Strawberry Drip Cake
Impress everyone with this stunning strawberry drip cake! Layers of moist vanilla cake, finished with a vibrant pink chocolate drip.
Published: March 30, 2021 · Modified: March 11, 2024 by Jennifer Ryan
For years, I’ve been perfecting the art of baking, and the strawberry drip cake remains a personal favorite. This captivating dessert isn’t just visually stunning; it’s an explosion of fresh summer flavors in every bite. Picture moist vanilla cake layers generously filled with homemade strawberry jam (a recipe I’ve honed over time for perfect sweetness and consistency). These layers are then enveloped in silky smooth strawberry buttercream, creating a symphony of textures and taste. Finally, a cascading luscious pink chocolate drip ties the entire masterpiece together, making it a true centerpiece for any summer celebration or Valentine’s Day celebration.
Why Choose a Drip Cake?
Drip cakes, with their simple elegance and customizable nature, have become a darling of the dessert world for a reason. This recipe allows you to personalize your strawberry cake with various colors and toppings, ensuring it reflects your unique style and experience.
Fresh Burst of Summer:
This cake celebrates the bounty of summer in every way. The luscious homemade strawberry jam utilizes fresh, seasonal berries, ensuring an explosion of sweet and tangy flavors in every bite. The silky smooth fresh strawberry buttercream, surprisingly easy to make (recipe included below), adds another layer of vibrant taste. Each element, from the cake layers themselves to the fillings, has been carefully chosen and refined over time to create this guaranteed crowd-pleasing masterpiece.
Add More Toppings?
This versatile cake offers endless possibilities for customization! While the combination of strawberry elements and a pink chocolate drip creates a beautiful and cohesive look, feel free to unleash your creativity and personalize your cake further. Here are some inspiring ideas based on my baking experience:
- Fruity Fiesta: Top your cake with a vibrant array of fresh berries like blueberries, raspberries, or blackberries.
- Chocolate Craving: Drizzle additional dark chocolate or white chocolate over the pink drip for a delightful textural and flavor contrast.
- Nutty Delights: Sprinkle chopped nuts like almonds, hazelnuts, or pistachios for a touch of crunch and added texture.
- Edible Flowers: Adorn your cake with delicate edible flowers like violets, pansies, or roses to add a touch of elegance and whimsy.
- Chocolate Covered Strawberries: Add a delightful touch with chocolate covered strawberries placed around the base of the cake.
- Dried Strawberries: Sprinkle dried strawberries on top of the frosting for a pop of color and texture.
Remember: When adding toppings, ensure they complement the overall flavor profile and visual aesthetic of the cake.
Ready to Bake?
Gather your ingredients, preheat your oven, and embark on creating your own summer dessert masterpiece! You can find the complete cake recipe with detailed instructions and helpful tips below.
Strawberry Drip Cake
Equipment
Ingredients
For the vanilla sponge cake layers
- 168 g Unsalted butter
- 310 g Caster sugar
- 3 tablespoons Sunflower oil
- 1 ½ tablespoons Vanilla extract
- 3 Eggs
- 300 Milliliters Whole milk
- 325 g Plain flour all-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Sea salt
For the creamy strawberry frosting
- 330 g Icing sugar
- 230 g Unsalted butter
- 1 tablespoon Vanilla extract
- 2 tablespoons Double cream heavy cream
- 3 tablespoons Strawberry puree
- 3 drops Pink food coloring this is Optional
- Strawberry jam to add between the layers
For the pink drip topping
- 60 Milliliters Double cream
- 60 g White chocolate
- 20 g Icing sugar
- 4 drops Pink coloring
Instructions
How to make the cake. Preheat and Prepare:
- Preheat your oven to 175°C (347°F). This ensures the cakes bake evenly and properly set.
- Grease and line three 8-inch cake tins:Â Generously grease the bottom and sides of each tin with softened butter or cooking spray. Cut parchment paper circles to fit the bottom of each tin, and place them inside, pressing gently to ensure they adhere. This prevents the cake from sticking and allows for easy removal.
