Hello, I have an exciting recipe to share today. Since I first admiring the variety of Drip Cakes on Pinterest I have wanted to make one. This past weekend with the help of 2 Wright’s Baking cake mix kits, I did it (full recipe instructions for making this cake from scratch are included). Finally, I have now made this 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. Yet, I 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.
You Too Can Make This Drip Cake :
If you have ever wanted to make a drip cake, yet been too scared or overwhelmed to try? Use the following step by step photographs and instructions to show you how. You need not be a proficient baker or cake decorator, yet you CAN make this Strawberry Chocolate Vanilla Drip Cake.
Taking you through every stage, you will learn 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.
Above all, I never dreamt that my Strawberry Chocolate Vanilla Drip Cake would turn out so well.
Pushing Out Of My Cake Decorating Comfort Zone:
Because cake decorating isn’t my strongest skill, learning new techniques can be challenging. Also sometimes my hands can be really shaky, resulting fewer cake recipes making it on to the blog.
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!
There’s No Shame In Using Great Quality Cake Mixes:
Starting with a good quality boxed cake mix from Wright’s meant that all my concentration could be used decorating the cake. I 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’!
Chocolate and vanilla were chosen 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.
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). Also if making the cake using my recipes you will have ire than you need. Perhaps you could bake an extra layer?
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
Alternatively use the cake batter recipe for my Apricot White Chocolate Triple Sponge Cake
( Make the cake batter as instructed in the recipe. Use half of the vanilla batter to bake 2 plain sponges. Add 75g Cocoa powder and 2tbsp milk to the remaining batter, stir gently until the ingredients are fully incorporated. Bake the chocolate sponges as instructed.)
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, 350F
Making And Baking The Sponge Cakes:
- 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. Also, baking times may vary slightly if making from scratch*.
- As soon as the cakes are baked remove from the oven.
- Allow the sponges to cool for 5 minutes, then run a palette knife around the outside rim of the cake.
- Turn 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.
- As soon as the chocolate sponges are baked remove from the oven. See note * above.
- After 5 minutes cooling run a palette knife around the outside of the cake, turn out gently and allow to cool on a rack.
- Once cool your cake is ready to assemble and decorate.
Making The Frosting And Assembling The 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 placed on 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, will fit into the fridge to chill.
- First of all add a generous tablespoon of buttercream to the cake board, this helps anchor the cake whilst it is being assembled and decorated.
- Place the 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.
Covering The Cake With Buttercream Frosting:
- 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. Always aim to keep the buttercream as even and smooth as possible, using a palette knife.
- 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 the 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.
- 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 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 the covered cake into the fridge to chill and set for 30 minutes.
- When it is touch dry you may start to decorate it.
Decorating The Strawberries With Chocolate:
- 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, 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.
Creating The Drip Effect:
- Finally, while 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. Aim for 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.
Adding Chocolate Strawberries For A Spectacular Finish:
- Gently add some strawberries to the back of the cake, building height by laying them on top of each other. Also 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 set.
Now take lots of photographs as it is great to have a visual reminder that you have accomplished something so stunning.
Importantly, 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!
If you have enjoyed the recipe and tutorial for making this Strawberry Chocolate Vanilla Drip Cake here are others you may also like:
Chocolate Peanut Butter Drip Cake
Fluted Chocolate Lemon Marble Cake
Finally, while not being the world’s best cake decorator means I can learn. Baking and decorating cakes should be fun. And it can be with instructions and photos to guide you through the process. Above all, cakes are made for sharing with friends, family and even the Post Lady!
Have I inspired you to try a new cake decorating technique?
Have fun decorating, making and baking your feasts.
Sammie xx
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.
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