spring floral drip cake (Printable)

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

# What You Need:

→ Vanilla Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ 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 - ½ cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - ½ cup white chocolate chips or chopped white chocolate
15 - ¼ cup heavy cream

→ Decoration

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

# How-To:

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, use an electric mixer to cream butter and sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 25 to 30 minutes, or 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. Beat until smooth and fluffy. Chill if too soft.
09 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until smooth. Let mixture cool to room temperature.
10 - Position one cake layer on serving plate. Spread strawberry frosting evenly. Repeat with remaining layers and frost the entire cake. Chill for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge, allowing it to cascade down the sides. Smooth the top gently.
12 - Adorn cake with assorted edible flowers and fresh strawberry halves as desired.

# Expert Advice:

01 -
  • The strawberry frosting is so fresh that it tastes like spring in every bite.
  • You get the wow factor of a showpiece cake without needing fancy bakery tricks.
02 -
  • When I rushed the cooling process, my drip slid right off—never decorate before the cake chills.
  • Reducing strawberry puree intensifies flavor and keeps frosting from becoming watery.
03 -
  • A rotating cake stand makes leveling and decorating much easier for those crisp layers.
  • Melt white chocolate slowly—overheating ruins its shine and texture.
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