Description
This Purple Ombre Layer Cake is a stunning and delicious dessert featuring four layers of moist vanilla cake, each tinted with varying shades of purple to create a beautiful ombre effect. Light and fluffy with a smooth vanilla buttercream frosting, this cake is perfect for birthdays, celebrations, or any special occasion where you want to impress your guests with both flavor and visual appeal.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
Additional
- Purple food coloring (gel preferred)
- 1 batch vanilla buttercream frosting (about 5 cups)
- Optional sprinkles or edible flowers for decoration
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease and flour four 6-inch or three 8-inch round cake pans to prevent sticking and for easy removal of cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures proper leavening and seasoning throughout the cake layers.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3 to 4 minutes. This step incorporates air to make the cake light.
- Add Egg Whites and Vanilla: Add the egg whites one at a time to the butter and sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and ensuring a tender crumb.
- Create Ombre Colors: Divide the batter evenly into 3 or 4 bowls depending on the number of cake layers you intend to bake. Tint each bowl with increasing amounts of purple gel food coloring, starting with a light lavender shade and progressing to a deep violet to create the ombre effect.
- Fill and Bake: Pour each tinted batter into the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 22 to 26 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes after baking, then transfer them to wire racks to cool completely before frosting.
- Level and Stack Layers: Once cooled, level each cake layer if needed to ensure even stacking. Arrange the cakes from darkest to lightest color with a layer of vanilla buttercream frosting between each layer.
- Apply Crumb Coat and Chill: Frost the outside of the stacked cake with a thin crumb coat to seal in loose crumbs. Chill the cake for 20 minutes to set the crumb coat.
- Final Frosting and Decoration: Apply a smooth final layer of vanilla buttercream frosting on the outside of the cake, blending in purple tones if desired for a pretty finish. Decorate with sprinkles or edible flowers to complete the look.
Notes
- Use gel food coloring instead of liquid for stronger, more vibrant colors without thinning the batter.
- You can bake the cake layers a day ahead; wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
- This cake pairs beautifully with vanilla, cream cheese, or white chocolate buttercream varieties.
