Pink Ombre Cake
This Pink Ombre Cake is a baking masterpiece that dazzles with its gradient layers of pink hues, creating a visually stunning dessert that is both elegant and delightful. This cake is a favourite for special occasions such as birthdays, bridal showers and baby showers, where its beautiful presentation adds a touch of sophistication to the celebration. The ombre effect is achieved by gradually increasing the amount of red gel food coloring and strawberry flavouring in each layer of batter, resulting in a seamless transition from light to dark pink when the cake is sliced.
The cake itself is made from a light and fluffy batter, incorporating ingredients like all-purpose flour, baking powder, granulated sugar, butter and egg whites. The addition of sour cream and vegetable oil gives the cake its moist and tender crumb, while vanilla and strawberry extracts add a delightful aroma and flavour.
The frosting and filling of the the ombre cake are made from a rich and creamy mixture of whipping cream, cream cheese and icing sugar. This combination not only provides a smooth and velvety texture, but also complements the lightness of the cake layers. The frosting is used between each layer of cake, adding both flavour and stability, and is also spread over the outside of the cake to create a clean and polished look.
One of the most appealing aspects of the Pink Ombre Cake is its versatility in decoration. While the gradient effect itself is striking, additional decorations such as fresh berries, edible flowers or a sprinkle of powdered sugar can elevate the cake's presentation even further. These decorative elements not only enhance the visual appeal, but also add layers of flavor and texture, making the cake a multi-sensory experience.
Ultimately, it is more than just a dessert - it is a work of art that showcases the baker's skill and creativity. Its stunning appearance, combined with its delicious flavours, makes it a memorable addition to any celebration. This cake exemplifies the beauty of baking and the joy of creating something truly special for loved ones to enjoy.
Whisk together flour, sugar, baking powder and a pinch of salt.
With a mixer mix room temperature butter for 2 minutes, then add the dry ingredients and mix on low speed. Continue mixing until just combined.
Add in egg whites and mix until incorporated.
Mix in sour cream, vegetable oil and vanilla extract until fully combined and fluffy.
Divide the batter between 4 bowls, then add red gel food colouring and strawberry extract into each, adding more from one to another, so each batter is different colour.
Transfer the batters into 4 lined baking moulds and bake in a preheated oven at 180°C/356°F for 30 minutes.
Whip the whipping cream until soft peaks, then add the whipping cream stabilizer, cream cheese and icing sugar, and continue mixing until stiff peaks.
Stack the sponge cakes from the brightest to the lightest with a layer of cream in between, then cover with a crumb coat of the cream.
Refrigerate the cake for an hour, then cover with one more layer of cream, and refrigerate overnight.
Pink Ombre Cake
Ingredients
Instructions
- Whisk together flour, sugar, baking powder and a pinch of salt.
- With a mixer mix room temperature butter for 2 minutes, then add the dry ingredients and mix on low speed. Continue mixing until just combined.
- Add in egg whites and mix until incorporated.
- Mix in sour cream, vegetable oil and vanilla extract until fully combined and fluffy.
- Divide the batter between 4 bowls, then add red gel food colouring and strawberry extract into each, adding more from one to another, so each batter is different colour.
- Transfer the batters into 4 lined baking moulds and bake in a preheated oven at 180°C for 30 minutes.
- Whip the whipping cream until soft peaks, then add the whipping cream stabilizer, cream cheese and icing sugar, and continue mixing until stiff peaks.
- Stack the sponge cakes from the brightest to the lightest with a layer of cream in between, then cover with a crumb coat of the cream.
- Refrigerate the cake for an hour, then cover with one more layer of cream, and refrigerate overnight.
