Ann Reardon

Pink Ombre Cake Recipe How To

ombre cake recipe

Inspired by the ombre fashion trend this pink ombre cake is super easy and will delight your friends at your next party. You can just as easily turn it into a blue ombre cake or purple ombre cake but for my liking the rose pink is the way to go.

pink ombre cake

You will need:
Three 20cm (7.87 inches) round cakes (any flavour you like) baked and completely cooled. If you want to use the perfect sponge cake recipe you will need to make one and a half times the recipe to make three cakes.
Three quantities of simple buttercream recipe
One bottle of liquid food colour (here I used rose pink)
Plate or cake stand to present your cake on.

Make your butter cream in various shades and place it into ziplock bags
ombre cake recipe
Follow the video for easy piping directions

by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

136 Comments View Comments

  1. Attempting a shot at the Ombre Cake
    You said to use 1 1/2 the amount – just triple the dry ingredients and what about the eggs do I use more eggs ?
    The last time I forgot to use sugar.
    my cake did not turn what well at all.

    • hi iris, to make 1 1/2 x the recipe you need to add the normal amount and another half of that amount. So if the recipe asked for 1 cup you would add 1 and 1/2 cups.
      if the recipe asked for 2 eggs you’d use 3…

    • What frosting recipe did you use for this cake

  2. Hi Ann

    I came across your youtube videos about 2 months ago and then found your website and I have to say I have been a little obsessed with it! Today I had to make a cake for a friend’s birthday so I decided to do this ombre cake and I used your basic buttercream frosting recipe but it didn’t turn out how I expected. I used all of the same measurements however i only put two tablespoons of milk in. I live in QLD, Australia so I don’t believe the products I used would be too different from yours. Yet for some reason it turned out extremely runny! I tried making a new batch and put more icing sugar and a bit less butter and milk in to see if that would firm it up a bit. At first it seemed the right consistency, but when I actually piped it on my cake all of the blobs ran and it turned out to be a complete disaster! are there any reasons that you can think of as to why this may have happened?


    • hi nominom, couple of ideas 1. were you using light butter or margarine – some of them are whipped with water 2. was it very hot, buttercream will go soft if it is very hot.

  3. Hi Ann!!

    First of all thanks for all your tutorials and recipes! I’ve learned so much with you already.

    I’m giving a try to this beautiful cake as a present to myself for my birthday this weekend but I have a couple of questions. I have two 20 cm tins, so I was wondering if it would work and look as nice with only 2 cakes instead of 3. What would you suggest? And to make the 3 cakes did you use 1.5 ratio of the Sponge cake recipe?
    Could I bake the cakes 24 hours before I “assemble” and serve the cake? If so, should I freeze them?
    And finally, if I want to use raspberries in between the cakes, would you use them whole or is it better to cut them?

    Thanks in advance!

    • Hi Andrea, you can do tow layers, I prefer the height of the three but it is not essential. You can bake the cakes 24 hours before and once cooled store in a n airtight container. If you want to use fresh raspberries between the layers I’d leave the whole but still add some frosting or whipped cream to make them stay in place. See the rainbow cake for how to add a filling.

  4. Rating: 5

    Thank you so much for this recipe! I’ve been dying to make an ombre cake for a while and your recipe looked so good that I finally had a go. I ended up doing my icing blobs sideways instead of up and down but the icing recipe was amazing, as was the cake. It was a great hit in the staffroom at work and was demolished in less than 15 minutes lol! I know I still have to work on my piping skills because the cake was a bit wonky, I definitely will try this again. I love your blog!

    • awesome thanks for sharing the pic anne-marie

  5. Hi Ann

    I’m a complete baking novice but recently I’ve been trying to perfect your perfect sponge cake so that I can make your pink ombré cake for my daughters first birthday coming up.

    Sometimes, after I bake the cake and turn it upside down to cool, it falls out of the tin. This happens whether I use a ‘non stick’ tin or not.

    Any ideas as to why and advice otherwise?

    Love your site and videos!!!

    Thank you for posting.


    • Hi Hayley, is the tine larger than the one I ma using? I have a 20cm tin, if the tin is larger it will be a flatter cake. If it is the same size thenI suggest leaving it the right way up.

      • Thanks Ann!!

        The tins are the same size as yours so I will try leaving them the right way up!!

        Keep you posted!!

        • 🙂

  6. I’ve just found your website and ohmygod the cakes and decorations you do are fantastic and so creative! You’re such an inspiration!
    Lots of love from Germany 🙂

    • hi julia, glad you found the blog, I love it when I find a new website that I haven’t explored before

  7. I made this cake last weekend and it was AMAZING! I just used a cake mix from the store. It was my first time making buttercream icing from scratch, and it tasted delicious. Plus, all my colleagues were very impressed with my decorating skills… they had no idea it was such a simple technique 🙂 I’m attempting the macaron recipe tomorrow! Thanks for providing such detailed, easy-to-understand instructions, this blog is AWESOME.

