Pisces Birthday Cake Ocean (Print)

Moist vanilla layers topped with gradient ocean blue frosting and elegant edible accents for special occasions.

# Components:

→ Vanilla Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1¾ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Ocean Blue Ombre Frosting

09 - 1½ cups unsalted butter, softened
10 - 6 cups powdered sugar, sifted
11 - ¼ cup whole milk, plus more as needed
12 - 2 teaspoons pure vanilla extract
13 - Blue gel food coloring in various shades
14 - Pinch of salt

→ Decoration

15 - White chocolate seashells or pearls
16 - Edible glitter or shimmer dust
17 - Blue and silver toned sprinkles

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Sift together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream softened butter and sugar together until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, then add vanilla extract.
05 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans and smooth tops with a spatula.
07 - Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add vanilla and salt. Beat in milk progressively until frosting reaches smooth, spreadable consistency.
10 - Divide frosting into 4 bowls. Tint each with blue gel food coloring, creating a gradient progression from pale to deep ocean blue.
11 - Place first cake layer on serving plate. Spread with thin layer of lightest blue frosting. Repeat with remaining layers.
12 - Using an offset spatula, frost sides and top of cake, starting with lightest shade at top and gradually transitioning to deepest blue at base, blending where colors meet for seamless ombre effect.
13 - Embellish with white chocolate seashells, edible glitter, and blue and silver sprinkles as desired.
14 - Refrigerate cake for 30 minutes before slicing for optimal texture and presentation.

# Chef Secrets:

01 -
  • The vanilla cake stays impossibly moist, and people always ask if you're hiding a secret ingredient (you're not, but the alternating wet and dry method is pure magic).
  • The ombre frosting looks like you spent hours at a pastry course, but the blending technique is forgiving and actually fun once you get the rhythm.
  • It tastes as dreamy as it looks—soft crumb, rich buttercream, and none of that artificial food coloring taste if you use gel colors.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk won't emulsify properly into the batter, and you'll end up with a separated, grainy mess that bakes up dense.
  • Don't skip sifting the powdered sugar for the frosting; lumps will show through the ombre frosting and ruin the smooth gradient effect you worked to create.
  • Gel food coloring is your secret weapon—liquid coloring will make the frosting watery and ruin the consistency, so invest in gel and keep it on hand.
03 -
  • Brush the cake layers with a light simple syrup before frosting for extra moisture—some bakers swear by this, and it truly does make a difference if you're making the cake a day ahead.
  • Add a touch of lemon zest to the cake batter for a subtle citrusy undertone that elevates the vanilla without overwhelming it, making the whole cake taste fresher and more interesting.
  • Chill your frosting tools in the freezer for a few minutes before frosting; a cool spatula glides more smoothly and helps prevent smearing the colors together.
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