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DIY

Blue Ombre Cake Tutorial

August 26, 2012November 7, 2023 60 comments

Looking for a Frozen-themed treat? Want to learn how to make an ombre cake? Look no further than this Blue Ombre Cake Tutorial!  This is an easy ombre cake tutorial that anyone can follow, even if the results look anything but simple! Ombre Blue Cake cut on white plateWhy a blue ombre cake? Well, one of my closest friends celebrated her husband’s birthday this past weekend and asked me to make his birthday cake and cupcakes. Jody didn’t want anything special, as it turns out. He said, “Just something simple…vanilla is good!” Hmmm…I don’t do simple. Ha! But…I do make a killer vanilla cake and vanilla buttercream! And I knew an ombre cake would be even better for Jody. This cake, however, couldn’t be like my last cake, which was pink and girly. This cake had to be fit for a soldier and a man! So: blue ombre cake layers covered in blue ombre buttercream. PERFECT!Blue Ombre CakeHere’s how to make your own…

Blue Ombre Cake Tutorial

I found the process to make this cake pretty easy, so don’t feel overwhelmed! You only need a few extra steps (to add color) from my vanilla cake and buttercream recipes. Having a cake turntable and the right supplies really helps the process too! Making the Cake Layers: Ingredients & Utensils

  • Perfect Vanilla Cupcakes & Buttercream (I used a double batch of the cake batter, and a triple batch of the buttercream)
  • Wilton Food Color Gel in Sky Blue
  • Toothpicks
  • 4 bowls & spatulas

Shades of blue cake batter in bowlsMaking the Cake Layers: Instructions

  1. Preheat oven to 350 F degrees. Grease, flour, and line the bottom of four 8-in cake pans with parchment paper.
  2. Prepare the vanilla batter as the recipe describes. Divide batter evenly into 4 bowls. Set one bowl aside, as it will not be colored.
  3. Dip a toothpick into the blue food coloring gel and transfer a very small amount of food color gel into one bowl of batter. Use a spatula to incorporate the two until you get a uniform color. Set aside.
  4. Dip another toothpick into the gel and transfer a slightly larger amount of gel into the second bowl of batter. Use a spatula to incorporate the two until you get a uniform color.  Set aside.
  5. Finally, dip one last toothpick into the food color gel and transfer a large amount of gel into the last bowl of batter. Use a spatula to incorporate the two until you get a uniform color.
  6. Spread the batters evenly among the 4 pans. Bake for about 10-12 minutes or until a toothpick comes out clean.
  7. Cool in pans for 5 minutes before removing to a wire rack to cool completely. Frosting the Blue Ombre Cake: Ingredients & Utensils
  • Your 4 cake layers
  • Buttercream (triple batch of the recipe above)
  • Wilton Food Color Gel in Sky Blue
  • Toothpicks
  • 4 bowls & spatulas
  • Cake turntable
  • Plastic wrap

How to Frost an Ombre CakeHow to frost an Ombre Blue CakeFrosting the Blue Ombre Cake: Instructions

