Strawberry Rosé Ombre Cake Recipe
Moist white cake becomes peachy-pink ombre perfection with layers of juicy strawberry filling and light, fluffy, subtly sweet whipped cream mascarpone frosting.
How to Make the Best Strawberry Rosé Ombre Cake
This stunning Strawberry Rosé Ombre Cake is the perfect showstopper dessert for any celebration. With its gorgeous peachy-pink gradient layers and layers of juicy strawberry filling, it’s a dessert that looks as impressive as it tastes. The combination of fresh strawberries and dry rosé wine creates a sophisticated filling that pairs beautifully with the light, fluffy whipped cream mascarpone frosting.
What makes this cake truly special is the balance of flavors and textures. The moist white cake provides a delicate base, while the strawberry rosé filling adds both sweetness and a subtle wine-forward depth. The frosting is airy and not overly sweet, allowing the strawberry and rosé flavors to shine through. The ombre effect takes the presentation to the next level, making it an ideal choice for bridal showers, garden parties, or any elegant summer gathering.
While the recipe looks intricate, it’s surprisingly manageable when broken down into steps. The key to success is ensuring all ingredients are at the proper temperature and taking time with the assembly and decorating. This is a cake that will definitely impress your guests and earn you plenty of compliments at the table.
Strawberry Rosé Ombre Cake
Moist white cake becomes peachy-pink ombre perfection with layers of juicy strawberry filling and light, fluffy, subtly sweet whipped cream mascarpone frosting.
Ingredients
Three Layer Ombre Cake
Strawberry Rosé Filling
Whipped Cream Mascarpone Frosting
Instructions
Three Layer Ombre Cake
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes.
- Add egg whites to the butter mixture, one at a time, beating well after each addition.
- Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour mixture. Beat until just combined.
- Divide batter evenly among the three prepared pans.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 15 minutes, then turn out onto wire racks to cool completely.
Strawberry Rosé Filling
- In a saucepan, combine strawberries, rosé wine, granulated sugar, and fruit pectin.
- Bring to a simmer over medium-high heat, stirring occasionally.
- Continue cooking until mixture thickens, about 15-20 minutes.
- Transfer to a bowl and cool to room temperature before using.
Whipped Cream Mascarpone Frosting
- In a large bowl, whip heavy cream to stiff peaks.
- In another bowl, beat mascarpone, confectioners sugar, and vanilla bean paste until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assembling Your Strawberry Rosé Ombre Cake
- Place one cake layer on a serving plate. Spread with strawberry rosé filling and frosting.
- Add the second cake layer and repeat with filling and frosting.
- Top with the third cake layer.
- Frost the outside of the cake with the remaining frosting.
- Using Wilton Cake Icing Peach, tint portions of extra frosting and apply to the cake, working from light to dark to create the ombre effect.
- Decorate with white sparkling sugar if desired. Refrigerate until serving.
Notes
- This cake is best served chilled.
- The strawberry rosé filling adds a beautiful pink color and subtle wine flavor.
- The ombre effect is created by gradually transitioning from peach to pink frosting.
- Cake can be made a day ahead and stored in the refrigerator.