Strawberry Drip Cake
A delightful dessert featuring layers of vanilla strawberry cake, soft strawberry frosting, and a luscious white chocolate ganache adorned with fresh strawberries.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Providing the structure and substance for your cake.
- 2 1/2 teaspoons baking powder Ensuring that your cake rises beautifully.
- 1/2 teaspoon salt Balancing the sweetness perfectly.
- 1 cup unsalted butter, softened Giving richness and moisture to your cake.
- 2 cups granulated sugar Sweetening the cake to perfection.
- 4 large eggs Binding the ingredients while adding fluffy texture.
- 1 cup whole milk Enhancing flavor and moisture content.
- 1 tablespoon vanilla extract Adding aromatic warmth.
- 1/2 cup strawberry puree Infusing fruity sweetness directly into the cake.
For the Frosting
- 1 1/2 cups unsalted butter, softened Creating a creamy, smooth frosting texture.
- 6 cups powdered sugar Sweetening the frosting while achieving a desirable consistency.
- 1/2 cup strawberry puree Intensifying the fresh strawberry flavor.
- 1 teaspoon vanilla extract Complementing the fruity notes of the frosting.
For the Ganache
- 1 cup white chocolate chips Creating the glossy and decadent drip.
- 1/2 cup heavy cream Allowing for a smooth ganache consistency.
For Decoration
- Fresh strawberries Fresh strawberries (for decoration) Adding a pop of color and freshness on top.
- Sprinkles Sprinkles (for decoration) Bringing a festive touch to your delightful creation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- In a bowl, whisk together the flour, baking powder, and salt, setting aside this dry mixture for later use.
- In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until everything is just combined.
- Gently fold in the strawberry puree to incorporate that fruity goodness.
Baking
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool completely on a wire rack.
Frosting & Decoration
- For the frosting, beat the butter until it reaches a creamy consistency.
- Gradually add in the powdered sugar, strawberry puree, and vanilla extract, then beat until smooth and fluffy.
- Once cooled, level the cakes if necessary, then stack them on top of each other, frosting between layers with the luscious strawberry frosting.
- For the drip, in a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth. Allow it to cool slightly before use.
- Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate with fresh strawberries and sprinkles.
Notes
To ensure the best outcome, consider these clever tips: use room temperature ingredients, freshly made strawberry puree, chill the cake after decorating, use an offset spatula for frosting, and experiment with flavors.