Rose Ombre Cake

White Cake :
Ingredients:

All purpose Flour --   2 cups + 2 tbsp (you can also use 2 cups + 4 tbsp of cake flour and eliminate corn flour)
Corn Flour               --   2 tbsp
Whole milk              --   1 cup
Egg whites               --   6 large
Vanilla extract      --   1 tsp
Granulated sugar --   1¾ cups
Baking powder      --   4 tsp
Salt                             --   1 tsp
Unsalted butter    --   1½ sticks / ¾ cup

Preparation:

Heat oven to 350 degree Fahrenheit.Grease and prepare four 6 inch pans.

In a small bowl, add the milk, egg whites and vanilla extract and mix with a fork until well blended.

In the bowl of the electric mixer, add the flours, baking powder and salt. Mix it at very low speed for about a minute.Add butter (at room temperature) and continue beating for about 2 minutes until the mixture resembles moist crumbs.

Add all but ½ cup of milk mixture to the mixture and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture
and beat for a minute or until the entire mixture is mixed well.

Divide the batter into 4 cups and colour as per your wish. If not coloring, pour directly into the cake pans.

Pour each portion into the prepared cake pans. Place it in the oven with even spacing.

Bake until a toothpick / skewer inserted comes out clean. It took about 20 - 22 minutes.

Let it cool to room temperature and then prepare it to get frosted - level it if required.

Buttercream:
Ingredients:

Confectioners sugar --   2 lbs or more
Butter                             --   1 cup
Vanilla extract           --   1 tsp
Heavy Cream              --   ½ cup or more as required

Preparation:

Cream softened butter and vanilla in a stand mixer for 2-4 minutes. Add in the sugar, one cup at a time.Add the cream as required to reach desired consistency. You can also add the cream in-between the sugar, if the mixture is too thick for the mixer at some point.

Optionally you can also add couple of tbsp corn syrup for a smoother consistency - I haven't used this here.

Recipe Courtesy: I am the baker