Description
Tropical Fruit Drip Cake
Ingredients:
Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
Buttercream Frosting:
1 ½ cups unsalted butter (room temperature)
4 cups powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream (for desired consistency)
Tropical Drip Sauce:
1 cup passion fruit or mango purée
½ cup sugar
1 tsp cornstarch (dissolved in 1 tbsp water)
Toppings:
Assorted fresh fruits: kiwi, orange slices, strawberries, raspberries
Whipped cream (optional)
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Instructions:
1. Prepare the Cake:
Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
Sift together flour, baking powder, and salt in a medium bowl.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla.
Gradually alternate adding the dry ingredients and milk, beginning and ending with the dry mixture. Mix until just combined.
Divide batter evenly among prepared pans and bake for 25-30 minutes. Let cakes cool completely before frosting.
2. Make the Frosting:
Beat butter in a mixing bowl until creamy.
Gradually add powdered sugar, vanilla extract, and heavy cream until smooth and spreadable.
3. Prepare the Drip Sauce:
In a small saucepan, combine purée and sugar. Heat until sugar dissolves.
Add dissolved cornstarch, stirring until the sauce thickens slightly. Let it cool completely.
4. Assemble the Cake:
Place one cake layer on a serving plate and spread frosting evenly on top. Repeat with remaining layers.
Frost the sides and top of the cake smoothly. Chill for 15 minutes.
5. Add the Drip and Decorate:
Pour the cooled drip sauce gently over the top of the cake, allowing it to flow down the sides.
Arrange fresh fruits on top as shown in the image. Add whipped cream dollops if desired.
6. Serve:
Slice and enjoy this vibrant tropical treat! Perfect for special occasions!
