Chocolate Ombre Butter Cake

Hiya Tejas here, which means another recipe for Kidz Korner!

Today’s recipe is a Chocolate Ombre Butter Cake. This recipe is easy to make, and you will be satisfied with your end product.

And don’t forget to like me on my Facebook page: Tejas Changaroth

Ombre is a French term meaning shaded, usually a multicolored stripe that gradually fades from dark to light. It’s very popular in the beauty, fashion and hair couture world, so when my nephew and I came across this Chocolate Ombre Butter Cake recipe, we knew that we had to try it out.

It’s like your typical butter cake or marble cake, but the difference is that it’s not mismatched like marble cake and you can actually see the different layers and the gradual colour fade from dark to light.

Recipe from –


  • Cocoa powder – 25 gm
  • Boiling water – 60 gms
  • Sugar – 35 gms
  • Vanilla extract – 1/2 tsp
  • Baking soda – 1/3 tsp
  • Butter – 250 gm
  • Plain flour – 120 gm
  • Cake flour – 100 gm
  • Salt – 1/4 tsp
  • Baking powder – 2 tsp
  • Milk – 75 gm
  • Castor sugar – 135 gm
  • Eggs – 4, large (room temperature)
  • Vanilla extract – 1/2 tsp


  • Add boiling water to the cocoa and mix well. Then add sugar and stir. Add the ½ vanilla extract and 1/3 baking soda and stir well.
  • Preheat oven at 180 degrees C. and butter an 8 inch pan and line the base.
  • Mix the 2 flours together with baking powder and salt and sift the flour twice.
  • In a bowl of a stand mixer, beat butter and sugar till pale and fluffy, about 3-4 mins. Scrape the sides.
  • Add egg one at a time and beat well until smooth. Scrape the sides before the next egg is added. Add vanilla extract with the last egg and beat well.
  • Add half the flour and beat on slow speed.
  • Pour in the milk and beat slowly until smooth.
  • Now add the balance flour and beat on slow speed.
  • Add 325g batter into the cocoa mixture and stir until combined.
  • Pour 325g of the cocoa batter into the baking tin. Only 325g, not all.
  • Level the batter and hit the tray twice on the counter.
  • Add 225g batter into the remaining cocoa batter and stir until combined.
  • Gently spoon the light cocoa batter over the dark cocoa batter layer and level it.
  • Hit it twice on the counter.
  • Now add the remaining batter over the light cocoa batter and level it.
  • Gently shake it and hit it once on the counter.
  • Bake for 1 hour and test with a toothpick should come out clean.
  • Place it on a wire rack for about 10 mins and then flip it over on the wire rack, remove the baking paper and let it cool completely.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz   

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