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Refreshing Watermelon Chiffon Cake: A Light Summer Delight

Published: Jul 17, 2025 by Lina maywgor · This post may contain affiliate links ·

As I stood in my kitchen, the summer sun streaming through the window, I realized it was time to bring a burst of color and joy into our lives. Enter the Summer Fun Watermelon Chiffon Cake, a delightful dessert that embodies everything I love about warm, sunny days. With its airy chiffon layers and the refreshing essence of watermelon, this cake not only mesmerizes with its vibrant hues of matcha and red velvet but also serves as a showstopper for any gathering. The best part? It’s a breeze to prepare and a guaranteed crowd-pleaser that will have everyone reaching for seconds. So, are you ready to slice into a slice of summer bliss? Let’s bake!

Why is Watermelon Chiffon Cake a Must-Bake?

Vibrant Colors: This cake dazzles with its lush green and rich red layers, capturing the essence of summer in every slice.

Light and Airy Texture: The chiffon base is fluffy and cloud-like, making it the perfect treat for hot days.

Refreshing Flavor: Combining watermelon essence with matcha creates a uniquely delicious experience that’s both light and satisfying.

Easy to Make: With simple ingredients and straightforward steps, even novice bakers will shine. Check out my Coconut Soaked Lime Cake for another easy summer delight!

Showstopper Appeal: This cake is not just food; it’s an eye-catching centerpiece for any celebration, guaranteed to impress your guests!

Watermelon Chiffon Cake Ingredients

Get ready to enjoy the airy delight of this Watermelon Chiffon Cake with these essential ingredients!

For the Matcha Layer

  • 40g milk – Adds moisture to the batter; substitute with almond milk for a dairy-free option.
  • 40g corn oil – Provides essential fat, contributing to a tender cake; can be swapped with vegetable oil.
  • 35g cake flour – Creates a light and fluffy texture; all-purpose flour can be used but may alter texture slightly.
  • 5g matcha powder – Offers rich flavor and a gorgeous green hue; omit if unavailable or substitute with green food dye for color.
  • 4 eggs (separated) – Essential for structure and fluffiness; ensure egg whites are whipped to stiff peaks.
  • 40g sugar – Sweetens the cake; consider using coconut sugar for a lower glycemic index.
  • Lemon juice (a few drops) – Helps stabilize egg whites and enhances flavor.
  • Edible green dye (as needed) – For vibrant color in the matcha batter; optional if using matcha.
  • 15g corn oil – Additional fat for moisture; substitute with any neutral oil.
  • 45g milk – Adds flavor and moisture; use dairy or plant-based alternatives as needed.
  • 45g cake flour – Similar to the earlier flour for consistency.
  • 5g red yeast rice powder – Natural coloring for the red batter; can be replaced with red food coloring if needed.

For the Red Velvet Layer

  • 2 eggs (separated) – Essential for the red velvet structure and fluff; follow the same instructions as above.
  • 25g sugar – Sweetens the red velvet layer; feel free to use your preferred sugar type.

For the Frosting & Decoration

  • Whipped cream (enough to cover the cake) – Ideal for frosting and decoration; homemade is preferred for better flavor.
  • Watermelon rind (for decoration) – Enhances presentation beautifully.
  • Melted dark chocolate (for watermelon seeds) – Adds visual appeal and a delicious touch to the decoration.

Tools You’ll Need

  • Mixing bowls (at least 3) – Essential for separate mixing of batter components.
  • Hand mixer or stand mixer – For whipping egg whites to ensure proper volume.
  • Fine mesh sieve – For sifting dry ingredients, ensuring a light cake texture.
  • Silicone spatula – Useful for folding mixtures gently.
  • Round baking pan (for the red velvet cake) – Required for assembling the final cake layers.
  • Baking sheet (for the matcha cake strips) – Needed for baking the decorative matcha strips.
  • Piping bag (for the green pattern and red batter) – Necessary for precise application of the batters.
  • Toothpick or skewer (to remove air bubbles) – Simple tool for achieving an even batter texture.

With these Watermelon Chiffon Cake ingredients, you’re all set to create a breathtaking dessert that captures the spirit of summer!

