Description
This Vanilla Strawberry Ombre Cake is a stunning layered dessert that combines light vanilla cake layers tinted with strawberry puree to create a beautiful ombre effect. Encased in a luscious strawberry buttercream frosting, it offers a perfect balance of fruity sweetness and creamy texture, ideal for birthdays, spring celebrations, or any special occasion.
Ingredients
Scale
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup strawberry puree (from fresh or frozen strawberries)
- Pink or red gel food coloring (optional, for ombre effect)
For the Strawberry Buttercream
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
For Decoration
- Fresh strawberries (optional)
- Additional strawberry slices for layering (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 6-inch or 8-inch cake pans with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes until the mixture is light and fluffy, which will help create a tender cake texture.
- Add eggs and vanilla: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine wet and dry: Alternately add the flour mixture and whole milk to the batter, starting and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Create ombre batter layers: Divide the batter evenly among three bowls. Add increasing amounts of strawberry puree to each bowl, and a small amount of pink or red gel food coloring if desired, to create three shades ranging from light to deep pink.
- Pour and bake: Pour each colored batter layer into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool cake layers: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- Prepare the strawberry buttercream: Beat the softened butter until smooth, then gradually add powdered sugar. Mix in strawberry puree, vanilla extract, and a pinch of salt until the frosting is fluffy and spreadable.
- Assemble the cake: Layer the cakes from darkest shade to lightest, spreading frosting between each layer evenly. Apply a thin crumb coat around the exterior, chill if needed, then add a final smooth layer of frosting or create an ombre effect with tinted frosting.
- Decorate: Garnish the finished cake with fresh strawberries or additional strawberry slices for an attractive presentation.
Notes
- Ensure cake layers are completely cooled before applying frosting to prevent melting.
- You can prepare the cake layers a day ahead and refrigerate to save time on the day of serving.
- Use thick strawberry puree for best results; reduce it on the stove if too watery for better consistency in cake and frosting.
- Chill cake layers for about 20 minutes before stacking to make assembly easier.
