Spring Floral Drip Cake (Printable)

Vanilla sponge, strawberry buttercream, edible flowers, and white chocolate drip make a festive spring dessert.

# What You Need:

→ 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)

# How-To:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, beat butter and sugar with an electric mixer until light 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 the flour mixture and milk to the creamed butter mixture, starting and ending with flour. Mix just until combined.
06 - Distribute batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let cakes cool in pans for 10 minutes, then invert onto wire racks and cool completely.
08 - Beat butter until creamy. Gradually incorporate sifted powdered sugar. Blend in strawberry puree, vanilla, and salt. Whip until smooth and fluffy. Chill if the texture is too soft.
09 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until melted and smooth. Allow to cool to room temperature.
10 - Place one cake layer on a serving plate. Spread a portion of frosting even across the layer. Add subsequent layers, repeating frosting and covering the entire cake. Chill assembled cake for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge, letting it cascade down the sides. Gently smooth the top.
12 - Set assorted edible flowers and halved strawberries atop the cake as desired.

# Expert Advice:

01 -
  • This cake feels like a secret garden on your dessert plate, and the strawberry frosting transforms every bite into spring.
  • I love how the white chocolate drip pulls everything together for a party-worthy finish without making things too sweet.
02 -
  • Trying to drip warm chocolate led to runny messes—wait until it's room temperature for perfect cascades.
  • Reducing the strawberry puree thickens the frosting and keeps the layers from sliding.
03 -
  • Let the cake chill fully before final decoration—it helps the colors pop and keeps the drip steady.
  • Layering strawberry puree and extract in the frosting guarantees intense flavor.
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