Vanilla Strawberry Ombre Cake: A Layered Delight

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, until smooth.

2️⃣ Create the Ombre Effect:
Divide the batter evenly into three bowls.

Leave one plain, tint the second with a small amount of pink food coloring, and tint the third with a deeper shade of pink. Mix each until the colors are uniform.

Pour each batter into its prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely before frosting.

3️⃣ Prepare the Frosting:
Beat the butter until creamy. Gradually add the powdered sugar, alternating with milk, and beat until fluffy.

Mix in the vanilla extract.

Divide the frosting into three bowls. Leave one plain, tint one light pink, and tint the other a deeper pink.

4️⃣ Assemble the Cake:
Place the darkest pink cake layer on a serving plate. Spread a thin layer of frosting on top.

Repeat with the lighter pink layer and then the plain layer.

Frost the outside of the cake, starting with the darkest pink at the bottom, the lighter pink in the middle, and the plain frosting at the top. Blend the edges for a smooth ombre effect.

Serving and Storage Tips