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Ombré Rosette Cake

A bunch of flowers or a beautifully decorated cake for Mothers day? Why not combine the two and make your mum this show-stopping pink ombré rosette cake for the special occasion!

Mothers day is right round the corner, so I wanted to create a cake with a WOW factor, perfect for celebrating Mothers Day 2021.

I asked my mum what kind of dessert she would like for Mothers day, and she said anything with cherries and almond, so this recipe is inspired by my mum- haha!

I absolutely adore cherries and the classic ‘Bakewell’ flavour. It’s one of those flavours which takes me back to my childhood, mini cherry Bakewell pies and flapjacks etc.

4 layers of pink ombré sponge cake, almond buttercream  a core of cherry jam, decorated with almond flavoured swiss meringue buttercream ombré rosette. It sounds complicated but stay with me as it’s actually pretty easy to make! 100% vegan and DELICIOUS!

The beautiful ombré rosettes are stunning, as is the ombré hidden inside.

I love ombré cakes. They fun, exciting and extremely tasty. 

Whoever you make them for will be over the moon, guaranteed! 

Happy baking, and Happy Mothers Day! xo

Looking for more Mothers day inspired recipes? Look no further: 

Vegan Strawberries + Cream Doughnuts

Hidden Heart Chocolate Loaf

Vegan Strawberry Macarons

White Chocolate + Raspberry Cupcakes

Strawberry + Chocolate Cupcakes


What is the best dairy-free butter for swiss meringue buttercream?

I highly recommend a vegan block butter when making any kind of meringue buttercream. As you’re adding in a liquid (aquafaba) you want a firmer butter which will set. If you use margarine, the buttercream will be far too soft. My two favourite block butter’s are ‘Naturli’ and Flora Plant-Based Vegan Block Alternative.

What food gel should I use?  When it comes to cakes, I only like to use gel. I have tried liquid food colouring and for me, it never works. Liquid food gels don’t give you the pigment so you end up adding more which changes the texture of the batter.

Food gels on the other hand are highly pigmented and you only need a little bit, so it won’t change the texture of the bake. Pro Gel from Rainbow Dust Colours are my go-to’s. Check out all of their colours here

What is Aquafaba: Aquafaba is the water from a can/tin of Chickpeas. The Chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and this delicious meringue buttercream. You can also get aquafaba in a carton for easy use. Check it out here.

Preparation: 10 minutes 
Baking time: 30-35 minutes
Serves: 10-12 
Level: Medium


Ingredients for the cake

  • 480ml of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 420g of self raising flour
  • 360g of caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 120ml of sunflower oil
  • 1 teaspoon of almond extract / flavouring
  • Pink food gel  (see notes*)

Ingredients for the Swiss meringue buttercream

  • 300g of dairy-free block butter (see notes*)
  • 40ml of aquafaba (chickpea brine) see notes*
  • 600g of icing sugar
  • 2 teaspoons of almond extract / flavouring
  • Pink food gel (see notes*)


  • Cherry jam (for the core)


Method (cake)

1. Preheat your oven to 180 degrees c fan and line four, 6 inch cake tins with grease-proof paper.

2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

4. Add the oil and almond extract / flavouring into the ‘buttermilk’ and whisk to combine.

5. Add the wet ingredients into the dry ingredients and mix.

6. Divide the cake batter equally into 4 separate bowls. 

Tint batter different shades of pink, gradually getting lighter. I use Rainbow Food Dust Pink Food Gel which is perfect for getting a vivid pink.

This creates your ombre effect. 

7. Pour equal amounts of batter into the lined cake tins. I measured around 337g of batter per cake tin.
Make sure to tap the tins on the worktop to remove any air bubbles.

8. Pop the cakes into the center of the preheated oven and bake for around 30-35 minutes. Check them after 30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch. If theyre not quite baked, pop them back into the oven for an extra 5 minutes.

9. Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Method (swiss meringue buttercream)

1. In a large mixing bowl, add in the dairy-free butter and whip until creamy, then whip in the aquafaba. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.

2. Add in the icing sugar & almond extract and whip on high speed for 5-8 minutes to incorporate it.  If the buttercream feels too thick, add a few more chunks of butter. The texture should be very light and airy.

3. Divide the buttercream equally into 4 separate bowls.

Tint the buttercream different shades of pink with pink food gel, gradually getting lighter. 

This creates your ombre effect for the roses.

4. Stack and fill the cakes with a thin layer of any of the buttercream colours, adding a tablespoon of cherry jam in-between each layer, then crumb coat the whole cake and pop into the fridge to set. This will take 20-25 minutes.

5. When the crumb coat feels firm to the touch, pipe on the roses.

Add each individual colour of pink buttercream into separate piping bags fitted with a star tip nozzle. I use a Wilton 2D tip. If you only have one star tip nozzle, you’ll want to pipe the darkest shade of roses around the base of the cake, remove the tip, wash it and place not a clean piping bag for the next shade. Repeat this until all of the roses have been piped. 

To pipe the roses: 

  • To make a rose, start in centre middle , then slowly move your tip in a circle around the centre point. You can even do an extra loop for a larger rose (as seen in the photos). Try to end the rose the same place each time.

To store:

Serve fresh and store in a sealed container in/out of the fridge. The buttercream will firm up in the fridge.

Best eaten within 3 days of making.

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1 Comment

  1. saloni bhawsar
    March 16, 2021 / 12:36 pm

    i try your ombre rosette cake recipe .It was everything I wanted and it tasted delicious. Thank you again! Thanks so much for the amazing cake recipe it was brilliant! Just to say thanks very much for our wonderful cake – we were very pleased with both how it looked and tasted!

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