Spring Floral Drip Cake (Printable)

A spring layer cake with lemon frosting, vanilla sponge, white chocolate drip, and edible flower decoration.

# What You'll Need:

→ Vanilla Sponge

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1¾ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature

→ Lemon Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tablespoons fresh lemon juice
12 - 2 teaspoons lemon zest
13 - 2 to 3 tablespoons whole milk

→ White Chocolate Drip

14 - 1 cup white chocolate chips or finely chopped white chocolate
15 - ⅓ cup heavy cream
16 - Gel food coloring, optional, for pastel shades

→ Decoration

17 - Edible flowers such as violets, pansies, or rose petals, pesticide-free and food-safe
18 - Sprinkles, optional
19 - Lemon zest, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in lemon juice, lemon zest, and enough milk to achieve a spreadable consistency.
08 - Level cooled cakes if necessary. Place one cake layer on a serving plate. Spread a generous layer of lemon frosting on top. Repeat with remaining layers, then frost the top and sides of the cake smoothly.
09 - Heat heavy cream until just simmering without boiling. Pour over white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Tint with gel food coloring if desired. Cool until slightly thickened but still pourable.
10 - Using a spoon or squeeze bottle, gently drip white chocolate ganache around the edge of the cake, letting it run down the sides. Pour remaining ganache on top and spread gently.
11 - Decorate the top of the cake with edible flowers, sprinkles, and extra lemon zest as desired.

# Expert Tips:

01 -
  • The perfect balance of tart lemon frosting and soft vanilla sponge creates a refreshing flavor.
  • White chocolate drip adds an elegant and luxurious touch.
  • Beautifully decorated with edible flowers for a festive, natural look.
  • Medium difficulty level makes it accessible for confident home bakers.
  • Serves 12, great for sharing at springtime celebrations.
02 -
  • Use room temperature ingredients to ensure proper mixing and rise.
  • Line cake pans carefully with parchment to prevent sticking and ease removal.
  • For even layer thickness, weigh the batter equally before baking.
  • Cool cakes completely before frosting to avoid melting the lemon frosting.
  • Use a spoon or squeeze bottle for controlled and elegant drip application.
  • Only use safe, pesticide-free edible flowers to avoid health risks.
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