Spring Cake Floral Drip (Printable)

Vanilla sponge cake with strawberry frosting and floral white chocolate drip, ideal for festive spring gatherings.

# What You'll Need:

→ Vanilla Sponge

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, or marigolds
17 - Fresh strawberries, halved (optional)

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large bowl, cream unsalted butter and granulated sugar until light and fluffy, approximately 3–4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternate adding flour mixture and whole milk to the butter mixture, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared cake pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes. Turn out onto wire racks and let cool completely.
07 - Beat butter until creamy. Gradually incorporate sifted powdered sugar, followed by strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy. Chill briefly if frosting is too soft.
08 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until smooth. Cool to room temperature.
09 - Place first cake layer on serving plate. Spread a portion of strawberry frosting evenly. Repeat stacking and frosting with remaining layers, then cover the entire cake. Chill for 20 minutes.
10 - Pour cooled white chocolate drip around the top edge of the cake, allowing it to drip down the sides. Lightly smooth the top.
11 - Arrange assorted edible flowers and halved fresh strawberries decoratively atop the cake as desired.

# Expert Hints:

01 -
  • The strawberry frosting tastes like spring and is a game-changer for classic layer cakes.
  • Slicing through layers covered with edible flowers feels like opening a gift at every gathering.
02 -
  • Trying to rush cooling will melt your frosting and ruin the layers, trust me—patience really pays off.
  • Bringing chocolate to the right temperature is crucial; too hot and your drip will slide off, too cold and it won’t flow.
03 -
  • Always taste your strawberries before using—they vary so much in sweetness.
  • Use an offset spatula for flawless frosting and sharp edges.
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