I have have wanted to make a ‘drip cake’ since I first saw one on Pinterest. This past weekend with the help of 2 Wright’s Baking cake mix kits, I did it. I made a Strawberry Chocolate Vanilla Drip Cake.
Had it not been for the cake mixes from Wright’s I honestly would not have had the energy to make this cake. However, I have proved that with a little bit of patience and guidance anyone can make a drip cake using great packet mixes, plus some extra chocolate and strawberries.
The Chocolate and Victoria sponge mixes create cakes that are as light as clouds. I baked the cakes on Saturday and then assembled and decorated this gorgeous Strawberry Chocolate Vanilla Drip Cake on the Sunday.
If you have ever wanted to make a drip cake, but been too scared to try, my step by step photographs will show you how. You need not be a proficient baker or cake decorator, yet you CAN make this Strawberry Chocolate Vanilla Drip Cake.
I will take you through every stage, showing you how to achieve a stunning drip cake. Once you have learnt the basics you can create all different kinds of drip cakes. I wanted to keep my cake simple, yet elegant. The chocolate dipped strawberries add height and a pop of colour.
To be honest, I never dreamt that my Strawberry Chocolate Vanilla Drip Cake would turn out this well. I really didn’t.
Firstly, cake decorating isn’t my strongest skill and then secondly, sometimes my hands can be really shaky, which means there are fewer cakes posted on here, as they didn’t look good enough once decorated!
What I’m trying to say is, I’m just like you. Yes I’ve learnt to pipe roses with buttercream, but that really is the extent of my cake decorating knowledge. So my hope is to teach you how to create a show stopping cake and that, with a little patience you too can create one!
Starting with a good quality boxed cake mix from Wright’s meant that all my concentration could be used decorating the cake. I certainly will be creating recipes with different flavours, colours and toppings in the future, but for my first drip cake, all I wanted to concentrate on was creating that iconic ‘drip’!
I choose to use chocolate and vanilla simply because the inside of the cake would then reflect the beautiful outside. The cake mixes are so easy to whip up and bake, plus the buttercream mixture is included in the box. All I needed to add was butter.
If you want to bake a cake from scratch that is fine, I would suggest the recipe from my Victoria Sponge and substituting 75g/3oz of flour for cocoa powder for the chocolate sponge (you may have more batter than needed to create this cake). I will give a buttercream recipe in the recipe section.
Note: in order to decorate this cake successfully you will need a large palette knife (not a small offset one – that I mention in some of my recipes).
Recipe: Strawberry Chocolate Vanilla Drip Cake serves 10-12
1 Chocolate Sponge Baking Kit – from Wright’s Baking
1 Victoria Sponge Baking Kit – also from Wright’s Baking
2tbsp Butter for greasing the sandwich cake tins
240g Unsalted Butter- softened to room temperature
200g White Chocolate – I use Waitrose Belgian white chocolate
100g Dark Chocolate minimum 70% Cocoa Solids
15 Good Quality Fresh Strawberries medium/large in size – if only very large strawberries are available you may want to use fewer.
Note: if making your own buttercream you will need 250g unsalted butter, 100g good quality cocoa powder (sifted) and 400g icing sugar (sifted), prepare as for the buttercream including the 2tbsp very hot water.
Method: Preheat the oven to 180C/160C fan, gas mark 4
- Grease 2 x 7″ (17.5cm) sandwich cake tins and line the base with baking parchment.
- Make up one packet – I used the Victoria sponge mix first – according to the instructions on the box.
- Divide the cake batter equally between the 2 tins.
- Place the sponge tins in the centre of the oven and bake for 15- 20 minutes. The sponges are baked when they are a golden colour and spring back from a light touch. Mine took just under 20 minutes to bake.
- Once baked remove the cake tins from the oven.
- Allow the sponges to cool for 5 minutes, then run a palette knife around the outside rim of the cake.
- Tip the cake out gently and place right side up on a cooling rack.
- Wash up the sponge tins in warm soapy water, dry, grease and line the bases as before.
- Make up the chocolate sponge mix according to the packet instructions.
- Divide the cake batter equally between the 2 tins and bake in the middle of the oven, as before for 15 – 20 minutes. Mine were baked at 15 minutes.
- Once baked remove from the oven.
- After 5 minutes cooling run a palette knife around the outside of the cake, tip out gently and allow to cool on a rack.
- Once cool your cake is ready to assemble and decorate.
Assembling and decorating your drip cake:
- Gently peel the parchment paper away from the base of each sponge.
- Whisk/beat 240g of softened butter in a large bowl.
- Add both packets of buttercream mix – chocolate and vanilla.
- Slowly whisk until they are incorporated into the butter.
- OPTIONAL – I always add 1-2 tablespoons of very hot water to any buttercream that I make. I added 2 tablespoons to the buttercream mixture. I would not advise adding water if you are using stork or other margarines.
- Continue whisking until you have a smooth, glossy, chocolate buttercream.
