This Vanilla Strawberry Ombre Cake is a stunning layered dessert featuring delicate vanilla cake tinted with strawberry puree to create a beautiful pink gradient effect. Moist and flavorful, it is layered and frosted with a creamy strawberry-infused buttercream for a sweet, fresh finish—perfect for birthdays or any celebratory occasion.
Ingredients
For the Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
Red or pink food coloring
½ cup strawberry puree (fresh or frozen and thawed, blended and strained)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
2–3 tablespoons strawberry puree
Pinch of salt
Instructions
Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy release.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined to ensure even leavening.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes. This incorporates air for a tender crumb.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract for flavor.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined for a smooth batter.
Divide and Color Batter: Evenly divide the batter into three separate bowls. Leave one plain vanilla. To the second, add a small amount of strawberry puree and one drop of red or pink food coloring. To the third, add more strawberry puree and additional food coloring to achieve a deeper pink shade, creating an ombre effect.
Bake the Cakes: Pour each differently colored batter into prepared pans. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool completely in the pans for 10 minutes, then transfer to wire racks to cool fully before assembling to prevent frosting from melting.
Make the Frosting: Beat softened butter until creamy and smooth. Gradually add powdered sugar, mixing until fluffy. Add vanilla extract, strawberry puree, heavy cream or milk, and a pinch of salt, then beat until smooth. Divide and tint portions of the frosting with strawberry puree if desired, to create an ombre effect.
Assemble and Frost: Layer the cooled cakes from darkest to lightest shade, spreading frosting evenly between each layer. Use the remaining frosting to cover the outside of the cake, blending colors to achieve a smooth ombre finish.