This pink ombre cake recipe is so tender and delicious and is decorated with beautiful ombre buttercream.

As an added bonus, this recipe is designed to make as few dishes as possible.

All four shades of cake batter are made in one bowl, and the same goes for the ombre buttercream.

How to Make This Ombre Layer Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier.

If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 3, 8-inch cake pans or 4, 7-inch cake pans
• Spinning cake stand
• Electric hand mixer or stand mixer
• 10-inch greaseproof cake board
• Large offset spatula
• Bench scraper
• Small piping bag
• Open star piping tip like a Wilton 1M

Step 1: Bake the Ombre Cake Layers

Make the ombre cake layers first following the recipe card at the bottom of this post.

Add a small squirt of gel food coloring in the bowl and stir just until evenly colored.

If you’re making 4 cake layers, scoop 450 grams (about 2.5 cups) of batter into one of the pans. Repeat 3 more times, creating increasingly deeper colored cake batter as you add in more gel food coloring. I chose to make a pink ombre cake, but any color would look great.

If you’re making 3 cake layers, scoop 600 grams (about 3.25 cups) of batter into one of the pans. Repeat 2 more times, creating increasingly deeper colored cake batter as you add in more gel food coloring.

Divide the batter evenly between the prepared cake pans and bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 30 minutes.

Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer.

I also like to trim away the caramelization around the sides of the layers.

If you’re making these in advance, you can wrap and freeze them at this point.

Step 2: Make the Vanilla Buttercream Frosting

While the cake layers bake and cool, make the vanilla buttercream.

I like to use an American buttercream base to make this frosting because I think it’s the easiest to make and I love eating it. However, it is quite sweet!

If you want to use a less sweet frosting base, I’d recommend making a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.

This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Wait to color the buttercream until the cake has been filled and crumb coated. Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.

Step 3: Stack and Frost the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Start with the darkest cake layer on the bottom and work your way up to the lightest color.

Spread an even layer of buttercream on top of each cake layer with a large offset spatula.

Repeat with the remaining cake layers and place the top cake layer upside down to make the cake easier to frost.

Step 4: Crumb Coat the Cake

Spread a thin coat of frosting around the cake to fully cover the cake layers.

Smooth the frosting using a large offset spatula or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 6: Frost and Decorate this Ombre Cake

Add a small squirt of the same gel food coloring that was used to make the cake layers into the bowl and stir just until evenly colored.

Cover the top of the cake and 1/4 of the side of the cake with the lightly colored buttercream.

Add another small squirt of gel food coloring. Using this darker shade, spread a ring of buttercream underneath the lightest color of buttercream with a small offset spatula.

Gently blend the different shades of frosting together where they meet.

Repeat this 2 more times, until there are 4 deepening shades of frosting covering the cake.

Use a bench scraper to smooth the frosting, then decorate as desired!

I used the leftover frosting to pipe some swirls on top of the cake with a Wilton 1M tip and added on a partial ganache drip and some mini macarons.

If you’re making this cake in advance, it can sit at room temperature for up to a day or be stored in the fridge for up to a week.

Substitutions and Swaps – Ombre Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use fresh egg whites or 5 whole, large eggs. If you have an egg allergy you can use flaxseed eggs or an egg replacer.
• Sour Cream – You can also use full fat yogurt, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!
• Gel Food Coloring – I highly recommend using gel food coloring to color the cake layers. It only takes a few drops to create vibrant colors and makes it easier to create ombre layers.

Substitutions and Swaps – Vanilla Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Gel Food Coloring – Use gel food coloring if possible! It has a thicker consistency than liquid food coloring and won’t throw off the consistency of the frosting.

Making This Ombre Cake in Different Sizes

I used 4, 7″ cake pans to make this cake, but this recipe can be used to make different sized cakes.

You can make three, 8- or four, 6-inch cake layers with one batch of batter. Bake 8-inch cake layers at 350 F / 175 C for 33-36 minutes, and 6-inch cake layers for 35-39 minutes, or until a toothpick comes out with a few moist crumbs.

One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly. It should end up being about 2 inches tall.

If you want to make cupcakes, I highly recommend using my vanilla cupcake recipe and adding gel food coloring to the batter.

Tips for Making the Best Ombre Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
• Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Add in small drops of gel food coloring as you color the cake layers and buttercream. You can always add more, but you can’t really take it back once it’s added in.
• Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Making This Ombre Cake in Advance

I highly recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Let Me Know What You Think!

If you make this ombre cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.

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