Spring Floral Drip Cake (Printable)

Soft vanilla sponge layers with lemon frosting and white chocolate drip, adorned with vibrant floral decoration.

# What You'll Need:

→ Vanilla Sponge

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp 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 tbsp fresh lemon juice
12 - 2 tsp lemon zest
13 - 2 to 3 tbsp whole milk

→ White Chocolate Drip

14 - 1 cup white chocolate chips or finely chopped white chocolate
15 - 1/3 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

# How To Make It:

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. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined.
05 - 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.
06 - 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.
07 - 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.
08 - 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.
09 - 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.
10 - Decorate the top of the cake with edible flowers, sprinkles, and extra lemon zest as desired.

# Expert Suggestions:

01 -
  • The bright lemon frosting cuts through the sweetness in a way that makes every bite feel like a celebration of spring.
  • Those white chocolate drips look like you spent hours on them, but they're actually forgiving and fun to create.
  • This cake tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Room temperature ingredients are not a suggestion—they're the difference between a velvety cake and one that tastes grainy.
  • White chocolate seizes instantly if water gets near it, so make sure your bowl is completely dry before melting and use heavy cream rather than water or milk.
  • Edible flowers must be pesticide-free and actually safe to eat; just because something looks like a flower doesn't mean it's safe—research your sources.
03 -
  • If your ganache is too thick when you're ready to drip, microwave it in 10-second bursts until it flows again—don't let it get too warm or white chocolate becomes grainy.
  • Room temperature butter for frosting is essential, but if yours is too soft and won't hold peaks, pop the bowl in the refrigerator for 15 minutes and beat again.
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