  1. Wrap the cake layers in plastic wrap & freeze for about 30 minutes or until ready to use.
  2. Spread a generous layer of buttercream between each layer of cake and apply a crumb coat of buttercream to the outside.
  3. Freeze for another 30 minutes.  Remove from freezer and place cake on a cake turntable.
  4. Separate the buttercream into 4 parts and place in 4 bowls. Set aside a little extra for the white part of the ombre.
  5. Using Wilton Food Color Gel in Sky Blue, dip a toothpick into the food gel. Be sure to get only a VERY small amount of gel onto the pick!
  6. Smear the pick into one bowl of the buttercream and use a spatula to incorporate until uniform. Set aside.
  7. Repeat this process for the rest of the buttercream, but use a little bit more gel color on the toothpick each time. In the end, you should have three shades of blue buttercream and one batch of white buttercream.
  8. Begin with the darkest shade of blue. Using a small spatula (I used an offset spatula), spread an even half-inch thick layer of buttercream around the bottom third of the cake.
  9. Hold the spatula flush against this layer to smooth out any massive bumps of buttercream. Wipe the spatula clean before moving on to the next color.
  10. Repeat the last step using the next lightest shade of blue buttercream to spread on the second third of the cake. Overlap the two colors where they meet.
  11. Finally, use the lightest shade of blue buttercream to spread on the final third of the cake.  Remember to smooth the sides with the edge of the spatula. Note: Leave a 1/4th-inch border of non-frosted cake at the top. You’ll need room for the white frosting!
  12. Using the white buttercream, spread a half-inch layer of buttercream on the top of the cake, ensuring you cover it all the way to the edges. It’s okay if the buttercream goes over the edge! You want to fill in that 1/4th-inch of cake that you left unfrosted.
  13. Using the edge of the spatula, smooth side and top of the white buttercream.
  14. Create the “ribbon” effect by holding the tip of your spatula sideways against the darkest color and bottom edge of the cake. Pressing gently, slowly and smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake.
  15. You may need to stop and wipe any excess frosting after each revolution if you are pressing too hard. Continue turning the cake and dragging the spatula up until you reach the top of the cake. Note: Imperfections are very easy to cover up with with style of decorating! Don’t be afraid to go over the “ribbons” until the colors have smoothed together.
  16. Wipe the spatula clean. To create the final ribbon effect on top of the cake, gently press the tip of the spatula into the middle of the top and spin the turntable while simultaneously dragging the spatula towards the outside of the cake.
  17. You may have some excess frosting along the edges of the cake’s top; simply press your spatula on the edge where the top and side meet and spin the turntable until it is smooth.
  18. Place cake back in freezer for about 20 minutes so that the buttercream sets up.
  19. Transfer cake to your cake stand or plate for serving.

Blue Ombre Cake on White Cake Stand

Happy baking!

I hope you enjoyed this blue ombre cake tutorial! If you have any questions about any of these steps…please, please, please do not hesitate to leave a comment down below. There’s no stupid questions, because everyone can learn from the answer. Also, I’d LOVE to see your pictures using this tutorial. Send them on over to betsy [at] javacupcake [dot] com!Blue Ombre Cake cut on white plate

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60 comments

  1. Anita at Hungry Couple says:
    August 28, 2012 at 2:44 pm

    So pretty!

    Reply
  2. Helen Flood says:
    September 1, 2012 at 7:50 pm

    I love everything that you do! But have to ask, how do you store the buttercream frosted cakes until you are ready to serve of if you make a day ahead? I see you note to freeze after frosted to have the icing set but then can you leave at room temp until you use? Please advise. Much thanks! Helen

    Reply
    1. Betsy ~ @JavaCupcake says:
      September 1, 2012 at 8:06 pm

      I only freeze the cake at the end for a short time just to set the frosting. I left that cake covered on the cake stand all day until served after dinner and it was perfect! If your cake layers are frozen, you’ll want to leave the cake out several hours to come to room temperature. Does this help?

      Reply
      1. Helen Flood says:
        September 3, 2012 at 4:04 pm

        Yes, it does!
        Much thanks!
        Love all that you do…

        Reply
      2. alecia says:
        November 8, 2016 at 8:53 am

        Hi Betsy,

        Can I use store bought frosting?

        Reply
        1. Betsy Eves says:
          November 9, 2016 at 2:19 pm

          I can’t guaranteed how it’ll hold up on the cake because I’ve never used it before, but I guess it may be fine.

          Reply
  3. Paula-Riverton Housewives says:
    September 3, 2012 at 1:12 am

    That looks so beautiful! We’d love for you to link this up to our party! http://housewivesofriverton.blogspot.com/2012/08/riverton-housewives-round-up-30.html

    Reply
  4. Jane says:
    October 15, 2012 at 10:49 pm

    looks cool

    Reply
  5. lyndsay says:
    March 23, 2013 at 3:54 am

    awesome tutorial betsey! thanks for sharing, i was pretty sure this was how you did it but know i know – great step by step pics! i’m going to try this ASAP! ^__^

    Reply
  6. lisa says:
    March 30, 2013 at 1:26 am

    I made this as my son’s smash cake for his 1st birthday pictures. it turned out great! thank you so much for posting the tutorial. I was nervous about the frosting but it was much easier than I expected and everyone was so impressed and wanted to know where I bought it.

