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Ombre Velvet Layer Cake

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This stunning Ombre Velvet Layer Cake features layers of moist, tender cake in graduating shades of pink, frosted with a smooth and creamy buttercream. Perfect for special occasions like birthdays or baby showers.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • Pink food coloring (gel preferred)
  • 2 cups unsalted butter (for frosting), softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tbsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line four 6-inch cake pans.
  2. In a large bowl, mix flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream together the butter, oil, and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide batter evenly into four bowls. Tint each with increasing amounts of pink food coloring to create an ombre effect.
  7. Pour each tinted batter into a prepared pan and smooth the tops. Bake for 20–25 minutes or until a toothpick comes out clean.
  8. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, then vanilla, cream, and salt. Beat until fluffy.
  10. Level cake layers if needed. Stack the cake starting from darkest to lightest layer, spreading buttercream between each.
  11. Frost the outside of the cake with remaining buttercream. Smooth with a spatula and decorate as desired.

Notes

  • Use gel food coloring for more vibrant shades without altering the batter consistency.
  • Ensure all ingredients are at room temperature for best mixing results.
  • Cake layers can be made a day ahead and refrigerated.

Nutrition

Keywords: ombre cake, velvet cake, layer cake, birthday cake, pink cake, celebration dessert

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