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Perfect Pastel Graduation Cake with Ombre Buttercream and Gold Drip

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A visually stunning and delicious pastel ombre cake with silky buttercream and an elegant edible gold drip, perfect for graduation celebrations and special occasions.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30–45ml) heavy cream
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Gel food coloring in pastel shades: pink, lavender, mint green
  • 4 ounces (115g) white chocolate, chopped (for gold drip)
  • ⅓ cup (80ml) heavy cream (for gold drip)
  • 1 teaspoon edible gold luster dust
  • 1 teaspoon clear alcohol (vodka) or lemon extract (to mix with luster dust)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans or line bottoms with parchment paper. (10 minutes prep)
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside. (5 minutes)
  3. In a stand mixer fitted with paddle attachment, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 4-5 minutes. (5 minutes)
  4. Beat in eggs one at a time, mixing well after each addition. (3 minutes)
  5. Reduce mixer speed to low. Alternately add dry ingredients and warm milk in three additions, beginning and ending with dry mix. Mix just until combined. Stir in vanilla extract. (5 minutes)
  6. Divide batter evenly into prepared pans, smooth tops with spatula. Bake 25–30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely. (30 minutes baking + 15 minutes cooling)
  7. Prepare buttercream: Beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until spreadable consistency. Mix in vanilla extract. Divide frosting into three bowls, tint each with different pastel gel color, stirring well. (15 minutes)
  8. Assemble ombre layers: Place first cake layer on cake board or plate. Spread darkest pastel buttercream evenly on top. Add next cake layer and repeat with medium shade. Finish with lightest shade on top layer. Chill cake 20 minutes to set crumb coat. (20 minutes)
  9. Apply ombre buttercream finish: Use offset spatula and bench scraper to smooth sides and top, blending colors gently to create gradient effect. Chill again 15 minutes. (15 minutes)
  10. Make gold drip: Heat cream in small saucepan until just simmering. Pour over chopped white chocolate and stir until smooth. Mix edible gold luster dust with vodka or lemon extract to form paint, brush lightly over ganache for shimmer. Let ganache cool slightly, then spoon or pipe drips along edges of chilled cake. Chill cake 10 minutes to set drip. (20 minutes)

Notes

Chill the cake between frosting layers to prevent colors from blending and to keep edges crisp. Test ganache temperature before applying gold drip to avoid running or no drip effect. Use gel food coloring sparingly to maintain pastel shades. Multitask by preparing buttercream while cake bakes to save time.

Nutrition

Keywords: pastel cake, graduation cake, ombre buttercream, gold drip, celebration cake, easy cake recipe, buttercream cake

Find it online: https://emmastirs.com/perfect-pastel-graduation-cake-recipe-with-ombre-buttercream-and-gold-drip-tips/