Delightful Ombre Pink Rose Cake That's Perfect for Any Celebration
This Ombre Pink Rose Cake is a stunning centerpiece featuring chocolate layers and pink buttercream, perfect for any celebration.
Equipment
- Mixing bowls
- - Piping bag
- cake pans
- Wire rack
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour Substitute with gluten-free flour if needed
- 2 cups granulated sugar Coconut sugar can be used for a unique flavor
- 3/4 cup unsweetened cocoa powder Be sure to sift to avoid clumps
- 1 tbsp baking powder Check freshness for the best rise
- 1 tbsp baking soda Check freshness for the best rise
- 1 tsp fine salt Elevates sweetness and enhances overall flavor
- 1 cup hot water Activates cocoa and ensures a moist texture
- 1 tbsp instant espresso Omit for a caffeine-free option
- 1 cup buttermilk Replace with milk and vinegar mixture if necessary
- 1/2 cup vegetable or canola oil Consider melted butter for richer flavor
- 2 tsp vanilla extract Vanilla bean paste makes for an even bolder flavor
- 1 tbsp white vinegar Can be omitted if unavailable
- 3 large eggs Room temperature eggs blend better
For the Ombre Buttercream
- 1 cup unsalted butter Be sure to blend well for a smooth texture
- 2 tsp vanilla extract Infuses flavor into the frosting
- 1 tbsp raspberry powder Optional, adds flavor and color
- 1/4 tsp fine salt Enhances the frosting's flavor
- 4 cups powdered sugar Sifted prevents clumps
- 1/4 cup heavy whipping cream Can use milk for a lighter option
- Pink food coloring Gel coloring gives a more vibrant hue
Optional Fillings
- 1 cup raspberry jam Adds a tart and fresh component if desired
Instructions
How to Make Ombre Pink Rose Cake
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the wet ingredients: hot water, buttermilk, oil, vanilla, vinegar, and eggs. Combine both mixtures until smooth.
- Divide the batter evenly among the prepared pans. Bake for 24-27 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for a few minutes in the pans, then gently release them and let them cool completely on a wire rack.
- In a large mixing bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar and heavy whipping cream, mixing until fluffy. Divide the buttercream into four bowls; tint each with pink food coloring to achieve varying shades of pink.
- Level any domed tops of your cooled cakes for even stacking. Place the darkest cake layer on a serving plate, spreading a layer of buttercream and optionally raspberry jam between each layer. Stack the layers from darkest to lightest. Crumb-coat the entire cake with a thin layer of buttercream, then chill to firm up.
- Using a piping bag fitted with a rosette tip, begin at the base of the cake with the darkest frosting. Pipe rosettes in a spiral pattern, moving upward and transitioning to the lighter shades of frosting until you reach the top layer.
- Optional: Garnish with fresh raspberries on top for an extra touch of sweetness.
Notes
This Ombre Pink Rose Cake promises to be a delightful centerpiece, bursting with flavor and elegance!