When I told my husband I was going to make an Ombré Valentines Day Cake he asked if it was some sort of Mexican cake.
I giggled, because he speaks Spanish, and he thought I meant hombre. No honey, I am not making a Mexican Man Cake.
Ombré actually means to take one color and show it in different shades from light to darker.
I wanted to make something sweet, delicate, and somewhat fancy for that special Valentines Day dessert. But of course it had to be simple and easy.
I took just one box of white cake mix and played around with red dye.
By adding a little red dye to the white cake mix you create a pink cake batter. Add a little more and it gets darker and darker. One box of white cake mix can be equally divided into 4 (1 1/4 cup) parts.
My base is white, so I poured that right into the cake pan. Then I and played around with the rest until I got 3 different shades of pink.
I have two 8″ round cake pans and two 9″ round cake pans, so I used all of them. Looking back, I wish I would have just used the 8″ pans and had the layers more uniform in size. Because there isn’t too much batter in each pan, they bake really fast.
In order to make this cake more romantic I used a round cookie cutter to cut out a small circle from each cake. Then I layered them with a simple whip cream.
Then I just placed more whip cream around the outside of the cake and topped it with some pretty heart sprinkles.
It’s so purrdy.
You can make 2 or 3 of these mini cakes out of just the one cake mix. So if you’re having a group over for Valentines Day you can give each couple their own cake to share.
Although when my husband and I shared this cake last night he asked if we could split it and put it on two separate plates, because he doesn’t trust my “sharing” capabilities. HA! You better eat fast buddy!
This cake is sweet, pretty, and the perfect romantic dessert for your Valentines Day with your loved one.
Even if you have to share.
Mini Ombré Valentines Day Cake for Two
- 1 box White Cake Mix , plus ingredients required to prepare it (egg whites, water, oil)
- food coloring, red
- 2 cups Heavy Whipping Cream
- 3 tbsp powdered sugar
- sprinkles, pink
- Preheat oven to 350 degrees F.
- Prepare white cake batter according to box instructions, then scoop out 1 1/4 cup of batter and place it into a lightly greased 8" round cake pan. Divide the remaining batter among three small clean bowls (1 1/4 cups of batter per bowl).
- In the first bowl blend in two drops of red dye until the batter is an even shade of light pink. Pour into a lightly greased 8" round cake pan. Bake the white layer and light pink layer for 8-10 minutes or until a toothpick inserted in center comes out clean. Let cool on wire racks.
- With the remaining batter add 4 drops of red dye to one bowl and mix till a darker shade of pink is made. Pour into prepared 8" round cake pan. With the last bowl of batter add 12 drops of red dye and mix until a dark pink color is made. Pour into prepared 8" round cake pan. Bake both cakes for 8-10 minutes or until toothpick inserted in center comes out clean. Let cool on wire racks.
- For frosting: Beat heavy cream in bowl of a stand mixer on high until soft peaks form. Add powdered sugar and continue beating on high until stiff peaks form. Keep cool until ready to frost.
- Use a 3" round cookie cutter to cut out cake from each cake. Layer white cake first, then whip cream frosting, light pink cake, frosting, pink cake, frosting, dark pink cake, then frosting on top and around sides. Top with sprinkles. Keep in fridge until ready to serve.
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