Chocolate Vanilla Ombre Cake

09 Feb Chocolate Vanilla Ombre Cake

Last Updated on February 9, 2023 by blessmyfoodbypayal

Chocolate Vanilla Ombre Cake | Chocolate Ombre cake with step wise pictorial and video method

Ombre is a French word which means shaded. The colours or tones are having a pattern in which they fade into one another from light to dark.

If you look at this ombre cake, you will find the colour pattern from dark brown to light brown to pale yellow.

And here the present one is called Chocolate Vanilla Ombre Cake because two shades are made with cocoa powder making it a Chocolate Cake and one part is left as it is to make vanilla cake.

This cake is really a fun to make and is having two flavours in one i.e. chocolate and vanilla, like Checkerboard Cookies.

This cake is all about colours effect and that too in layers and not the mixed one like marble cake. And to make the proper layering, you need to pour the batter in cake tin using piping bags.

We have tried this cake earlier also but as we poured the batter directly, so couldn’t get proper layers. It was more like marble cake than ombre cake. So the use of piping bags is highly recommended.

INGREDIENTS USED

FLOUR: here we have used all purpose flour to make the cake. You can use whole wheat flour also.

SUGAR : We have used regular granulated sugar after powdering it. You can also use bura sugar. But do not use jaggery powder of brown sugar because that will give its own colour to your cake.

OIL : Use any unflavored oil in this recipe. You can even use butter too.

MILK : Milk needs to be at room temperature.

CURD : The consistency of curd should be thick. Thick doesn’t mean hung curd but only the curd should not be too watery.

MILK POWDER: You can even skip Milk powder but addition of it will make the cake more delicious.

BAKING POWDER/SODA : These leavening agents make the cake more soft more fluffy.

SALT : A pinch of salt enhances the flavours of the cake.

VANILLA ESSENCE: Cake without vanilla essence is totally incomplete.

LEMON JUICE: Lemon juice is used to curdle the milk. Instead of lemon juice, you can add vinegar also.

STEP WISE PICTORIAL RECIPE OF CHOCOLATE VANILLA OMBRE CAKE

MAKING OF CAKE BATTER

1.Take 1/2 cup milk and add 1/2 tsp lemon juice in it. Mix.

2. Keep aside for 10 minutes.

3. Take a bowl and add 3/4 cup powdered sugar, 1/2 cup curd, 1/3 cup oil, milk having lemon juice and 1 tsp vanilla essence.

4. Whisk them very well.

5. Put a sieve on the bowl and add 1.5 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tbsp milk powder and pinch of salt.

6. Sift them to the bowl.

7. Mix them using cut and fold method.

8. Now divide the batter into 3 equal proportions in 3 different bowls. About 3/4 cup of batter will go to each bowl.

MAKING OF FIRST LAYER (DARK BROWN)

9. Add 2.5 tbsp of cocoa powder and 2 tbsp of milk in any of the one bowl.

10. Mix well. Dark brown batter is ready. Keep aside.

MAKING OF SECOND LAYER (LIGHT BROWN)

11. Add 1 tsp of cocoa powder and 1/2 tsp of milk in any of the second bowl.

12. Mix well. Light brown batter is ready. Keep aside.

13. NOTE : Nothing needs to be added in 3rd bowl. It will remain as it is.

BAKING A CAKE

14. Line a rectangular shaped baking tin with greased butter paper. We used loaf tin instead of cake tin.

15. First pipe the dark brown batter at the base of the loaf tin.

16. Tap the tin twice.

17. There after pipe the light brown batter all over the dark one. Do not tap this time.

18. At last, pipe the pale yellow batter over the top and again do not tap the tin.

19. In a pre-heated oven, place the loaf tin in the middle rack and bake for 40-45 minutes @180°C.

20. Take the cake out and check the doneness by inserting a toothpick. If the toothpick comes out clean, then it means cake is properly baked.

21. Let cake cool down a bit for 10-15 minutes.

22. After 10-15 minutes, remove the cake from the tin and place on cooling rack for complete cooling.

Slice and enjoy.

