Recipe Details
Ingredients
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nonstick baking spray
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2 ½cupsall-purpose flour
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1tablespoonall-purpose flour
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3tablespoonswatermelon-flavored gelatin mix (such as Jell-O®)
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1teaspoonbaking powder
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1teaspoonkosher salt
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½teaspoonbaking soda
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1cupunsalted butter, softened
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2cupswhite sugar
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3largeeggs
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1 ½cupswhole buttermilk
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2teaspoonsvanilla extract
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1teaspoonred gel food coloring
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1cupminiature semisweet chocolate chips
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1 ½cupsunsalted butter, softened
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¼teaspoonkosher salt
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2teaspoonsvanilla extract
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6cupspowdered sugar
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6tablespoonsheavy whipping cream
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red food coloring gel
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green food coloring gel
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miniature semisweet chocolate chips for decoration
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray; set aside.
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Whisk together 2 1/2 cups flour, gelatin, baking powder, salt, and baking soda in a medium bowl.
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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.
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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.
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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.
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Divide batter evenly among prepared cake pans.
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Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
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Cool in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack about 1 hour.
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Prepare 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.
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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.
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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.
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Assemble 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.
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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.
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Pipe plain frosting around top edge of cake, filling in the 1/4-inch border.
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Sprinkle top with miniature chocolate chips to resemble seeds.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories938 | |
% Daily Value * | |
Total Fat 47g |
61% |
Saturated Fat 29g |
146% |
Cholesterol 160mg |
53% |
Sodium 354mg |
15% |
Total Carbohydrate 127g |
46% |
Dietary Fiber 2g |
6% |
Protein 7g |
13% |
Potassium 165mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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