Description
These Mini Ombre Cakes are adorable, individual-sized layered cakes featuring beautiful gradient shades that create a stunning ombre effect. Each bite is soft, moist, and bursting with flavor, complemented by a smooth, creamy buttercream frosting. Perfect for birthdays, weddings, baby showers, or any occasion where you want to impress with a touch of elegance!
Ingredients
For the Vanilla Cake Batter:
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, at room temperature
1 tablespoon vanilla extract
1 cup whole milk, at room temperature
For the Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2–3 tablespoons heavy cream or milk
2 teaspoons vanilla extract
Pinch of salt
For Coloring:
Gel food coloring in your desired shades (e.g., pink, purple, blue, etc.)
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Line several 9×13-inch baking pans (or bake in batches) with parchment paper and lightly grease them.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Color the Batter:
- Divide the batter evenly into 4–5 bowls, depending on how many ombre shades you want.
- Add a small amount of gel food coloring to each bowl, gradually increasing the intensity for each batch to create a gradient effect. Stir gently until the color is even.
- Bake the Cake Layers:
- Pour each colored batter into separate prepared pans (or bake in batches if needed), spreading evenly.
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until light and fluffy, adding more cream if needed for a spreadable consistency.
- Assemble the Mini Ombre Cakes:
- Use a round cookie cutter (about 2–3 inches in diameter) to cut out circles from each colored cake layer.
- Stack the cake circles from darkest to lightest (or vice versa), spreading a thin layer of buttercream between each layer.
- Apply a thin crumb coat of frosting around the sides and top of each mini cake. Chill for 15 minutes to set.
- Frost the mini cakes with the remaining buttercream, smoothing the sides for a clean look.
- Decorate (Optional):
- Add sprinkles, edible glitter, or delicate piping for extra flair.
- Serve immediately or refrigerate until ready to serve
Notes
- Gel food coloring is recommended for vibrant colors without thinning the batter.
- For even cake layers, weigh the batter before dividing it into bowls.
- You can flavor the cakes with citrus zest, almond extract, or rose water for a twist.