This pink ombre rose wedding cake is elegant, romantic, and designed to look striking on display. Soft vanilla sponge layers are tinted in graduated shades of pink and filled with smooth vanilla buttercream, creating a beautiful colour fade when sliced.
It is ideal for spring and summer weddings, romantic celebrations, or couples looking for a modern yet timeless centrepiece. The recipe focuses on clean layers, stable structure, and a polished finish.
Recipe Information
Difficulty: Intermediate (confident home baker)
Prep time: 1 hour
Cooking time: 1 hour
Total time: 2 hours
Servings: 40 to 45 slices
Ingredients
For the cake layers
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450 g unsalted butter, softened
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450 g caster sugar
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8 medium eggs, at room temperature
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2 tablespoons vanilla extract
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450 g self-raising flour
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4 tablespoons whole milk
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Pink gel food colouring
For the vanilla buttercream
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500 g unsalted butter, softened
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900 g icing sugar, sifted
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2 teaspoons vanilla extract
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4 to 6 tablespoons whole milk
Optional decoration
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Edible roses or sugar flowers
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Pearl sprinkles
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White chocolate curls
Step-by-Step Method
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Preheat the oven to 160°C fan. Grease and line four deep 20 cm round cake tins, or bake in batches.
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In a large bowl, beat the butter and caster sugar together until very pale and fluffy, about 4 to 5 minutes.
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Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
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Gently fold in the self-raising flour in two additions.
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Add the milk and mix briefly until smooth.
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Divide the mixture evenly into four bowls.
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Add a small amount of pink gel colouring to each bowl, increasing the amount gradually to create light to dark shades.
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Spoon the mixtures into the prepared tins and level the tops carefully.
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Bake for 20 to 25 minutes per layer, until risen and a skewer inserted comes out clean.
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Leave to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.
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To make the buttercream, beat the butter until very soft and pale.
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Gradually beat in the icing sugar, followed by the vanilla extract and enough milk to achieve a smooth, spreadable consistency.
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Level the cooled cakes if needed. Stack the layers from lightest to darkest with buttercream between each.
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Apply a thin crumb coat and chill for 30 minutes.
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Finish with a smooth outer layer of buttercream and decorate simply with roses or pearls.
Baking Tips
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Use gel colouring to avoid altering the cake texture.
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Weigh the batter portions to keep the layers even.
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Chill the cake between buttercream stages for a clean, sharp finish.
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Keep external decoration soft and neutral so the ombre interior stands out.
Variations
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Use peach, lavender, or blue tones instead of pink.
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Flavour the sponge lightly with almond extract for a floral note.
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Finish with a semi-naked buttercream style for a softer look.
Serving Suggestions
Slice with a long, sharp knife, wiping the blade between cuts to preserve the colour fade. Serve as the main wedding cake or alongside a dessert table.
Storage and Reheating
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Cakes can be baked up to 2 days ahead and wrapped tightly at room temperature.
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Fully assembled cake should be stored in a cool room away from heat or sunlight.
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Individual slices can be frozen for up to 2 months.
