Pink Ombre Layer Cake (Vegan)
I spent way too many attempts getting these pink layers to fade perfectly. The secret is dividing your batter into four bowls and adding different amounts of beet juice.
Your kitchen will look like a science lab, but the gradient effect is worth every messy bowl.
Beet Juice Creates Natural Color
Fresh beet juice beats artificial food coloring every time. It won’t fade or taste weird like those neon drops. Roast two medium beets, blend with water, then strain. You’ll get this gorgeous magenta liquid that tints each layer differently without any chemical aftertaste.
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Divide Batter for Gradient Success
Split your finished batter into four equal portions. Leave one plain, add 1 tablespoon beet juice to the next, 2 tablespoons to the third, and 3 tablespoons to the darkest. Mix each bowl completely before pouring. This creates that smooth fade from white to deep pink.
Temperature Ruins Vegan Buttercream
Vegan butter melts faster than dairy butter. Keep your kitchen cool and chill the frosting between layers. If it starts looking soupy, pop the whole bowl in the fridge for 15 minutes. Cold frosting pipes cleaner and holds those sharp edges you want.
Assembly Order Prevents Bleeding
Stack from darkest to lightest – deep pink on bottom, white on top. This prevents darker colors from bleeding down and muddying your gradient. Spread a thin crumb coat first, chill for 30 minutes, then add your final frosting layer.
Achieving Even Beet Juice Distribution
- Strain beet juice through fine mesh twice to remove any pulp that could create uneven color spots in your layers.
- Weigh your divided batter portions on a kitchen scale to ensure perfectly even layer heights in the finished cake.
Frequently Asked Questions
Will the beet flavor come through in the cake?
Not at all. The small amount of beet juice only adds color – you won’t taste anything earthy or vegetable-like in the finished cake.
Can I make this cake a day ahead?
Yes, wrap the unfrosted layers in plastic wrap and store at room temperature. Assemble and frost the day you plan to serve.
What if my vegan buttercream is too stiff?
Add almond milk one teaspoon at a time until you reach the right consistency. Cold ingredients can make vegan frosting thicker than expected.
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Pink Ombre Layer Cake (Vegan)
Equipment Needed
- Four 6-inch round cake pans
- Electric mixer with paddle attachment
- 4 large mixing bowls
- Fine mesh strainer
- Offset spatula
- Bench scraper
Instructions
- Prepare pans: Preheat oven to 350°F. Grease four 6-inch round pans and line with parchment paper.
- Mix dry ingredients: Whisk flour, sugar, baking soda, and salt in a large bowl until combined.
- Create buttermilk substitute: Combine almond milk, oil, vinegar, and vanilla in separate bowl. Let sit 5 minutes until slightly curdled.
- Combine batter: Pour wet ingredients into dry ingredients. Mix until just combined – don’t overmix.
- Create color gradient: Divide batter evenly between 4 bowls. Leave first bowl plain, mix 1 tablespoon beet juice into second, 2 tablespoons into third, 3 tablespoons into fourth.
- Bake layers: Pour each colored batter into prepared pans. Bake 25-28 minutes until toothpick inserted in center comes out clean.
- Cool cakes: Cool in pans 10 minutes, then turn out onto wire racks. Cool completely before frosting.
- Make buttercream: Beat vegan butter until light and fluffy, about 3 minutes. Gradually add powdered sugar, beating until smooth.
- Finish frosting: Beat in cream cheese, vanilla, and enough almond milk to reach spreading consistency.
- Assemble cake: Place darkest pink layer on serving plate. Spread frosting on top, add next lightest layer. Repeat until all layers are stacked.
- Frost cake: Apply thin crumb coat of frosting all over cake. Chill 30 minutes, then apply final layer of frosting.
- Chill before serving: Refrigerate assembled cake at least 2 hours before serving to set frosting and layers.
Nutrition Facts
Per Serving (1 slice)
