Chocolate Job

Ombre Cake

A mesmerizing blue cake! Definitely will impress everyone!

Instructions how to make this cake

1. Preheat oven to 350F. Butter and flour three six inch cake pans. Sift the flour, sugar, salt, baking soda, baking powder and cardamom together in a large bowl, whisk and set aside.

2. Mix the milk, sour cream, egg whites, vanilla, and butter together in a medium bowl and whisk together. This is easier if you melt the butter but room temperature works well too, don’t worry if you have some lumps, everything will work out in the bake.

3. Add the wet to the dry and mix until just combined. 

4. Divide the mixture into the three prepared 6″ cake pans. I use wet cake strips for nice even baking. Bake at 350 for about 30 minutes or until the centers are springy to the touch. Invert onto a wire rack and allow to cool completely.

5. Melt the white chocolate and cream together at very low heat, set aside. I like to heat my cream up and pour onto the white chocolate. let sit a minute then whisk together.

6. Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Add salt and vanilla. Drizzle in the white chocolate and beat until combined.

7. Separate the buttercream into 4 equal batches and color three of the batches with blue food coloring in different shades for the ombré.

8. Place a round of cardboard onto the bottom of a cake layer. Pipe the buttercream onto the first layer of the cooled cake. I like the inside to be an ombré as well but you can have any color(s) you’d like. Add second layer on and repeat step until cake is built up.

9. Add a thin layer of buttercream onto the cake, smooth then chill to set.

10. Pipe the final layer of buttercream onto the cake starting with darkest blue and moving to uncolored on top. Smooth and chill the cake once more.

11. Place parchment round on top of cake. Add a gradient of blue sanding sugars onto a clean surface then roll the chilled cake and transfer to a cake stand.

12. Pipe dollops onto a square of parchment paper using a large round tip. transfer to freezer and chill. Once set you can mount onto a toothpick and roll inn a small gradient of sanding sugar. Place dollops onto cake sprinkle to with white sanding sugar.

A few extra tips

  • Be careful when melting that white chocolate. It burns VERY easily so go slow with low heat.
  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
  • If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
  • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
  • In a rush? Skip the ombre buttercream! The sanding sugar will do most of the work visually.
  • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!

Author of video content: Preppy Kitchen

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