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
Scale
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
