Recipe: Sassy Ombré Cake

Published by Jamie on

‘Ombré’ is said to have originated in the textiles industry for materials that vary in different shades of a colour from dark to light.

This is now an ever-growing trend in the baking industry where different shades of cake are layered on one another to create a similar effect, the results are simply astounding.

This recipe will run through how to create an ombré cake for a medium skill level and above.

Serves 8.

Preparation time: 30 minutes.

Total Time: 50 minutes.


225g Self-raising white flour
225g Unsalted butter
1tsp Milk
225g White caster sugar
4 Free range eggs
Any food colouring of your choice (but here are a few awesome ones)

125g Unsalted butter
1tsp Milk
300g Icing sugar (check out these tasty flavours)
Attractive sprinkles to decorate. (here’s a great selection)

Preparing Your Ombré Cake:

1. Preheat oven to 180°C, fan assisted 160°C or gas mark 4.

2. Cream together the butter and sugar for the sponge, just until it’s light and fluffy.

3. Add in your beaten eggs and incorporate.

4. Sift the flour in and mix together gently. Add a splash of milk to loosen the mixture if it’s too stiff, it should pour, but very slowly.

5. Now divide the mix into 4 equal portions. Keep one aside for the palest layer then add food colouring to the remaining three, create a slightly more intense colour in each. The strength of colour is up to you, just go slowly, a little food colouring goes a long way (especially with these popular colourings).

6. Place each colour mixture into a separate 20cm cake tin (if you need more, see here) and bake for 15-20 minutes until golden on top. To test if they are ready, insert a skewer and ensure it comes out clean, leave to cool on a wire rack.

7. While your cakes are cooling, mix your frosting. Start with butter in cubes, at room temperature and mix it to become smooth. Add the icing sugar bit by bit and add a splash of milk to loosen it as required.

8. Sandwich each layer together with a dollop of frosting, spread out to a couple of millimetres in thickness. If your cakes are particularly ‘dome-shaped’ you may wish to slice that off (here is the perfect tool), this will help them stack better.

9. Use your remaining frosting to ice the sides of your cake using a palette knife to press it into the cake as you spread in one motion. Pay particular attention into filling the gaps between each layer at the edges.

10. Finish the top by spreading icing over the top and then decorate as desired.



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