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Perfect Tall Stack Ombre Birthday Cake Recipe with Edible Gold Drip

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A stunning tall stack ombre birthday cake featuring a smooth gradient of pastel colors and a luxurious edible gold drip. This recipe is approachable, forgiving, and perfect for celebrations.

Ingredients

  • All-purpose flour – 3 cups (360g), sifted
  • Baking powder – 1 tablespoon
  • Salt – 1/2 teaspoon
  • Unsalted butter – 1 cup (227g), softened
  • Granulated sugar – 2 cups (400g)
  • Large eggs – 5, room temperature
  • Whole milk – 1 cup (240ml), room temperature
  • Pure vanilla extract – 2 teaspoons
  • Gel food coloring – in your choice of ombre shades
  • Unsalted butter – 2 cups (454g), softened (for buttercream)
  • Powdered sugar – 6 cups (720g), sifted
  • Heavy cream – 2-4 tablespoons (30-60ml) for desired consistency
  • Pure vanilla extract – 1 tablespoon (for buttercream)
  • Gel food coloring – matching your cake layers for the ombre effect (for buttercream)
  • White chocolate – 4 ounces (115g), chopped (for gold drip)
  • Heavy cream – 1/4 cup (60ml) (for gold drip)
  • Edible gold luster dust – 1 teaspoon (mixed with a few drops of clear vanilla extract)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal.
  2. In a medium bowl, sift together 3 cups (360g) of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
  3. In your mixer bowl, beat 1 cup (227g) softened butter and 2 cups (400g) granulated sugar on medium speed until light and fluffy—about 4-5 minutes.
  4. Add 5 large eggs one at a time, beating well after each addition.
  5. Alternately add the dry ingredients and 1 cup (240ml) milk to the butter mixture in three parts, beginning and ending with dry ingredients. Mix on low speed to keep batter light.
  6. Stir in 2 teaspoons vanilla extract. Divide the batter evenly into separate bowls depending on how many ombre layers you want (typically 4-5). Add gel food coloring a little at a time to create a gradient from light to dark.
  7. Pour each colored batter into prepared pans and bake for 18-22 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through baking for even cooking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. Beat 2 cups (454g) butter until creamy. Gradually add 6 cups (720g) powdered sugar, alternating with 2-4 tablespoons heavy cream until desired consistency. Stir in 1 tablespoon vanilla. Divide and tint to match your cakes.
  10. Level the tops of each cake layer with a serrated knife if needed. Place darkest layer on cake board or plate, spread frosting evenly on top, then stack next lighter layer. Repeat until all layers are stacked.
  11. Apply a thin layer of frosting all over the cake and chill for 20 minutes to trap crumbs.
  12. Add a final, thicker layer of frosting, smoothing with an offset spatula and bench scraper for clean edges.
  13. Heat 1/4 cup (60ml) heavy cream until simmering. Pour over 4 ounces (115g) chopped white chocolate, stirring until smooth.
  14. Mix in edible gold luster dust with a few drops of clear vanilla extract to create a paintable drip. Let cool slightly.
  15. Using a spoon or small brush, gently drip gold ganache over cake edges and top for a luxe finish. Chill cake briefly to set drip.

Notes

Use room temperature ingredients for even mixing and fluffier cake. Add gel food coloring gradually to achieve a smooth ombre gradient. Cool cake layers completely before frosting to prevent melting. For gluten-free option, substitute flour with a 1:1 gluten-free baking flour blend and add xanthan gum if needed. Let gold drip cool slightly before applying to avoid melting frosting.

Nutrition

Keywords: birthday cake, ombre cake, edible gold drip, tall stack cake, vanilla sponge, buttercream frosting, celebration cake

Find it online: https://lumalunch.com/perfect-tall-stack-ombre-birthday-cake-recipe-with-edible-gold-drip-tutorial/