Pink-and-White Ombre Birthday Cake
A dreamy pink-and-white ombre birthday cake decorated with edible butterflies and golden touches, perfect for any celebration.
Ingredients
Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk (or buttermilk for richer flavor)
- 2 tsp vanilla extract
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- pink gel food coloring
Decoration
- edible butterfly toppers
- gold sugar pearls
- gold cake topper
Instructions
Preparation
- Grease and line two 8-inch cake pans with parchment paper. Preheat oven to 350°F (175°C).
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy (about 2 minutes).
- Incorporate eggs one at a time, then mix in vanilla extract.
- Alternate adding flour mixture and milk until smooth.
Baking
- Divide batter into pans and bake for 28–30 minutes. Cool completely before frosting.
Frosting
- Beat butter until creamy, add powdered sugar gradually, then heavy cream and vanilla. Tint half the frosting pink, leaving the rest white.
Decoration
- Spread white frosting on top and blend with pink around the sides in swooping strokes for a soft ombre effect.
- Add edible butterflies, gold pearls, and finish with a 'Happy Birthday' topper for a stunning final look.
Notes
Keep cake covered at room temp for 2 days or refrigerate up to 5 days. If using paper toppers, insert right before serving to avoid wilting. Bake cake layers a day early and frost/decorate the next day. Swap pink for lavender, mint, or sky blue to match any party theme.