ombré cake

I’m writing this from my new house! {I moved in a week ago but the internet only got sorted yesterday}  I’ve been looking for an occasion to bake this tiered sprinkly insanity of a cake, and our ‘housewarming’ seemed appropriate. Baking in this house is a bit of a challenge. The whole place is ever-so-slightly crooked, including the oven, so the cakes turned out at a bit of a slant! Luckily it wasn’t noticeable when they were all stacked up. The perfectionist in me is going to have to rectify that (somehow?!), before the next bake.

I chose reds and oranges for my colour gradient to match the outside of our house, but you could pick any colour to do an ombré effect, or pick whichever colours you like and do a rainbow. I used 20cm cake tins, and divided the cake batter into quarters before colouring it. I reckon that if your tins were smaller, it’d make sense to do a few more layers.

I sandwiched them together using buttercream – the original uses jam which I think would work better. I’m not a massive fan of lots of buttercream, it’s too sweet for me! The finished cake was definitely a sugar-hit.

Ombré Cake

4 layers of E-numbery, sprinkly joy



  • Original recipe here.


The cake:

  • 355g plain flour
  • 400g caster sugar
  • 4 eggs
  • 225g unsalted butter {at room temp.}
  • 225ml milk
  • 1 tbsp baking powder
  • .5 tsp salt
  • 2 tsp vanilla extract
  • food colouring {I used Wilton gel food colouring in red-red and creamy peach}

The buttercream:

  • approx. 160g unsalted butter {at room temp.}
  • approx. 600g icing sugar
  • 1 tsp vanilla extract
  • pinch salt (optional)
  • milk/hot water
  • sprinkles, for decoration


Preheat your oven to 180 degrees C (or around 210 for our slow one) and grease + line as many tins of the same size as possible!
Measure out the flour, baking powder and salt; sieve together.
Mix together the milk and vanilla in a jug. Cream the butter and sugar together in a big bowl, then add the eggs one by one, making sure it’s all well mixed.
Add a little of the dry ingredients; mix, then pour in some of the vanilla-milk and mix again. Alternate until you’ve combined everything, and beat until smooth. Divide the mixture as equally as possible into 4 bowls.
I left one bowl plain, tinted another bowl orange, another red (with a little orange), and finally the last one with a considerable amount of red and orange. The picture will hopefully do it more justice than my explanation!
With three tins I had to reline one of them, but otherwise it worked out fine. They baked for around 25-30 minutes each but our oven downstairs is very slow, so I’d use the original recipe’s guideline (15-20 minutes) because the cakes are quite thin. Check with a skewer to see if they’re done, leave to cool in the tin for 5 minutes, then turn out onto a rack to cool completely.
Beat the butter in a mixing bowl and gradually add icing sugar. Mix well – the more you do, the fluffier it will get. Add a little milk or hot water to loosen it if needs be, as well as vanilla and/or salt to taste.
Spread a thin layer of buttercream between each cake, and stack them from light to dark to get the ombré, colour-gradient effect.
 Use some of the remaining buttercream to crumb-coat the whole stack – messy is good! Then put the cake into the fridge for 10 minutes to set.
Use all remaining buttercream to cover the cake in a neat, second layer, before finishing it off with a shed-load of sprinkles 🙂

Shout out to the support team.

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