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Elegant Pink Ombré Rosé Cake

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An elegant pink ombré cake infused with rosé wine and topped with velvety buttercream, perfect for special occasions and celebrations.

Ingredients

Scale
  • 2¾ cups (345g) all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) rosé wine
  • 2 teaspoons pure vanilla extract
  • Pink gel food coloring
  • For the Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) rosé wine
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. In a separate bowl, combine whole milk, rosé wine, and vanilla extract.
  6. Alternately add the flour mixture and milk-rosé mixture to the butter mixture, starting and ending with flour. Mix on low speed just until combined.
  7. Divide batter evenly into two or three bowls. Add pink gel food coloring in increasing amounts to create ombré shades. Mix gently until uniform.
  8. Pour each colored batter into prepared pans and smooth tops.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For the buttercream, beat softened butter on medium speed until creamy.
  12. Gradually add sifted powdered sugar, mixing on low until combined.
  13. Add rosé wine, vanilla extract, and salt. Beat on high for 3-5 minutes until light and fluffy. Adjust rosé quantity as needed.
  14. Assemble cake by placing darkest pink layer on serving plate. Spread a thin layer of buttercream on top. Repeat with remaining layers from darkest to lightest.
  15. Apply a crumb coat of buttercream on the outside. Chill for 15 minutes.
  16. Apply a final smooth layer of buttercream.
  17. Optional: Pipe decorative borders or rosettes with remaining buttercream or add fresh berries or edible flowers.

Notes

Use room temperature ingredients for best results. Avoid overmixing batter to keep cake tender. Use gel food coloring for vibrant ombré effect. Chill cake between crumb coat and final frosting for a smooth finish. Adjust rosé wine in buttercream slowly to avoid runniness. Can substitute gluten-free flour and dairy-free alternatives as needed.

Nutrition

Keywords: pink ombré cake, rosé cake, buttercream frosting, elegant cake, celebration cake, layered cake, rosé wine cake

Find it online: https://magnetmeal.com/elegant-pink-ombr-e-ros-e-cake-recipe-easy-homemade-velvety-buttercream-tutorial/