Green Ombre Cake with Whipped Cream Frosting Recipe

I decided to share this recipe that was baked during the Easter season. Haven’t been baking much; a bit of traveling and book writing – but I’m working on a sort of blog and book balance (I Promise ^_^)

This was a hit with the family; especially my adorable cake-loving niece, so I bet with that seal of approval – you’ll definitely love baking and eating it!

Green Ombre Cake – delish!

Green Ombre Cake Recipe

* Bake the below recipe four times; in four half loaf containers;
the only difference will be in the food color (as stated below).


  1. All-Purpose Flour – 1 cup
  2. Baking Powder     – 1 tspn
  3. Sugar                    – 1/3 cup
  4. Butter/Margarine   – 1/3 cup
  5. Vanilla Essence      – 1/2 tspn
  6. Egg (medium)        – 1 pce
  7. Milk                      – 1/2 cup
  8. Liquid Food Color – Green (Brand used in this recipe is Moirs-great color with no bitter taste): For each loaf cake a different quantity used i.e. = 1/8 tspn, 1/4 tspn, 1/2 tspn & 3/4 tspn.
  • If using unsalted butter instead of margarine; add 1/8 tspn of salt to your recipe.


1. Pre-heat oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease and flour four half loaf pans and set them aside.
2. In a medium bowl, measure and sift the dry ingredients (flour, baking powder & salt if you’re using butter); set aside.
3. In a large, deep bowl; cream the sugar and fat with an electric mixer until white for about 3 to 5 minutes. You can also use a balloon whisk to cream the sugar and fat until white.
4. In a small bowl; beat your egg with a fork until bubbles form. Measure the food color and vanilla into the creamed mixture; mix for about half a minute. Then add the egg and beat until well incorporated; for about one minute, don’t over beat.
5. Using a spatula; fold half the dry ingredients into the wet mixture gently until well incorporated. Add the remaining gradually with the milk until the batter is a drop texture. Pour your batter into your loaf pan ready to bake.
6. Place your pan onto a baking sheet and place into the oven. Bake for about 25 to 35 minutes; or until toothpick, skewer or clean bread knife comes out clean and clear. Remove pan from oven and let cool for about 20 to 30 minutes; then remove the cake from the pan and place it on a cooling rack or tray to cool completely.
* When mixing, I would advise starting with the loaf cake with the least amount of color as you add gradually; this will give the cake the perfect ‘ombre’ effect – different shades of the green color.

Baking the cakes in our Cookswell Charcoal Oven ^_^

7. When your cake is completely cool; it’s ready to frost. For this recipe; I just used the Puratos Whippak cream frosting; it’s very simple and easy to use, especially if you’re in a hurry. Just buy the 1L boxes and just pour about 2 cups of the pre-made non-dairy cream into a deep bowl; and beat with an electric mixer or balloon whisk – it turns into stiff and fluffy whipped cream. You can find it at Topserve Ltd for about 450/- for the liter box.
8. Take each of your cakes and level them on top using a bread knife; then torte each cake and spread the cream frosting in the middle with your icing spatula. On your plate, tray or cake board; start with the lightest cake on the bottom and slowly stack them on top of each other, darkest on top. Each cake layer gets a thin layer of cream frosting to hold the cakes together.

Light green cake at bottom; dark green on top

9. Frost the rest of the cake and decorate it as you like; I put some sugar sprinkles on mine for a colorful look. You’re cake is ready to eat!

Cake ready to eat.


Adorable niece enjoying the cake ^_^ (cuz it’s finger-licking good)

If you would love to learn how to bake cakes and cupcakes and frost them like the one above; please visit the ‘Baking Classes’ Page for more information on the current intake.

Thanks for reading and if you do try out this recipe; please feel free to share your results.
 Happy Baking ^_^!!

Published by Maureen Kamari

Amari Baking Center offers baking classes to those who want to learn how to bake. We train our students using Cookswell original charcoal ovens. We also offer basic business start-up training for those who want to start small baking businesses. We do groups vocational training anywhere in East Africa as well. We hold classes in our home-based bakery workshop located on Ndwaru road in Riruta, Nairobi; off Naivasha road, next to Pelida School. We use original Cookswell charcoal ovens to bake and train our students due to their efficiency, effectiveness and economy. They are the best option for anyone starting a small baking business on a budget.

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