There is nothing more impressive than a layer cake, like this one. Of course, it is pretty with fluffy white frosting, and it is impressively tall. But as soon as you slice into it, you can hear oohs and ahhs all around. And the only thing needed to transform this cake from boring to brilliant is some food coloring!
From clothing to hair color to home decor, the ombre trend is everywhere. What is ombre? It simply means a graduation of color, where you start with a dark color and end with a lighter shade of the same color. I decided to bring that fun idea to the kitchen!
For my Purple Ombre Layered Cake, I prefer to use gel food coloring, which is highly concentrated and which makes the colors vivid and intense. Gel food coloring can be found in bakery supply stores, craft stores and online. A small container lasts forever and can be used to color many, many things.
Start by making the cake batter as you normally would. Divide the batter evenly into four bowls.
Add food coloring to each bowl. Make one a very deep purple and use a little less in each of the other bowls to create lighter shades.
I baked the cakes in two batches because I did not have enough pans. Keep the uncooked batter in the fridge until ready to bake. Pour into prepared pans and bake. Cool completely. If your cakes are uneven, trim the tops.
Make the frosting by whisking 3 egg whites, cream of tartar and salt until peaks form.
Bring the sugar and water to a boil. Cook until a candy thermometer reaches 245°.
Slowly pour the sugar syrup into the egg whites with the mixer running on a slow speed.
Whisk until the bowl is cool to the touch, about 7 minutes. Add the vanilla.
Place the deepest purple cake layer on a serving platter. Spread a thin layer of frosting on top. Repeat with all of the layers, using the next darkest shade of purple and saving the lightest shade for last. Frost the top and sides of the cake with the remaining frosting.
Slice into this cake, and get ready to impress your guests!
Ingredients
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Cake
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2boxes Betty Crocker™ Super Moist™ White Cake Mix
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Water, vegetable oil and egg whites called for on cake mix boxes
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Betty Crocker™ Neon Purple Gel Food Color
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Frosting
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1 1/2cups sugar
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2/3cup water
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3egg whites, room temperature
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1/8teaspoon cream of tartar
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1/8teaspoon salt
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1teaspoon vanilla
Directions
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1Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour.
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2Make cake batter as directed on boxes. Divide batter equally among 4 bowls. Add food color to make 4 different shades of the same color. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
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3In 2-quart saucepan, heat sugar and water to boiling. Cook to 245°F on candy thermometer.
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4Meanwhile, in large bowl, beat eggs whites, cream of tartar and salt with electric mixer on high speed until peaks form.
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5Reduce speed to low; slowly pour sugar syrup into egg whites. Increase speed to high; beat about 7 minutes or until sides of bowl are cool to the touch. Beat in vanilla.
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6Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with thin layer of frosting. Repeat to use all layers. Frost cake completely with remaining frosting.
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