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Ombre Cake

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In my mind March is the beginning of spring. It's when the sun starts to shine a little more, usually all the big storms are over with, and the temperature warms up. My birthday is also in March (on the 10th), so I wanted to share a beautiful spring cake (or birthday cake) this week. I have been playing around with ColorKitchen natural food dyes for a while now and I really love them. I used them to make this yellow Ombre Cake, and we just started selling them in the bakery too. The flavor is a reverse of one of my favorite cakes on our bakery menu, Chocolate Lemon. On the bakery menu, it's a chocolate cake with lemon buttercream, but this is a lemon cake with chocolate buttercream. It is the perfect spring cake.e And, this would be the cake I'd choose for my birthday.

Ombre Cake | Makes 3 Layer 6” Cake

Cake:

  • 1 stick (113 g.) organic butter, softened
  • 170 g. organic sugar
  • 2 tsp. organic lemon flavor
  • 2 organic large eggs
  • ½ cup organic milk
  • 170 g. all natural cake flour
  • ½ tsp. sea salt
  • ½ tsp. baking powder
  • ColorKitchen Yellow Food Dye (find here)

Chocolate Frosting:

  • 2 sticks (226 g.) organic butter, softened
  • 70 g. organic Dutch cocoa, sifted
  • 383 g. organic powdered sugar, sifted
  • 2 T. organic milk

Decorating Frosting:

  • ½ stick (57 g.) organic butter, softened
  • 170 g. organic powdered sugar
  • 1 T. water
  • ¼ tsp. ColorKitchen Yellow Food Dye (find here)
  • piping bag
  • decorating tip #96 (or similar open star)

Method:

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and lemon flavor. Mix on low until all ingredients are combined.

Add the eggs and mix on low until combined, scrape sides of bowl and mix again if needed.

In a separate bowl, add the cake flour, sea salt and baking powder and whisk together.

Add the cake flour mixture and milk to mixing bowl and mix until combined into a smooth cake batter.

Line three 6” cake pans with parchment paper.

Divide batter evenly into three bowls, measuring about 219 g. each.

In one of the bowls, add ½ tsp. yellow food dye. Stir to combine completely.

In the second bowl, add 1 tsp. yellow food dye. Stir to combine completely.

Leave the third bowl with no food dye (this will look like a pale yellow, because it is a lemon cake anyways).

Pour the batter into cake pans, bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, start the Chocolate Frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cocoa and milk. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

On a cake stand or cake spinner, put the darkest yellow cake first, spread a generous amount of frosting and top with the medium yellow colored cake. Repeat and top with the last cake.

Frost the outside of the cake smooth.

Start the decorating frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, yellow food dye and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Put frosting in a piping bag with decorating tip #96.

Using your bench scraper, cake spatula or butter knife make a vertical line on the side of the cake.

Pipe small rosettes on the line you drew all the way up the cake, I fit about 4 rosettes.

Measure each additional line about 2.5” from the previous line and continue to pipe rosettes.

Eat cake!

Store in a cake dome.

Baker’s Note: To make this cake gluten free, just substitute the cake flour for an organic gluten free flour blend.

High Altitude – Bake at 350 degrees for 17 minutes.