    Reply
    1. Betsy Eves says:
      March 30, 2013 at 7:15 am

      That’s awesome Lisa! 🙂 I’m so happy for you!! Please, send me pictures!!! betsy at javacupcake dot com!!

      Reply
  7. Melanie says:
    April 28, 2013 at 8:06 am

    Made this cake for my baby boys first birthday party. What a hit and so easy. Thanks for your easy to follow tutorial. 🙂

    Reply
    1. Betsy Eves says:
      April 28, 2013 at 9:26 am

      You are welcome! Were you trying to attach an image? If so… shoot it to me in an email, betsy at javacupcake dot com THANKS!

      Reply
  8. Ana says:
    May 7, 2013 at 8:45 pm

    How long did you bake each layer? I suppose it requires less baking time for each pan.

    Reply
    1. Betsy Eves says:
      May 7, 2013 at 9:16 pm

      10-12 minutes

      Reply
  9. Kris says:
    May 22, 2013 at 9:29 pm

    Adorable! Do you think this would work just as well using a cream cheese frosting (for coconut cake)?

    Reply
    1. Betsy Eves says:
      May 23, 2013 at 7:30 am

      Maybe, but I’d add some shortening to the frosting to help it stabilize. Cream cheese frosting often is very soft and may have a hard time staying on the cake! 🙂 GOOD LUCK!

      Reply
  10. Mala Cukierenka says:
    May 24, 2013 at 6:24 am

    thank you I will try to make it

    Reply
  11. Pu3 says:
    November 20, 2013 at 9:56 am

    Ingenious!

    Reply
    1. Betsy Eves says:
      November 20, 2013 at 10:01 am

      Why thank you!

      Reply
  12. Sylvia says:
    February 3, 2014 at 9:17 pm

    Can you do this with Pastry Pride?

    Reply
    1. Betsy Eves says:
      February 3, 2014 at 11:56 pm

      I’ve never used it before. To be honest, I had to look it up. Does it have a consistency of buttercream frosting? If so, then you should be able to use. But, I can’t say for certain. Sorry I couldn’t be of more help!

      Reply
    2. Chu says:
      April 8, 2014 at 10:50 pm

      I would guess that you can do this with Pastry Pride. You just have to be VERY LIGHT HANDED when you’re doing it. I would probably also put a very light layer of buttercream crumb coat, or heavier whipped cream and let that set a bit before moving forward with the ombre outer layer.

      Here is a cake I did with pastry pride recently that i’ve done before with buttercream. I was surprised at how well it held up. [link removed]
      here is the one i did with buttercream: [link removed]

      good luck!

      Reply
  13. barbara boucher says:
    March 27, 2014 at 10:33 am

    i must make one tonigh looked at the tutorial and hope i can do it
    hold thumbs

    Reply
    1. Betsy Eves says:
      March 27, 2014 at 1:36 pm

      Good luck!! Message me on Facebook if you have any questions along the way! You can do it!!! xoxo

      Reply
  14. Sandra says:
    May 3, 2014 at 3:42 am

    Thanks so much for your great tutorial I made this for my daughters Frozen theme birthday cake and everyone who saw it loves it it looked awesome! Thank you!

    Reply
    1. Betsy Eves says:
      May 3, 2014 at 12:22 pm

      I got your email with the picture… your cake looks AMAZING! I had no idea when I made it that it would help so many people! Do you mind if I share your photo on social media? It makes me so happy that you were able to use my tutorial to make such a beautiful Frozen cake! ~Betsy

      Reply
  15. candice says:
    May 17, 2014 at 4:07 pm

    Amazingly easy once I’ve seen tutorial, thanks so much!!!