Step‑by‑Step Instructions for Watermelon Chiffon Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 170°C (338°F). This is a crucial step, as it ensures that your Watermelon Chiffon Cake bakes evenly. While the oven warms, gather your mixing bowls and prepare to combine your ingredients.

Step 2: Mix Wet Ingredients
In a mixing bowl, whisk together 40g of milk and 40g of corn oil until fully blended. The mixture should appear smooth and slightly glossy, indicating that the fats are well incorporated. This blend will serve as the foundation for your fluffy chiffon cake layers.

Step 3: Combine Dry Ingredients
Sift 35g of cake flour and 5g of matcha powder into the wet mixture, stirring gently until combined. The batter should be free of lumps for a light texture. Next, add the egg yolks and mix until the batter is smooth and vibrant, showcasing the beautiful green hue from the matcha.

Step 4: Whip Egg Whites
In a separate, clean mixing bowl, whip 4 egg whites with a hand or stand mixer until frothy. Then, add a few drops of lemon juice and gradually sprinkle in 40g of sugar, continuing to whip until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.

Step 5: Fold the Mixtures
Gently fold a portion of the whipped egg whites into the matcha batter to lighten it. Once incorporated, carefully combine the remaining egg whites with the matcha mixture, using a spatula to maintain that airy texture vital for the Watermelon Chiffon Cake.

Step 6: Prepare Yours Baking Sheet
Mix some of the matcha batter with edible green dye to enhance the color if desired. Take a piping bag and pipe long stripes of this dark green batter onto a lined baking sheet. Spread them out evenly and bake for 2 minutes to slightly set the strips, providing a decorative touch to your cake.

Step 7: Layer the Matcha Batter
Once the stripes are set, layer them into a round baking pan, ensuring they are evenly spaced. Pour the remaining matcha batter over the top, leveling the surface with a spatula. This layering technique will create a stunning visual contrast once baked.

Step 8: Bake the Matcha Layer
Place the pan in your preheated oven and bake for 20 minutes, or until the cake bounces back when gently pressed. The edges should be slightly golden, and the center should be set. After baking, remove from the oven and allow it to cool in the pan.

Step 9: Make the Red Velvet Layer
Repeat the mixing process for the red velvet layer by combining the dry ingredients, such as 45g of cake flour and 5g of red yeast rice powder, with wet ingredients, including 2 separated eggs and 25g of sugar. Mix until smooth and vibrant, similar to the matcha batter.

Step 10: Bake the Red Velvet Batter
Pour the red velvet batter into a round baking pan, leveling it off as well. Bake for 15 minutes, monitoring the cake for doneness. It should be firm and slightly springy to the touch when finished. Once baked, allow it to cool completely before assembling the layers.

Step 11: Assemble the Cake
Once both the matcha and red velvet cakes have cooled, stack the red velvet layer on top of the matcha layer. This colorful combination creates the delightful aesthetic of your Watermelon Chiffon Cake, with its vibrant shades mimicking the look of a watermelon.

Step 12: Frost and Decorate
Finally, cover the layered cake completely with whipped cream, using a spatula to smooth it over the top and sides. Decorate with pieces of watermelon rind for an appealing presentation and use melted dark chocolate to pipe on ‘seeds’ for a whimsical touch. Your Watermelon Chiffon Cake is now ready to serve!

Make Ahead Options

The Summer Fun Watermelon Chiffon Cake is an excellent choice for meal prep, perfect for busy days when you still want a show-stopping dessert! You can prepare the chiffon cake layers—both the matcha and red velvet—up to 24 hours in advance. Simply follow the baking instructions, let the cakes cool completely, then wrap them tightly in plastic wrap and refrigerate to maintain their moisture. When you're ready to serve, stack the layers, frost with whipped cream, and garnish with watermelon rind and melted chocolate seeds. This way, you’ll enjoy a fresh and delicious cake with minimal last-minute effort, all while impressing your guests!

How to Store and Freeze Watermelon Chiffon Cake

Refrigeration: Store your Watermelon Chiffon Cake in the refrigerator for up to 3 days in an airtight container. This keeps the cake moist and fresh while preventing it from absorbing odors.

Freezing: If you wish to keep the cake longer, slice it and wrap each piece tightly in plastic wrap before placing it in a freezer-safe bag. It can be frozen for up to 2 months without losing its delightful texture.

