Description
This elegant Vanilla Strawberry Ombre Cake features three layers of moist vanilla cake tinted in varying shades of pink to create a beautiful ombre effect. It is filled and frosted with a creamy vanilla buttercream dyed in matching hues and decorated with fresh strawberries, edible gold sprinkles, and a dusting of powdered sugar, making it the perfect centerpiece for celebrations.
Ingredients
Cake
- 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
- 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 your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes do not stick to the pans during baking.
- 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 together for about 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
- Add Dry Ingredients and Milk: Gradually incorporate the flour mixture into the butter mixture, alternating with whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Create Ombre Colors: Divide the batter evenly into three bowls. Add a few drops of pink food coloring to each bowl, increasing the amount in each subsequent bowl to achieve a gradient from light pink to dark pink.
- Bake the Layers: Pour each colored batter into the prepared pans, smoothing the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about 1 cup at a time, beating until fluffy. Add milk or heavy cream, vanilla extract, and pink food coloring to achieve the desired ombre frosting shades, mixing until smooth and spreadable.
- Assemble the Cake: Begin with the darkest pink cake layer on a serving plate. Spread an even layer of frosting on top. Add the medium pink layer and repeat with frosting, then top with the lightest pink layer. Frost the entire cake, applying the ombre effect by gradually lightening the frosting color from bottom to top.
- Decorate: Garnish the cake with fresh whole and halved strawberries, edible gold sprinkles, and a light dusting of powdered sugar for an elegant finishing touch. Serve and enjoy!
Notes
- Use gel food coloring for more vibrant pink shades without thinning the batter.
- Ensure all ingredients are at room temperature for better mixing and texture.
- For a dairy-free version, substitute butter with plant-based margarine and use a non-dairy milk.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- Store the cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
