Spring Ombre Layered Cake

Spring is a season of renewal, soft colors, and sweet celebrations—and this Spring Ombre Cake in Pastel Pink and Yellow captures that magic perfectly. With its dreamy gradient layers transitioning from sunny yellow to delicate pink, this stunning sponge cake is as delicious as it is beautiful. Topped with silky vanilla buttercream and offering a tender, moist crumb, it's the ultimate showstopper for Easter brunches, baby showers, garden parties, or any occasion that calls for something truly special.

Save It

The beauty of this ombre cake lies not just in its appearance, but in the joy of creating it. As you divide the batter and gently fold in those pastel hues, you're crafting edible art. The gradual color transition from yellow at the base to pink at the top creates a visual feast that makes every slice a moment of delight. Whether you're an experienced baker or looking to challenge yourself with something new, this cake rewards your effort with both flavor and presentation.

Ingredients

• Cake Batter: 3 cups (375 g) all-purpose flour, 2 ½ tsp baking powder, ½ tsp salt, 1 cup (226 g) unsalted butter (room temperature), 2 cups (400 g) granulated sugar, 4 large eggs (room temperature), 1 tbsp pure vanilla extract, 1 cup (240 ml) whole milk (room temperature)
• Food Coloring: Pink gel food coloring, yellow gel food coloring
• Buttercream Frosting: 1 ½ cups (340 g) unsalted butter (room temperature), 5 cups (600 g) powdered sugar (sifted), 2 tsp pure vanilla extract, 3–4 tbsp (45–60 ml) milk or heavy cream, pinch of salt, pink and yellow gel food coloring

Instructions

Step 1: Prepare the Pans

Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar together on medium speed until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Step 5: Combine Wet and Dry

Alternately add flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing just until combined.

Step 6: Color the Batter

Divide batter evenly into three bowls. Tint one bowl with a small amount of pink food coloring for a pale pink, tint the second with a small amount of yellow for pale yellow, and leave the third bowl plain or add a drop of both for a pastel peach if desired.

Step 7: Bake

Pour each colored batter into prepared pans. Smooth tops and bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9: Make Buttercream

For the buttercream, beat butter on medium-high speed until creamy. Gradually add powdered sugar, vanilla, salt, and 3 tbsp milk/cream; beat until fluffy (add more milk if needed).

Step 10: Color the Frosting

Divide frosting into three bowls. Tint one bowl pastel pink, one pastel yellow, and leave one plain.

Step 11: Assemble Layers

To assemble, level cake layers if necessary. Place yellow cake layer on serving plate, spread with yellow buttercream. Top with peach or uncolored layer, frost with plain buttercream. Top with pink layer, frost with pink buttercream.

Step 12: Create Ombre Effect

Use remaining frosting to ombre the sides, blending from yellow at the base to pink at the top for a gradient effect. Smooth with a cake scraper or spatula.

Step 13: Decorate and Chill

Decorate with pastel sprinkles, edible flowers, or as desired. Chill 30 minutes before slicing for cleaner cuts.

Zusatztipps für die Zubereitung

For the best results, ensure all ingredients are at room temperature before beginning—this helps create a smooth, evenly textured batter. When dividing the batter for coloring, use a kitchen scale for precision to ensure equal-sized layers. Gel food coloring works best for achieving vibrant pastels without adding excess liquid to your batter. Start with just a tiny amount and add more gradually until you reach your desired shade. When assembling, a cake turntable makes creating that beautiful ombre gradient much easier, allowing you to smoothly blend the frosting colors as you rotate.

Varianten und Anpassungen

This versatile recipe welcomes creative variations. For a more vibrant ombre effect, use more food coloring in each layer to create bolder pink and yellow hues. Substitute buttermilk for the whole milk to add a subtle tang that complements the sweetness. You can also experiment with different color combinations—try lavender and mint green for a different spring palette, or blue and purple for an ocean-inspired theme. For flavor variations, add lemon zest to the yellow layers and raspberry extract to the pink layers for a fruity twist. If you prefer a less sweet frosting, try a cream cheese buttercream instead of the traditional American buttercream.

Serviervorschläge

This elegant cake pairs beautifully with light, refreshing beverages. Serve with a glass of chilled Moscato or sparkling lemonade to complement the sweet vanilla flavors. For an afternoon tea setting, pair with Earl Grey or chamomile tea. Garnish individual slices with fresh edible flowers like pansies or violets, a light dusting of edible glitter, or a few fresh berries for added color and freshness. The cake can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days—just bring to room temperature 30 minutes before serving for the best texture and flavor.

Save It

Creating this Spring Ombre Cake is more than just baking—it's crafting a centerpiece that brings joy to any celebration. The soft pastel gradients evoke the gentle arrival of spring, while the classic vanilla flavor ensures it's loved by all ages. With 12 generous servings at approximately 520 calories per slice, this medium-difficulty vegetarian dessert is well worth the 1 hour 30 minutes from start to finish. Remember that this cake contains wheat (gluten), eggs, and dairy (milk, butter), so be mindful when serving guests with allergies. Whether you're celebrating a birthday, hosting a brunch, or simply want to brighten someone's day, this beautiful ombre cake delivers sweetness in every colorful layer.

Recipe FAQs

→ How is the ombre effect achieved in the cake layers?

The batter is divided and tinted in soft pastel pink, yellow, and left plain or blended for a peach tone, then baked in separate pans to create layered color gradients.

→ What is the best way to create smooth buttercream for this cake?

Beat unsalted butter until creamy, gradually adding powdered sugar, vanilla, salt, and milk or cream until fluffy for a smooth, spreadable texture.

→ Can the flavor profile be adjusted for more tanginess?

Yes, substituting buttermilk for regular milk adds a pleasant tang that complements the sweetness and enhances depth.

→ How should the cake be assembled for the best ombre transition?

Layer the cakes with matching buttercream colors, then blend the frosting on the outside from yellow at the base to pink at the top to ensure smooth gradient blending.

→ What decorating options complement this layered cake well?

Pastel sprinkles, edible flowers, or other soft-hued decorations complement the soft ombre aesthetic beautifully, enhancing its springtime appeal.