St. Patty_s Day Hombre Cake 3

Green Ombre Cake

I am just bursting with pride for my cakey creation! This definitely goes on my “Things I’m Really Proud Of” list. And it’s a short list. Due to my crazy high standards, not much makes it past the door. So other than this cake, a Recreate-This-Image drawing I was assigned during one of my semesters studying architecture, and my educational GPA, there’s not much on my list. Well, there’s always Doyle, but I feel weird taking credit for an autonomous living being.

This ombre cake is visually stunning and, since it’s just a white cake mix with food dye, it tastes really good too. This is one VERY rich cake, so you don’t need to cut a very wide wedge to have all the sugar you need to sooth your sweet tooth. And coming from me, that’s saying something.

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Recipe:

AuthorMackieDifficultyAdvanced

Cake Layers
 15.25 oz White cake mix
 Green food coloring
Buttercream Frosting
 2 lbs (1 entire bag) Confectioners' sugar
 1 cup Shortening
 2 tsp Vanilla*
 *(for pristine white frosting, use clear vanilla extract)
 ½ - 3/4 c Whole milk
 pinch salt

Cake Layers
1

Preheat the oven to 350 degrees.

2

Using 6 identical bowl, scoop a heaping 2/3 cup of batter into each bowl. Leave the first bowl alone. Add 2-3 drops of dye to Bowl #2. Add 4-5 drops of dye to Bowl #3. Pour 1/4 tsp of dye into Bowl #4. Pour 1/2 tsp of dye into Bowl #5. Lastly, pour 1 tsp of dye into Bowl #6. Stir each bowl thoroughly to completely mix the dye into the batter.

3

Using a 6 inch round pan (you really don't want it to have a tapered edge) cut a circle of parchment paper to fit the bottom of the pan. Grease the pan and pour the batter in Bowl 1 into the pan and bake for 18 minutes or until golden brown. Allow to cool in the pan for 5 minutes, then remove from the pan.

4

Grease the pan and pour in the batter from Bowl 2. Repeat until all the layers have been cooked. Once all the layers have cool, take a serrated knife and carefully level the top of each cake. (Don't skip this step- it's key to having perfectly even layers!)

Buttercream Frosting
5

Cream the shortening and vanilla in the mixer for 2-4 minutes. Add the sugar a cup at a time. If your frosting gets too thick, start pouring in a little milk. (Use more milk for a creamy consistency and less milk for a stiffer consistency.) Beat until you've achieved your desired consistency.

6

Take the darkest layer of cake and spread 1/3 cup of frosting on top. Set the next darkest layer of cake on top of that, line it up with the cake underneath it, and then spread 1/3 cup of frosting on top. Repeat with remaining layers, working your way from darkest layer to lightest layer with 1/3 cup of frosting between each layer and 1/3 cup of frosting on top of the cake. Carefully frost a crumb coat around the edges of the entire cake and then freeze the entire cake for 30 minutes.

7

Once the cake is cold and firm, frost the edges and adjust the frosting on top as desired. Add some green sprinkles around the edges of the cake (I didn't have any dark green sprinkles, so I crumbled the dark green cake that I had trimmed earlier to level the cake and pretended they were sprinkles.) Once you've finished decorating, return the cake to the freezer.

8

When you're ready to serve the cake, heat your knife in boiling water. Wipe the blade dry and make your first cut through the chilled cake. Return the knife to the hot water, wipe the blade dry, and make your next cut. This will assure you get picture perfect slices every time.

Ingredients

Cake Layers
 15.25 oz White cake mix
 Green food coloring
Buttercream Frosting
 2 lbs (1 entire bag) Confectioners' sugar
 1 cup Shortening
 2 tsp Vanilla*
 *(for pristine white frosting, use clear vanilla extract)
 ½ - 3/4 c Whole milk
 pinch salt

Directions

Cake Layers
1

Preheat the oven to 350 degrees.

2

Using 6 identical bowl, scoop a heaping 2/3 cup of batter into each bowl. Leave the first bowl alone. Add 2-3 drops of dye to Bowl #2. Add 4-5 drops of dye to Bowl #3. Pour 1/4 tsp of dye into Bowl #4. Pour 1/2 tsp of dye into Bowl #5. Lastly, pour 1 tsp of dye into Bowl #6. Stir each bowl thoroughly to completely mix the dye into the batter.

3

Using a 6 inch round pan (you really don't want it to have a tapered edge) cut a circle of parchment paper to fit the bottom of the pan. Grease the pan and pour the batter in Bowl 1 into the pan and bake for 18 minutes or until golden brown. Allow to cool in the pan for 5 minutes, then remove from the pan.

4

Grease the pan and pour in the batter from Bowl 2. Repeat until all the layers have been cooked. Once all the layers have cool, take a serrated knife and carefully level the top of each cake. (Don't skip this step- it's key to having perfectly even layers!)

Buttercream Frosting
5

Cream the shortening and vanilla in the mixer for 2-4 minutes. Add the sugar a cup at a time. If your frosting gets too thick, start pouring in a little milk. (Use more milk for a creamy consistency and less milk for a stiffer consistency.) Beat until you've achieved your desired consistency.

6

Take the darkest layer of cake and spread 1/3 cup of frosting on top. Set the next darkest layer of cake on top of that, line it up with the cake underneath it, and then spread 1/3 cup of frosting on top. Repeat with remaining layers, working your way from darkest layer to lightest layer with 1/3 cup of frosting between each layer and 1/3 cup of frosting on top of the cake. Carefully frost a crumb coat around the edges of the entire cake and then freeze the entire cake for 30 minutes.

7

Once the cake is cold and firm, frost the edges and adjust the frosting on top as desired. Add some green sprinkles around the edges of the cake (I didn't have any dark green sprinkles, so I crumbled the dark green cake that I had trimmed earlier to level the cake and pretended they were sprinkles.) Once you've finished decorating, return the cake to the freezer.

8

When you're ready to serve the cake, heat your knife in boiling water. Wipe the blade dry and make your first cut through the chilled cake. Return the knife to the hot water, wipe the blade dry, and make your next cut. This will assure you get picture perfect slices every time.

Green Ombre Cake

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Thanks to I Am Baker for the recipe!

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