Mixed Berry Ombre Cake

This berry ombre cake recipe makes for a real showstopper. The ombre is all in the icing – with mixed berry jam swirled into buttercream, smoothed over a gorgeous vanilla sponge with a jammy fruity filling.

Mixed Berry Ombre Cake by Stork

For the Batter:

  • 225 g Stork with Butter
  • 225g caster sugar
  • 4 medium eggs
  • 1 teaspoon vanilla extract / 1 vanilla pod
  • 225 g self raising flour, sieved / 240 g flour + 1 ½ tsp baking powder
For the Icing:
  • 225g Stork with Butter
  • 300 g icing sugar
  • 4 teaspoons seedless raspberry or mixed berry jam
For the Sauce & Decoration:
  • 200g mixed berry jam
  • 100g fresh berries
  1. Mix Stork with butter and sugar until light and fluffy.
  2. Beat in the eggs – one by one and add some vanilla.
  3. Fold in the flour and mix until smooth.
  4. Divide the cake mix between 2 x 20cm greased and lined cake tins and bake in preheated oven 170°C, 160°C fan, Gas mark 4 for 35-40 minutes. Once cooked, remove from the oven and allow to cool.
  5. Place one cake onto a serving platter and spread 2 tablespoons of the jam on top. Place second cake on top.
  6. Now, for the icing: mix the Stork with butter with icing sugar until fluffy. Add a teaspoon of jam for a little colour.
  7. Use a spatula to spread the icing on top of the cake. Spread more icing on the side of the cake in a downward motion, until you have covered ¼ of its height.
  8. Divide the rest of the icing into two bowls. Add jam into each of the bowls, but in two different proportions so that you get two shades of cream: a lighter and a darker one. Carry on decorating the pie, covering each ¼ of its height using a different shade.
  9. Gently smooth the top and sides with a spatula. Decorate the cake with blended berry jam and with fresh berries.
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