Cream the Butter:
- Add the unsalted butter to a mixer with a K-paddle attachment and start creaming on medium speed. Creaming the butter incorporates air into the mixture, resulting in a lighter and fluffier cake.168 g Unsalted butter
- Continue creaming the butter for 4-5 minutes until it becomes lighter in color and slightly fluffy. This ensures proper aeration for a desirable cake texture.
Combine Wet Ingredients:
- Once the butter is creamed, add the caster sugar, sunflower oil, and vanilla extract to the bowl. Combine these ingredients on low speed until just incorporated.310 g Caster sugar, 3 tablespoons Sunflower oil, 1 ½ tablespoons Vanilla extract
- Increase the mixer speed to medium and beat the mixture for another minute until well combined and light and fluffy. This ensures even distribution of the ingredients and further incorporates air.
Incorporate Eggs:
- Crack and add the eggs one at a time to the mixing bowl. Be sure to fully incorporate each egg before adding the next.3 Eggs
- After adding each egg, mix the batter on medium speed for about 30 seconds, or until the egg is completely combined and the batter is smooth and light. This prevents over-mixing, which can lead to a denser cake.
Dry Ingredients:
- In a separate bowl, sift together the plain flour, baking powder, and sea salt. Sifting removes any lumps and aerates the dry ingredients, leading to a lighter and more even cake.325 g Plain flour, 2 ½ tsp Baking powder, ½ tsp Sea salt
- Add half of the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until just combined.
Add Milk:
- Slowly add the whole milk to the batter while continuously mixing on low speed. This gradual addition ensures the milk is evenly incorporated without over-mixing.300 Milliliters Whole milk
- Continue mixing until the milk is fully incorporated, and the batter is smooth and slightly loose. A slightly loose batter bakes into a lighter and fluffier cake.
Finish Mixing:
- Add the remaining dry ingredients to the batter. Mix on low speed until just combined.
- Scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated. This ensures no pockets of dry ingredients remain and prevents uneven baking.
Bake the Cakes:
- Divide the cake batter evenly between the three prepared cake tins. Use a kitchen scale for even distribution or gently pour equal amounts of batter into each tin.
- Bake the cakes in the preheated oven at 175°C (347°F) for 20-25 minutes.
- To test if your cake is cooked just prick with a skewer or fork, if it comes out clean your cake is ready if there is a small amount of batter on the skewer pop the cake back in the oven for a couple more minutes.
- To test for doneness, insert a skewer or fork into the center of a cake. If it comes out clean, the cake is done. If there is a small amount of batter on the skewer, bake for a few more minutes.
Cool the Cakes:
- Remove the cakes from the oven and let them cool in their tins for a few minutes. This allows the cakes to set slightly before removing them.
- After a few minutes, carefully turn the cakes out onto a wire rack and allow them to cool completely at room temperature before frosting. This can take 1-2 hours. Cooling the cakes completely ensures they are stable and easier to frost.
Make the Buttercream Frosting. Cream the Butter:
- Add the unsalted butter to a large bowl with a K-paddle attachment.230 g Unsalted butter
- Cream the butter on medium speed for several minutes until it becomes light and fluffy. This incorporates air for a smooth and light frosting.
Sift and Add Icing Sugar:
- While the butter is creaming, sift the icing sugar into a separate bowl. Sifting removes lumps and aerates the sugar, leading to a smoother frosting.330 g Icing sugar
- Once the butter is fully creamed, slowly add half of the icing sugar to the bowl and mix on low speed until just combined.
Add Flavorings and Mix:
- Add the vanilla extract, double cream, and strawberry puree to the mixture.2 tablespoons Double cream, 3 tablespoons Strawberry puree, 1 tablespoon Vanilla extract
- Increase the mixer speed to medium and mix until everything is well combined and smooth. Scrape down the sides of the bowl as needed.
Finish the Frosting:
- Gradually add the remaining half of the icing sugar to the bowl while mixing on low speed.
- Continue mixing until the frosting is completely smooth and reaches your desired consistency. You may need to adjust the amount of icing sugar depending on your preference.
