Strawberry Drip Cake
A delightful dessert that layers moist sponge with luscious strawberry frosting and a rich white chocolate ganache, making it perfect for various occasions.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the cake
- 2.5 cups all-purpose flour Provides the structural backbone of the cake.
- 2.5 teaspoons baking powder Creates the rise that makes our cake soft and airy.
- 0.5 teaspoon salt Enhances the cake's sweetness.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 2 cups granulated sugar Provides sweetness and helps achieve a tender crumb.
- 4 large eggs Contributes to the structure and richness.
- 1 cup whole milk Keeps the cake moist.
- 1 tablespoon vanilla extract Infuses a warm, aromatic flavor.
- 0.5 cup strawberry puree Offers vibrant flavor and color boost.
For the frosting and decoration
- 1.5 cups unsalted butter, softened Makes for a creamy, buttery frosting.
- 6 cups powdered sugar Sweetens the frosting.
- 0.5 cup strawberry puree Enhances the flavor in frosting.
- 1 teaspoon vanilla extract Complements sweetness and fruitiness.
- 1 cup white chocolate chips Creates the rich ganache.
- 0.5 cup heavy cream Defines consistency of ganache.
- to taste Fresh strawberries Adds fresh appeal.
- to taste Sprinkles Enhances the cake's festive look.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. Gently fold in the strawberry puree.
Baking
- Divide the prepared batter evenly among the three cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Frosting
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, strawberry puree, and vanilla extract until smooth.
Assembly
- Level off the tops of the cakes if necessary and stack them, spreading strawberry frosting between each layer.
- Frost the top and sides of the cake with additional strawberry frosting.
Ganache and Decoration
- For the white chocolate drip, heat white chocolate chips and heavy cream in intervals until smooth and cool slightly before using.
- Pour the ganache over the top of the cake, letting it drip down the sides.
- Decorate the top with fresh strawberries and colorful sprinkles.
Notes
Ensure butter, eggs, and milk are at room temperature. Allow cakes to cool completely before frosting to avoid melting.