Description
This Vanilla Strawberry Ombre Cake is a visually stunning and delicious layered dessert featuring soft vanilla sponge cakes tinted in varying shades of pink to create an elegant ombre effect. The cake layers are filled and frosted with a silky smooth vanilla buttercream tinted in matching pink hues. Topped with fresh strawberries, edible gold sprinkles, and a light dusting of powdered sugar, this cake is perfect for celebrations and will impress with both taste and presentation.
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 and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture alternating with whole milk to the batter, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Create Ombre Batter Colors: Divide the batter evenly into three bowls. Add pink food coloring to each, using increasing amounts to create a light, medium, and dark pink gradient.
- Bake the Cakes: Pour each colored batter into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating until fluffy. Add milk or heavy cream, vanilla extract, and pink food coloring to achieve the desired ombre colors. Mix until smooth and spreadable.
- Assemble the Cake: Place the darkest pink cake layer on a serving plate and spread a layer of frosting on top. Add the medium pink layer and frost it, then top with the lightest pink layer. Frost the entire cake with the ombre frosting, blending colors from darkest at the bottom to lightest at the top.
- Decorate: Garnish the cake with fresh whole and halved strawberries, sprinkle edible gold accents, and dust lightly with powdered sugar before serving.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Use gel food coloring for more vibrant colors without thinning the batter or frosting.
- Oven temperatures can vary; check cakes a few minutes before the minimum time to prevent overbaking.
- Chill the frosting briefly if too soft when applying layers.
- Can be made a day ahead; store covered in the refrigerator and bring to room temperature before serving.