    Reply
  16. Sil says:
    June 11, 2014 at 7:28 am

    I must admit, it looks pretty. But that´s not a cake! That´s a chemistry project! All ready made products mixed together and then food dye?
    I wouldn´t want to feed that to my kids.

    Reply
    1. Betsy Eves says:
      June 11, 2014 at 1:47 pm

      Luckily for you… I didn’t make it for your kids!

      Reply
      1. Tracey says:
        January 26, 2015 at 1:56 pm

        well said Betsy 🙂

        Reply
  17. Jennifer says:
    June 17, 2014 at 7:24 pm

    Did you cut off any of the layers or just stack them all up together? Did you just stack them all together on top of each other flat side at the bottom and round side at the top? Beautiful cake. I am making for next Saturday for my daughter’s 5th birthday.

    Reply
  18. Nanette says:
    June 24, 2014 at 6:10 am

    how much gel food coloring did you use for each cake

    Reply
    1. Betsy Eves says:
      June 28, 2014 at 11:44 am

      I didn’t measure it. Start with a small drop for the lightest color and add more to each bowl from there! You can always add more, but you can’t take it away… so start small!

      Reply
  19. Marissa says:
    September 25, 2014 at 5:43 pm

    I need to make this cake the night before the party. The party will be at noon the next day and I just don’t want to be rushed working on it. How should I store it until the day of the party? freezer?

    Reply
    1. Betsy Eves says:
      September 25, 2014 at 5:49 pm

      If you live somewhere warm or humid, I’d store it covered in the fridge until the party begins. 🙂 Otherwise, leaving it out overnight until the party, covered, should be okay! Send pictures! 🙂 Happy Baking!

      Reply
  20. Melissa says:
    January 12, 2015 at 7:36 am

    Love this!! I’ll be following this tutorial for my daughters second birthday in March. An “Under the Sea” theme. Thank you for sharing this!

    Reply
    1. Betsy Eves says:
      January 12, 2015 at 11:51 am

      Wonderful Melissa – Let me know how it turns out for you! I’d love to see pictures!

      Reply
  21. Deek says:
    January 17, 2015 at 7:32 pm

    Hi! Loved your tutorial and gave it a go for my best friend’s birthday! It turned out great! I took some shortcuts, though. I used box mixes cause I was short on time. But my layers are marble, chocolate, and marble! But it was delicious nonetheless! I posted a photo to your Facebook page! Thank you for the post!

    Reply
    1. Betsy Eves says:
      January 18, 2015 at 12:18 pm

      Ooohh!! Where’s the picture? Did you tag me in it on Instagram?!?! 🙂 I can’t wait to see it!

      Reply
  22. Kelly Lucey says:
    February 5, 2015 at 5:44 pm

    I really want to do this – am I being thick – I can see the recipe at all, just the instructions….help! x

    Reply
    1. Betsy Eves says:
      February 5, 2015 at 8:31 pm

      If you read through the post, you’ll see a link to the recipe for the cake and buttercream I used. This specific post is just for the technique used to decorate it! 🙂 Lemme know if you need any more help.

      Reply
  23. Akemi Aoki says:
    February 12, 2015 at 9:12 am

    I am so happy that I stumbled on your website. I made a birthday cake for my little one who just turned one and followed your tips on how to frost a cake. My LO has food allergies so I wasn’t able to try your recipes. The cake came out pretty good. Wish I could post a photo here. Anyway, thank you so much for all the tips!

    Reply
    1. Betsy Eves says:
      February 12, 2015 at 6:00 pm

      I’d love to see a picture! Send it to betsy at javacupcake dot com!

