Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat oven to 350°F (175°C) and prepare four 9-inch round cake pans.
- Cream 1 cup of salted butter with 2 cups of granulated sugar until light and fluffy. Add 4 large eggs, 1 teaspoon of vanilla and almond extracts, 1 cup of sour cream, and 1 cup of milk. Mix until combined.
- In a separate bowl, whisk 3 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix dry ingredients into wet ingredients on low speed.
- Divide batter into four bowls and add varying amounts of red food dye to each for gradient shades.
- Pour colored batters into prepared pans and bake for 25-30 minutes until lightly golden. Cool in pans for 10 minutes.
- Beat together 1 cup of butter flavored shortening and 1 cup of softened butter until fluffy. Gradually add 4 cups of powdered sugar and 2 teaspoons of vanilla extract. Add milk for consistency, mixing in strawberries for the strawberry layer.
- Layer the cake starting with the lightest layer and alternate with buttercream and strawberry buttercream.
- Apply a thin crumb coat of buttercream around the cake and chill for 20 minutes.
- Apply a thicker layer of buttercream to the cake and decorate with melted white chocolate chips and red candy dye.
- Slice and serve the Strawberry Ombre Cake, ideally within 24 hours.
Nutrition
Notes
Store leftovers in an airtight container in a cool place for up to 3 days.