Print

Perfect Ombre Strawberry Naked Cake

ombre strawberry naked cake - featured image
Print Recipe

A stunning ombre strawberry naked cake layered with Swiss meringue buttercream, perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

  • All-purpose flour – 2 ½ cups (300g), sifted
  • Baking powder – 2 ½ teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter – 1 cup (225g), softened
  • Granulated sugar – 1 ¾ cups (350g)
  • Large eggs – 4, room temperature
  • Pure vanilla extract – 2 teaspoons
  • Whole milk – 1 cup (240ml), room temperature
  • Fresh strawberries – 1 ½ cups, pureed (about 10 medium strawberries, hulled)
  • Large egg whites – 4
  • Granulated sugar – 1 cup (200g)
  • Unsalted butter – 1 ½ cups (340g), softened and cut into cubes
  • Pure vanilla extract – 1 teaspoon
  • Pinch of salt
  • Fresh strawberries – sliced or halved (for garnish)
  • Edible flowers (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
  2. In a medium bowl, sift together 2 ½ cups (300g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In your stand mixer bowl, beat 1 cup (225g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add 4 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  5. Alternately add the sifted dry ingredients and 1 cup (240ml) whole milk, starting and ending with the dry mixture. Mix on low speed until just combined.
  6. Divide the batter into four portions. Mix ¼ cup pureed strawberries into one portion, increasing the puree by ¼ cup increments for each subsequent portion, leaving one portion plain or very lightly pink to create the ombre effect.
  7. Pour each batter portion into prepared pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through baking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Wrap in plastic wrap and refrigerate for 30 minutes.
  9. Prepare Swiss meringue buttercream: Combine 4 egg whites and 1 cup (200g) sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
  10. Transfer to stand mixer and whip on high until stiff peaks form and mixture cools to room temperature.
  11. Slowly add 1 ½ cups (340g) softened butter cubes, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla and a pinch of salt until glossy and silky.
  12. Assemble the cake by placing the darkest strawberry layer on a cake board or plate. Spread a generous layer of buttercream on top.
  13. Repeat layering from darkest to lightest cake layers, finishing with a thin crumb coat of buttercream around the sides. Chill for 20 minutes.
  14. Apply a final thin layer of buttercream, allowing some cake edges to peek through for the naked cake look.
  15. Garnish with fresh strawberry slices and edible flowers if desired.

Notes

If buttercream looks curdled after adding cold butter, keep mixing; it usually comes back together. Chill cake layers before frosting to keep ombre colors from bleeding. Use a warm knife for clean slicing. For gluten-free option, substitute all-purpose flour with gluten-free baking blend. For dairy-free, use dairy-free butter and coconut milk.

Nutrition

Keywords: ombre cake, strawberry cake, naked cake, Swiss meringue buttercream, easy cake recipe, celebration cake, berry cake

Find it online: https://lenatable.com/perfect-ombre-strawberry-naked-cake-recipe-easy-steps-for-pinterest-worthy-dessert/