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Colourful layered ombre cake with white icing and sprinkle decorations on top.

Ombre cake

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2.781 stars based on 106 ratings

This recipe featured in the 2013 edition of  The Little book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.

This beautiful cake makes a perfect centrepiece for any party or gathering. Impress your family and friends with this delicious bake.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the sponge cake

  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 225g 8 oz White caster sugar (we use Silver Spoon) White caster sugar
  • 225g 8 oz Butter (unsalted)
  • 4 4 Egg(s) (free range)
  • 1tsp 1tsp Milk
  • Food colouring of your choice

For the buttercream frosting

  • 125g 4½ oz Butter (unsalted)
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon)
  • 1tsp 1tsp Milk
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180°C (fan 160°C, gas mark 4).

  2. Classic mode Step 2

    Cream together the butter and sugar for the sponge until light and fluffy.

     

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 225g 8 oz White caster sugar (we use Silver Spoon) White caster sugar
  3. Classic mode Step 3

    Next add in your (beaten) eggs and incorporate.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
  4. Classic mode Step 4

    Lastly sift the flour in and mix together gently. Add a splash of milk to loosen the mixture if it’s too stiff, it should pour, but very slowly.

    Ingredients for this step

  5. Classic mode Step 5

    Now divide the mix into 4 equal portions. Keep one aside for the palest layer then add food colouring to the remaining three, to create a slightly more intense colour in each. The strength of colour is up to you, just go slowly, a little food colouring goes a long way.

    Ingredients for this step

    • Food colouring of your choice
  6. Classic mode Step 6

    Place each colour mixture into a separate 20cm cake tin and bake for 15-20 minutes or until golden on top. To test if they are ready, insert a skewer and ensure it comes out clean. Cool on a wire rack.

  7. Classic mode Step 7

    While your cakes are cooling, mix your frosting. Start with the butter in cubes, at room temperature and mix it  to become smooth. Add the icing sugar bit by bit add a splash of milk to loosen it as required.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon)
    • 1tsp 1tsp Milk
  8. Classic mode Step 8

    Sandwich each layer together with a dollop of frosting, spread out to a couple of millimetres thickness. If your cakes are particularly ‘dome shaped’ on top you might want to slice them off to make them flatter and stack better.

  9. Classic mode Step 9

    Next use your remaining frosting to ice the sides of the cake using a palette knife to press it into the cake as you spread in one motion. Pay particular attention to filling in the gaps between each layer at the edges.

  10. Classic mode Step 10

    Finish with the top by spreading icing over the top then decorate your cake as desired.

    Ingredients for this step

    • Sprinkle decorations