NOTES

1. For better layering, we have used bread tin for baking because it is compact & tall and as a result helped in maintaining the layers.
2. It is highly recommended to use piping bags for dropping batters. You need not to have professional piping bags compulsorily. Just mark a small cut on the side of polythene and use it as a piping bag.
3. Some slices may seem like a marble cake but mainly you get the ombre effect though having difference in slices.

ALSO SEE

• Eggless double chocolate banana cake
• Eggless chocolate sponge cake recipe
• Gluten free vegan chocolate cake recipe

CHOCOLATE VANILLA OMBRE CAKE – RECIPE CARD

Chocolate Vanilla Ombre Cake recipe

blessmyfoodbypayal

Chocolate Vanilla Ombre Cake is a cake having the colour patterns from dark brown to light brown to pale yellow in the differnet layers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Cake

Cuisine world

Servings 1 cake

Ingredients

  

1 Cup = 200 ml

FOR CAKE BATTER

• 1.5 Cup all purpose flour (220 gram)
• 3/4 cup powdered sugar (163 gram - before powdering)
• 1/3 cup Oil (72 ml)
• 1/2 cup milk (100 ml at room temp)
• 1/2 cup thick curd (127 gram at room temp)
• 2 tbsp milk powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 tsp vanilla essence
• 1/2 tsp lemon juice (or vinegar)

FOR FIRST CHOCOLATE LAYER (Dark)

• 3/4 cup batter
• 2.5 tbsp Cocoa powder
• 2 tbsp milk

FOR SECOND CHOCOLATE LAYER (Light)

• 3/4 cup batter
• 1 tsp Cocoa powder
• 1/2 tsp milk

Instructions

 

MAKING OF CAKE BATTER

• Take 1/2 cup milk and add 1/2 tsp lemon juice in it. Mix.
• Keep aside for 10 minutes.
• Take a bowl and add 3/4 cup powdered sugar, 1/2 cup curd, 1/3 cup oil, milk having lemon juice and 1 tsp vanilla essence.
• Whisk them very well.
• Put a sieve on the bowl and add 1.5 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tbsp milk powder and pinch of salt.
• Sift them to the bowl.
• Mix them using cut and fold method.
• Now divide the batter into 3 equal proportions in 3 different bowls. About 3/4 cup of batter will go to each bowl.

MAKING OF FIRST LAYER (DARK BROWN)

• Add 2.5 tbsp of cocoa powder and 2 tbsp of milk in any of the one bowl.
• Mix well. Dark brown batter is ready. Keep aside.

MAKING OF SECOND LAYER (LIGHT BROWN)

• Add 1 tsp of cocoa powder and 1/2 tsp of milk in any of the second bowl.
• Mix well. Light brown batter is ready. Keep aside.
• NOTE : Nothing needs to be added in 3rd bowl. It will remain as it is for making vanilla layer.

BAKING A CAKE

• Line a rectangular shaped baking tin with greased butter paper. We used loaf tin instead of cake tin.
• First pipe the dark brown batter at the base of the loaf tin.
• Tap the tin twice.
• There after pipe the light brown batter all over the dark one. Do not tap this time.
• At last, pipe the pale yellow batter over the top and again do not tap the tin.
• In a pre-heated oven, place the loaf tin in the middle rack and bake for 40-45 minutes @180°C.
• Take the cake out and check the doneness by inserting a toothpick. If the toothpick comes out clean, then it means cake is properly baked.
• Let cake cool down a bit for 10-15 minutes.
• After 10-15 minutes, remove the cake from the tin and place on cooling rack for complete cooling.
• Slice and enjoy.

Notes

1. For better layering, we have used bread tin for baking because it is compact & tall and as a result helped in maintaining the layers.
2. It is highly recommended to use piping bags for dropping batters. You need not to have professional piping bags compulsorily. Just mark a small cut on the side of polythene and use it as a piping bag.
3. Some slices may seem like a marble cake but mainly you get the ombre effect though having difference in slices.

Keyword chocolate ombre cake, chocolate vanilla ombre cake