OMBRE SHEET CAKE RECIPES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
• Frost top of cake with 2 1/2 cups buttercream. Divide remaining buttercream among three small bowls (about 1/2 cup each). For pink, add 1/4 teaspoon Berry food color. For red, add 1/4 teaspoon Berry and 1/8 teaspoon Sunflower. For yellow, add 1/4 teaspoon Sunflower. Let stand 10 minutes before using to allow dyes to fully saturate.
• Using a small offset spatula, randomly scatter a few dollops of colored frosting around the cake (more white space will create a lighter effect, closer together will be more pigmented). Lightly drag a large offset spatula or bench scraper end-to-end across the cake to create a blended effect. Add more frosting as desired. Be sure to wipe off the spatula or bench scraper completely between strokes.

Steps:

• 1. Make the Topping: Preheat the oven to 350?F. Grease a 9-inch cake pan generously with the butter, being especially generous when coating the base of the pan. 2. Sprinkle the brown sugar evenly over the base of the pan. Arrange the citrus in lines across the cake pan, starting with lemon slices on the left side. Follow with lines of navel orange slices, then cara cara slices and finally blood orange slices to create an ombr? effect. Overlap the pieces slightly to fit in as many as possible. 3. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and light brown sugar until light and fluffy, about 4 minutes. 4. Add the eggs one at a time, mixing well to combine. Add the vanilla extract and mix to combine. 5. Add the all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. Mix to combine. 6. Add the sour cream and mix well to combine. Pour the batter over the prepared citrus slices and gently spread into an even layer. 7. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool for 10 minutes inside the pan before inverting onto a cooling rack to cool completely.