Description
This Vanilla Strawberry Ombre Cake is a showstopper, combining fluffy vanilla cake layers with vibrant pink ombre frosting. It’s light, sweet, and as beautiful as it is delicious, making it the perfect dessert for any occasion. Topped with fresh strawberries and edible gold sprinkles, this cake is the perfect balance of elegance and indulgence.
Ingredients
Scale
For the 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)
For the 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)
For Decoration:
- Fresh strawberries, whole and halved
- Edible gold sprinkles
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Make the cake batter: In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients: Gradually mix in the flour mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing until just combined.
- Divide the batter: If creating an ombre effect, divide the batter evenly into three bowls. Add a few drops of pink food coloring to each bowl, using more food coloring in each bowl to create a gradient effect (light pink in one, medium pink in the next, and darker pink in the last).
- Bake the cake: Pour each batter color into the prepared cake pans, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, and continue beating until fluffy. Add the milk or heavy cream, vanilla extract, and pink food coloring (adjust the color for the ombre effect), then mix until smooth and spreadable.
- Assemble the cake: Place the darkest pink cake layer on a serving plate. Spread a layer of frosting on top, smoothing it out. Add the medium pink layer, followed by a layer of frosting, and then the lightest pink layer. Frost the entire cake with the ombre frosting, gradually lightening the color from bottom to top.
- Decorate: Top with fresh strawberries (whole and halved), edible gold sprinkles, and a dusting of powdered sugar. Serve and enjoy!
Notes
- For an even lighter cake, use cake flour instead of all-purpose flour.
- Adjust the amount of pink food coloring to achieve the desired shade of ombre effect.
- You can refrigerate the cake, but it’s best served at room temperature for maximum flavor and texture.
- For an extra indulgent touch, add a layer of strawberry jam between the cake layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American