Strawberry Ombre Cake

Strawberry Ombre Cake

Creating the graduated color of the layers in this cake is easier than you think.

30 min.prep time 1:30total time
16 servings
949 Ratings

Ingredients

Strawberries

1 (16-ounce) package fresh strawberries, washed, hulled*

Cake

1 (15.25- to 16.5-ounce) package white cake mix
1/4 cup Land O Lakes® Butter, melted
3 tablespoons water
Red food color

Frosting

1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
6 cups powdered sugar
Sliced fresh strawberries, if desired

Directions

Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside.

Place strawberries into 5-cup blender container. Cover; blend until smooth.

Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.

Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan.

Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.  Clean pans; grease and lightly flour pans.

Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

Top with fresh sliced strawberries, if desired. Store refrigerated.

 

*Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 440

Fat: 17g

Cholesterol: 40mg

Sodium: 320mg

Carbohydrates: 71g

Dietary Fiber: 1g

Protein: 3g

Recipe #15816©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this cake for sunday's meal and the cake is delicisous. I added 1/2 cup of cool whip to the frosting and chilled the frosting before I frosted the cake. I made sure the cake was completed cooled. I used 8inch cake pans as well.
Also, every layer stuck to the pan even though tne pans were prepared properly!!!
author_photo
Test Kitchen Comment
From:

Cindy

Karen - it is really important to grease the pans well and lightly flour each one. The flour helps to make the cake release from the pan easier. Otherwise, another suggestion would be to line each pan with parchment since that will come out of the pan very easily.
Posted April 24, 2013
Unfortunately, I used 9" cake pans and the layers were waaaay too thin which caused them to crack and fall apart..my mistake!! So I put the thinner layers together to create one layer. I ended up with three layers so I lost the layered effect. That said, I wasn't that thrilled with the flavor. Just seemed to be missing something. Not sure I will make again.
author_photo
Test Kitchen Comment
From:

Cindy

Karen,I'm sorry that you had some problems with this recipe. Since each of the layers is thin anyway, it is important to use 8-inch cake pans so each layer would be slightly thicker.
Posted April 24, 2013
took lots of time, but well worth it. I think it tasted better the next day - the strawberry flavor was more intense. Can't wait to make it this summer with fresh local berries.
I MEAN NO ONE CAN MAKE IT LIKE ITS ORGINAL BAKER, BUT DARN NEAR CLOSE
The highlight of my Easter meal, the frosting and cake were so delicious!!!!
Had similar problems with the icing being too soft to support the layers. I addied more powdered sugar to get it to stiffen but that did little to help. Layers still slid. Even put a bamboo skewer in throught the layers as i was icing, but that didn't help either. I thought possibly the problem was because I used 1/3 Less Fat Cream Cheese. But that may not be the issue if others had problems with the icing too.
But the cake and icing were delicious -- even if the results were visually more like the Leaning Tower of Pisa.
A bit time consuming, but worth it . Lots of compliments went over great for Easter. While frosting, the frosting got soft and starting sliding down the sides of cake making puddles. Had to cool than
make repairs. But cake was very good.
I will make this recipe but will color the batter with 8 drops red food color, then bake 3/4 cup in two pans.
Then I will add 12 drops of the red food color to thew remaing batter and divide into three pans and bake.
I will then stack and frost the layers with alternating light and dark layers.
The coloring is the only change I will make.

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