Strawberry Drip Cake Recipe

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Ingredients:


For the cake:


2½ cups (310g) all-purpose flour


2½ tsp baking powder


½ tsp salt


1 cup (225g) unsalted butter, room temperature


1¾ cups (350g) granulated sugar


4 large eggs


1 tbsp vanilla extract


1 cup (240ml) whole milk


½ cup (120g) strawberry puree


For the frosting:


1½ cups (340g) unsalted butter, room temperature


4 cups (500g) powdered sugar


2–3 tbsp strawberry puree


1 tsp vanilla extract


Pink or red food coloring (optional)


For the drip:


½ cup (90g) white chocolate chips


¼ cup (60ml) heavy cream


Pink food coloring (optional)


Decoration:


Fresh strawberries


Sprinkles or strawberry candies (optional)


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Instructions:


1. Preheat the oven to 175°C (350°F). Grease and line three 6-inch or two 8-inch round cake pans.


2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.


3. Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).


4. Add eggs one at a time, beating well after each. Add vanilla.


5. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix just until combined.


6. Stir in the strawberry puree gently.


7. Divide the batter into the pans and bake for 25–30 minutes or until a toothpick comes out clean.


8. Cool completely before frosting.

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