      Reply
  24. mama4x4 says:
    April 12, 2015 at 4:56 am

    Just tried it and it came out great! Thank you so much for the tutorial! Sending you a pic 🙂

    Reply
  25. Monica says:
    May 20, 2016 at 5:25 am

    Thank you so much for this lovely and well-written tutorial! The pictures really help, too. Like many others, I made this as a smash cake for my little one’s first birthday, and was very happy with the result. There should be some pictures in the link here to my blog, but let me know if you’d like me to email them, as well! 🙂

    Reply
    1. Betsy Eves says:
      May 20, 2016 at 9:32 am

      You are so very welcome, Monica!!! 🙂

      Reply
  26. Bianca says:
    November 1, 2016 at 3:10 pm

    Hi! I was wondering how I should store the cake if i were to make it 24 hrs before the actual event? thanks for all the help! cake looks amazing!!

    Reply
    1. Betsy Eves says:
      November 2, 2016 at 8:33 am

      The best way is to store it covered on your counter. Invest in a cake carrier with a lid! 🙂 Happy baking!

      Reply
  27. Felicia says:
    April 29, 2017 at 9:23 pm

    Hi how would you place it on a board at the end without wrecking the icing.? Also what butter rem recipe do you use.

    Reply
    1. Betsy Eves says:
      April 29, 2017 at 10:01 pm

      You could decorate it on the board and wipe it clean. Or you can pop it in the freezer so the frosting hardens and gently use a giant cake spatula to transfer it over. Keep extra icing in case you need to fix stuff. Good luck.

      Reply
  28. Monica says:
    June 12, 2017 at 8:48 pm

    Hi there!.
    I was wondering what would you do if you stack up 3 tiers using this ruffle technique. Would you stack all 3 and then decorate of would you do them individually and then place them on each cake. What would look much nicer?

    Reply
    1. Betsy Eves says:
      June 14, 2017 at 10:29 am

      That’s a great question. You’ll need cake boards and dowels to support each layer. Google how to stack cakes and you’ll find lots of tutorials and videos showing you how to do it.

      Reply
  29. Gemma says:
    March 4, 2018 at 2:42 pm

    I made this cake yesterday and it was the first time I wasn’t stressed with making my daughter’s birthday cake! Thanks for the easy instructions and guide. Would love a video of you frosting the cake too!
    I even had people asking me where I bought it!

    Reply
  30. Chris says:
    June 13, 2018 at 6:34 pm

    We absolutely love your blog and find many of your post’s to be just what I’m looking for.
    can you offer guest writers to write content available for you?

    I wouldn’t mind creating a post or elaborating on some of the subjects you write with regards to here.

    Again, awesome website!

    Reply
  31. Shannon says:
    July 30, 2018 at 3:23 am

    Hey Betsy!! Just read ur tutorial. It is so GOOD & easy to follow. I’m def using this technique for the bottom tier of my daughters upcoming Bday. Mermaid theme! The spiraling technique will be an excellent representation of “waves”! PLUS the ombre effect will make it look exactly like water colors do the closer u get to shore. AND The top of the bottom tier (base area b/w the 2 tiers) will have a mix of brown sugar & graham cracker crumbs to rep the “shore”! So u have basically made my night & locked down the last few details of her cake!!! Thank u Thank u Thank u! XOXO

    Reply
    1. Betsy Eves says:
      July 31, 2018 at 6:06 pm

      Fantastic Shannon! Let me know how it turns out!

      Reply
  32. Debbie says:
    January 17, 2019 at 1:42 am

    I’m making 2 tiers
    Do I frost each tier and then stack
    Or
    Stack (with dowels)
    Then frost?

    Reply
    1. Smriti says:
      April 5, 2019 at 7:07 am

      Hi, did you figure this out? I am making 2 tiers next week, and using this recipe. I’d say frost each tier and then stack, but let me know what you did!

      Reply
  33. A.Rrajani Photographer says:
    July 1, 2020 at 10:08 am

    SUCH A AMAZING RECIPE!
    THANK YOU FOR SHARING…

    Reply

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Hi, I’m Betsy Eves, the baker and storyteller behind JavaCupcake. I love whipping up delicious recipes and sharing my real-life adventures, inviting you into a cozy space where recipes meet real life.

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