Chocolate Ombré Butter Cake

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Three Layer Chocolate Ombré Butter Cake that has a Chocolate Layer, a Vanilla Layer and a Dark Chocolate Layer. If you are a fan of Marble Cake then you must try this Ombre Cake recipe. Not only it tastes amazing it is quite a stunner with its three layered Chocolate Ombre Effect.

Chocolate Ombré Butter Cake

Three Layer Chocolate Ombré Butter Cake that has a Chocolate Layer, a Vanilla Layer and a Dark Chocolate Layer.
Servings 9
Prep Time 10 minutes
Cook Time 45 minutes


  • 1 Cup | 120gms All Purpose Flour
  • 1 Tsp Baking powder 
  • 1/2 Tsp Baking soda 
  • 1/4 Tsp Salt
  • 100g Unsalted Butter
  • 2/3 Cup |  133gms superfine/Caster Sugar 
  • 2 Eggs, at room temp 120gms
  • 1 Tsp Vanilla essence 
  • 1/4 Cup | 59ml Milk , full fat room temperature

Cocoa Paste

  • 2 Tbsp Cocoa powder
  • 2 Tbsp Hot Water
  • 2 Tbsp Sugar
  • 1 Tsp Instant Coffee


  • Prepare a 6inch pan Grease with oil and line with parchment paper. Dust the sides with flour. Preheat oven at 180C for 10mins.
  • Bloom the cocoa. Mix Cocoa powder with Hot water, sugar and instant coffee.
  • Sift all the dry ingredients together, the flour, baking powder, soda and salt.
  • Beat the room temperature butter for 30seconds till creamy. Add the sugar and beat for few minutes till nice and Creamy. Color changes to whitish.
  • Add the eggs one by one beating each egg for 30seconds. Once all eggs are incorporated, add the vanilla essence. Mix. 
  • Add the dry ingredients in three batches. Use a spatula to fold the dry ingredients untill combined. Add the milk in two batches ending with the flour.
  • Transfer one third of the batter to a separate bowl. Add 2 Tsp of the Cocoa paste. Mix Well. Add bit less than a third of the batter to the Cocoa paste. Keep remaining vanilla batter for the Vanilla Layer.
    three layers
  • Layer bottom with the darkest batter. Then with the lighter one. Top with the vanilla batter.
  • Bake at 180C for 35-40 mins or till a toothpick inserted into the middle comes out clean.
  • Allow to cool completely before removing from the tin. Slice it into slices or Squares.
  • Thank you for reading. Bon Appetit!



Do not overmix the dry ingredients. Use a spatula or a wooden spoon to fold them using cut and fold method. Overmixing will result in a dense cake.
Gently spread the layers to seperate them.
Sifting the Dry Ingredients results in a fluffy finer crumb.
Blooming the cocoa will result in a soft and moist cake. Cocoa needs to be mixed with a hot liquid else it sucks all the moisture from the batter resulting in a dry crumb.
Course: Dessert
Cuisine: American
Keyword: Bakery, butter cake, chocolate ombre butter cake, ombre cake, sponge cake

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