Spring Floral Drip Cake (Printable)

Moist vanilla cake layers with strawberry buttercream, white chocolate drip, and edible flowers for vibrant spring gatherings.

# 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
17 - Fresh strawberries, halved (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until pale and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Alternately add dry mixture and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
06 - Divide batter evenly among prepared pans and smooth tops. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar. Mix in strawberry puree, vanilla extract, and salt. Continue beating 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 melted and smooth. Let mixture cool to room temperature.
10 - Place one cake layer on a serving plate. Spread strawberry frosting evenly. Repeat with remaining layers and frost the entire cake. Chill assembled cake for 20 minutes.
11 - Pour cooled white chocolate drip along the cake's top edge, allowing it to cascade down sides. Smooth the top lightly.
12 - Adorn with edible flowers and halved strawberries as desired.

# Helpful Tips:

01 -
  • Every slice feels like a small party, thanks to the playful flowers and the creamy strawberry swirl.
  • The cake’s tender crumb and light, fresh frosting make it just right for birthdays, brunches, or any day that needs a little brightness.
02 -
  • If you rush the cooling, the frosting will melt and the cake will slip – patience is non-negotiable.
  • Reducing the strawberry puree before mixing in makes the buttercream truly lush and stable, not watery.
03 -
  • Weigh your flour for consistent layers – the difference is subtle but real.
  • Microwave white chocolate in short bursts to avoid burning; stir constantly for silky drips.
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