I’ve recently been fixated on the beauty of graduated layers of color, also called ombre. From ribbon, to curtains, fashion, and of course cakes I’ve been seeing gorgeous ombre colors all over the place! Several months ago I saw a beautiful cake from Call Me Cupcake, and shortly after saw a gorgeous ruffled cake by Fondant Flinger. I wanted to merge the ideas a bit, and wanted a way to include some great texture on the outside of the cake, without creating time consuming fondant ruffles. I remembered I am baker’s gorgeous rose cake, and thought a smaller version of the rose-like swirls could be the perfect finishing touch!
Here is my pretty pink, swirly cake!
How to create this Pink Ombre Swirl Cake ~
For the cake, I doubled my Perfect Vanilla Cupcake recipe.
The cake above is a 6″ cake, and I reserved a little batter for a few vanilla cupcakes. You could certainly do this cake as an 8″ cake. For an 8″ cake I would suggest multiplying the recipe by 3 (if using my recipe linked above) if you want a nice tall cake. Of course you are welcome to use any other vanilla cake recipe, or a box mix.
I divided the batter as evenly as possible between 5 bowls, coloring the darkest layer first, and working from that color as a guide. I used Americolor gels in soft pink, electric pink, and a bit of electric purple (in just the darkest layer). Add the batter to prepared cake pans (greased and floured, and lined on the bottom with parchment paper). Also, you probably don’t have 5 matching cake pans (nor do I), so you’ll have to bake the layers separately (hopefully you have at least 2 matching pans). Bake and fully cool the cakes.
Prepare a batch of American Buttercream Frosting. Again, I made a 6″ cake, so for an 8″ cake, I would suggest multiplying the recipe by 1.5. I divided the frosting between four bowls, one bowl with a bit more than the others (the one that will be the lightest color, because it’s used for the top as well as one row of swirls). I colored the frosting with Americolor soft pink and a little electric pink (for just the darkest color). Also, reserve a small amount of frosting (maybe 1 cup) in the mixing bowl, to use between the layers, and to very thinly frost the outside (crumb coat).
Assembly ~
Layer the cakes, darkest on the bottom, frost with a very thin layer of icing between each layer. Because I didn’t want too much frosting between the layers (to detract from the colors of the cake), I brushed each layer of cake with warmed cherry jam (most any flavor you like could be used). You could also use a simple syrup, orange juice, or omit this step. Frost the outside of the cake with a thin layer of frosting. Smooth as well as you can (I use an offset spatula), but it doesn’t need to be perfect. Place the entire cake in the freezer about 10 minutes for the icing to set, and the whole cake will firm up (making it much easier to decorate).
Prepare a piping bag with a #21 Wilton tip (a moderate sized open star). This is the tip I used, but other open star tips could also work. Fill piping bag with the darkest color icing. Remove cake from freezer, and start along the bottom of the cake, creating rows of swirls. For each swirl, start in the center of the “rose” shape and pipe in a spiral around the center, about 1 1/2 rotations. Continue along the bottom of the cake, creating rose-like swirls. Repeat with remaining colors of icing. You may find that there will be some areas in each row that don’t get fully covered, to fill in the little empty spaces just squeeze in some icing, in a curved shape (like a “C”) to mimic the rest of the swirls a bit. For the top of the cake (shown below) I used a combination of swirls and some “C” curves for a looser, wavy effect.
Once fully frosted, store the in the refrigerator until ready to serve. Serve with milk, or coffee to accompany the pure sweetness of this cake.
How to Make Pink Ombre Swirl Cake
Pink Ombre Cake
Ingredients
Vanilla Cupcake Batter
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 cup sugar
- 3 teaspoons pure vanilla extract
- 1 cup oil vegetable canola or extra light olive oil
- 2/3 cup milk whole or low fat, but avoid fat free
- 2/3 cup sour cream full fat or light, but avoid fat free
American Buttercream Frosting
- 1 1/2 cup butter 3 sticks, salted, or unsalted
- 1/3 teaspoon salt if using unsalted butter
- 6 cups powdered sugar
- 1 1/2 teaspoon vanilla extract best quality available
- 3-4 tablespoons heavy cream half and half or milk
Instructions
Vanilla Cupcake Batter
- Preheat oven to 350*F.
