Raspberry Caramel Ombre Cake Recipe

Preheat oven to 350°F (175°C) and grease and flour a 9-inch cake pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.

Divide the batter into three equal parts. Add the raspberry puree and a few drops of pink food coloring to one part and mix until well combined.

Pour each batter into separate cake pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, trim the tops of the cakes to create even layers.

Place the darkest pink layer on a serving plate. Spread a thin layer of caramel sauce on top. Repeat with the remaining layers, alternating the shade of pink and spreading caramel sauce between each layer.

Frost the sides of the cake with the remaining caramel sauce and garnish with fresh raspberries.

Slice and serve.