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Perfect Class Colors Ombre Buttercream Sheet Cake Easy Step-by-Step Without Turntable

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A colorful and fun ombre buttercream sheet cake made without a turntable, perfect for classroom parties and celebrations. This recipe is approachable for home bakers and features a moist vanilla cake base with creamy, vibrant buttercream layers.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 ½ cups (340 grams) unsalted butter, softened (for buttercream)
  • 5 cups (600 grams) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for buttercream)
  • 2–4 tablespoons (30–60 ml) heavy cream or whole milk (for buttercream)
  • Gel food coloring in class colors (e.g., pinks, reds, blues)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13 inch sheet cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry mix. Mix just until combined.
  6. Pour batter into the prepared pan and smooth the top evenly. Tap the pan gently to release air bubbles.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Beat the softened butter for the buttercream on medium speed until creamy, about 2 minutes.
  10. Gradually add the sifted powdered sugar, beating on low speed to avoid a sugar cloud.
  11. Add vanilla extract and heavy cream or milk to reach a spreadable consistency.
  12. Divide the buttercream into 4-5 bowls and add gel food coloring to each, starting with the lightest color and increasing intensity.
  13. Starting with the darkest color, spread a horizontal strip of buttercream along the bottom edge of the cake.
  14. Clean the spatula and add the next lighter color in a strip above. Continue layering colors upward.
  15. Use an offset spatula held at a slight angle to gently smooth between color bands, dragging excess frosting upward.
  16. Optionally, use a bench scraper or flat edge to smooth the sides gently.
  17. Refrigerate the cake for 20-30 minutes to set the buttercream before slicing.

Notes

Buttercream consistency is key: too stiff won’t spread smoothly, too soft will blend colors too much. Chill buttercream if too soft. Let cake cool completely before frosting to avoid melting buttercream. Use gel food coloring for vibrant colors without thinning frosting. Clean spatula between color layers to prevent bleeding.

Nutrition

Keywords: ombre cake, buttercream cake, sheet cake, classroom party cake, vanilla cake, no turntable cake, colorful cake, easy cake recipe

Find it online: https://merrymorsel.com/perfect-class-colors-ombre-buttercream-sheet-cake-easy-step-by-step-without-turntable/