- I recommend using either a cake board or a flat plate on top of a cake stand, or cake decorating turntable – I used a cake board on top of my cake stand. This is so that once covered in buttercream, the cake, which is 4 sponges high, will fit into the fridge to chill.
- Add a small splodge of buttercream to the cake board, this helps anchor the cake whilst it is being assembled and decorated.
- Place your first sponge flat side up on the centre of the board.
- Using a palette knife thinly coat the upper, flat side of the sponge in buttercream.
- Next add the second chocolate sponge, again flat side up and cover with a thin layer of buttercream.
- Continue in the same manner with the vanilla sponges, leaving the last sponge without a covering of buttercream.
- Ensure that you have plenty of space to work around the cake. I moved mine to the dining room table where I was able to sit (better for my back) and cover the cake.
- Add enough buttercream to cover the top of the cake evenly – approximately 0.5-1cm deep. Run the palette knife across the top to roughly smooth it.
- Next add buttercream to the side of the cake near the top. Spread it with the palette knife so that it fills in the gaps between the sponges. I started at the top and rotated the cake stand, working my way down to the bottom of the cake as each sponge layer was covered. Aim to keep the buttercream as even and smooth as possible, using your palette knife.
- Looking good! The whole cake is now covered in buttercream with a roughly smoothed top and sides.
- Fill a large jug with very hot water and have some pieces of kitchen paper to hand.
- Clean your palette knife and let it sit, immersed in the hot water for a minute.
- Remove the palette knife and wipe dry with the kitchen paper.
- Hold the flat side of the palette knife to the side of the cake and smooth the buttercream. Repeat by dipping the palette knife back into the hot water, drying and smoothing, rotating the cake stand as you do so. This may take a little practice but you’ll soon get the hang of it.
- You will see the buttercream becomes very glossy and smooth. Continue until the sides are as smooth as you can get them.
- Next smooth the top of the cake in exactly the same way.
- Use kitchen paper to gently go around the base of the cake and remove excess buttercream from the board. I tend to remove any big lumps and then hold the kitchen paper to the board as I rotate the cake, gradually getting closer and closer to the cake.
- Place your covered cake into the fridge to chill and set for 30 minutes.
- When it is touch dry you may start to decorate it.
- Break up the white chocolate into a heatproof microwaveable bowl.
- Zap in the microwave for 30 seconds at a time, stirring in between each heating session. When the chocolate has half melted remove the bowl from the microwave and continue stirring until all of the chocolate is melted.
- Set to one side to cool.
- Meanwhile break up the dark chocolate and melt in exactly the same way as for the white chocolate.
- Dip half of the strawberries into the dark chocolate, ensuring they are completely covered with only the green showing – I use a teaspoon to pour the chocolate near the top of the strawberry. Set the strawberries on to a silicone mat or some baking parchment.
- Remove 2 tablespoons of the melted white chocolate and place in a small, disposable piping bag. Snip the very end off leaving a small hole.
- Pipe lines across the uncovered strawberries and over the chocolate covered strawberries. You can also experiment with piping little dots on to the strawberries. Leave the strawberries to set.
- Next, whilst the white chocolate is still pourable but cooled you can start creating your drips!
- Using a spoon pour the cooled, melted chocolate around the edge of the cake encouraging drips to form by adding a little more chocolate in places. Try to get a variety of drip lengths around the outside of the cake.
- Next spoon the remaining white chocolate on to the centre of the top of the cake. Use the spoon to spread it to meet the rim formed by the drips and then swirl with your spoon to give an attractive finish.
- If there is a slight slant to your cake ensure the higher part of the cake is at the back.
- Gently add some strawberries to the back of the cake, building height by laying them on top of each other. It is also nice to add a few strawberries around the base to create a stunning, professional finish.
Place the cake back into the fridge, especially during warmer weather, until it has just set.
Now take lots of photographs as it is great to have a visual reminder that you have accomplished something so stunning.
Keeping some of the strawberries red, with just a little piped white chocolate really makes the whole cake pop. Having a burst of colour stops the cake from being all brown and cream, which is definitely not as fun as a spot of red here and there!
Almost always a chocolate ganache (equal parts chocolate and double cream melted together) is used for a chocolate drip cake. This being my first I wanted to keep things as easy as possible.
Since I have made this drip cake, I now want to make one with fruit and coloured icing. The possibilities are absolutely endless.
If you have enjoyed the recipe and tutorial for making this Strawberry Chocolate Vanilla Drip Cake here are others you may also like:
Just because I’m not the world’s best cake decorator, doesn’t mean I can’t learn, try and occasionally cheat. Cakes should be fun. They should be baked and decorated with love and eaten with appreciation.
Have I inspired you to try a new cake decorating technique?
Have fun decorating, making and baking your feasts.
Wright’s Baking provided me with the cake mix kits to try. All content, opinions, views and photographs are my own. Please see my Disclosure Policy. I am not a professional baker or cake decorator, any advice given is purely for guidance.Share This