113g butter, softened
  • 1 cup watermelon juice*
  • 1 tsp. McCormick® Strawberry Extract or more to taste
  • 2 eggs room temperature
  • 1/2 tsp. McCormick® Red Food Color
  • 1 1/2 cups mini semi-sweet chocolate chips divided (and 1 tablespoon flour for sifting)


  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.

  2. In a large mixing bowl sift together flour, sugar, baking powder and salt.
  3. 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.

  4. Sift 1 cup of chocolate chips with 1 tablespoon flour and then gently stir into batter.
  5. 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.

  6. Cool in pans on wire racks. When cakes have cooled completely, turn out onto wire racks.
  7. * To make watermelon juice, simple cut about 1/4 a medium size watermelon into chunks. Place in blender and puree until smooth.