Martha Stewart

Ombre Strawberry Cake

By Martha Stewart Editors
Updated on February 9, 2021

Ingredients
Cake

2 sticks (1 cup) unsalted butter, room temperature, cut into tablespoons, plus more for pans

3 cups cake flour (not self-rising), plus more for pans

1 ¼ cups whole milk

4 large eggs, room temperature

1 teaspoon pure vanilla extract

1 ¾ cups sugar

1 tablespoon baking powder

1 teaspoon kosher salt

Pink gel food color, such as deep pink

½ cup seedless strawberry jam

Finely grated zest and juice of 1/2 lemon

Swiss Meringue Buttercream

 4 ½ cups sugar

18 large egg whites, room temperature

3 pinches kosher salt

12 sticks (6 cups) unsalted butter, room temperature, cut into tablespoons

3 teaspoons pure vanilla extract

Pink gel food color, such as deep pink

Directions
1. Cake: Preheat oven to 350 degrees, with racks in upper and lower thirds. Butter five 8-inch
round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out
excess. Whisk together milk, eggs, and vanilla.

2. In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking
powder, and salt on low speed until well combined. Continue beating while gradually
adding butter until mixture is crumbly, about 3 minutes.

3. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2
minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat
until incorporated, about 1 minute more. Remove bowl from mixer; divide batter evenly
among five bowls (about 1 heaping cup per bowl).

4. Tint four of the bowls with pink food color, starting with a small drop and gradually adding
more to each bowl to create a gradient of shades.

5. Transfer batter from each bowl to one of the prepared pans, spreading to edges with a small
offset spatula. Tap pans on counter to release any air bubbles. Bake until a tester inserted in
centers comes out clean, about 15 minutes per cake. Transfer pans to wire racks; let cool
completely. Turn cakes out of pans and remove parchment. In a small saucepan, heat jam
and lemon juice and zest until warm.

6. Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt
in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until
sugar is dissolved and mixture is warm to the touch and feels completely smooth when
rubbed between fingertips, 2 to 3 minutes.

7. Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy.
Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture has
cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2
tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if
buttercream appears curdled after all of butter has been added; it will become smooth again
with beating.) Whisk in 1 teaspoon vanilla.
 8. Switch to paddle attachment; beat on low speed until air bubbles are eliminated, 3 to 5
minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature.
Repeat process twice more with remaining ingredients, using the same amounts each time,
then combining all three batches of buttercream in the large bowl and covering with plastic.

9. Add pink food color, a drop at a time, until desired shade of light pink is reached.

10. To assemble cake, place darkest layer, bottom-side down, on an 8-inch cardboard cake
round. Using a pastry brush, brush cake with a thin layer of jam mixture; top with 1 cup
buttercream, spreading evenly to cover completely. Repeat process with three more layers,
stacking darkest to lightest. Finish with lightest cake layer, bottom-side up. Evenly spread
top and sides of cake with a 1/2-inch thickness of buttercream, smoothing sides with an
offset spatula. Refrigerate until chilled, about 20 minutes.

11. Transfer remaining buttercream to a pastry bag fitted with a large petal tip (such as Wilton
#127). Hold bag perpendicular to top of cake, with the wider part of the tip opening at the
bottom. Pipe a petal in a circular pattern so that it adheres to top of cake. Simultaneously,
rotate cake, and continue piping petals so that the end of each petal overlaps the beginning
of the previous petal, until top of cake is covered completely. Next, pipe petals onto sides of
cake: hold bag perpendicular to side of cake and pipe around cake, slightly overlapping
each layer of frosting as you work from top to bottom of cake to cover completely.