I am so excited about this weeks recipe! Today I have a pink ombre cake I made for our Pink Ribbon morning tea at work this week. It was a massive hit and everyone raved about how nice this cake looked (and tasted)!!
I can assure you it’s easier than it looks. I made this same cake last year for my niece’s birthday but in rainbow colours instead of shades of pink like this:
I will warn you that it needs a lot of icing so do not be too heavy handed with the sugar in the actual cake. I cheated a bit for this cake and used Betty Crocker ready made icing because I did not want to be making a huge batch of icing on Sunday night! Just use a simple icing recipe if you want to make yours from scratch. You can also use jam instead of icing between the layers if you want.
I’m a bit old school with my baking in that I pretty much mix everything by hand, but you can use an electric mixer for all the beating and mixing if that is what you’re used to.
Pink Ombre Cake
355g plain flour
1 tbsp baking powder
1/2 tsp salt
2 tsp vanilla extract
250g caster sugar
225g unsalted butter, softened
4 medium eggs
Pink food colouring
Icing (either ready made or home made)
Preheat the oven to 180°C
Grease 18cm cake tins (however many you have, I have five so I could use them all at once)
Combine flour, baking powder and salt in a large bowl and set aside
Mix milk and vanilla essence together in a jug and set aside
Beat butter and sugar in a bowl until well combined, then beat quickly until the mixture is pale and creamy
Add eggs one at a time, beating well after each addition
Alternate adding about 1/4 of the flour mixture and 1/3 of the milk mixture (beginning and ending with the flour) and combine well after each addition
Divide mixture evenly between 5 bowls (it’s best if you measure this out, mine ended up about 250g per bowl)
Leave one bowl without colour, then add food colouring gradually to each bowl so you have an even gradient of colour (start out really slow with the food colouring, it doesn’t take much to get a strong colour!)
Pour each bowl of batter into its own cake tin and bake for 15-20 minutes (or until a skewer comes out clean)
Once out of the oven cool in the tins for 5 minutes before turning out onto wire racks to cool completely
Once layers are cool you can begin to assemble the cake
Place the bottom layer on your cake stand/plate and cover with icing (or jam)
Add the next layer and repeat until you have stacked all the layers on top of each other
Ice the cake, making sure you cover up the ‘layers’ around the outside (especially if you want the inside to be a nice surprise)
Refrigerate to set the icing and then keep in the fridge in an airtight container (or covered in cling wrap)
I love how this cake looks and people just go crazy for ombre layered cakes! It just looks so pretty. Make sure you take small slices of this cake as it is a lot of sugar and icing!
Have you made an ombre layered cake before? Would you ever try to make one?