Description
This Vanilla Strawberry Ombre Cake is a stunning layered dessert with three gradient pink layers infused with fresh strawberry purée and smooth vanilla flavor. Moist vanilla cake layers are frosted with creamy vanilla buttercream tinted for an ombre effect, making it perfect for celebrations, birthdays, or any special occasion. The cake offers balanced sweetness and a beautiful presentation that tastes as delightful as it looks.
Ingredients
Scale
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- Pink or red food coloring
- ½ cup strawberry purée (fresh or frozen and thawed)
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: strawberry jam for filling
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg Whites and Vanilla: Beat in the egg whites one at a time along with the vanilla extract, mixing until everything is fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the milk to the butter mixture in batches, mixing gently just until incorporated to maintain a light texture.
- Divide and Color Batter: Divide the batter evenly into three separate bowls. Leave one bowl plain for the vanilla layer. Add a small amount of pink or red food coloring and half of the strawberry purée to the second bowl for a light pink batter. Add more food coloring and the remaining strawberry purée to the third bowl to create a deeper pink shade. Stir each bowl gently to combine.
- Bake the Layers: Pour each colored batter into the prepared pans. Bake for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely.
- Make the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt, then add 2 to 3 tablespoons of heavy cream or milk until the frosting reaches a smooth, fluffy consistency.
- Assemble the Cake: Arrange the cooled cake layers on a serving plate, starting with the darkest pink layer at the bottom, then the light pink, and finally the vanilla layer on top. Spread frosting or strawberry jam between each layer.
- Frost and Decorate: Use the remaining buttercream to frost the outside of the cake. Blend the shades slightly as you frost to create a beautiful ombre effect. Chill the cake in the refrigerator for 20 minutes before slicing to set the frosting.
Notes
- Use a cake leveler or serrated knife to trim the domes off the cakes to ensure even stacking.
- Add fresh strawberries on top of the cake for a decorative and fresh garnish.
- You can make the cake layers a day ahead and store them refrigerated, tightly wrapped to keep fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45 g
- Sodium: 160 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
