Strawberry Drip Cake
This pink chocolate drip strawberry celebration cake looks amazing and tastes absolutely heavenly.
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: 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
Mastering Your Strawberry Drip Cake:
Here are some key tips to ensure your strawberry drip cake turns out like a masterpiece:
1. Embrace the Power of the Stand Mixer: While not essential, using a stand mixer can significantly streamline the creaming process of butter, especially if your recipe involves large quantities of butter and sugar. This ensures your butter gets light and fluffy, creating the perfect base for your frosting.
2. Patience is Key: Allow your cakes to cool completely before frosting. Warm cakes can melt the butter in your frosting, leading to a runny and undesirable texture.
3. Room Temperature Butter Matters: Ensure your butter is at room temperature when making the buttercream frosting. Cold butter can disrupt the emulsion process, causing the frosting to separate. To achieve room temperature butter, simply take it out of the refrigerator about 30 minutes before you begin baking.
4. Invest in the Right Tools: Using the appropriate equipment can significantly elevate your baking and decorating experience. Explore our shop section to find all the tools I use in my kitchen, including piping bags and decorating nozzles.
5. Piping Perfection: For flawless and consistent frosting application, consider using a piping bag with a large round nozzle attachment. Start by piping from the center of your cake, working your way outwards in a swirling motion. Finish by smoothing the surface with a palette knife.
6. Drizzle with Control: To achieve ideal drip consistency, refrain from piping your chocolate mixture too early. If the mixture sits for too long, it may become runny and difficult to control, resulting in messy drips.
By following these tips and tricks, you can conquer the creation of your stunning strawberry drip cake, impressing yourself and your loved ones with your culinary skills!
Nutrition
Calories: 337kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gTrans Fat: 1gCholesterol: 63mgSodium: 112mgPotassium: 58mgFiber: 1gSugar: 30gVitamin A: 520IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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