Name: Ombre Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: PT-489297H2M32S
Cuisine: American
Ingredients: 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 (pink or color of choice); 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); 1/2 batch pink ganache; 5 Pink gum balls; 5 Pink macarons; Pink sprinkle blend; 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 (e.g., Wilton 1M)

Jump to Recipe

If you’ve ever wanted to wow your friends and family with a show-stopping dessert, the Ombre Cake is your golden ticket. This stunning cake not only looks like a piece of edible art with its gradual color transition but also delights every palate with its moist crumb and luscious buttercream. Whether you choose delicate pinks, calming blues, or vibrant purples, the Ombre Cake brings a beautiful gradient to your celebrations, making it just as delicious as it is visually captivating.

Ingredients You’ll Need

Creating an Ombre Cake might seem like a grand task, but with simple, thoughtfully chosen ingredients, it’s surprisingly accessible. Each component plays a critical role in texture, flavor, or that signature color gradient that gives this cake its magic.

All-purpose flour (3 cups / 375g): Provides the perfect structure for a tender yet sturdy cake base.
Granulated sugar (3 cups / 600g): Sweetens the cake and aids in its beautiful golden crust.
Baking powder (2 1/2 tsp / 10g): Helps the cake layers rise evenly and become fluffy.
Fine salt (1 tsp / 6g): Balances sweetness and enhances overall flavor complexity.
Unsalted butter (1 cup / 226g + 2 cups / 452g): Brings richness and buttery smoothness to both cake and frosting.
Egg whites (1 cup or 7 large, room temperature / 235g): Add lightness and moisture for a tender crumb.
Full-fat sour cream (1 1/2 cups / 360g): Adds moisture and a subtle tang, keeping the cake irresistibly moist.
Vegetable or canola oil (2 Tbsp / 30g): Locks in moisture and keeps the cake fresh longer.
Vanilla extract or vanilla bean paste (1 Tbsp / 12g, twice): Imparts warm, aromatic depth to cake and frosting.
Gel food coloring: Essential for achieving those perfectly smooth color transitions in your Ombre Cake layers and frosting.
Powdered sugar (7 cups / 904g): Sweetens and stabilizes the buttercream to silky perfection.
Heavy whipping cream (1/3 cup / 80g): Lightens the frosting texture for easy spreading and piping.
Pink ganache, pink gum balls, pink macarons, pink sprinkle blend: Fun toppings that elevate the cake’s appearance and add exciting textures.
Equipment: 3 eight-inch pans or 4 seven-inch pans, spinning cake stand, electric mixer, greaseproof cake board, offset spatula, bench scraper, piping bag, and star piping tip (like Wilton 1M).

How to Make Ombre Cake

Step 1: Preparing the Cake Layers

Start by preheating your oven to 350°F (175°C) and lining your cake pans with parchment and a light greasing to ensure easy release. Mixing the dry ingredients – flour, sugar, baking powder, and salt – until fully combined sets the stage for perfectly even layers. Slowly incorporate butter into the dry mix until it resembles moist sand, a key texture for the base.

Step 2: Building the Batter

Add egg whites carefully to keep the batter light, followed by creamy sour cream, oil, and vanilla for tenderness and moisture. A medium speed beat, for about 30 seconds, lifts the batter’s texture for the soft crumb we all love. Be sure to scrape your bowl often for even mixing!

Step 3: Coloring the Batter

Divide your batter into pans according to the number of layers. Add gel food coloring incrementally for each layer to create your ombre effect—from light to dark shades. I chose a delicate pink palette, but feel free to experiment with your favorite colors. Baking takes around 33-36 minutes and a toothpick inserted should come out with a few moist crumbs.

Step 4: Cooling and Leveling the Layers

Cool the cakes slightly in the pans before running a small offset spatula around the edges. Pop them in the freezer for 30 minutes to speed up cooling. This also firms up the layers for easier handling. Just before assembling, level the tops with a serrated knife for neat, even stacks.

Step 5: Making the Buttercream Frosting

While the cake cools, whip up the buttercream by beating softened butter until smooth. Add vanilla and salt, then gently mix in powdered sugar and heavy cream until creamy and fluffy. Keep the frosting uncolored for now, storing it under plastic wrap to prevent crusting until you’re ready to decorate.

Step 6: Assembling Your Ombre Cake

Start stacking your layers from darkest color on the bottom to the lightest on top, filling with buttercream between each. Once stacked, cover the cake with a thin crumb coat and chill until firm. Then color small batches of buttercream from light to dark and apply in horizontal rings, blending gently where they meet to create that signature ombre gradient. Smooth with a bench scraper and finish with piped swirls and whimsical pink decorations.

How to Serve Ombre Cake

Garnishes

Elevate your Ombre Cake with playful pink ganache drips, delicate macarons, and eye-catching gum balls. Sprinkling edible glitter or sugar pearls adds sparkle, turning your cake into a centerpiece that invites admiration before the first bite.

Side Dishes

Enjoy your cake alongside fresh berries, a dollop of lightly sweetened whipped cream, or a tangy fruit compote. These accompaniments provide a refreshing contrast to the richness of the buttercream and cake layers, balancing flavors beautifully.

Creative Ways to Present

Use a spinning cake stand to create a flawless finish, and consider serving your Ombre Cake with complementary themed decor for birthdays, baby showers, or bridal teas. Cutting and serving neat slices reveals the breathtaking gradient inside, ensuring everyone gets a slice of edible art.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Ombre Cake covered tightly at room temperature for up to a day or refrigerated in an airtight container for up to a week. This helps maintain moistness and flavor without drying out the fresh layers or buttercream.

