Ombre Cake

5 from 35 ratings

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

Prep Time30

Cook Time35

Additional Time1

Total Time1 50

Course: Cakes

Cuisine: American

Servings: 24

Calories: 547kcal

Author: Chelsey White

Ingredients

Ombre Cake Layers

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 235g
1 1/2 cups full-fat sour cream, room temperature 360g
2 Tbsp vegetable or canola oil 30g
1 Tbsp vanilla extract or vanilla bean paste 12g
gel food coloring

Vanilla Buttercream Frosting

2 cups unsalted butter, room temperature 452g
1 Tbsp vanilla extract or vanilla bean paste 12g
1/2 tsp fine salt 3g
7 cups powdered sugar 904g or a 2 lb. bag
1/3 cup heavy whipping cream, room temperature 80g

Optional Decorations

1/2 batch pink ganache
5 Pink Gum balls
5 Pink Macarons
Pink Sprinkle Blend

Recommend Tools and Equipment

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

Instructions

Ombre Cake Layers:

Preheat oven to 350°F / 175°C. Line four 7" or three 8" pans with parchment rounds and grease with non-stick baking spray or homemade cake pan release.
Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Then mix in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, and 1 Tbsp of vanilla on a low speed until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers.
Add a small squirt of gel food coloring in the bowl and stir 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. 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. I chose to make a pink ombre cake, but any color would look great.
Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans, and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

Ombre Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.
In the bowl of a stand mixer or a large bowl, beat 2 cups of unsalted butter on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
Gradually mix in 7 cups of powdered sugar and 1/3 cup of heavy cream on a low speed.
Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (quarter of a cup at a time).
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.

Assembling This Pink Ombre Cake:

Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board. Start with the deepest color on the bottom and work your way up to the lightest color.
Spread an even layer of buttercream between each cake layer with a large offset spatula. Place the top cake layer upside down to make it easier to frost and create sharp corners.
Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
While the cake chills, make the ombre buttercream. 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, then 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 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 and added on a partial 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.

Video

Notes

If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.

Recipe Variations

One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams (about 2.5 cups) of batter into each pan. If you make 3 layers, add 600 grams (about 3.25 cups) to each pan.

This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1-inch tall.

Bake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make one 9 x 13-inch cake layer that's about 2 inches tall, but bake time will be 45-55 minutes at 350 F/ 175 C.

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 be the same height and bake more evenly.
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.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
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 Layer Cake in Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

This vanilla frosting can also be made ahead of time too or you can 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.

Nutrition