Heavy Cream Watermelon Cake
Serves: 1 2-layer 8-inch cake
For the Heavy Cream Cake:
  • 3 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 ½ teaspoons fine salt
  • 4 large eggs, room temperature
  • 1 ½ cups granulated sugar
  • 2 teaspoons vanilla
  • 2 cups heavy cream, room temperature
  • red food gel
For the Frosting:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, softened
  • 8 ½ cups powdered sugar, sifted
  • ⅓ cup heavy cream
  • 1 ½ tablespoons vanilla extract
  • ¼ teaspoon fine salt
  • green and red food gel
  • chocolate chunks for garnish
To make the Whipping Cream Cake:
  1. Preheat oven to 350 degrees F. Grease two 8-inch cake pans with baking spray, set aside.
  2. Sift flour, baking powder, and salt in a large bowl, set aside.
  3. Beat eggs in a stand mixer on a medium speed until slightly thickened, about 4 minutes. Add sugar and vanilla, continue to beat for another 2 minutes.
  4. Whisk red food gel into heavy cream.
  5. With the mixer of low, add dry ingredients in three additions and the heavy cream in two additions, beginning and ending with the dry ingredients. Use a rubber spatula to scrape the sides and bottom of the bowl.
  6. Divide batter between both pans and bake for 30 to 35 minutes, rotating halfway. A toothpick inserted will come out barely clean with a few sticky crumbs. Do not over bake this cake. Let cakes cool in pans for 5 minutes before inverting cakes onto a wire rack to cool completely. Wrap in plastic wrap and refrigerate until ready to assemble.
To make the Classic Buttercream:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until fluffy and pale in color, about 3 minutes. Scrape the sides and bottom of the bowl. Add the powdered sugar, followed by cream, vanilla, and salt. Raise speed to high and beat for 2 to 3 minutes. Tint ½ of frosting green and ⅛ cup of frosting red, keeping the remaining white. Refrigerate until ready to use.
To assemble the Heavy Cream Watermelon Cake:
  1. Use a serrated knife to level off cake layers. Dollop a bit of frosting onto the cake board or plate. Place one cake layer onto the cake board and spread some of the white frosting onto that cake layer. Press second layer on top. Give cake a crumb coat with with frosting and chill for 15 minutes. Coat cake with green frosting, pipe a border on bottom. Chill for another 15 minutes. Pipe white and pink circles onto the top of cake. Use chocolate chips as the watermelon's “seeds.”
cake recipe adapted from allrecipes
Recipe by Layer Cake Parade at http://layercakeparade.com/heavy-cream-watermelon-cake/