Back in 2010, I made a green ombre cake (although I called it a graduated layer cake because I didn’t know the word ‘ombre’ existed and it was before the trend started). I happen to think this version is perfect for St. Patrick’s Day or for anyone who loves the color green!
Ombre Cake
Wouldn’t you know, it’s one of my post popular posts to this day. So today I am offering up a new and improved model. The same general idea, but slightly better photography.
I also switched things up and used McCormick Green Food Coloring.
How to Make a Green Ombre Cake
I made one white cake recipe (you can certainly use a box mix here!) and divided it into six bowls.
The first bowl I left plain, the second I used 2-3 drops, the third was 4-5 drops, the fourth was 1/4 teaspoon, the fifth was 1/2 teaspoon, and the sixth was about 1 teaspoon. (I just poured out the rest of the bottle.) However, McCormick has this amazing Green Tinting Guide that is the perfect way to know exactly what colors you are making!
I love this great chart! You really can’t go wrong when it’s laid out so simply and beautifully.
It should look roughly like this after you have added food coloring and thoroughly mixed the coloring into the cake batter.
I then poured the batter into prepared 6-inch round cake pans. I only have three, so I baked the cakes three at a time for about 18 minutes at 350°F. Be sure to start checking your cakes at 15 minutes and remove when an inserted toothpick is removed mostly clean.
After the cakes have cooked and cooled, I stack them on my cake stand. Start with the darkest layer, and cover it in about 1/4 cup of white frosting. (This buttercream recipe works well because it is so white)
Place the next darkest layer on top and add more frosting. Repeat until you have stacked every layer and be sure to end with the white layer on top.
Cover the cake in a crumb coat of buttercream, chill for about 30 minutes in the fridge, and then cover in a final smooth coat of buttercream.
For the outside decoration, I pressed three different color green sprinkles into the upper edge of the cake. I tried to get the darkest color at the very edge, then the medium green in the middle, then a lightest green trickling down a bit.
A nod to the ombre interior.
PRO TIP:
Do you ever want to get really clean cuts when presenting a cake? Here is my trick.
VERY chilled cake. VERY hot knife.
I will freeze my cake for at least 2 hours before serving. I will then place a very sharp knife into a glass of boiling water. Remove the knife, wipe dry and make your first cut, then dip back into the boiling water to clean and re-heat.
When the cake is kept chilled it also decreases the chances of color bleeding.
Don’t you love fun tips that make our lives easier???
This cake is perfect for St. Patrick’s Day celebrations. Wouldn’t it be fun covered in rainbow sprinkles??
It was an absolute delight to create this Green Ombre Cake with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3
Lovely cake! I am just wondering, what pans do you use (ie brand/size etc) and what tool do you used to make the icing perfectly smooth? Thanks
Your buttercream is so smooth. Thanks for sharing how to get the different shades of green. Love your blog and all your talent.
Thank you Ramona!
This is the most sophisticated St. Patrick’s cake I’ve ever seen. Absolutely stunning.
You just sent me to my happy place. Compliments from uber talented and awesome people do that to me.
love, love, love this cake, but my filling in the middle never come out that even, I always never use enough as I am afraid of running out of icing for the entire cake. is there a certain amount you use for the filling?
I used about a 1/4 cup in between each layer. 🙂
This cake is absolutely gorgeous, Amanda! I not only love the ombre on the inside, but I love how you decorated the outside with green sprinkles too. It looks like glitter. 🙂 Awesome tip about cutting perfect cake slices. I’ve always wondered how you did that!
Thank you Beth! I just heard another trick from Joan at Chocolate, Chocolate, and More. She said that she was taught to cut the pieces BEFORE covering in frosting and mark with a toothpick. Then its easy removal. How cool is that?!? 🙂 Hope your day is blessed girl!
Love this gorgeous green cake! And by the way, your “ugly” cake is still 100x prettier than any cake I have ever made. Haha {I’m cake challenged}
Ha!! Thanks sweety. 🙂
Hi Amanda this is beautiful… Just a couple questions
1. What size cake pans did you use 8″?
2. Any tricks on getting your outside layer so smooth? I always struggle with this…
Hi Jessica! I used 6-in round cake pans. Do you have an opportunity to get my book at all? I think you would like it. I share a full detailed tutorial on how to get a smooth final coat on your cake. Be blessed!
Your new Surprise Inside book? It is on my list I just have not bought it yet…I know I will love it as I am obsessed with your blog!!! Looks like it is going in my shopping cart tonight…. Thanks for all of the inspiration!!
Oh, I hope you will get it! If you like the blog… I dare say the book is even better. Plus I love the idea that if you try the cakes or recipes, we can be baking together! 🙂
I love this and all the green! That chart is just what I needed, thanks for that! Beautiful cake. I love the tip about using a hot knife to cut the cake. I’ve always chilled the cake but didn’t know about using a hot knife. Have a great St.Patrick’s weekend. 🙂
Thanks B! You have a great weekend too!!
Your cake is perfect! I love how you used the green sprinkles around the edge of the cake and then sporadically on the plate. And that chart… that’s super helpful. Pinning!
Thanks Connie!
Oh my goodness Amanda this is gorgeous as always!
You are too kind. Have a fab weekend girl!!