- In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
- In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
- Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the sour cream. Beat until just combined. Scrap down the side of the bowl.
- The batter will be thin. Add the batter to prepared cake pans (greased and floured, and lined on the bottom with parchment paper).
- Bake in pre-heated oven for 12-14 minutes.
- Let cool for 1 to 2 minutes
American Buttercream Frosting
- In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).
- Add salt (if needed).
- One cup at time, add 2 cups of powdered sugar, beating after each addition.
- Add vanilla, or other flavorings and beat to combine.
- Add about 1 tablespoon of cream, and continue beating.
- Add the remaining 2 cups powdered sugar, one at a time.
- Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
Assembly
- Layer the cakes, darkest on the bottom, frost with a very thin layer of icing between each layer.
- Frost the outside of the cake with a thin layer of frosting.
- Smooth as well as you can (I use an offset spatula), but it doesn’t need to be perfect.
- Place the entire cake in the freezer about 10 minutes for the icing to set, and the whole cake will firm up (making it much easier to decorate)
Decorate
- Prepare a piping bag with a #21 Wilton tip (a moderate sized open star). This is the tip I used, but other open star tips could also work.
- Fill piping bag with the darkest color icing.
- Remove cake from freezer, and start along the bottom of the cake, creating rows of swirls.
- For each swirl, start in the center of the “rose” shape and pipe in a spiral around the center, about 1 1/2 rotations.
- Continue along the bottom of the cake, creating rose-like swirls. Repeat with remaining colors of icing. You may find that there will be some areas in each row that don’t get fully covered, to fill in the little empty spaces just squeeze in some icing, in a curved shape (like a “C”) to mimic the rest of the swirls a bit.
- For the top of the cake (shown below) I used a combination of swirls and some “C” curves for a looser, wavy effect.
- Once fully frosted, store the in the refrigerator until ready to serve. Serve with milk, or coffee to accompany the pure sweetness of this cake.
Nutrition
I would love to see some of you try this in other colors… yellows to orange, shades of lavender, or light turquoise to teal… oh I made need to make another one soon! What colors will you try?
Happy baking!
Ingrid says
i just made a cupcake size one! did three different shade of pink cupcakes, sliced them, staked them and iced it like a cake and then topped with a butterfly – THANK YOU for inspiration
Sarah says
Making this in lavendar for my daughter's 2nd birthday on Sunday. Thanks for the inspiration!
Anonymous says
Your cake is far more beautiful than either of the two places where you got your inspiration from. Stunning! And I am not even a fan of pink.
DinosaurHiccup says
I tried my hand at this cake but a chocolate version. No where near as perfect as yours though 😀
http://i300.photobucket.com/albums/nn1/THEALMIGHTYTREE/chocolatecake.jpg
Lee Ann says
Oh my, what a beautiful cake!!! 🙂 🙂
Lee Ann
Crochet…Gotta Love It!
Kelly Marie McKee says
Unbelievably gorgeous cake!
Glory/ Glorious Treats says
Cake size- The cake pictured is a 6" cake, if you want to make an 8" cake, I would suggest tripling the vanilla cupcake recipe if you want a five layer cake. I appologize, I am usually very clear with my directions, but for the life of me I can't remember if I doubled the recipe for this 6 inch cake. I may have, and then used some extra batter for a few cupcakes. I'll go adjust the directions now.
Anna says
Had the same problem as Reneé – even though I followed the recipe, it didn't get nearly tall enough. Either its picture illusions or the recipe doesn't match…
But reaaally pretty though
/Anna
mysweetlittlebakingaddiction.blogspot.com
Tricia @ SweeterThanSweets says
This is beautiful! I found it on Pinterest and featured it today on my blog post about the ombre trend. Please stop by when you have a chance and feel free to grab a "featured on" button!
Trish says
Wow! This is absolutely beautiful. Well done.
Trish x