Freezing

Ombre Cake layers freeze beautifully if wrapped tightly in plastic wrap and foil, making advance preparation a breeze. Freeze unfrosted layers for several months, thawing in the fridge overnight before assembling and decorating.

Reheating

Since this cake is best enjoyed chilled or at room temperature, avoid reheating. Instead, bring chilled slices to room temperature before serving to enjoy the tender crumb and creamy frosting at their best.

FAQs

Can I use regular food coloring instead of gel?

Gel food coloring is recommended because it provides vibrant hues without changing the batter’s consistency. Using liquid food coloring might make the batter too runny and affect texture, but if you must, use sparingly.

How do I prevent my cake layers from doming?

Ensure even mixing and bake at a consistent temperature, rotating pans halfway through baking. Cooling layers in the freezer shortly after baking helps flatten any slight doming and speeds up level cutting.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a trusted gluten-free blend, but be mindful you might need to adjust moisture levels slightly with additional sour cream or oil.

How far in advance can I assemble the cake?

You can assemble your Ombre Cake up to two days before your event. Keep it refrigerated and pull it out about 30 minutes before serving to soften the buttercream slightly for optimal texture.

What flavors work best with an Ombre Cake?

Vanilla is classic and lets the colors shine, but you can add subtle flavors like almond, lemon zest, or even rose water to complement the ombre aesthetic without overpowering it.

Final Thoughts

There’s something truly magical about creating an Ombre Cake — it’s a feast for the eyes and the taste buds all at once. Whether you’re celebrating a special occasion or simply treating yourself, this cake promises to bring joy and a little wow-factor to the table. So roll up your sleeves, pick your favorite colors, and dive in. I can’t wait for you to experience the delight that comes with every slice of this gorgeous, utterly scrumptious cake.

Ombre Cake Recipe

★★★★★

4.8 from 20 reviews

Author: Ella
Total Time: 1 hour 15 minutes plus chilling time
Yield: 12 to 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

A stunning and delicious pink Ombre Cake featuring moist, tender layers with a smooth vanilla buttercream frosting, perfect for special occasions and celebrations. This recipe includes detailed steps to create gradient colored layers and a beautifully blended buttercream finish.

Instructions

Prepare Cake Pans: Preheat oven to 350°F (175°C). Line four 7-inch or three 8-inch pans with parchment rounds and grease with non-stick spray or homemade release.
Mix Dry Ingredients: Combine 3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt in a mixer using a paddle attachment until fully mixed.
Add Butter: Slowly add 1 cup room temperature unsalted butter to dry ingredients on low speed until mixture resembles moist sand without large butter chunks.
Incorporate Egg Whites: Pour in 1 cup egg whites and mix on low until just incorporated, scraping bowl sides as needed.
Add Wet Ingredients: Mix in 1 1/2 cups sour cream, 2 Tbsp vegetable oil, and 1 Tbsp vanilla on low speed until fully combined.
Beat Mixture: Scrape down bowl and beat on medium speed for 30 seconds to lighten the batter texture.
Color and Portion Batter: Add gel food coloring for the lightest shade and stir evenly. For 4 layers, portion 450g batter per pan, increasing color intensity progressively for each layer. For 3 layers, use 600g batter each and deepen color similarly.
Bake Layers: Bake for 33–36 minutes until a toothpick comes out with moist crumbs. Rotate pans halfway during baking.
Cool Layers: Let pans cool 10 minutes, then run an offset spatula around edges and freeze layers for 30 minutes to cool thoroughly. Remove layers carefully once cold.
Level Layers: Before assembling, level cake tops with a serrated knife. Wrap and freeze if preparing in advance; thaw for 20 minutes before assembly.
Make Buttercream: Beat 2 cups unsalted butter on medium speed until smooth. Add 1 Tbsp vanilla and 1/2 tsp salt on low speed.
Add Powdered Sugar and Cream: Gradually blend in 7 cups powdered sugar and 1/3 cup heavy cream on low speed until desired consistency. Adjust with more cream or sugar as needed.
Assemble Cake: Stick first darkest cake layer to a cake board using buttercream. Stack layers from darkest to lightest, spreading even buttercream between each. Place top layer upside down for sharp edges.
Crumb Coat: Apply a thin buttercream layer all around the cake. Smooth with a bench scraper and chill cake for 30 minutes (fridge) or 10 minutes (freezer) until firm.
Color Buttercream: Mix small amounts of gel food coloring into separate buttercream quantities to create 4 progressively darker shades.
Decorate Ombre Frosting: Spread lightest colored buttercream on top and upper side of cake, then apply next shade around the sides and blend gently. Repeat with deeper shades, smoothing with a bench scraper.
Final Decoration: Pipe swirls with leftover frosting, add a partial ganache drip, mini macarons, gum balls, and sprinkle blend as desired.
Storage: Cake can be kept at room temperature for up to 24 hours or refrigerated for up to a week.

Notes

Use gel food coloring for vibrant colors without altering batter consistency.
Ensure all wet ingredients are at room temperature for better mixing and texture.
Freezing cake layers after baking accelerates cooling and helps with clean assembly.
Adjust buttercream consistency with cream or powdered sugar for spreading or piping needs.
Always crumb coat and chill before final frosting for a smooth finish.
This cake is best served within a few days but can be frozen after assembly if wrapped properly.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American