Description
A beautiful and delicious Vanilla Strawberry Ombre Cake featuring three delicate layers of vanilla cake tinted in gradient shades of pink, layered and frosted with smooth pink vanilla buttercream frosting. Decorated with fresh strawberries, edible gold sprinkles, and a light dusting of powdered sugar, this cake is perfect for celebrations or a special occasion dessert.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Cake Batter:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- Pink food coloring (optional, for ombre effect)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring (for ombre effect)
Decoration:
- Fresh strawberries, whole and halved
- Edible gold sprinkles
- Powdered sugar for dusting
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Make the dry mix: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light, creamy, and fluffy, about 3 minutes with an electric mixer.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract until fully combined.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients in batches, alternating with the whole milk. Begin and end with the flour mixture, mixing until just combined to avoid overmixing and developing gluten.
- Color the batter (optional): For the ombre effect, divide the batter evenly into three bowls. Add a few drops of pink food coloring to each, increasing the amount to create a gradient from light pink to darker pink.
- Pour and bake: Pour each colored batter evenly into the prepared cake pans. Smooth the tops with a spatula to ensure even layers. Bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely before frosting.
- Make the frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, beating until fluffy. Add milk or heavy cream, vanilla extract, and pink food coloring to achieve a smooth, spreadable consistency and desired ombre coloring.
- Assemble the cake: Place the darkest pink cake layer on a serving plate and spread a layer of frosting on top. Add the medium pink layer followed by another layer of frosting, then the lightest pink layer. Cover the entire cake with the ombre buttercream frosting, lightening the color gradient from bottom to top.
- Decorate the cake: Garnish the cake with fresh whole and halved strawberries, sprinkle edible gold sprinkles across the top, and dust lightly with powdered sugar for a beautiful finish.
- Serve: Slice and serve the cake chilled or at room temperature, enjoying the harmonious vanilla and strawberry flavors with a lovely visual presentation.
Notes
- Use room temperature ingredients for better mixing and texture.
- To create a smoother ombre effect, gradually increase food coloring drops per layer.
- Ensure cakes are completely cool before frosting to avoid melting the buttercream.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This recipe can be doubled for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
