Chocolate Lemon Ombre Cake is really easy to make, get the recipe below and make this for your next celebration!
Recipe by Mimi Council.
Makes 3 Layer 6-inch Cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 teaspoons organic lemon flavor (like Frontier Co-Op)
2 organic large eggs
1/2 cup organic milk
170 grams (1 cup plus 3 tablespoons) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
ColorKitchen Yellow Food Dye (find here)
1 cup (226 grams) organic salted butter, softened
70 grams (3/4 cup plus 1 tablespoon plus 1 teaspoon) organic Dutch cocoa powder, sifted
383 grams (2 2/3 cups plus 1 tablespoon) organic powdered sugar, sifted
2 tablespoons organic milk
1/4 cup (57 grams) organic salted butter, softened
170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted
1 tablespoon water
1/4 teaspoon ColorKitchen Yellow Food Dye (find here)
Ateco tip #96 (or similar open star)
Method Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and lemon flavor. Mix on low until all ingredients are combined. Add the eggs and mix on low until combined, scrape sides of bowl and mix again if needed.
In a separate bowl, add the cake flour, sea salt and baking powder and whisk together.
Add the cake flour mixture and milk to mixing bowl and mix until combined into a smooth cake batter.
Divide batter evenly into three bowls, measuring about 219 grams each. In one of the bowls, add 1/2 teaspoon yellow food dye. Stir to combine completely.
In the second bowl, add 1 teaspoon yellow food dye. Stir to combine completely.
Leave the third bowl with no food dye (this will look like a pale yellow, because it is a lemon cake anyways).
Pour the batter into cake pans, bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa and milk. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
On a cake stand or cake spinner, put the darkest yellow cake first, spread a generous amount of frosting and top with the medium yellow colored cake. Repeat and top with the last cake. Find crumb coat tutorial here. Frost the outside of the cake smooth.
To make the decorating frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, yellow food dye and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Put frosting in a piping bag with decorating tip #96.
Using your bench scraper, cake spatula or butter knife make a vertical line on the side of the cake.
Pipe small rosettes on the line you drew all the way up the cake, I fit about 4 rosettes.
Measure each additional line about 2 1/2 inches from the previous line and continue to pipe rosettes.
Store in a cake dome for up to 3 days.
Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes, or until a wooden pick inserted comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!