Description
This Vanilla Strawberry Ombre Cake is a stunning layered dessert featuring moist vanilla cake tinted in varying shades of pink to create a beautiful ombre effect. Layered with creamy pink vanilla buttercream frosting and topped with fresh strawberries, edible gold sprinkles, and a delicate dusting of powdered sugar, this cake is perfect for celebrations or anytime you want a show-stopping sweet treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Cake Batter
- 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 prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, cream the softened butter and sugar together for about 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add dry ingredients and milk: Gradually mix the flour mixture into the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, stirring until just combined — avoid overmixing to ensure a tender cake.
- Divide the batter and add color: For the ombre effect, divide the batter evenly into three separate bowls. Add a few drops of pink food coloring to each bowl, increasing the amount with each to create a gradient from light pink to darker pink.
- Bake the cake layers: Pour each tinted 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 the cakes cool in pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar one cup at a time, beating until fluffy. Stir in the milk or heavy cream, vanilla extract, and pink food coloring until you achieve a smooth, spreadable consistency with the desired ombre effect.
- Assemble the cake: Place the darkest pink layer on your serving plate and spread a layer of frosting evenly on top. Add the medium pink layer and spread frosting again. Finish with the lightest pink layer and frost the entire cake, gradually lightening the color from bottom to top for a seamless ombre finish.
- Decorate and serve: Garnish the cake with fresh whole and halved strawberries. Sprinkle edible gold sprinkles on top and dust lightly with powdered sugar for a festive look. Slice, serve, and enjoy!
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Adjust the amount of pink food coloring to your desired color intensity for both cake and frosting.
- Use gel food coloring for more vibrant colors without affecting the batter consistency.
- Allow cakes to cool completely before frosting to prevent melting.
- The cake layers can be baked a day ahead and wrapped tightly to maintain freshness.
