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Perfect Ombre Blue and Gold Graduation Cake Recipe with Buttercream Rosettes for Easy Party Celebrations

ombre blue and gold graduation cake - featured image
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A visually stunning and delicious ombre blue and gold layered cake decorated with buttercream rosettes, perfect for graduation parties and special celebrations. This recipe is approachable for bakers of all levels and uses simple pantry ingredients.

Ingredients

  • All-purpose flour – 2 ½ cups (315g), sifted
  • Baking powder – 2 ½ teaspoons (10g)
  • Salt – ½ teaspoon
  • Unsalted butter – 1 cup (227g), softened
  • Granulated sugar – 1 ¾ cups (350g)
  • Large eggs – 4, room temperature
  • Whole milk – 1 cup (240ml), room temperature
  • Pure vanilla extract – 2 teaspoons
  • Gel food coloring – shades of blue (light, medium, dark) and gold
  • For Buttercream Rosettes:
  • Unsalted butter – 1 cup (227g), softened
  • Powdered sugar – 4 cups (480g), sifted
  • Whole milk – 2-3 tablespoons (30-45ml)
  • Pure vanilla extract – 1 teaspoon
  • Gel food coloring – matching blue and gold shades

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Sift together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract.
  6. Reduce mixer speed to low; alternately add dry ingredients and milk in thirds and halves respectively, mixing just until combined.
  7. Divide batter evenly into four bowls. Leave one plain, tint others with increasing amounts of blue gel food coloring to create a gradient. Add gold gel to a small portion for accents.
  8. Layer batter in pans starting with darkest blue at bottom, moving to lighter shades, finishing with plain batter on top. Tap pans gently to smooth layers and release air bubbles.
  9. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  10. Prepare buttercream by beating softened butter on medium speed until smooth (about 2 minutes). Gradually add powdered sugar on low speed, then add milk and vanilla. Beat on high for 3 minutes until fluffy.
  11. Divide buttercream into bowls and tint with blue and gold gel colors matching cake layers.
  12. Assemble cake by placing darkest layer on serving plate, spreading thin layer of buttercream. Repeat layering from dark to light, finishing with lightest layer on top.
  13. Fit piping bag with large star tip and pipe buttercream rosettes in alternating blue and gold colors over the cake.
  14. Refrigerate cake for 15 minutes to set buttercream before serving.

Notes

[‘Use gel food coloring for vibrant colors without thinning batter or frosting.’, ‘Do not overmix batter to avoid tough cake texture.’, ‘Use room temperature ingredients for even mixing and smooth batter.’, ‘Chill buttercream if too soft for piping to hold shape better.’, ‘Practice piping rosettes on parchment paper before decorating cake.’, ‘Tent cake with foil if browning too quickly before fully baked.’, ‘Add milk teaspoon by teaspoon if buttercream is too stiff for piping.’]

Nutrition

Keywords: ombre cake, graduation cake, buttercream rosettes, party cake, layered cake, blue and gold cake, easy cake recipe

Find it online: https://yumbelle.com/perfect-ombre-blue-and-gold-graduation-cake-recipe-with-buttercream-rosettes-for-easy-party-celebrations/