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Ingredients

• ✓ red food coloring gel
• semisweet chocolate chip
• green food coloring gel
• heavy cream
• powdered sugar
• vanilla extract
• salt
• butter
• semisweet chocolate chip
• red gel food coloring
• vanilla extract
• buttermilk
• egg
• white sugar
• butter
• baking soda
• salt
• baking powder
• gelatin mix
• flour
• all-purpose flour
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray; set aside.
2. 2 To make the cake: Whisk together 2 ½ cups flour, watermelon gelatin, baking powder, salt, and baking soda in a medium bowl.
3. 3 Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.
4. 4 Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until just blended after each addition.
5. 5 Beat in vanilla and red food coloring gel until blended. Toss chocolate chips with remaining 1 tablespoon flour in a small bowl. Gently fold into batter.
6. 6 Divide batter evenly among prepared cake pans.
7. 7 Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
8. 8 Cool in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack about 1 hour.
9. 9 To make the frosting: Beat butter and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes; beat in vanilla.
10. 10 Gradually add powdered sugar alternately with 6 tablespoons cream, beating on low speed, until completely incorporated and smooth, about 2 minutes. Increase mixer speed to medium-high and beat until mixture is smooth and fluffy, about 2 to 3 minutes.
11. 11 Remove 1/3 cup of the frosting to a small bowl. Remove 2 cups of the frosting to a medium bowl; stir in enough red food coloring until desired shade of red. Tint remaining frosting with green food coloring gel until desired shade of green.
12. 12 To assemble the cake: Place 1 cake layer on a serving platter or cake stand. Spread top with 2/3 cup red frosting. Top with a second cake layer; spread top with 2/3 cup red frosting. Top with remaining cake layer; spread top with remaining red frosting, leaving a 1/2-inch border around edge.
13. 13 Frost sides of cake with green frosting. Place reserved 1/3 cup plain frosting into a piping bag or zip-lock bag with a 1/4-inch hole cut in the corner.
14. 14 Pipe plain frosting around top edge of cake, filling in the 1/4-inch border.
15. 15 Sprinkle top with miniature chocolate chips to resemble watermelon seeds.

By Pam Lolley