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Strawberry Ombre Cake

A visually stunning cake featuring layers of soft vanilla cake dyed in beautiful shades of pink, frosted with creamy strawberry buttercream, perfect for impressing at any gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • Pink food coloring The amount will depend on how dark you want each layer
For the Strawberry Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream
  • ½ cup pureed fresh strawberries

Method
 

Preparation
  1. Preheat your oven to 350°F (about 175°C).
  2. Grease and flour three 8-inch round cake pans.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, cream together the softened butter and granulated sugar until fluffy and light, about 3-4 minutes.
  5. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  6. Alternate adding the flour mixture and milk until just combined.
  7. Divide the batter evenly into three separate bowls and add varying amounts of pink food coloring to each bowl.
Baking
  1. Pour each colored batter into its own prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
Frosting
  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, followed by the vanilla extract and heavy cream.
  3. Fold in the pureed strawberries.
Assembling
  1. Once the cakes are completely cooled, place the lightest pink layer on a serving plate, spread a dollop of buttercream on top, and repeat with the medium and dark layers.
  2. Finish with a lavish coat of the remaining buttercream all around the sides and top.
  3. Decorate with fresh strawberries or colorful sprinkles.

Notes

You can bake the cakes a day in advance and store them in the fridge. Chill your buttercream if it seems too soft. Substitute pureed strawberries with strawberry preserves if needed.