Pink Velvet Ombre Cake
Exquisite is the only word for this multilayered confection adorned with swirls of buttercream! As elegant as it is easy, it starts with fluffy white cake mix!
CAKE 1 pkg. (15.25 oz.) white cake mix
3 egg whites 1/3 cup + 2 Tbs. oil
Pink concentrated food coloring
1/2 cup unsweetened cocoa powder
FROSTING 1 1/2 lbs. butter, at room temperature
9 cups confectioners’ sugar, from 3 (16 oz.) pkgs.
6 Tbs. milk 3 Tbs. vanilla extract
Pink concentrated food coloring
Cake: Preheat oven to 350°F. Coat 2 (8") round cake pans with cooking spray. On low speed, beat cake mix, 1 cup water, egg whites and 1/3 cup oil until combined, 30 seconds; on medium, beat 2 minutes. Transfer half of batter to separate bowl; stir in 1/8 tsp. food coloring. Stir cocoa, 2 Tbs. oil and 2 Tbs. water into remaining batter. Transfer each batter to separate pan. Bake 15-18 minutes or until toothpick inserted 1" from centers comes out clean. Cool 5 minutes. Transfer from pans to racks; cool. l Frosting: Note: If you don’t have a large capacity mixer, prepare frosting in 2-3 batches. On medium, beat butter until fluffy, 2 minutes. On low, gradually beat confectioners’ sugar, then milk and vanilla. On mediumhigh, beat until fluffy. Transfer 3 cups frosting to separate bowl; reserve.
Divide remaining frosting among four bowls. Tint each of three bowls of frosting different shades of pink with tiny amounts of food coloring. Transfer each color and remaining white frosting to separate pastry bags each fitted with star tip (such as Wilton #1M); reserve. l Assembly: Horizontally slice each cake layer in half. Transfer 1 chocolate layer to serving plate. Spread with 3/4 cup white frosting; top with pink layer. Repeat with frosting and remaining cake layers. Spread cake top and side with thin layer of white frosting. l Starting with darkest pink, pipe rounds of frosting around bottom of cake. Pipe medium pink, as shown, then light pink in bands around cake. Pipe white frosting in same manner on cake top.
Servings: 16. Cals.: 783. Protein: 3 g. Fat: 46 g. (24 g. saturated). Trans fat: 1 g. Chol.: 92 mg. Carbs.: 91 g. Sodium: 462 mg. Fiber: 1 g. Sugar: 78 g. Kitchen time: 1 hour. Total time: 2 hours, 30 minutes.