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Raspberry Lemonade Ombre Layer Cake

raspberry lemonade ombre layer cake - featured image
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This show-stopping ombre layer cake features soft, sunset-pink layers that fade from lemon yellow to deep raspberry, all wrapped in a dreamy cream cheese frosting. Bursting with real fruit flavor and playful color, it’s perfect for birthdays, brunches, or any celebration.

Ingredients

Scale
  • 2 3/4 cups (345g) all-purpose flour
  • 1 3/4 cups (350g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (226g) unsalted butter, softened
  • 5 large egg whites
  • 2 tablespoons lemon zest (from 2 large lemons)
  • 1/4 cup (60ml) lemon juice
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tablespoon lemon juice)
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups (160g) fresh or frozen raspberries, plus more for garnish
  • Red or pink gel food coloring (optional, 1-2 drops per layer)
  • 16 ounces (450g) cream cheese, block style, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 1/2–4 cups (420–480g) powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 teaspoon lemon zest (optional)
  • Fresh raspberries (for garnish)
  • Lemon slices or twists (for garnish)
  • Edible flowers (like pansies or violas, for garnish)
  • Sprinkles or colored sanding sugar (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Lightly flour the sides.
  2. If using frozen raspberries, thaw and drain them; mash with a fork or puree. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a stand mixer or with a hand mixer, beat softened butter and sugar on medium-high until pale and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
  5. Beat in egg whites one at a time, mixing well after each. Add lemon zest, lemon juice, and vanilla extract. Mixture may look curdled.
  6. With mixer on low, alternate adding flour mixture and buttermilk, starting and ending with flour (three additions flour, two of buttermilk). Mix just until combined.
  7. Divide batter evenly into three bowls (about 1 1/2 cups each).
  8. Bowl 1: Leave as-is for pale yellow base.
  9. Bowl 2: Add 1/3 of the mashed raspberry to this bowl. Mix gently for a soft pink hue.
  10. Bowl 3: Add remaining raspberry puree to this bowl. Mix for a deeper pink. Add gel food coloring if desired.
  11. Spread each batter into prepared pans and smooth tops. Bake 25–28 minutes, rotating halfway, until a toothpick comes out clean.
  12. Let cakes cool in pans for 10 minutes, then run a knife around edges and turn onto racks. Peel off parchment and cool completely.
  13. For frosting: Beat softened cream cheese and butter together until creamy and smooth, about 2–3 minutes. Sift in powdered sugar, add vanilla, lemon zest (if using), and salt. Beat until fluffy and thick.
  14. To assemble: Place pale lemon layer on cake stand. Spread a generous layer of frosting. Add light raspberry layer, more frosting, then deep raspberry layer on top. Frost sides and top with remaining frosting.
  15. Decorate with fresh raspberries, lemon slices, edible flowers, or sprinkles as desired.
  16. Chill cake for at least 1 hour before slicing for clean layers.

Notes

For best results, use room temperature ingredients and real lemon juice/zest. Sift powdered sugar for smooth frosting. Chill cake before slicing for clean ombre layers. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut-based cream cheese. Cake layers can be baked ahead and frozen. If cake is dry, brush layers with simple syrup before frosting.

Nutrition

Keywords: raspberry lemonade cake, ombre layer cake, cream cheese frosting, summer dessert, birthday cake, fruit cake, lemon raspberry cake, easy layer cake, party cake, pink cake

Find it online: https://bitefuljoy.com/raspberry-lemonade-ombre-layer-cake-recipe-easy-cream-cheese-frosting/