Ombre Pink Rose Cake: Unleash Your Inner Baking Artist
This stunning Ombre Pink Rose Cake captures the beauty of pink hues with rich chocolate layers and buttercream rosettes. A delightful dessert perfect for any occasion.
Equipment
- Oven
- - Cake pans
- Mixing bowls
- Whisk
- - Serrated knife
- Piping bags
Ingredients
For the Cake
- 2 cups all-purpose flour Cake flour can lighten the texture for a fluffier bite.
- 2 cups granulated sugar Consider brown sugar for a touch of caramel flavor.
- 3/4 cup unsweetened cocoa powder Dark cocoa adds a richer chocolate depth.
- 1 teaspoon baking powder Ensure freshness for the best rise.
- 1 teaspoon baking soda Ensure freshness for the best rise.
- 1 teaspoon fine salt Kosher salt can be substituted without issue.
- 1 cup very hot water Brew some coffee for a deeper taste.
- 1 tablespoon instant espresso Optional if you don't have it on hand.
- 1 cup buttermilk You can use yogurt mixed with vinegar as a substitute.
- 1/2 cup vegetable or canola oil Melted butter can be an alternative for flavors.
- 2 teaspoons vanilla extract No substitutions recommended for the best outcome.
- 1 teaspoon vinegar Lemon juice works as a great replacement.
- 3 large eggs Consider egg substitutes for a vegan option.
For the Buttercream Frosting
- 1 cup unsalted butter Vegan butter works for a dairy-free version.
- 4 cups powdered sugar Adjust the amount for desired sweetness levels.
- 1/4 cup heavy whipping cream Replace with milk for a lighter alternative.
- 1 tablespoon pink food coloring Gel colors give a vibrant look.
For the Filling
- 1 cup raspberry jam Any fruit preserve can substitute it well.
- 1 cup fresh raspberries Feel free to swap with other berries.
Instructions
How to Make Ombre Pink Rose Cake
- Preheat the oven to 350°F (175°C) and prepare your cake pans by lining them with parchment paper and greasing them lightly.
- In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt. Stir until evenly mixed.
- In another bowl, mix the very hot water with the instant espresso (if using). Whisk in the buttermilk, vegetable oil, vanilla extract, and vinegar.
- Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, then add in the eggs and mix until the batter is smooth.
- Divide the batter evenly between your prepared pans. Bake for 24-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before moving to the freezer.
- Use a serrated knife to trim the tops of the cakes for a flat surface.
- In a mixing bowl, beat the unsalted butter until smooth. Add powdered sugar and heavy whipping cream, mixing until desired consistency.
- Divide the frosting into four bowls. Add varying amounts of pink food coloring to each to create a gradient effect.
- Place one layer of cake on a serving platter. Spread raspberry jam and fresh raspberries before adding the second layer. Repeat until all layers are stacked, then crumb coat the entire cake with the lightest colored frosting.
- Place the crumb-coated cake in the refrigerator for about 30 minutes.
- Begin piping rosettes with the darkest frosting at the bottom. Gradually switch to lighter shades as you move upwards.
- Chill the finished cake for another 30 minutes to set the frosting before serving.
Notes
Optional: Sprinkle fresh raspberries on top for an extra pop of color and flavor.