- If you want a pinker frosting, add a few drops of pink food coloring and mix well until the desired color is achieved.3 drops Pink food coloring
Assemble the Cake. Level the Cakes (if necessary):
- If the tops of your cakes are domed, use a serrated knife to carefully level them.
- Start by gently sawing the knife back and forth across the highest point of the dome, removing a thin layer of cake at a time.
- Rotate the cake on a turntable or cake stand as you go for even leveling.
Place the First Cake Layer:
- Place the first cake layer, bottom side down, on a cake board or cake stand.
- Ensure the cake layer is centered and stable.
Spread Jam and Frosting:
- Spread a thin layer of strawberry jam over the first cake layer, removing any large strawberry pieces as you go.Strawberry jam
- Use a spoon or offset spatula to spread the jam evenly across the entire surface of the cake layer.
- Next, spread a generous and even layer of buttercream frosting over the jam. Use a smooth, sweeping motion with your offset spatula to achieve a uniform layer of frosting.
Stack and Frost Remaining Layers:
- Repeat steps (spreading jam and frosting) with the remaining cake layers, stacking them carefully on top of each other.
- Ensure each layer is centered and aligned before adding the next.
Frost the Outside of the Cake:
- Apply a thin coat of frosting to the entire outside of the cake, covering the sides and top.
- Use a crumb coat technique: spread a thin layer of frosting and then refrigerate the cake for 15-20 minutes. This allows the frosting to set slightly and catch any crumbs, creating a smoother final coat.
- After chilling, apply a second, thicker layer of frosting to the outside of the cake. Use a smooth, rotating motion with your offset spatula to achieve a clean and even finish.
For the pink drips. Melt the white chocolate:
- Place the white chocolate in a heat-resistant bowl.60 g White chocolate
- Set the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Stir the chocolate constantly until it melts completely and is smooth. Alternatively, you can melt the chocolate in the microwave using short bursts with stirring in between, until melted and smooth.
Combine Ingredients and Thicken:
- Once melted, remove the chocolate from the heat.
- Add the double cream, icing sugar, and pink food coloring (a few drops) to the melted chocolate.60 Milliliters Double cream, 20 g Icing sugar, 4 drops Pink coloring
- Stir the mixture well until fully combined and smooth.
- Let the mixture sit at room temperature for a few minutes to thicken slightly. This will help the drips hold their shape better when applied to the cake.
Prepare Piping Bag and Apply Drips:
- Fill a piping bag fitted with a small round nozzle (optional) with the pink chocolate mixture.
- If you don't have a piping bag, you can transfer the mixture to a resealable plastic bag and snip a small hole in one corner.
- Starting at the top edge of the cake, pipe small drops of the chocolate mixture one at a time, working your way around the entire circumference.
- Once you've finished the top edge, continue filling in the top of the cake, working from the center outwards towards the edge you already decorated.
Optional Finishing Touches:
- Use a palette knife to gently smooth the top of the icing, if desired.
- Decorate the top of the cake with fresh strawberries or other toppings of your choice.
Notes
Nutrition
8 thoughts on “Strawberry Drip Cake”
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Cake Decorating Tips:
Achieving a flawless finish on your cake can elevate its presentation to a whole new level. Here are some expert tips I’ve learned through years of baking and decorating:
- Chilling the cake layers before frosting helps them retain their shape and makes them easier to work with.
- Use a turntable for smooth and even frosting application.
- Invest in a quality piping bag and decorating tips to achieve different frosting textures and patterns.
- Practice different piping techniques on a sheet of parchment paper before decorating your cake.
- Less is often more: Don’t overload your cake with too many decorations; aim for a balanced and aesthetically pleasing design.
- Most importantly, have fun! Baking and decorating should be an enjoyable experience.
By following these tips and letting your creativity flow, you can transform your strawberry drip cake into a true masterpiece that will leave a lasting impression on your loved ones.
