Name: Pink Ombre Cake
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; 1 cup whole milk; Pink gel food coloring; 1 cup unsalted butter (for frosting), softened; 4 cups powdered sugar; 2-3 tbsp heavy cream; 1 tsp vanilla extract (for frosting); Pinch of salt (for frosting)

This Pink Ombre Cake is an elegant and eye-catching dessert that layers soft hues of pink in a gradient effect, making it perfect for birthdays, bridal showers, or any festive occasion. With its moist vanilla sponge layers and smooth buttercream frosting, this cake is as delicious as it is visually stunning.

Why You’ll Love This Recipe

This Pink Ombre Cake is more than just a pretty treat—it’s a show-stopping dessert that delivers on flavor and texture. The tender cake layers are soft and fluffy, and the gradual color transition adds a touch of sophistication to any celebration. Whether you’re a seasoned baker or a beginner, this cake is surprisingly simple to assemble with the right guidance. It’s a beautiful centerpiece that tastes just as good as it looks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Whole milk
Pink gel food coloring
Unsalted butter (for the frosting)
Confectioners’ sugar
Heavy cream or milk
Vanilla extract

Directions

Preheat the oven to 350°F (175°C) and grease four 6-inch or three 8-inch round cake pans. Line the bottoms with parchment paper.
Make the cake batter by creaming together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Divide the batter evenly into 3 or 4 bowls (depending on the number of layers you want). Tint each bowl with increasing amounts of pink food coloring to create the ombre effect.
Pour each colored batter into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the buttercream frosting by beating the butter until creamy. Gradually add the confectioners’ sugar, then the cream or milk and vanilla extract. Beat until light and fluffy.
Assemble the cake by stacking the layers from darkest to lightest, spreading a thin layer of frosting between each. Frost the outside of the cake and smooth it with a spatula for a clean finish. Decorate as desired.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 30 minutes
Baking time: 25–30 minutes
Cooling and decorating time: 1 hour
Total time: about 2 hours

Variations

Flavor Twist: Add raspberry or strawberry extract to the cake batter for a fruity touch.
Color Palette: Try a purple or blue ombre version for different occasions.
Frosting Options: Swap vanilla buttercream for cream cheese frosting or whipped mascarpone.
Mini Cakes: Make smaller 4-inch versions for individual servings or party favors.
Layer Count: Use more layers with thinner batter portions for a more dramatic ombre gradient.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best results, bring refrigerated cake to room temperature before serving.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and allow to come to room temperature before serving.

FAQs

How do I get an even ombre color in the cake layers?

Use the same amount of batter in each bowl and gradually increase the food coloring intensity by small increments.

Can I make the cake layers in advance?

Yes, you can bake the layers a day ahead. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

Do I have to use gel food coloring?

Gel food coloring is recommended because it provides vibrant color without thinning the batter, unlike liquid food coloring.

Can I use a boxed cake mix?

Yes, you can use a vanilla boxed cake mix and divide it into layers to tint and bake as described.

What is the best way to smooth the frosting?

Use an offset spatula and a cake scraper for best results. Chill the cake slightly between frosting applications for a cleaner finish.

Can I use different cake pans?

Yes, just be sure to adjust the baking time depending on the size and depth of your pans.

How do I prevent my cake layers from doming?

Bake at a consistent temperature and consider using cake strips around your pans to help the layers bake evenly.

Is it okay to use natural food coloring?

You can, but natural food colorings may not produce as vivid or stable colors as gel-based alternatives.

How can I make this cake gluten-free?

Substitute a 1:1 gluten-free flour blend in place of all-purpose flour and ensure other ingredients are gluten-free.

What can I decorate the cake with?

Consider piping rosettes, adding edible pearls, or topping with fresh flowers for an elegant finish.

Conclusion

This Pink Ombre Cake is a delightful blend of visual beauty and irresistible taste, making it a perfect centerpiece for any special event. Its layered hues and smooth buttercream frosting elevate it beyond a simple dessert to a celebration in itself. Whether you’re baking for a party or simply want to try something new, this recipe is sure to impress.