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Pink Ombre Cake Recipe

Delicious Pink Ombre Cake Recipe for Your Sweet Celebrations

Experience the joy of creating a delightful Pink Ombre Cake that's perfect for any celebration!
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups Cake Flour Provides a soft texture and structure
  • 2 teaspoons Baking Powder Aids in rising
  • 1 teaspoon Baking Soda Works with buttermilk for lift
  • 1 teaspoon Salt Enhances overall flavor
  • 1.5 cups Granulated Sugar Adds sweetness and moisture
  • 1 cup Unsalted Butter Softened for tenderness
  • 4 large Egg Whites Room temperature for best results
  • ½ cup Vegetable Oil Maintains moisture
  • 2 teaspoons Vanilla Extract Infuses warm flavor
  • 1 cup Buttermilk Adds tang and moisture
  • 1 tablespoon Pink Food Coloring Creates ombre effect
For the Buttercream Frosting
  • 1 cup Unsalted Butter Room temperature for creamy texture
  • 4 cups Powdered Sugar Sweetens and thickens
  • ¼ cup Whole Milk Adjusts consistency
For Decoration
  • 1 cup Pink Ombre Sprinkles Optional for a whimsical touch

Equipment

  • Mixing bowls
  • Whisk
  • Cake pans
  • Oven
  • Electric Mixer
  • Spatula
  • serrated knife

Method
 

Prepare Cake Pans
  1. Preheat your oven to 350°F (177°C) and line four 6-inch round cake pans with parchment paper.
Make Batter
  1. Whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt.
  2. Cream softened unsalted butter until light and fluffy, then gradually add granulated sugar.
  3. Mix in egg whites, vegetable oil, and vanilla extract, followed by alternating the dry mixture with buttermilk.
Tint Batter
  1. Divide batter into four bowls and add pink food coloring to achieve varying shades.
Bake
  1. Scoop batters into prepared pans, starting with the darkest shade at the bottom. Bake for 30–35 minutes.
  2. Cool cakes completely on wire racks.
Prepare Buttercream
  1. Whip room-temperature unsalted butter until creamy. Gradually add powdered sugar, mixing well.
  2. Add whole milk and vanilla extract until the frosting is smooth and spreadable.
Assemble Cake
  1. Once cakes are cool, level tops if necessary. Layer the cakes from darkest to lightest with buttercream in between.
Frost Cake
  1. Crumb coat the cake, refrigerate for 15 minutes, and then use the remaining buttercream to frost the cake.
Decorate
  1. Pipe a swirl border on top and add pink ombre sprinkles for decoration.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgSugar: 30gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cake at room temperature for 2 days or refrigerate for 1 week. Freeze individual layers for up to 2 months.

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