Best Purple Ombré Cake In The World

A while ago I spotted the My Kitchen magazine in Pick n Pay & the cover literally shouted my name! There it was: the most unreal cake I’ve ever seen. So, I messaged my friend Karie who was instantly keen to tackle this project. Karie is the ultimate baking partner &  we were so chuffed with ourselves that by the time the cake was done. We were giggling like teenagers. We couldn’t believe how awesome this cake is.

Each of the four layers has a different flavour & the combined taste is oh so yummy & the icing simply irresistible.

This White Chocolate & Almond Ombré Cake should be the next thing on your baking list – especially for a birthday or special occasion.

My tip: Take your time. You will see that the sponges need to bake for an hour & then be popped into the fridge for a total of four hours. So, you need to set aside about 8 hours in total for this baby. I would recommend our approach which was to prepare the sponge cakes on the first evening. And then assemble & decorated the cake the following day.

White Chocolate & Almond Ombré Cake

THE OMBRé SPONGE

Makes 4 layers

Chocolate Layer (dark purple layer)

150g sugar / 210g flour / 2 tbsp cocoa / 1 tbsp baking powder / ¼ tsp salt / 1 cup milk / ½ cup veg oil (like sunflower oil) / 2 eggs / 1 tsp vanilla essence / 1 tbsp blue colouring / 2 tsp red colouring

Spiced Layer (medium purple layer)

250g sugar / 220g flour / 1 tbsp baking powder / ¼ tsp salt / 1 tsp cinnamon / ½ tsp ginger /  ¼ tsp nutmeg / 1 cup milk / ½ cup veg oil / 2 eggs / 1 tsp vanilla essence / 2 tsp blue colouring / 1 tsp red colouring

Almond Layer

250g sugar / 165g flour / 55g almond flour / 1 tbsp baking powder / ¼ teaspoon salt / 1 cup milk / ½ cup veg oil / 2 eggs / 1 tsp vanilla essence / ½ tsp red colouring / 1 tsp blue colouring

Rose Layer (white, top layer)

250g sugar / 210g flour / 1 tbsp baking powder / ¼ tsp salt / 1 cup milk / ½ cup veg oil / 2 eggs / 2 tbsp rose water / 1 tsp vanilla essence

METHOD

Make each cake layer separately by following these easy steps:

1. Preheat over to 180°C & grease a cake tin.
2. In a large bowl, combine all the dry ingredients.
3. In a separate bowl, combine all the wet ingredients, besides the food colouring.
4. Add the wet ingredients to dry ingredients and mix until smooth.
5. Stir in the food colouring. Skip this step for the Rose Layer.
6. Pour into the cake tin and bake for 55 minutes.
7. Cool on a rack. Slice off the rounded top for an even layer.

THE WHITE-CHOC & ALMOND BUTTERCREAM

500g white margarine, at room temperature

1kg icing sugar, sieved

340g white chocolate, melted

5 drops almond essence

METHOD

1. In a large bowl, beat the margarine with an electric beater until soft.
2. Slowly add 1 cup icing sugar, beating on low.
3. Beating continuously, slowly drizzle in the white chocolate & almond essence.
4. Add the remaining icing sugar, cup by cup, beating continuously, until combined.

TO ASSEMBLE

1. Spread 1 tbsp icing on your platter to anchor the cake.
2. Place the first layer on the platter & top with ½ cup icing. Spread evenly. Repeat with the other 3 layers.
3. Refrigerate for 2 hours to set.
4. Divide remaining icing between 2 bowls. Colour one with 2 tsp red & 2 tsp blue colouring to make purple. Leave the other one white.
5. Use an offset spatula to ice the cake with purple icing from the bottom to the middle. Use the white icing from the top to the middle. Where the 2 colours meet, mix them a little to create the ombré
6. Pop in the fridge for 2 hours to set. Decorate the cake just before serving.

THE FINAL TOUCH

Combine 3ml vinegar & 3ml edible gold dust on a plate, then use a clean sponge to pat gold accents on to the cake.

Top with ornaments & flowers of your choice & you have the most gorgeous purple ombré cake in the world!

Yolandi ♥

Images: Andrea Caldwell for aZestyLife & my own.