Buttercream Drip Cake with Roses

This Buttercream Drip Cake with Roses is not only delicious but also visually stunning, with vibrant buttercream roses and a smooth white chocolate drip. The combination of moist cake layers, creamy buttercream frosting, and the artistic drip effect makes it an ideal cake for any special occasion!

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Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup whole milk (room temperature)

For the Buttercream Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2–3 tablespoons heavy cream or milk (adjust for consistency)
• 1 teaspoon vanilla extract
• Orange and green food coloring (for decorating roses)

For the Drip:

• ½ cup white chocolate chips
• 3 tablespoons heavy cream
• Orange food coloring (for a vibrant drip)

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Instructions:

1. Bake the Cake:

• Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
• Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

2. Make the Buttercream Frosting:

• In a large mixing bowl, beat the unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.
• Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined.
• Add the heavy cream or milk 1 tablespoon at a time, adjusting the amount depending on the consistency you desire. Beat until smooth and fluffy, about 5 minutes.
• Stir in the vanilla extract.
• Divide the frosting into two bowls. Add orange food coloring to one bowl and green food coloring to the other. Mix until the colors are well incorporated.

3. Make the White Chocolate Drip:

• In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 20-30 second intervals, stirring in between, until the chocolate is completely melted and smooth.
• Add a few drops of orange food coloring to the melted chocolate and mix well to get a vibrant orange color for the drip.
• Allow the chocolate mixture to cool for a few minutes until it thickens slightly but is still pourable.

4. Assemble the Cake:

• Once the cakes have cooled completely, trim the tops to level them if necessary.
• Place one layer of cake on a cake stand or serving plate. Spread a layer of orange buttercream frosting over the top, smoothing it out with an offset spatula.
• Place the second layer of cake on top and apply a crumb coat (a thin layer of frosting over the entire cake) to seal in any crumbs. Refrigerate the cake for 20-30 minutes to set the crumb coat.
• After the crumb coat has set, apply a final layer of orange buttercream frosting over the entire cake, smoothing it out with a spatula.

5. Add the Drip:

• Using a spoon or a squeeze bottle, carefully drip the white chocolate mixture over the edges of the cake, allowing it to drip down the sides. Work your way around the cake to create an even drip effect. If needed, add more white chocolate mixture and continue dripping.
• Once the drip is in place, refrigerate the cake for 10-15 minutes to set the chocolate drip.

6. Decorate with Roses:

• Fit a piping bag with a large petal tip (such as Wilton 104) and fill it with the orange buttercream.
• Starting from the center, pipe roses on the top of the cake, working in a circular pattern. Pipe smaller roses along the edges for a beautiful and elegant design.
• Using the green buttercream, pipe leaves around the roses to add a fresh touch of color and detail.

7. Final Touches:

• Once the roses are arranged and the cake is fully decorated, refrigerate the cake until ready to serve to allow everything to set.

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Serving:

• When ready to serve, slice the cake and enjoy the rich, moist cake layers with the creamy buttercream and a delightful chocolate drip. The elegant roses and drip effect make this cake perfect for any celebration!

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Tips:

• Buttercream Texture: If the buttercream is too thick, add a little more cream or milk to achieve the desired consistency. If it's too thin, add more powdered sugar.
• Cake Flavor: You can add different extracts like almond or lemon to the cake for a unique flavor.
• Color Variations: While this recipe uses orange and green, feel free to choose any color palette that suits your occasion (e.g., pink and gold for a bridal shower).

Enjoy creating this stunning Buttercream Drip Cake with Roses—it’s sure to impress at any celebration!