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Delicious strawberry drip cake with fresh strawberries and chocolate ganache
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Strawberry Drip Cake

A stunning and delicious three-layer vanilla-strawberry cake adorned with strawberry buttercream frosting, white chocolate ganache, fresh strawberries, and colorful sprinkles.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Baking, cake recipe, Celebration Cake, Dessert Recipe, Strawberry Drip Cake
Servings: 12 servings
Calories: 400kcal

Ingredients

Cake Ingredients

  • 2.5 cups all-purpose flour Forms the base of your cake.
  • 2.5 teaspoons baking powder Ensures a beautifully risen cake.
  • 0.5 teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter (softened) Adds richness and moisture.
  • 2 cups granulated sugar Sweetens and enhances flavor.
  • 4 large eggs Provides structure and tenderness.
  • 1 cup whole milk Ensures a moist crumb.
  • 1 tablespoon vanilla extract Infuses flavor.
  • 0.5 cup strawberry puree Brings natural sweetness and color.

Frosting Ingredients

  • 1.5 cups unsalted butter (for frosting, softened) Creamy base for the frosting.
  • 6 cups powdered sugar Sweetens and thickens the frosting.
  • 0.5 cup strawberry puree (for frosting) Amplifies the strawberry flavor.
  • 1 teaspoon vanilla extract (for frosting) Enhances the frosting's taste.

Drip Ingredients

  • 1 cup white chocolate chips (for drip) Gives a rich, creamy drip effect.
  • 0.5 cup heavy cream (for drip) Blends with chocolate for a silky texture.

Decoration Ingredients

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients, alternating with the milk. Fold in the strawberry puree.

Baking

  • Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, until a toothpick comes out clean. Let the cakes cool completely before frosting.

Frosting and Assembly

  • For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla extract until smooth.
  • Level the cake layers if needed, stack the cakes with frosting in between, and coat the entire cake with remaining frosting.

Drip Preparation

  • For the white chocolate drip, heat the white chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals until smooth. Allow to cool slightly.
  • Pour the ganache over the top of the frosted cake, letting it drip down the sides. Decorate with fresh strawberries and sprinkles.

Notes

Use room temperature ingredients for better blending. For more intense flavor, add extra strawberry puree. Ensure the white chocolate ganache is not hot when pouring over the cake.