Spring Cake Floral Drip (Print View)

Vanilla sponge, strawberry buttercream, and chocolate drip topped with edible flowers for spring celebrations.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Combine all-purpose flour, baking powder, and salt in a bowl. Whisk to distribute thoroughly.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar 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 until fully combined.
05 - Alternately add flour mixture and whole milk to the butter mixture, beginning and ending with flour. Mix just until incorporated.
06 - Divide batter evenly among prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
08 - Beat unsalted butter until creamy. Gradually add sifted powdered sugar. Incorporate strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy; chill if needed for firmness.
09 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until smooth. Set aside to cool to room temperature.
10 - Position one cake layer onto a serving plate. Spread strawberry buttercream evenly. Repeat for remaining layers and apply frosting to the exterior. Chill cake for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge, allowing it to cascade down the sides. Lightly smooth the surface.
12 - Adorn cake with edible flowers and halved fresh strawberries as desired for a festive finish.

# Expert Tips:

01 -
  • This cake is almost too beautiful to eat, thanks to the edible florals and elegant chocolate drip.
  • The strawberry frosting is light, fruity, and tastes just like early summer mornings.
02 -
  • If you try pouring the white chocolate drip while it’s too warm, it’ll slide right off – patience pays off.
  • Reducing strawberry puree on the stove intensifies the flavor and avoids a runny frosting.
03 -
  • Letting the cake layers cool completely prevents melting frosting disasters.
  • Use a piping bag for extra neatness and professional flair with the strawberry buttercream.
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