Spring Floral Drip Cake (Printable Version)

Moist vanilla cake layered with strawberry frosting, white chocolate drip, and crowned with edible spring flowers.

# What You Need:

→ Vanilla Sponge

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Strawberry Buttercream

09 - 1 cup unsalted butter, room temperature
10 - 3 cups powdered sugar, sifted
11 - 1/2 cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - 1/2 cup white chocolate chips or chopped white chocolate
15 - 1/4 cup heavy cream

→ Decoration

16 - Assorted edible flowers (such as pansies, violets, marigolds)
17 - Fresh strawberries, halved (optional)

# How to Make:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, and salt together in a medium bowl.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans. Smooth the surface. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pans for 10 minutes. Release from pans and cool completely on wire racks.
08 - Beat butter until creamy. Gradually add powdered sugar. Add strawberry puree, vanilla, and salt. Beat until smooth and fluffy. If consistency is too soft, refrigerate briefly.
09 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until melted and smooth. Allow to cool to room temperature.
10 - Place one cake layer on a serving plate. Spread strawberry buttercream evenly on top. Stack remaining layers, frosting between. Coat entire cake with buttercream. Chill assembled cake for 20 minutes.
11 - Pour cooled white chocolate ganache around the top edge, letting it drip down the sides. Lightly smooth the top.
12 - Adorn with edible flowers and fresh halved strawberries as desired. Serve.

# Expert Tips:

01 -
  • It's quietly show-stopping: the kind of cake that makes guests lean in for a closer look.
  • Each bite is a burst of creamy strawberry and tender vanilla, clouded in white chocolate and spring petals.
02 -
  • Never try to frost a cake that's still warm—my first attempt slid straight onto the counter.
  • Let the white chocolate drip cool to just barely warm; too hot and it’ll run wild, too cold and it won’t flow at all.
03 -
  • Use an offset spatula for smoothing frosting—it makes effortless swoops.
  • Microwave the chocolate in short bursts to avoid scorching; stirring often yields a glossy finish.
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