Pink Ombre Minnie Mouse Cake•
Posted on August 18 2022
This colorful Pink Ombre Minnie Mouse Cake from Healthy Holme is a hit for adults and children alike! Paleo Vanilla Cake is layered with sweet cream cheese frosting, covered in beautiful swirls of naturally colored pink buttercream, then finished with Luker Chocolate ears to resemble Minnie Mouse. A real treat!
Pink Ombre Minnie Mouse Cake
1 Large Cake
A cake so sweet, you'll want to make it for every occasion! Healthy Holme's fan-favorite Paleo Vanilla Cake is layered with sweet cream cheese frosting then covered in swirls of luscious pink buttercream with a creamy white chocolate flavor. A hit at any birthday party!
2 Tbsp Pure Vanilla Extract
⅔ Cup coconut oil, melted
⅔ Cup coconut milk
1 Cup raw honey
2 Tsp apple cider vinegar
4 Cups almond flour
½ Cup coconut flour
2 Tsp baking powder
1 Cup cream cheese
3 Tbsp honey
1 Tbsp PurColour Scarlet Colorant
1 Cup almond milk
⅓ Cup Columbian Cocoa Butter, melted
½ Cup honey
¾ Cup butter
1 Tbsp Pure Vanilla Extract
3 Tbsp PurColour Scarlet Colorant *See recipe notes
Sweet Cream Cheese Ingredients:
Naturally Colored Buttercream Ingredients:
Preheat the oven to 350°F. Lightly grease four 8” round pans. Optional, but recommended: line the bottom of the pans with a circle of parchment paper to prevent the cake from sticking to the pans.
In a stand mixer, blend together the eggs, vanilla, coconut oil, coconut milk, honey, and apple cider vinegar until smooth. Add in the flour and baking powder and mix until well combined.
Separate the batter evenly between the 4 round pans and bake at 350°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
While baking, blend together the sweet cream cheese ingredients using either a hand mixer or stand mixer and set aside. In a stand mixer, mix together the cacao buttercream ingredients with 1 tablespoon of the scarlet colorant until it becomes fluffy.
Once the cakes cool, top three of the cakes with the sweet cream cheese frosting and layer them on top of each other in a stack ending with the 4th, unfrosted layer of cake.
Cover the entire cake with the cacao buttercream, leaving about 2 cups for piping.
Add 1 cup of buttercream to a piping bag. Using an open star tip, cover top of the cake and the top third of the side of the cake (leaving ⅔ of the side of the cake bare), piping in small circular motions. **See recipe notes
To create the ombre effect, add 1 additional tablespoon of scarlet colorant for the remaining icing and blend together.
Place half of the icing in a piping bag and continue piping small circles of buttercream for the middle section of the side of the cake, leaving room at the bottom for one more section.
Add another tablespoon of the scarlet colorant to the remaining icing and blend together, place in a piping bag, and pipe small circles for the remaining bottom section of the cake.
To make the chocolate ears, melt Perú Dark Luker Chocolate. Pour the melted chocolate into a small round 4½” stainless steel ring. Remove the ring right away and place in the freezer to harden until ready to serve. ***See recipe notes
Once the chocolate circles are frozen, place on the cake to resemble ears. Serve right away and enjoy!
*Stephanie used our Scarlet Colorant to create a pretty pink ombre effect. To create the same layered look in another color, pick from any of our other natural colors (here) and follow the recipe instructions.
**For this particular recipe, Stephanie used an open star tip for piping the buttercream frosting, but any tip can be used to accommodate your personal preferences.
***For more information on how to temper chocolate in the microwave, see our blog post here.
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