If you want to celebrate with an over-the-top, unique birthday cake but hate the loads of calories….this recipe is for you! I took inspiration from several of the internet’s greatest food bloggers and voilà! This low cal ombre pink birthday cake recipe was born.
Quarantine birthdays are umm different lol. Mike and I usually take a trip to Mexico for my birthday, so we made the day special by baking this cake together. Last year in Baltimore, I was covering cases until 11pm and my team had no clue it was my bday lol!
I hope that by next year all of this pandemic mess will be over, so I can have a bangin’ 30th Birthday Party.
Fun fact actually really really sad fact…Mike and I recorded ourselves making this recipe. I’m not sure if I’ll release that. It might be another for the personal files. 😂
Let’s get right to it.
What You Need:
- 2 boxes of Angel Food Cake (I used Betty Crocker)
- Food Coloring (I used the “Pastels“)
- 2 pcks. Sugar Free White Chocolate Pudding Mix
- 16 oz. tub Lite Cool Whip
- 1 cup Skim Milk
- 6 inch Cake Pan (I use this one and wrap the bottom in tin foil)
- Vanilla Extract (optional, I omitted)
- Meringue Powder (optional, I used this bc we had it on hand)
Optional (but necessary in my book 😉)
- Pretty Cake Stand (I used this one)
- Icing Bag and tips (I used this pink one)
- Tall Gold & White Candles (I used these)
- Feather Birthday Pajamas (from my Etsy store)
Directions for the Cake:
- Make cake according to the box
- DO NOT add both cake mixes together in the mixer. Angel Food Cake expands due to the Cream of Tartar, so add in gradually.
- Divide cake mix into however many hues you want (I used 3, so 3 large bowls)
- Add in varying amounts of food coloring to the bowls to create the ombre effect. In one bowl, I used 15 drops to make a bright pink. Then, 8 drops. Then, 3 drops for the top layer.
- Fill cake pan to 1/2 height.
- Bake each 6 inch round for 16 minutes and temp per box, keeping an eye on it so it does not overflow or under bake.
Directions for the Icing:
- Whisk 2 cups of milk with the 2 packs of pudding mix. Do not follow the instructions to make pudding on the box…the icing uses less milk.
- Add in 1 tsp. vanilla extract
- Fold in the Cool Whip
- Divide evenly into however many hues you would like! I used 3 bowls to keep it simple.
- Start at the top to make swirls. For each swirl, start in the center of the “rose” shape and pipe in a spiral around the center, about 1 1/2 rotations.
My inspiration for this cake came from Glorious Treat’s Ombre Swirl Cake. She uses a full-fat recipe, so I modified to remove over 3/4 of the calories. This way, you can have a bottle of champagne and cake!
I used the #21 Wilton Tip to apply the swirls on the cake. The Wilton Tip on the set above lines up to an #8 or #9. It is a moderate sized open star. It is important to use the White Chocolate over Vanilla because the White Chocolate is bright white; Vanilla has a yellow tone affecting the pink food coloring.
I did not pour even amounts of cake batter into my pan, so my layers are a little off, lol.
Important notes:
Never remove the cake from the pan before you can stick a clean toothpick through it. Angel Food cake expands like no other, so I put aluminum foil around the bottom of the springform pan, and a cookie sheet underneath the cake.
You can do so many options with this cake! Green ombre for St. Patricks Day, Yellow ombre with peeps for Easter….the options are endless! 🙂
My pink feather pajamas are TheBridesBabesInc aka my Etsy store! I have loved creating these for brides, bridesmaids, birthdays, and some new moms. I also make convertible mask chain necklaces; See How to Wear A Mask Chain: 5 Different Looks.
Tag me on Instagram when you make this low cal ombre pink birthday cake recipe! I can’t wait to see your creations! 🤗
xx, Chels
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