Spring Floral Drip Cake (Printable Version)

Delicate layers of vanilla sponge with lemon frosting and white chocolate drip topped with edible flowers.

# What You'll Need:

→ Vanilla Sponge

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1.75 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
15 - 0.33 cup heavy cream
16 - Gel food coloring, optional

→ Decoration

17 - Edible flowers such as violets, pansies, or rose petals
18 - Sprinkles, optional
19 - Lemon zest, optional

# Steps:

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 softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in lemon juice, lemon zest, and enough milk to achieve spreadable consistency.
08 - Level cooled cake layers if necessary. Place one layer on a serving plate. Spread generously with lemon frosting. Repeat with remaining layers, then frost top and sides 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, allowing it to run down the sides. Pour remaining ganache on top and spread gently.
11 - Decorate the cake top with edible flowers, sprinkles, and additional lemon zest as desired.

# Expert Advice:

01 -
  • A gorgeous combination of zesty lemon and soft vanilla that awakens your senses.
  • Dressed with colorful edible flowers for a festive and natural decoration.
  • The white chocolate drip adds a creamy, elegant touch that complements the bright flavors perfectly.
  • Great for spring celebrations, birthdays, or anytime you want to impress with a visually stunning dessert.
02 -
  • Ensure all edible flowers are pesticide-free and confirmed safe for consumption.
  • Use room temperature ingredients for better batter emulsification and texture.
  • Chill the white chocolate ganache slightly before dripping to control the flow and prevent running too far down the sides.
  • Clean the ganache drip edges with a wet spatula for crisp lines.
  • Store the cake in the fridge but bring it to room temperature before serving for the best flavor and texture.
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