Ombre Cake with Buttercream Frosting

Vanilla and Chocolate layers come together in this Ombre Cake with Buttercream Frosting inspired by Surprise Inside Cakes written by Amanda Rettke of I Am Baker!

I have to tell you, I am not a cake decorator. I’ve said it before, many, many times. It’s why you don’t see many decorated cakes on my site. I’ve even taken the Wilton Decorating Classes. What I discovered during those classes is that it just wasn’t fun to make a decorated cake.

Through blogging, I’ve had the opportunity to meet (online) Amanda Rettke of I Am Baker and become friends. She is such a sweet person, always generous with her knowledge and time.

Amazed by her beautiful creations, I’d envy her talent with every single cake she’d make.  She’s the original creator of the famous Rose Cake! Amanda’s cakes aren’t just beautiful on the outside though. She also puts surprises on the inside. A candle in a Pumpkin Cake, a Bee in a Beehive cake, A ring for an engagement cake.

It was no surprise that Amanda put all her talent into an incredibly user friendly instructional book to make her Surprise Inside Cakes!

Every word, every instruction, every step by step photo (especially the photos) had me wanting to run to the kitchen to make one of her cakes. After reading this book, cover to cover and drooling over her cakes, I felt ready to make the Rainbow Heart Cake on the front cover of her book! As easy as she makes it all look, I knew I needed to take baby steps.

I decided to start out simple with her Ombre Cake.

Did I mention her cake recipes? Amanda’s cool with box mixes or with using your own recipe for the cake but she boasts that her recipes don’t dome. Not having to level a cake, yup, I was sold! I can tell you, and you can see it here in the photos, no leveling required. (I did miss the cake scraps from cutting off the dome.) Her vanilla cake recipe was so light and airy, a true vanilla cake.

And the chocolate cake recipe? It might just be the best chocolate cake I’ve ever had. And you know I’ve had my fair share of chocolate cake.

An Ombre cake is is easy to make. A great starter cake, if you want to try out Amanda’s cake creations.

For the decoration. I used the 1M Tip. I considered doing the roses all over the cake but chickened out at the last minute. I used Amanda’s star technique and just got sloppy with it. I ended up with what I like to think of as a ruffled effect. It took me maybe 15 minutes to decorate the entire cake. And it didn’t matter that my frosting wasn’t perfectly piped, evenly spaced. If I noticed a spot where I could still see cake, I just piped in more frosting.

To create the lighter chocolate frosting (the middle layer) I combined about 1 cup of the chocolate frosting with 2 cups of the vanilla frosting.

Connect with Chocolate Chocolate and More!

Facebook | Twitter | Google+

Pinterest | instagram

Save your favorite recipes to your personal recipe box with the  button on all my recipes! Create a Meal Plan with your “favorite” recipes and the ingredients will automatically be added to your own Grocery List!

Continue to Content

Vanilla and Chocolate Buttercream frostings

Print

Ingredients

Vanilla Buttercream

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 pound bag confectioner's sugar
• 1/4 to 1/2 cup cream or milk

Chocolate Buttercream

• 1/2 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1/4 cup cream or milk

Instructions

for the Vanilla Buttercream

1. Using a mixer, beat butter and shortening until creamy and smooth. Add in vanilla and salt, mix again.
2. Sift powdered sugar, then slowly add sugar to butter mixture until all blended in. Make sure mixer is on low or you'll have powdered sugar everywhere.
3. Add cream a few tablespoons at a time until a spreadable consistency is reached.

for the Chocolate Buttercream

1. Using a mixer, beat butter until smooth and creamy. Add in vanilla extract, beat until well combined.
2. Sift cocoa and powdered sugar together. Slowly add sugar mixture to butter, until all combined.
3. Add in cream, a few tablespoons at a time until desired consistency is reached.

Notes

If frosting is too thin, add more powdered sugar. If frosting is too thick, add in more cream or milk.

recipe source ChocolateChocolateandmore.com

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

My girls got a hold of this book and have already created a list of my next cakes to make, starting with the Maypole cake for my daughter’s birthday this coming weekend! I can’t wait to get started.

Amanda has generously offered to give one of my readers their own copy of Surprise Inside Cakes!

a Rafflecopter giveaway

You can find your own copy of Surprise Inside Cakes where books are sold or you can order it on Amazon!

want more cake?

Oreo Cookies and Cream Bundt Cake

Texas Sheet Cake

Dulce de Leche Cake

Sour Cream Coffee Cake

50 Bundt Pan Recipes

this post contains affiliate links, I’ve gotta pay for my chocolate somehow!