The Vanilla Strawberry Ombre Cake is a showstopping centerpiece that tastes as stunning as it looks, with dreamy layers of pillowy vanilla cake blending from creamy white to blushing pink, all tucked around luscious strawberry preserves and silky ombre buttercream. Each bite is a celebration of pure vanilla and sweet strawberry, the kind of dessert that draws gasps at birthdays, showers, or any day you want to make unforgettable. This cake isn’t just a treat for the taste buds—it’s a joyful baking project and a feast for the eyes.
Ingredients You’ll Need
This cake proves that you don’t need complicated ingredients to create something spectacular. Each component in the Vanilla Strawberry Ombre Cake brings its own magic, from the rich butter to the vibrant strawberry preserves, and every element plays a special role in taste, texture, or color.
- All-purpose flour: The sturdy foundation for lofty, tender cake layers.
- Baking powder: Gives the cake its beautiful rise and delicate crumb.
- Salt: Just a pinch brightens and balances all the sweet flavors.
- Unsalted butter (softened): For richness and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy structure.
- Egg whites: Bring structure and a lighter cake crumb that’s perfect for stacking.
- Vanilla extract: Delivers classic vanilla aroma and flavor—don’t skimp here!
- Whole milk (room temperature): Adds moisture and ensures a tender bite.
- Sour cream: Keeps the cake extra soft and just a little tangy.
- Red or pink food coloring: The secret to those dreamy ombre shades—gel colors work best.
- Strawberry preserves or puree: Tucks a ribbon of sweet fruitiness between every layer.
- For the frosting:
- Unsalted butter (softened): The base for a creamy, pipeable buttercream.
- Powdered sugar: Gives the frosting its fluffy sweetness and smoothness.
- Vanilla extract: Infuses the frosting with warm flavor notes.
- Heavy cream or milk: Helps achieve the perfect spreadable consistency.
- Pinch of salt: Rounds out the sweetness for a balanced finish.
- Red or pink food coloring (optional): For creating that signature ombre look on the outside.
How to Make Vanilla Strawberry Ombre Cake
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans. Line the bottoms with parchment paper for extra insurance—those colorful layers will unmold like a dream.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures your leavening is evenly distributed, so each layer bakes up light and even.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the sugar for 3–4 minutes, until the mixture is pale and fluffy. This aeration is the secret to a tender crumb, so don’t rush!
Step 4: Add Egg Whites and Vanilla
Beat in the egg whites, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant base that lets the strawberry shine.
Step 5: Alternate Wet and Dry Ingredients
In a small bowl, whisk together the milk and sour cream. With your mixer on low, alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with dry ingredients. This gentle approach keeps the batter soft and fluffy.
Step 6: Tint the Batter for Ombre Layers
Divide the batter evenly into three bowls. Leave one plain, tint the second with a drop or two of food coloring for a gentle pink, and tint the third a deeper shade for dramatic ombre. Swirl the colors until just combined—no need for perfection!
Step 7: Bake the Layers
Pour each batter into a prepared pan and smooth the tops. Bake for 22–26 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a rack to cool completely.
Step 8: Make the Buttercream
While the cakes cool, beat the butter for the frosting until creamy. Gradually add powdered sugar, vanilla, a pinch of salt, and enough cream to reach a fluffy, spreadable texture. If you want ombre frosting, tint portions with food coloring for a gradient effect.
Step 9: Assemble and Frost the Cake
Place the deepest pink cake layer on a cake board or stand. Spread with a thin layer of strawberry preserves and a generous swirl of buttercream. Repeat with the lighter layers. Frost the outside, blending the colored buttercream for that signature Vanilla Strawberry Ombre Cake finish. Chill for about 20 minutes to set the frosting before slicing.
How to Serve Vanilla Strawberry Ombre Cake
Garnishes
For an extra flourish, garnish your Vanilla Strawberry Ombre Cake with fresh strawberries, edible flowers, or even a scattering of colorful sprinkles. A few delicate strawberry slices around the base or a crown of berries on top add a pop of color and hint at the flavors inside.
Side Dishes
This cake shines alongside lighter accompaniments. Consider serving it with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a bowl of fresh mixed berries. A glass of sparkling rosé or lemonade makes for a festive pairing.
