Description
This Purple Ombre Layer Cake is a stunning dessert featuring four layers of moist vanilla cake tinted in varying shades of purple to create a beautiful ombre effect. Each layer is stacked with creamy vanilla buttercream and finished with a smooth frosting, making it perfect for birthdays or special occasions.
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
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- Purple food coloring (gel preferred)
Vanilla Buttercream (see notes)
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1–2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line four 6-inch or 8-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes using a mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract for flavor.
- Combine Mixtures Alternately: Alternately add the dry ingredient mixture and whole milk into the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Divide and Color Batter: Divide the cake batter evenly into four separate bowls. Tint each portion with purple gel food coloring, increasing the amount incrementally to create a gradient from light to dark purple.
- Fill Pans and Bake: Pour each colored batter into the prepared pans and smooth the tops with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Level and Stack Layers: Once cool, level the tops of the cake layers if necessary. Stack the cakes from the darkest to the lightest color, spreading a layer of vanilla buttercream between each layer.
- Crumb Coat and Chill: Apply a thin crumb coat of buttercream to the outside of the stacked cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Final Frosting and Decoration: Apply a final layer of buttercream frosting over the chilled cake. Optionally, decorate with sprinkles, edible pearls, or create purple ombre piping for an extra special touch.
Notes
- For the buttercream, use a classic vanilla recipe made with 1 cup unsalted butter, 4 cups powdered sugar, 1–2 tablespoons milk or cream, and 1 teaspoon vanilla extract.
- For a more dramatic purple ombre effect, consider using five layers instead of four.
- Store the finished cake covered at room temperature for up to 1 day, or refrigerate for up to 3 days to maintain freshness.
