If you’re looking for a fun dessert for Valentine’s Day (or really any day…), then put this Red Velvet Ombre Cake on the list.  It was a huge hit here in our house!  Happy baking!

Red Velvet Ombre Cake

Looking for a fun red velvet dessert idea?  Bake up this Red Velvet Ombre Cake!  It's a tasty dessert with a unique 'wow' factor when you slice into it!

4.58 from 7 votes

Prep Time:

Cook Time: 25 minutesminutes

Total Time: 55 minutesminutes

Servings: 16servings

Calories: 622kcal

Ingredients

For the Cake

For the Frosting

Instructions

For the Cake

Preheat oven to 350°F.

Grease or spray (3) 9” round baking pans. Line the bottom of each pan with parchment paper.

Using a countertop mixer, cream together butter and sugar on medium speed until light and fluffy (~3-4 minutes).

Add eggs to the bowl; mix on low speed until fully combined.

Using a medium bowl, sift together the flour, baking soda and salt. In a separate bowl, whisk together the buttermilk, sour cream, vinegar, and vanilla extract.

Add ½ of the dry mixture to the bowl of the countertop mixer; mix on low speed until fully combined.

Add ½ of the liquid mixture to the bowl of the countertop mixer; mix on low speed until fully combined.

Repeat with remaining dry and liquid ingredients. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on low speed until batter is smooth.

Divide batter evenly into 3 mixing bowls.

Add 2 tsp of cocoa powder and 4 tsp of red food coloring to one of the bowls; whisk together until well combined. Transfer batter into one of the prepared baking pans. This will be the “red layer.”

Add remaining 1 tsp of cocoa powder and remaining 1 tsp of red food coloring to another bowl; whisk together until well combined. Transfer batter into one of the prepared baking pans. This will be the “pink layer.”

Transfer the batter from the final mixing bowl into the remaining baking pan. This will be the “white layer.”

Bake at 350°F for 22-25 minutes, or until a toothpick inserted into the center of each layer comes out clean.

Let cakes cool in pans for 15 minutes and then transfer to a cooling rack until completely cool. (Note: Remove parchment paper from bottom of cakes when transferring them to the cooling rack.)

For the Frosting

Using a countertop mixer, cream together the cream cheese and butter until fully combined.

Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired consistency.

Place “red layer” of cake on large platter. Spread ~1 cup of frosting on top.

Place “pink layer” on top. Spread ~1 cup of frosting on top.

Place “white layer” on top. Spread remaining frosting on top and sides of cake.

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