Pink Ombre Cake for a Baby Shower
Servings
8people
Servings
8people
Ingredients
For the cake
For the almond buttercream
Instructions
  1. Preheat oven to 350F. Lightly grease five 6″ round pans.
  2. In the bowl of a standing mixer, whisk together the flour, sugar, baking powder and salt by hand. Add the softened butter and use a wooden spoon to mix in the butter as well as you can. Once it’s combined and wet enough so that it won’t fly out of the bowl, use the paddle attachment to continue mixing on low until the consistency is similar to wet sand.
  3. Add egg whites one at a time, mixing between each addition, and then mix in the full egg. Use a rubber spatula to scrape down the sides of the bowl as needed between each addition.
  4. In a small bowl (or the liquid measuring cup) stir together the milk and extracts. Add to the batter, 1/3 at a time, beating for about 1 minute between each addition. Scrape down the sides and bottom of the bowl and continue mixing until fluffy, about 20 more seconds.
  5. Evenly pour the batter into 5 separate bowls. Use pink food coloring to create different shades of pink. Add a little bit to the first bowl, then more and more to each bowl thereafter. Pour the colored batter into prepared pans. Bake for 18 – 22 minutes, until a toothpick comes out clean. Let cool in pan for about 10 minutes, then transfer to a wire rack to continue cooling.
For the buttercream
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Gradually add powdered sugar and continue mixing. Add vanilla and almond extracts, salt and heavy cream. Mix until incorporated. Add more powdered sugar if it’s too thin, or more milk if it’s too thick.