Pastel Ombre of Strawberry and Vanilla: A Layered Crime

Introduction

Looking to impress your friends and family with a stunning dessert? This Pastel Ombre of Strawberry and Vanilla is not just beautiful; it’s delicious too! The layers of pink and white cake paired with creamy frosting will surely brighten up any occasion.

Why Make This Recipe

This ombre cake is perfect for birthdays, celebrations, or even just a cozy family dinner. Everyone loves the sweet taste of strawberry and vanilla, and the colorful layers make it even more fun. Plus, making this cake can be a wonderful activity to enjoy with your kids or friends. Trust me, when you bring it to the table, everyone will be smiling!

How to Make Pastel Ombre of Strawberry and Vanilla

Ingredients:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
Pink food coloring (optional, for ombre effect)
1 cup unsalted butter, softened (for the frosting)
4 cups powdered sugar
2-3 tablespoons milk or heavy cream
1 teaspoon vanilla extract (for frosting)
Pink food coloring (for ombre effect in frosting)
Fresh strawberries, whole and halved (for decoration)
Edible gold sprinkles (for decoration)
Powdered sugar for dusting (for decoration)

Directions:

1️⃣ Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, mix the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one by one, mixing well after each one. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until smooth.

2️⃣ Create the Ombre Effect: Divide the batter into three bowls. Leave one plain, tint the second with a little pink food coloring, and color the third with a deeper shade of pink. Mix until the colors are even. Pour each batter into its prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.

3️⃣ Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, and beat until fluffy. Mix in the vanilla extract. Divide the frosting into three bowls. Leave one plain, tint one light pink, and color the other a deeper pink.

4️⃣ Assemble the Cake: Place the dark pink cake layer on a serving plate. Spread a thin layer of frosting on top. Repeat with the light pink layer, then the uncolored layer. Frost the outside of the cake, starting with dark pink on the bottom, light pink in the middle, and uncolored on top. Smooth the edges for a soft ombre look.

How to Serve Pastel Ombre of Strawberry and Vanilla

Slice the cake with a sharp knife and serve to your family and friends. Add some fresh strawberries on the side for a stylish touch. This cake is perfect for sharing, so don’t forget to take a picture before everyone digs in!

How to Store Pastel Ombre of Strawberry and Vanilla

You can store any leftover cake in an airtight container in the fridge for up to 5 days. To keep it fresh, try to cover the exposed parts with plastic wrap or foil.

Tips to Make Pastel Ombre of Strawberry and Vanilla

Make sure all your ingredients are at room temperature for the best results.
Don’t rush the cooling process; make sure the cakes are completely cooled before frosting.
Feel free to adjust the pink colors to your preference. You can make it as light or dark as you like!

Variation

If you’re not a fan of strawberry, you can easily swap in any other fruit flavor you like, such as lemon or blueberry. Change up the frosting colors for a whole new look!

FAQs

Can I use a different type of flour?
Yes, you can try using gluten-free flour if you need a gluten-free version!

Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day before and frost them the next day.

What can I use instead of food coloring?
You can use fruit purees or beet juice if you prefer natural coloring. Just keep in mind it may change the flavor a bit.