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This Ombre cake will make a stunning centrepiece on your Easter table. Sweet and creamy, it's a mouthwatering dessert everyone will enjoy.

  • Serves20
  • Cook time1 hour
  • Prep time30 minutes, (+ cooling time)
Ombre Easter cake


  • 375g butter, softened
  • 2¼ cups (495g) caster sugar
  • 85g pkt blueberry jelly crystals
  • 6 Coles Australian Free Range Eggs
  • 4½ cups (675g) plain flour
  • 1½ tbs baking powder
  • 1½ cups (375ml) buttermilk
  • 85g pkt lime jelly crystals
  • 85g pkt raspberry jelly crystals
  • Sprinkles or confetti sprinkles, to decorate
  • Lindt Mini Gold Bunny chocolates, to decorate


  • 375g unsalted butter, softened
  • 500g icing sugar
  • ¼ cup (60ml) milk
  • Blue, green and red food colouring, to tint

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Grease and line the base and sides of three 20cm (base measurement) pans with baking paper.
  2. Step 2

    Use an electric mixer to beat 125g butter, ¾ cup (165g) sugar and ¼ cup of the blueberry jelly crystals in a bowl until pale and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Add 1½ cups (225g) flour, 2 tsp baking powder and ½ cup (125ml) buttermilk, in alternating batches, stirring well after each addition. Spoon into 1 prepared pan and smooth the surface.
  3. Step 3

    Repeat twice with remaining butter, sugar, eggs, flour, baking powder and buttermilk, using lime jelly crystals for the second mixture and raspberry jelly crystals for the third mixture.
  4. Step 4

    Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside in the pans for 5 mins to cool slightly before turning onto a wire rack to cool completely.
  5. Step 5

    To make the icing, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar, in batches, beating until well combined and creamy. Divide into 3 even portions. Stir remaining blueberry jelly crystals and 1 tbs of milk in a bowl until jelly dissolves. Tint 1 icing portion with a little jelly mixture and blue food colouring to make light blue. Repeat twice with remaining icing portions, remaining lime and raspberry jelly crystals, remaining milk and green and red food colouring.
  6. Step 6

    Use a large serrated knife to level the top of the blue cake. Spread the top with blue icing. Repeat with the remaining cakes and icing. Carefully layer the green and pink cakes on top of the blue cake. Use a flat, wide knife to spread the remaining pink, green and blue icing evenly around the side of the cake. Decorate with sprinkles and bunny chocolates.