    • Glad that you like the blog Ashley 😀

  8. what type og coloring did you used was it the food coloring???

    • Hi kristel I used rose liquid food coloring

  9. Rating: 5

    i did that cake for my niece bday it was layered with strawberry from inside and ombre layered sponge cake from inside it was amazing thanks for the recipe

    • Hi rawan, that looks great thanks for sharing the pic with us and happy birthday to your niece

  10. Rating: 5

    Hello, I love all the work you do! where I get the recipe for buttercream? I’m from Argentina and I’m using the translator to understand a little, waiting can understand and respond. I want to know if you carry this cream cold all you can guide me to prove it, of course thank you very much!

  11. Hi Ann,

    I want to attempt to make my own wedding cake, and was wondering if you could suggest a recipe? And if you take requests on tutorials, maybe a how-to on tiered cakes…?
    I’d really like to know how the lace detailing is created. (See attached pic)

  12. Rating: 5

    Hi Ann

    I just wanted to say I love watching your videos on you tube and I think you are so talented! I have made a princess cake and a minion cake after watching your videos!


    • Beautiful sharon, I am so glad the tutorials have helped you 😀

  13. Thank you, thank you, thank you, You’re website is awesome, actually i think its ‘you’ that is awesome!!!! Im so happy with everything about this cake! Im going to swing by your ‘shop’ very soon. Danelle.

    • thanks Danelle

  14. hi ann just wanted to know if you have a good vanilla cake recipe that’s moist I will like to make it for the kids school thay have a far and everyone has to bring something so im stuck with the cupcakes .. thay ask me to make a moist not dryed cupcakes so I really need your help its on 6th august please help ann thank you

  15. Rating: 5

    Hi Ann,

    Your recipe & video came in handy today when Kieran & I decorated a cake she made for a friends cousin turning 8yrs old!

    You have an amazing website with incredible creations!!

    lots of Love, Tum xxoo

    • Yay beautiful job Kieran & Tum, it looks so pretty 😀

  16. Rating: 5

    Thank you, Ann, for your great website and videos on YouTube. I find them very useful and helpful. I try to apply new techniques every time I make a new cake. And here is my newest cake that I would like to share with you. Once again a big thank you for sharing your knowledge with us.

    • beautiful kristina, It looks so perfect.

  17. Rating: 5

    Dear Ann

    I just wanted to thank you for all your fantastic creations and inspirations.
    I have been looking for the perfect Mother’s Day cake idea and this particular cake made my day. It looks super cute and I am convinced my mom will love it.
    Greetings from Germany

    • Happy Mothers Day to all the mums, this looks fantastic Monarch, I hope your mum loved it 🙂

      • espectacular!!!!!!!!!

  18. Rating: 5

    Hi Ann,
    I had to try this pink ombre cake as soon as i saw it! lols~~ Just my usual impatient self! I happened to pick a very hot day to make this cake so was even more anxious to get it done before my butter cream melted! Unfortunately, my piping skill still need to improve and my cake wasn’t tall enough for me to “drag” the globs of butter cream down. All the globs still stayed globs…lol ~~ so ugly! But the cake was delicious. It was a chiffon cake filled with Italian butter cream, lemon curd, and fresh raspberries. Took the cake to work and everyone just devoured it! They loved the pink cake and had no idea why i said it was a failure. I just laughed…they had no idea what i was talking about! *_*
    Thanks so much for a great cake decorating idea! I will sure practice on piping and make a better looking one soon! ^^

    • Hi Andria, I love raspberries and they go with the pink theme of the cake. I am not suprised that everyone at work devoured it it looks lovely 🙂

  19. Yay! I have been trying to think of the perfect cake for the kids to decorate for our Mother’s Day high tea! This is perfect, and the video just makes it so much easier for the kids to understand.
    Love it:)

    • Happy Mothers Day to all the mums hope you’re having a fantastic day 🙂

  20. What cake did you use for this ombre cake?! It looks fan-freaking-tastic. its looks so moist and like if its the perfect texture. please dont tell me its a box cake because i’ll cry. please reply. Thanks. 🙂

    • Hi Kimberly, you will cry, it was not a box cake but it was s store bought sponge cake because I was short on time. You to find a sponge cake that I love that tastes great and holds its shape so perfectly, will let you know if I ever do.

      • Oh 🙁 thank you anyways. btw, i forgot to mention that the ombre cake is gorgeous. and its so easy to make! cant wait to try it!!!

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