Almond Lemon Ombre Cake
- 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: One three layered 8 inch cake
This Almond Lemon Ombre Cake is the perfect dessert for special occasions and celebrations like Mother’s Day, birthdays or Easter.
3 boxes Simple Mills Vanilla Cake Mix
1 Cup Grapeseed Oil
1 Cup Water
3 Tbsp Lemon Juice
4 Jars Simple Mills Vanilla Frosting
4 Tbsp Lemon Juice
Natural Yellow Food Coloring
Roasted Almonds for Topping
PREHEAT oven to 350ºF and prepare three 8 inch cake pans with baking spray and parchment paper.
FOLLOW instructions on back of box and prepare each cake batter separately, adding one tablespoon of lemon juice to each.
BAKE cakes until toothpick inserted in the center comes out clean.
COOL cakes completely in pan on rack.
REMOVE cakes from pans and set aside. (Cake Layers can be placed in freezer for 45 minutes to make frosting easier.)
TRANSFER two jars of vanilla frosting and 2 Tbsp of lemon juice into bowl of stand mixer.
WHIP frosting on medium with whisk attachment for one minute or until smooth.
SPOON white frosting into your piping bag.
CUT the tip and pipe a small half dollar circle of frosting onto your cake dish/stand.
PLACE one cake layer onto stand or serving dish.
PIPE and cover top with frosting.
REPEAT with second and third layers.
PIPE and smooth a thin layer of white frosting around the sides of cake. A single layer of white frosting will create a base for the colored frosting. (If you choose to go straight to the ombre look there will be crumbs in the frosting) Set cake in the fridge to firm while you make yellow frostings. (There should be plenty of white frosting left for final frosting.)
CLEAN the bowl of stand mixer and set aside an additional medium sized bowl.
SCOOP one container of vanilla frosting and 1 Tbsp of Lemon Juice into mixer bowl.
ADD a small amount of natural yellow food coloring until desired dark yellow is reached.
TRANSFER to separate bowl.
EMPTY final container of frosting and 1 Tbsp of lemon juice into stand mixer bowl.
ADD Natural yellow food coloring until lighter yellow color is reached. (You should now have a stand mixer bowl of rich yellow frosting and a separate bowl of light yellow frosting.)
SPOON each bowl of icing into individual piping bags.
TWIST at the top to prevent leaking.
REMOVE cake from fridge.
CUT the tips of each yellow frosting bag.
PIPE the rich yellow frosting around the cake starting at the bottom and going 1/3 up the sides. Next, take your light yellow frosting bag and pipe around the middle third of the cake.
GRAB your original white bag of frosting to pipe a second layer of white around the final third and top of the cake.
SMOOTH the frosting with your bench scraper at a soft angle smooth the frosting around the cake to create an ombre look. (If you need to make adjustments, wipe your bench scraper clean to prevent over mixing the colors.)
DECORATE with a sprinkling of chopped roasted almond, lemon slices, and shaved lemon peel. Place cake in the fridge for 30 minutes to set before serving.
Remove cake layers from pans and peel off parchment paper from bottoms