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Summer Watermelon Layer Cake

Transform fresh watermelon into stunning pink cake layers with tangy cream cheese frosting! This summer layer cake stays moist for days and serves 14. Perfect for birthdays and BBQs. Save for your next celebration! 🍉
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Prep Time 40 minutes
Cook Time 28 minutes
Total Time 1 hour 8 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups fresh watermelon cubed and seeded
  • 2 3/4 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened (for frosting)
  • 5 cups powdered sugar sifted
  • 2 teaspoons vanilla extract for frosting
  • 2 tablespoons heavy cream

Method
 

  1. Blend the watermelon cubes in a blender until completely smooth, then strain through a fine-mesh sieve to remove pulp. Pour into a saucepan and simmer over medium heat for 15-20 minutes until reduced to 1 cup. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper circles. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Add the flour mixture in three additions, alternating with the cooled watermelon juice in two additions, beginning and ending with flour. Mix on low speed just until combined after each addition, scraping down the bowl as needed.
  5. Divide batter evenly among the prepared pans, using about 2 cups per pan. Tap pans gently on the counter to release air bubbles. Bake for 25-28 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely, at least 1 hour. For easier frosting, wrap cooled layers in plastic and refrigerate for 30 minutes.
  7. For the frosting, beat cream cheese and butter together on medium speed for 2 minutes until completely smooth with no lumps. Add powdered sugar 1 cup at a time, beating on low after each addition. Mix in vanilla extract and heavy cream, then beat on high for 2 minutes until light and fluffy.
  8. Place the first cake layer on a serving plate or cake stand. Spread 3/4 cup frosting evenly over the top, leaving a small border at the edges. Add the second layer, frost, then top with the third layer.
  9. Apply a thin crumb coat of frosting over the entire cake, smoothing it with an offset spatula. Refrigerate for 15 minutes to set. Spread the remaining frosting over the top and sides, creating swirls or keeping it smooth as preferred.
  10. Refrigerate the assembled cake for at least 1 hour before slicing to let the frosting firm up. Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices.