Pink Ombre Cake
A gorgeous and manageable pink ombre cake with soft, buttery layers and creamy buttercream frosting, perfect for special occasions.
Ingredients
Cake Ingredients
- 2.5 cups 2½ cups all-purpose flour Sift before measuring for even texture.
- 2.5 teaspoons 2½ teaspoons baking powder
- 0.5 teaspoon ½ teaspoon salt
- 1 cup 1 cup unsalted butter, room temperature Creates richness and tender crumb.
- 2 cups 2 cups granulated sugar Use fine sugar for a fluffy texture.
- 4 large 4 large eggs, room temperature Blend smoothly into batter.
- 1 tablespoon 1 tablespoon pure vanilla extract
- 1 cup 1 cup whole milk, room temperature Prevents drying and enhances flavor.
Frosting Ingredients
- 1.5 cups 1½ cups unsalted butter, room temperature
- 5 cups 5 cups powdered sugar, sifted Sifting prevents clumps.
- 2-3 tablespoons 2-3 tablespoons milk or heavy cream Adjust for desired consistency.
- 2 teaspoons 2 teaspoons pure vanilla extract For frosting flavor.
- Pink gel food coloring For creating ombre effect.
- Edible flowers such as violets, pansies, or rose petals for decoration
- Non-edible flower toppers, optional
Instructions
Preparation
- Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, approximately 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined.
Baking
- Divide the batter evenly between the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- Beat the softened butter on high speed until creamy, about 2-3 minutes.
- Gradually add powdered sugar on low speed. Add vanilla and milk, then beat on high for 3 minutes until fluffy.
- Divide the buttercream into four bowls. Leave one bowl white and tint the other three with varying amounts of pink gel food coloring.
Assembly
- Place the first layer on a serving plate and spread the darkest pink buttercream. Add the second layer and spread the medium pink buttercream.
- Add the final layer and spread the light pink buttercream on top. Use remaining white buttercream for the sides.
- Smooth the buttercream with an offset spatula and optionally use a bench scraper to blend the ombre effect up the sides.
- Decorate with edible flowers or non-edible flower toppers if desired. Chill for 30 minutes before slicing.
Notes
Use room temperature ingredients for a smoother batter. Don’t rush the creaming process—for best results, use a stand mixer.