Servings: 8 people
Calories: 300kcal
Cost: $20
Equipment
- Mixing bowls
- Offset spatula
- Cake turntable optional but helpful
- Cake pans at least 4-6
- Cooling rack
Ingredients
- 4-5 large eggs
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 2 tablespoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Gather all ingredients and equipment (at least 4-6 same-sized cake pans).
- Prepare your cake batter according to the recipe.
- Divide the batter evenly into separate bowls (4-6 bowls).
- Leave one bowl white or as the lightest shade.
- Add a tiny drop of food coloring to the next bowl and mix well.
- Gradually add more drops to each subsequent bowl, increasing color intensity.
- Grease and flour the cake pans and pour each colored batter into a prepared pan.
- Bake according to recipe instructions, using a toothpick to test doneness.
- Let the layers cool in pans for about ten minutes, then remove and cool completely on racks.
- Prepare buttercream frosting while cake layers cool.
- Assemble the cake starting with the darkest layer on the bottom.
- Spread a layer of frosting between each cake layer, ensuring it's level.
- Apply a crumb coat of frosting over the entire cake and refrigerate for 20 minutes.
- Apply the final coat of frosting.
- Decorate as desired, then slice to reveal the ombre layers.
Notes
Start with 4 layers to keep it simple. You can increase layers as you gain confidence. Use gel food coloring for vibrant colors; avoid liquid as it makes the batter too thin. If making ahead, bake layers up to 2 days in advance and refrigerate or freeze them. Experiment with different flavors for each layer to add an extra surprise in taste.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 75mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg
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