Thawing: To enjoy your frozen Watermelon Chiffon Cake, simply transfer it to the refrigerator for several hours or overnight. This slow thawing helps maintain its fluffy consistency.

Reheating: If desired, serve the cake at room temperature or warm it slightly in the microwave for 10-15 seconds before serving to enhance its flavors.

Watermelon Chiffon Cake Variations & Substitutions

Feel free to make this Watermelon Chiffon Cake truly your own by experimenting with these delightful twists!

  • Dairy-Free: Substitute both milks with almond or coconut milk for a light, dairy-free treat that still delivers on taste. A great option for vegan friends!

  • Flavor Twists: Swap out matcha for lemon zest or cocoa powder for a citrusy kick or a chocolatey delight, showcasing your favorite flavors within the fluffy cake.

  • Cream Cheese Frosting: Instead of the traditional whipped cream, use cream cheese frosting for a tangy, richer flavor that perfectly complements the sweetness of the cake layers.

  • Fresh Berries: Add fresh berries like strawberries or blueberries in between the cake layers or atop the whipped cream for added freshness and color, making each slice burst with flavor!

  • Chocolate Seeds: For a different decoration, sprinkle crushed nuts or mini chocolate chips instead of melted chocolate for a crunchy texture that adds a fun surprise in each bite.

  • Heat Element: For a spiced-up version, mix in a bit of cayenne or chili powder into the red velvet batter for a surprising heat that pairs beautifully with the sweetness of watermelon.

  • Zesty Lemon or Lime: Add a splash of lemon or lime juice to the batter for a tart contrast that enhances the overall flavor profile of this summer treat.

  • Nutty Texture: Incorporate finely ground nuts like almonds or pecans into the batter for added crunch and richness, making each bite delightful and unique.

These variations will help you customize your Watermelon Chiffon Cake for every occasion, so get creative and enjoy the process!

Expert Tips for Watermelon Chiffon Cake

  • Room Temperature Eggs: Ensure egg whites are at room temperature for maximum volume when whipped. Cold eggs won't whip up as easily.

  • Gentle Folding: Avoid overmixing when combining egg whites with your batter; gently fold to maintain the light texture essential for a fluffy Watermelon Chiffon Cake.

  • Check Doneness: Use a toothpick inserted into the center to check if your cake is done baking. It should come out clean and not sticky.

  • Chill Before Decorating: Let the cakes cool completely before stacking and frosting to prevent the whipped cream from melting.

  • Piping Precision: If your batter is too thick for piping, thin it slightly with a bit of milk or water for cleaner lines when creating decorative stripes.

What to Serve with Summer Fun Watermelon Chiffon Cake

A radiant dessert deserves equally delightful sides to make your gathering truly memorable.

  • Fresh Fruit Salad: A medley of seasonal fruits adds brightness and complements the cake’s refreshing flavors. Enjoy the burst of sweetness and tang!
  • Lemon Sorbet: This chilled treat echoes the uplifting zest of summer, cleansing the palate and providing a cool contrast to the airy cake.
  • Minted Yogurt Dip: Whipped yogurt with fresh mint serves as a creamy balance, enhancing the cake's summer feel while adding a healthful twist.
  • Coconut Macaroons: These chewy morsels contribute a lovely tropical flair, harmonizing with the cake’s summery flavor profile. They’re simply irresistible!
  • Iced Green Tea: A light and refreshing beverage that enhances the matcha notes of the cake, while providing a perfect light sip to cool down.
  • Chocolate-Dipped Strawberries: The rich chocolate adds indulgence, making these berries a sweet pairing that draws out the dessert’s fruity essence elegantly.
  • Sparkling Lemonade: Bubbly and bright, this drink livens up the table, matching the joyous spirit of your Watermelon Chiffon Cake while invigorating guests.
  • Classic Vanilla Ice Cream: A scoop of this creamy delight rounds out the dessert experience, providing a mellow contrast to the vibrant flavors of the cake.

Watermelon Chiffon Cake Recipe FAQs

How do I choose ripe watermelon for the Watermelon Chiffon Cake?
Absolutely! When selecting a watermelon, look for a uniform shape and a creamy, yellow spot on one side, which indicates it has ripened on the ground. The watermelon should feel heavy for its size and produce a deep, hollow sound when tapped. Avoid ones with dark spots all over, as they may be overripened.

