Strawberry Drip Cake

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Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk

For the Strawberry Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup strawberry puree (made from fresh or frozen strawberries)
  • 1 teaspoon vanilla extract
  • Pink gel food coloring (optional)

For the Strawberry Drip and Garnish:

  • 1/2 cup strawberry puree
  • 1 cup white chocolate chips or chopped white chocolate
  • Fresh strawberries for decoration

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  9. While the cakes are cooling, prepare the strawberry buttercream. In a large mixing bowl, beat the softened butter until smooth.
  10. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  11. Mix in the strawberry puree and vanilla extract until smooth and creamy. Add pink gel food coloring if desired for a deeper pink color.
  12. Once the cakes are completely cooled, level the tops if necessary using a serrated knife or cake leveler.
  13. Place one cake layer on a serving plate or cake stand. Spread a layer of strawberry buttercream over the top.
  14. Repeat with the second cake layer, spreading buttercream over the top.
  15. Place the final cake layer on top, bottom-side up, to create a smooth top surface.
  16. Crumb coat the entire cake with a thin layer of buttercream. Chill in the refrigerator for 30 minutes to set.
  17. While the cake chills, prepare the strawberry drip. In a small saucepan, heat the strawberry puree over medium heat until just simmering.
  18. Place the white chocolate chips or chopped white chocolate in a heatproof bowl. Pour the hot strawberry puree over the chocolate and let it sit for 1-2 minutes.
  19. Stir the mixture gently until smooth and glossy. Let it cool for about 10 minutes to slightly thicken.
  20. Remove the chilled cake from the refrigerator. Pour the strawberry drip over the top edges of the cake, allowing it to drip down the sides.
  21. Spread a little more buttercream on top of the cake and smooth it out.
  22. Decorate the top with fresh strawberries or other decorations as desired.
  23. Chill the cake in the refrigerator for at least 1 hour to set the drip and firm up the cake layers before serving.
  24. Slice and serve this beautiful Strawberry Drip Cake for a delightful treat!

Prep Time: 45 minutes | Bake Time: 25-30 minutes | Decorating Time: 1 hour | Total Time: About 2 hours 15 minutes | Servings: 12-14

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