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Perfect Ombre Marble Graduation Sheet Cake Recipe with Easy Champagne Buttercream Frosting

ombre marble graduation sheet cake - featured image
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A stunning ombre marble sheet cake with intertwined chocolate and vanilla swirls, topped with a subtle and elegant champagne buttercream frosting. Perfect for graduations and celebrations, this cake is both visually impressive and delicious.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups (400g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 2 tsp vanilla extract
  • ½ cup (50g) unsweetened cocoa powder
  • For the Champagne Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tbsp dry brut champagne
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment paper.
  2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix gently.
  6. Divide batter evenly into four bowls. Leave one plain vanilla. Add 2 tbsp cocoa powder to second bowl, 4 tbsp to third, and remaining ½ cup to fourth for ombre effect.
  7. Layer batters from lightest to darkest in the pan, smoothing each layer. Use a knife or skewer to gently swirl layers for marbling effect without overmixing.
  8. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Tent with foil if browning too fast. Cool in pan 15 minutes, then transfer to wire rack to cool completely.
  9. For frosting, beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar on low speed. Slowly add champagne and vanilla extract, beat on medium-high until fluffy, 3-5 minutes. Adjust champagne and add pinch of salt if needed.
  10. Spread champagne buttercream evenly over cooled cake using an offset spatula. Chill frosted cake for 20 minutes before slicing.

Notes

Do not overmix batter or swirl to preserve ombre effect. Use room temperature ingredients for best texture. Adjust champagne quantity in frosting to taste and consistency. Cake layers can be baked ahead and frosted later. Store leftovers covered in fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: ombre cake, marble cake, sheet cake, champagne buttercream, graduation cake, celebration cake, easy cake recipe, chocolate vanilla cake

Find it online: https://magnetmeal.com/perfect-ombre-marble-graduation-sheet-cake-recipe-with-easy-champagne-buttercream-frosting/