Roses Ombre Cake Recipe

Roses Ombre Cake Recipe

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There are so many dessert options available in the market as per your occasion and Rose Ombre Cake would be the best one. This cake is a layered structure of so many lovely shapes from light to dark. Let’s see how it’s made.

2 Tier Pink Roses Ombre Cake

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Required Ingredients for Rose Ombre Cake

  • 5 ¼ cup cake flour
  • ¾ tbsp. salt
  • 2 tbsp. baking powder
  • 9 large egg whites
  • 2 ¼ cups granulated sugar
  • 2 ¼ cup milk
  • 1 ½ unsalted butter
  • Rose/ Pink gel food color
  • 1 tbsp. vanilla extract


  • ¼ cups of sugar
  • 8 large egg whites
  • ½ cup of water
  • 1tbsp cream of tartar
  • Rose/ Pink gel food color
  • 3 cup unsalted butter
  • Four 170gm Raspberries containers

Recipe for Rose Ombre Cake

  • Bring 8×2 inch round cake pan and coat it with non-stick spray, also preheat the oven to 350°F
  • Whisk flour, salt and baking powder in a bowl. Take another bowl and whisk milk and egg whites until combined.
  • With an electric mixer, beat the butter to make it creamy. Now add the sugar slowly to make it fluffy, beat for 3 minutes. Also, beat in vanilla.
  • Add the mixtures prepared in step 2nd and step 3rd and beat this mixture until smooth.
  • Divide the mixture prepared in step 4th in four parts and color the tops. Bake it for 20-25 minutes and let them cool down for the next 10 minutes.
  • Coming to the Buttercream, take 2 raspberries containers into the food processor. Mesh them until you have 1 cup seedless puree and set aside.
  • Take 1¼ sugar and water on medium heat, stir them well until boil. Also in a mixer, place egg whites and add cream of tartar and mix it on medium speed. Once softened, add 1/3 cup sugar until stiff peaks. When the syrup is ready, add the sugar/water mixer in it.
  • Now in a mixer, add tbsp. of butter in syrup prepared in step 6th until thick and make 2 ½ cups of buttercream.
  • Combine buttercream prepared in step 7th with ½ cup puree prepared in step 5th in a mixer at low speed. Mix until it is smooth and pale pink (lightest layer), and take out 1 ½ cup. Add an additional ¼ cup puree in the combination with some food color to prepare the second layer. With this mixture, you can make up to 3-4 layers (mix food color on every stage).

Pink Roses Ombre Cake

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Bring the cake layers one by one, on an 8-inch cup cardboard (light to dark). Coat them with buttercream and refrigerate for 2 days before serving.

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