Orange Ombre Cake

The eye-catching trend of ombre has spread from fashion to desserts. In this ombre cake, the cake layers as well as the frosting are tinted in gradations of orange. It's a perfect cake for all sorts of celebrations.

Prep: 45 min | Bake: 35 min | Yield: 16 servings

Ingredients

Cake

• 1 (18.25 ounce) box white cake mix*
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1/2 teaspoon McCormick® Pure Orange Extract
• McCormick® Yellow Food Color
• McCormick® Red Food Color

Frosting

• 2 cups (4 sticks) butter, softened
• 1 tablespoon McCormick® Pure Vanilla Extract
• 2 (16 ounce) boxes confectioners’ sugar
• 3 tablespoons milk

Instructions

Cake

1. Prepare cake mix as directed on box, using whole eggs. Stir in extracts.
2. Divide batter evenly into 3 medium bowls.
3. Stir 24 drops (about 1/4 teaspoon) yellow food color and 12 drops red food color into first bowl, tinting batter dark orange.
4. Stir 10 drops yellow food color and 4 drops red food color into second bowl, tinting batter medium orange.
5. Stir 5 drops yellow food color and 1 drop red food color into third bowl, tinting batter light orange.
6. Pour each bowl of batter into separate greased and floured** 8-inch round cake pans.
7. Bake as directed on package.
8. Cool cakes on wire rack.

Frosting

1. Beat butter and vanilla extract in a large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy.
2. Place dark orange cake layer on serving plate. Spread with 1/3 cup of frosting. Top with medium orange cake layer. Spread with 1/3 cup of frosting. Top with light orange cake layer. Frost top and sides of cake with a thin layer of frosting.
3. Refrigerate for 20 minutes.
4. Meanwhile, divide remaining frosting into 3 small bowls. Stir 12 drops yellow food color and 6 drops red food color into first bowl, tinting frosting dark orange. Stir 6 drops yellow food color and 3 drops red food color into second bowl, tinting frosting medium orange. Stir 3 drops yellow food color and 1 drop red food color into third bowl, tinting frosting light orange.
5. Frost bottom third of cake with dark orange frosting. Frost middle third of cake with medium orange frosting. Frost top third and top of cake with light orange frosting.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

For easier measurement, 1/4 teaspoon food color = 20 to 25 drops

Nutrition

Per serving: Calories: 590 Cholesterol: 95mg Sodium: 429mg Protein: 2g Total Fat: 30g Fiber: 1g Carbohydrate: 78g

Attribution

Recipe and photo used with permission from: McCormick