Watermelon Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. (5 minutes)

In a medium bowl, whisk together 2 1/2 cups flour, watermelon gelatin, baking powder, salt, and baking soda. (3 minutes)

In a stand mixer, beat 1 cup softened butter until creamy (about 3 minutes). Gradually add sugar, beating until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well after each addition. (5 minutes)

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)

Stir in vanilla and red food coloring until evenly colored. Toss chocolate chips with 1 tablespoon of flour, then gently fold them into the batter. (5 minutes)

Divide the batter evenly among the prepared cake pans. (2 minutes)

Bake for 28 to 32 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely (about 1 hour). (70 minutes)

For the frosting, beat 1 1/2 cups softened butter with salt until creamy (about 3 minutes). Mix in vanilla extract. (5 minutes)

Gradually add powdered sugar, alternating with heavy cream, mixing on low speed until fully incorporated. Increase speed and beat until fluffy (2-3 minutes). (5 minutes)

Divide the frosting: 1/3 cup aside, 2 cups tinted red, and the remainder tinted green. (5 minutes)

On a serving plate, layer one cake, top with 2/3 cup red frosting. Repeat with the second cake layer. Place the last cake layer and spread the remaining red frosting, leaving a 1/2-inch border. (10 minutes)

Frost the sides of the cake with the green frosting. (10 minutes)

Place the reserved plain frosting in a piping bag and pipe around the top edge of the cake, filling in the border. (5 minutes)

Sprinkle chocolate chips on top to mimic watermelon seeds. (2 minutes)