FAQs:
1. Can I use store-bought strawberry jam instead of making my own?
Absolutely! While store-bought jam can be a convenient option, I highly recommend making your own for this cake. The freshness and vibrant flavor of homemade jam truly elevate the overall experience. Additionally, you have complete control over the sweetness and consistency, allowing you to tailor it to your preferences. However, if you’re short on time, using a good quality store-bought jam is perfectly acceptable.
2. What if I don't have a stand mixer?
No worries! While a stand mixer can certainly streamline the process, you can still achieve fantastic results with a hand mixer. It may just take a bit longer to cream the butter and sugar until light and fluffy. Be sure to use a large enough bowl to accommodate the ingredients and avoid over-mixing, which can affect the cake’s texture.
3. How can I store leftover cake?
To ensure your cake stays fresh, store it in an airtight container in the refrigerator for up to 3 days. The cooler temperature helps slow down the breakdown process, keeping the cake moist and flavorful.
4. Can I make this cake ahead of time?
Absolutely! In fact, this is a great option for saving time and reducing stress on special occasions. You can bake the cake layers and prepare the frosting up to a day in advance. Simply store them in airtight containers at room temperature (if assembling within a few hours) or in the refrigerator (for longer storage). Assemble and decorate the cake just before serving for the freshest flavor and visual appeal.
5. Can I make this cake gluten-free?
Absolutely! While the original recipe uses regular flour, you can easily substitute it with a gluten-free flour blend at a 1:1 ratio. However, it’s important to choose a blend specifically formulated for cakes, as some alternatives may affect the texture and rise of your cake.
6. Can I use a different type of chocolate for the drip?
Yes, you have the freedom to customize the chocolate to your liking! While white chocolate and dark chocolate are popular options, you can also experiment with milk chocolate or even a chocolate ganache for a richer flavor profile.
7. What is the difference between buttercream and cream cheese frosting?
Both buttercream and cream cheese frosting are delicious options for frosting cakes, but they offer slightly different tastes and textures. Buttercream is typically sweeter and lighter, while cream cheese frosting has a tangy flavor and a slightly denser texture. Ultimately, the choice depends on your personal preference.
8. What are some other flavor variations I can try?
This recipe is a fantastic foundation for exploring different flavor combinations! Here are a few suggestions:
- Chocolate Strawberry: Swap the vanilla cake for a chocolate cake and use chocolate ganache for the drip.
- Lemon Strawberry: Add a hint of lemon zest to the cake batter and frosting for a refreshing twist.
- Raspberry or Blueberry: Substitute strawberries with raspberries or blueberries for a vibrant and flavorful variation.
9. Can I use freeze-dried strawberries for the buttercream?
Yes, freeze-dried strawberries can be a wonderful way to add a concentrated strawberry flavor to your buttercream. Simply grind them into a powder using a food processor or blender and incorporate them into your frosting recipe according to the instructions.
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I tried this recipe and getting the drips was tricky put it looked fantastic in the end thanks.
I know the drips are the hardest part, I’m glad it worked out in the end.
What’s the best chocolate to use for the melted drips on top of the cake?
Hi Philis, my go to chocolate for this drip cake is Callebaut White Chocolate Callets: https://amzn.to/3jxGmtT
Their perfect if your going for light colors drip cakes like pink.
I was given this drip cake for my birthday and it was so good I asked my sister where she got the recipe. The strawberry flavor icing was to die for. I have vanilla flavouring instead of extract is that ok?
Hi Bella, I’m thrilled that someone made my strawberry drip cake as a birthday cake, I hope you has a great day. You can use vanilla extract or vanilla flavoring which ever you have in the cupboard. Don’t forget to share some pictures of your cakes.
I have just made this cake and it looks great! Thanks for the recipe. How long can it be kept for out of the fridge or should it be refrigerated?
Hi there Elizabeth, it’s best to store the cake in the fridge in a container ( https://amzn.to/3M46JUV )to stop taste contamination, as it contains fresh cream. You can store it this way for 3 to 4 days, just take it out of the fridge 30 minutes before serving, as this cake tastes so much better near room temperature. I’m glad you liked the recipe, I’ll add an update to this post with a new section about storing the cake to help others asking the same question in the future.