Watermelon Cake Tutorial

Well Summer is definitely here where I live in the UK! We are currently enjoying a bit of a heat wave which means it is the perfect weather for a summer party or BBQ. I hope wherever you are reading this the sun is shinning for you too.

So to celebrate the sunshine I thought I would make a cake that would be the perfect summer centerpiece. This watermelon themed cake is really simple to make and is decorated with buttercream and seeds made from black icing. Now it may not look exactly like a round watermelon, but you get the idea! The bit I love most about this cake, is that the sponge cake inside has been coloured to match the coloured buttercream on the outside, so when your guests see you cut into the cake this adds a bit of a surprise!

watermelon cake

For the cake itself I actually used the same recipe that I use for my vanilla cupcakes, but I doubled it up to give me enough mixture to split into my 6 inch cake tins, giving me 4 layers of delicious cake.

I then coloured a quarter of the mixture with the Sugarflair extra green and the remaining three quarters with the Sugarflair extra red. The great thing about these gel colours is that the paste is highly concentrated, so you only need a small amount to get these vibrant colours which keep their colour when baked. I then coloured my buttercream with the same colours, and  also added in the lighter green shade so that after filling the cake the outside would match perfectly. Oh and I added alot of chocolate chips to the red layers to look like the watermelon seeds.

watermelon cake


The ingredients you will need to make this 6 inch cake are:
14oz/ 400g – Self Raising Flour
14oz/ 400g – Butter
14oz/ 400g – Caster Sugar
4 eggs
4tbsp – Vanilla Essence / Flavouring
4tbsp – Milk

I love how simple this cake is to make, but how it is so bright and vibrant and really has a summery feel. I really hope you will enjoy the tutorial and find it useful:

If you would like to know how I made the vanilla buttercream in this video then I have another video explaining the ingredients and how I made it (which can be seen here – vanilla Buttercream).

Tools I used

Below is a list of the tools I used to decorate the cake that you might find useful:
Turn Table: http://amzn.to/2CfVJUl
Wilton Icing Smoother: https://amzn.to/2KSRBii
Metal Scrapper Tool: http://amzn.to/2BNjf7v
Piping bags I use: http://amzn.to/2xqeDlM
Sugarflair Extra Green: https://amzn.to/2L5SwuZ
Sugarflair Extra Red: https://amzn.to/2KQQKyo

Also why not save the recipe for later and pin it to Pinterest

Watermelon cake tutorial

Thank you for reading!

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11 Responses

  1. This looks amazing! Can you please tell me what is the black ingredient you use on the finishing touch to make seeds.

    1. Hi Jenny, I am so glad you like the cake. The black seeds were made from black icing / fondant. I hope this helps. Lynz

  2. Hi there – I was wondering if you think this cake would freeze well if it needed to be made a week in advance before icing?

  3. Hi,
    I like your videos, watched a couple. I came to this as I’m looking to colour buttercream red, a nice satin red. I have some questions:
    1) If you make it in advance, does the colour darken? Will Wilton Red work just as well?
    2) Does it leave a bitter or strange aftertaste? I’ve read that some red gel colours make the buttercream taste bad, when added to make a bright red.
    2) Where can you buy it from? (apart from amazon?)
    3) Would this colour affect kids?

    1. Hi, Buttercream will darken the longer you leave it, but for red I usually use the extra red by Sugarflair. It is alot more pigmented so you don’t need as much to get the colour. Also yes some gel colours the more you add it does make the buttercream taste slightly different. It is always hardest to get the really dark colours. In regards to buying the colours if you have a cake decorating shop near you or The Cake Decorating Company is great

  4. I made this for a friend’s 40th last week. We had a socially distanced, outdoor cinema viewing of Dirty Dancing, so the cake fitted perfectly with the theme. It was really yummy and great to try a different recipe as I’ve used the same sponge recipe for years. I will definitely make this again. Thank you.

  5. Hi! I’m planning to make this watermelon cake for my daughter’s TWOtti Frutti themed birthday.
    1) Do you recommend using self-rising vs. cake flour vs. all purpose flour?
    2) Should the butter be salted or unsalted?
    3) Does it make a difference if the eggs are room temperate as well as the butter for this recipe?
    Thank you! Stay safe and well!

    1. Hi Jennifer, I am so glad you like the watermelon cake. To answer your questions, I always use self raising flour. If you use all purpose, plain or cake flour you will need to add a raising agent. Self raising flour already has it added in, but you will need to add baking powder. Add 2 tsp’s of baking powder to each 150g/6oz of plain flour. In regards to the butter I always use salted, but it is entirely down to personal choice. Or you could also use a cake spread like stork for hte cake mixture (always use real butter for buttercream). For the butter you will need this to be room temperature, but for eggs I always use mine from the fridge. I hope that helps x

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Hi, I’m Lynsey and welcome to Cakes by Lynz. I LOVE everything cake! Here you will find all my latest cake decorating video tutorials from my YouTube channel, reviews and general cake ramblings!

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