Description
This Purple Ombre Layer Cake is a stunning and delicious dessert featuring four layers of moist, fluffy cake tinted in various shades of purple, creating a beautiful ombre effect. The layers are filled and frosted with a smooth vanilla buttercream, perfect for special occasions like birthdays or celebrations.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups whole milk, room temperature
- Purple gel food coloring (various shades)
Frosting
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and line four 6-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined for a well-leavened cake base.
- Cream butter and sugar: Using a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes, which helps incorporate air for a tender texture.
- Add egg whites and vanilla: Add the egg whites one at a time, beating well after each addition to maintain volume. Then, mix in the vanilla extract for flavor.
- Incorporate flour and milk: Alternate adding the dry flour mixture and the whole milk to the butter mixture, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Tint batter: Divide the batter evenly into four separate bowls. Tint each bowl with varying amounts of purple gel food coloring to create a gradient from light to dark, adjusting the intensity for the ombre effect.
- Pour and bake: Pour each colored batter into the prepared pans, smoothing the tops for even layers. Bake in the preheated oven for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely, preventing condensation under the cake.
- Prepare frosting: Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, salt, and enough heavy cream to achieve a smooth, spreadable vanilla buttercream frosting.
- Assemble the cake: Once the cakes are fully cooled, level the tops if necessary. Stack the layers from darkest to lightest purple, spreading a thin layer of frosting between each layer for stability and flavor.
- Frost the cake: Cover the top and sides of the stacked cake with the remaining buttercream, smoothing it evenly for a polished finish.
- Chill before serving: Refrigerate the cake for 30 minutes before slicing to allow the frosting to set and ensure clean, precise slices.
Notes
- To intensify the ombre effect, start with a small amount of purple gel food coloring and gradually increase the intensity for each subsequent layer.
- You can customize the number of layers to three, four, or five depending on your pan availability and desired height of the cake.