Creative Ways to Present
For a party, try slicing the Vanilla Strawberry Ombre Cake into slim, tall wedges and displaying them on a tiered stand. If you’re feeling playful, serve mini cake squares in cupcake wrappers, or use edible flowers to echo the ombre theme on your dessert table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Vanilla Strawberry Ombre Cake tightly in plastic wrap or store in an airtight container in the refrigerator. The cake stays moist for up to three days, and the flavors meld beautifully as it sits.
Freezing
For longer storage, freeze individual slices or whole frosted layers. Wrap well in plastic and foil, and freeze for up to two months. Thaw overnight in the refrigerator before enjoying for best texture and flavor.
Reheating
While this cake is best enjoyed at room temperature, you can gently bring a refrigerated slice to temp by letting it sit out for 30–45 minutes. Avoid microwaving, as it can melt the frosting and alter the texture.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will yield an even softer, finer crumb. Just substitute an equal amount by weight for a melt-in-your-mouth Vanilla Strawberry Ombre Cake.
How do I get truly vibrant ombre colors?
Gel food coloring gives the boldest color without thinning the batter. Start with a tiny amount and build up slowly—remember, a little goes a long way for that beautiful ombre gradient.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance and keep them wrapped tightly at room temperature, or freeze them. Assemble and frost the day you plan to serve for maximum freshness.
What’s the best way to get smooth frosting?
For a flawless finish, apply a thin “crumb coat” first, chill, then add your final layer of buttercream. Use an offset spatula or bench scraper, and blend the colored frosting gently for a professional ombre look.
Can I use other fruit preserves?
Definitely! While strawberry makes this Vanilla Strawberry Ombre Cake truly shine, raspberry or cherry preserves would be delicious alternatives and add their own twist on the classic flavor.
Final Thoughts
If you’re searching for a dessert that’s as delightful to make as it is to eat, don’t hesitate to try this Vanilla Strawberry Ombre Cake. It’s a guaranteed crowd-pleaser and the kind of recipe that creates memories as sweet as its flavors. Happy baking!
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Vanilla Strawberry Ombre Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Strawberry Ombre Cake is a stunning layered dessert featuring three beautifully tinted vanilla cake layers shaded in ombre pinks, complemented by a rich strawberry preserves filling and creamy vanilla buttercream frosting. Perfect for birthdays or spring celebrations, it combines classic flavors with elegant aesthetics.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1/3 cup sour cream
- Red or pink food coloring
- 1/2 cup strawberry preserves or puree
For the Frosting
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
- Red or pink food coloring (optional, for ombre effect)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light, fluffy, and pale in color, about 3–4 minutes.
- Add egg whites and vanilla: Add the egg whites one at a time, beating well after each addition to incorporate air and improve texture. Stir in the vanilla extract for flavor.
- Combine milk and sour cream: In a small bowl, mix the whole milk and sour cream until smooth. This mixture adds moisture and richness to the batter.
- Alternate adding dry and wet ingredients: Gradually add the flour mixture alternately with the milk-sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Divide and color batter: Evenly divide the batter into three separate bowls. Leave one plain (no coloring), tint the second bowl light pink, and color the third bowl a deeper pink or red using red or pink food coloring to create the ombre effect.
- Fill pans and bake: Pour each colored batter into the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool layers: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks and cool completely to room temperature.
- Prepare frosting: Using a mixer, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, heavy cream (or milk), and a pinch of salt. Continue beating until the frosting is fluffy and spreadable, about 3 minutes.
- Color frosting for ombre effect: Divide the frosting into batches and tint each portion in varying shades of pink or red for the ombre look, if desired.
- Assemble the cake: Place the darkest cake layer on a cake board or serving plate. Spread a thin layer of strawberry preserves over it, then a layer of frosting. Repeat layering with the medium and light colored cake layers, using strawberry preserves and frosting between each.
- Frost the exterior: Apply the tinted frosting on the outside, blending the darkest shade at the bottom and progressing to the lightest on top to complete the ombre appearance.
- Chill and serve: Refrigerate the cake for a short while to set the frosting before slicing and serving.
Notes
- You can substitute strawberry puree for preserves between layers for a fresher, more natural strawberry flavor.
- For a smoother ombre effect on the frosting, apply it in thin layers and blend gently with an offset spatula.
- Ensure the cake layers are fully cooled before frosting to prevent melting and sliding.
- Use gel food coloring for more vivid and easily controlled color saturation.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
