Description
This Vanilla Strawberry Ombre Cake is a stunning layered dessert featuring three shades of pink vanilla sponge cake with a luscious ombre buttercream frosting. Decorated with fresh strawberries and edible gold sprinkles, it’s perfect for special occasions and gatherings, offering a delightful balance of creamy sweetness and fruity freshness.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- Pink food coloring (optional, for ombre effect)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring (for ombre effect)
Decoration
- Fresh strawberries, whole and halved
- Edible gold sprinkles
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prepare them for baking and prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure full integration. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternately mixing in the whole milk, starting and ending with the flour mixture. Mix until just combined to maintain a tender crumb.
- Create the ombre batter: Divide the batter evenly into three separate bowls. Add a few drops of pink food coloring to each bowl, increasing the amount in each to achieve a gradient effect from light to medium to dark pink.
- Bake the layers: Pour each colored batter into the prepared cake pans, smoothing the tops evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the frosting: Beat the softened unsalted butter in a large bowl until creamy and smooth. Gradually add the powdered sugar one cup at a time, continuing to beat until fluffy. Add 2 to 3 tablespoons of milk or heavy cream, vanilla extract, and pink food coloring to create the desired ombre effect, mixing until smooth and spreadable.
- Assemble the cake: Place the darkest pink cake layer on a serving plate and spread a layer of frosting evenly over it. Add the medium pink layer on top, followed by another layer of frosting. Top with the lightest pink layer, then frost the entire cake with the remaining ombre frosting, creating a smooth gradient from darker at the bottom to lighter at the top.
- Decorate and serve: Garnish the cake with fresh whole and halved strawberries, sprinkle edible gold decorations over the top, and dust lightly with powdered sugar. Serve and enjoy this beautiful and delicious dessert.
Notes
- Use gel-based food coloring for more vibrant pink shades without thinning the batter.
- Ensure all ingredients are at room temperature for best mixing results and cake texture.
- Allow cakes to cool completely before frosting to prevent melting the buttercream.
- The ombre frosting effect can be achieved by carefully adjusting the amount of pink food coloring in each portion of frosting.
- Store leftover cake covered in the refrigerator for up to 3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
