Ombré Easter Cake

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    5hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1696

I personally love poppy seeds combined with lemon and berries. This cake is the incarnation of spring! For Easter, I like to decorate it with Easter eggs, but you can choose any decoration you like, and you may even get creative with the colouring. This fresh and fruity cake is not too rich and is a must for your next celebration. User generated recipes have not been re-tested by Kenwood.

recipe updated Sep 10, 2025

Ingredients

  • White chocolate icon
    White chocolate
    50 g
  • Unsalted butter icon
    Unsalted butter
    500 g
  • Egg icon
    Egg
    6
  • Caster sugar icon
    Caster sugar
    300 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Buttermilk icon
    Buttermilk
    300 g
  • Sunflower oil icon
    Sunflower oil
    300 g
  • All purpose flour icon
    All purpose flour
    400 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Poppy seeds icon
    Poppy seeds
    100 g
  • Lemon zest icon
    Lemon zest
    1 teaspoon
  • Frozen mixed berries icon
    Frozen mixed berries
    500 g
  • Agar agar icon
    Agar agar
    1 teaspoon
  • Water icon
    Water
    50 g
  • Icing sugar icon
    Icing sugar
    500 g
  • Cream cheese icon
    Cream cheese
    500 g
  • Lemon zest icon
    Lemon zest
    1 tablespoon
  • Lemon juice icon
    Lemon juice
    1 tablespoon
  • Pink food coloring icon
    Pink food coloring
    5 g
  • Green food coloring icon
    Green food coloring
    5 g
  • Pearl sugar icon
    Pearl sugar
    20 g
  • Chocolate eggs icon
    Chocolate eggs
    12

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Saucepan
  • kCook icon Small glass bowl
  • kCook icon Serving plate
  • kCook icon Round pan - 20cm (8")
  • kCook icon Cake board - 25cm (10")
  • kCook icon Medium bowl
  • kCook icon Piping bag

Step preview

  1. Making the sponge:
  2. Preheat an oven to 170ºC
  3. Line round pans with parchment paper and set aside
  4. Fit the Whisk Tool
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Whisk until white and creamy - 10 minutes, speed 6
  7. Then add the next ingredients
  8. Whisk until combined - 30 seconds, speed 1
  9. Add the ingredients into a jug
  10. Stir until well combined
  11. Transfer the flour mixture to the appliance bowl
  12. Whisk until combined - 1 minute, speed 1
  13. Pour the batter into the pans
  14. Bake - 50 minutes, 170°C
  15. Then reduce the heat and continue to bake - 10 minutes, 160°C
  16. Remove from the oven and let cool slightly
  17. Turn out onto a cooling rack and let cool completely
  18. Making the fruit filling:
  19. Add frozen fruit into a saucepan
  20. Heat and crush the fruits - medium-high heat
  21. Add the ingredients into a small bowl
  22. Mix until well combined
  23. Transfer the mixture into the saucepan
  24. Heat until boiling and continue crushing the fruit - medium-high heat
  25. Simmer until thickened - 2 minutes, medium heat
  26. Test for setting: spoon a small amount onto a plate
  27. Place it in the fridge - 1-2 minutes
  28. If there is still a runny texture, you need to add more agar-agar or continue boiling the mixture
  29. If it has set, you can start preparing the fruit filling
  30. Line 5 small bowls with plastic wrap
  31. Divide the fruit filling equally between the bowls
  32. Allow to set at room temperature and then chill in the freezer
  33. Making the buttercream:
  34. Clean the appliance bowl and fit the Creaming Beater
  35. Add the ingredients into the appliance bowl, fit the splashguard
  36. Mix until white and creamy - 10 minutes, speed 3
  37. Then add the next ingredients
  38. Mix until combined - 2 minutes, speed 2
  39. Layering the cake:
  40. Cut both cakes into 3 even layers each, you will end up with 6
  41. Place the first layer on a thin cake board
  42. Spread a thin layer of buttercream on top
  43. Add 1 of the fruit filling pieces on top
  44. Spread more buttercream to even out the surface
  45. Place the next sponge layer on top
  46. Repeat with buttercream, fruit filling and buttercream
  47. After a few layers, line the cake with acetate and a cake ring
  48. Continue layering with buttercream, fruit filling and buttercream
  49. Chill in the fridge - 1 hour
  50. Decorating the cake:
  51. Retrieve the cake, remove the cake ring and the acetate
  52. Place onto a serving plate then a cake turntable
  53. Retrieve the buttercream
  54. Spread a thin layer of buttercream over the whole cake
  55. Divide the rest of the buttercream into 3 bowls
  56. Colour 1 bowl of buttercream pink and the other green
  57. Spoon each coloured buttercream into separate piping bags with no piping tip
  58. Pipe the pink buttercream at the base of the cake whilst turning the turntable
  59. Then pipe green above this and on top
  60. Use a scraper to spread and smooth the buttercream, creating your ombre effect
  61. Use an angled spatula to spread and smooth the top of the cake
  62. Use leftover coloured buttercream to pipe a ring on top
  63. Use the reserved buttercream to prepare colours for leaves and flowers
  64. Prepare piping bags with flower, star, and leaf tips
  65. Pipe flowers and leaves around the piped ring on top
  66. Decorate if desired
  67. Chill until ready to serve
  68. Serve
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