What is the best way to store leftover Watermelon Chiffon Cake?
Very! Store your Watermelon Chiffon Cake in the refrigerator for up to 3 days in an airtight container. This not only keeps the cake moist and fresh but also prevents it from absorbing any fridge odors that might compromise its delightful flavor.

Can I freeze the Watermelon Chiffon Cake?
Yes, indeed! To freeze your Watermelon Chiffon Cake, slice it into individual pieces and wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container for added insulation. It can be frozen for up to 2 months without losing its fluffy texture. Just remember to let it thaw in the refrigerator for several hours or overnight when you're ready to enjoy it again!

What should I do if my cake doesn't rise properly?
Oh no! If your Watermelon Chiffon Cake doesn’t rise, it could be due to several factors. First, ensure that the eggs are at room temperature, as cold egg whites don’t whip well. Additionally, avoid overmixing the batter; once you add the flour, mix just until combined, or the cake could become dense. Lastly, check your baking powder’s expiration date; old leavening agents won’t help your cake rise effectively.

Are there any dietary considerations for my pets or allergies?
Certainly! While this Watermelon Chiffon Cake is safe for humans, the ingredients aren't suitable for dogs or cats, particularly due to the sugar and whipped cream. If anyone in your household has egg allergies, you can explore egg replacers available at most grocery stores or substitute with a flaxseed meal or chia seed gel for a vegan option. Always take care to read labels for potential allergens in the ingredients!

Watermelon Chiffon Cake

Refreshing Watermelon Chiffon Cake: A Light Summer Delight

Experience the vibrant Watermelon Chiffon Cake, a light and refreshing dessert perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 35 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Servings: 8 slices
Course: easy cakes
Cuisine: dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Matcha Layer
  • 40 g milk Adds moisture to the batter; substitute with almond milk for a dairy-free option.
  • 40 g corn oil Provides essential fat; can be swapped with vegetable oil.
  • 35 g cake flour Creates a light texture; all-purpose flour can be used but may alter texture slightly.
  • 5 g matcha powder Offers rich flavor and a gorgeous green hue; omit if unavailable.
  • 4 eggs (separated) Essential for structure; egg whites should be whipped to stiff peaks.
  • 40 g sugar Sweetens the cake; consider using coconut sugar.
  • a few drops lemon juice Helps stabilize egg whites.
  • edible green dye Optional if using matcha.
  • 15 g corn oil Additional fat for moisture.
  • 45 g milk Adds flavor and moisture.
  • 45 g cake flour Similar to the earlier flour for consistency.
  • 5 g red yeast rice powder Natural coloring for the red batter.
For the Red Velvet Layer
  • 2 eggs (separated) Essential for structure.
  • 25 g sugar Sweetens the red velvet layer.
For the Frosting & Decoration
  • whipped cream Ideal for frosting and decoration.
  • watermelon rind For decoration.
  • melted dark chocolate For visual appeal.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Fine-mesh sieve
  • Silicone spatula
  • Round baking pan
  • Baking sheet
  • Piping bag
  • Toothpick or skewer

Method
 

Preparation Steps
  1. Preheat the oven to 170°C (338°F).
  2. In a mixing bowl, whisk together 40g of milk and 40g of corn oil until blended.
  3. Sift 35g of cake flour and 5g of matcha powder into the wet mixture, stirring gently.
  4. In a separate bowl, whip 4 egg whites until frothy, add lemon juice, and gradually add 40g of sugar until stiff peaks form.
  5. Gently fold a portion of the whipped egg whites into the matcha batter.
  6. Mix some of the matcha batter with edible green dye if desired, pipe long stripes onto a lined baking sheet, and bake for 2 minutes.
  7. Layer the matcha batter into a round baking pan, pour remaining batter over the top.
  8. Bake the matcha layer for 20 minutes, then cool in the pan.
  9. Mix the red velvet ingredients and bake in a round baking pan for 15 minutes, then cool completely.
  10. Once cooled, stack the red velvet layer on top of the matcha layer.
  11. Frost the cake completely with whipped cream and decorate with watermelon rind and melted dark chocolate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 8mg

Notes

Ensure egg whites are at room temperature for maximum volume when whipped. Avoid overmixing when combining egg whites for a fluffy texture.

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