Pink x Teal Ombre Layer Cake

This was for my own birthday, haha, which I baked on my actual birthday itself and brought for a family gathering! Baking never fails to be one of my favorite ways to spend an afternoon at home. I picked an ombre cake with two of the colors that make me the happiest. Pipe, swirl, spin and let your palette knife do its magic!


Chocolate Ombre Layer Cake
Makes 1 3-layer 9 inch cake

Black Magic Chocolate Cake adapted from Hershey’s Kitchen

2 eggs
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 cup buttermilk
1 1/3 cups sugar
1 cup strong black coffee
1 teaspoon baking powder
2 teaspoons baking soda

 Vanilla Buttercream 

1 batch swiss meringue buttercream (recipe)
Pink, blue, green food coloring

To make Chocolate Cake

Heat oven to 350°F. Grease and flour three 9-inch round baking pans

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan

Bake 50 to 55 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely

To assemble

Pipe layers of vanilla buttercream in each tier and do a crumb coat. Frost the whole cake with blue and teal buttercream, and pipe on decorations.


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