Spring Cake Floral Drip (Print)

Vanilla sponge and strawberry frosting layered, topped with chocolate drip and edible flowers for spring.

# Components:

→ Vanilla Cake

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 Frosting

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)

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Combine flour, baking powder, and salt in a mixing bowl. Whisk to blend.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until incorporated.
06 - Divide batter among prepared pans. Smooth surfaces. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes. Transfer onto wire racks and cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar. Mix in strawberry puree, vanilla, and salt. Beat until smooth and fluffy. Chill briefly if too soft.
09 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until smooth. Allow to cool to room temperature.
10 - Place one cake layer on a serving plate. Spread strawberry frosting evenly. Repeat with remaining layers and frost the top and sides. Chill for 20 minutes.
11 - Pour cooled white chocolate drip along the top edge, letting it cascade down the sides. Smooth top gently.
12 - Finish with assorted edible flowers and halved fresh strawberries as desired.

# Expert Advice:

01 -
  • Every slice is like cutting into springtime, with real strawberries and floral topping.
  • The white chocolate drip transforms each layer into something elegant and irresistible.
02 -
  • If your cake layers are still warm, the frosting will melt—patience here saves disaster.
  • Letting the white chocolate cool longer prevents messy, uncontrolled drips down the sides.
03 -
  • Use a spoon to control the chocolate drips for perfect results.
  • If you run short on edible flowers, fresh mint leaves add a lovely touch and aroma.
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