Zutaten für Watermelon Strawberry Kiwi Cake With Watermelon Icing
- White Cake Mix
- Seedless Watermelon
- Strawberry Kiwi Gelatin Powder
- 2 large egg whites
- 1/2 cup vegetable oil
- 1/4 cup watermelon juice
- 1/2 cup (1 stick) unsalted butter
- Powdered Sugar
- 8 ounces cream cheese
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Zubereitung von Watermelon Strawberry Kiwi Cake With Watermelon Icing
- **Cake Preparation:** Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- **Wet Ingredients:** In a blender, combine 1 cup cubed watermelon, 1/4 cup water, and 1 packet (1 tablespoon) unflavored gelatin. Blend until smooth. Set aside.
- **Dry Ingredients:** In a large bowl, whisk together 1 box (15.25 oz) white cake mix, 1/2 teaspoon baking powder (if not included in mix), and 1/4 teaspoon salt.
- **Combine:** Add 2 large egg whites and 1/2 cup vegetable oil to the dry ingredients. Gradually add the blended watermelon mixture, mixing on low speed until just combined.
- **Baking:** Pour batter into the prepared bundt pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cooling:** Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Frosting Preparation:** In a medium bowl, beat 8 ounces cream cheese and 1/2 cup (1 stick) unsalted butter until light and fluffy.
- **Sweetening:** Gradually add 2 cups powdered sugar, beating until smooth. Stir in 1/4 cup watermelon juice until well combined.
- **Frosting Application:** Once the cake is completely cool, frost it generously with the watermelon icing.
- **Garnish:** Garnish with sliced strawberries, kiwi, and fresh mint leaves for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
230 g
Sugar
2538g
Fat
594g
Carbs
258g
