Put on your Lilly Pulitzer, and make this fearlessly preppy cake
Summer is here, so celebrate with a light and airy angel food cake made with everyone's favorite melon!
There's something funny about August. We're in the last dregs of summer, and half the nation is sending their kids back to school. We're switching back and forth between summer vacation attire and longing after fall-weather new-school clothes. And some of us get serious pangs of '80s nostalgia.
So here's a cake that celebrates all that.
The glaze also has watermelon juice in it!
The cake is light and airy, just like we remember the '80s being. Slice and serve!
Preppy angel food cake recipe
You can use real watermelon juice, or you may use store-bought watermelon juice boxes as a replacement.
Yields 1 Bundt cake/8 – 10 slices
Prep time: 5 minutes | Bake time: 35 minutes | Glaze and assembly: 20 minutes | Total time: 1 hour
- 1 box angel food cake mix
- 1 cup watermelon juice/juice box plus 2 tablespoons extra for glaze
- 1-1/2 tablespoons black sesame seeds (can replace with mini chocolate chips)
- Green and light green food gel
- 1 cup powdered sugar
- Heat the oven to 350 degrees F.
- Prepare the cake mix per the box directions, replacing the water with 1 cup of watermelon juice.
- Mix in the black sesame seeds.
- Add the batter to the Bundt pan.
- Bake for 35 minutes or until the cake springs back when touched. Let cool, and flip the cake onto a dish.
- For the glaze: Mix the powdered sugar with the remaining watermelon juice.
- Separate the glaze into 2 bowls. Tint one bowl with green and the other bowl with light green gel (about 2 – 3 drops each).
- Drizzle the glazes onto the cake to resemble watermelon rind. Scoop any extra glaze back over cake. Let the glaze harden.
- Slice and eat.