Ingredients:
Cake:
• 1 1/2 cups all-purpose flour
• 1/2 cup butter (softened)
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
Buttercream Frosting:
• 1 cup butter (softened)
• 2–3 cups icing sugar
• 1 tbsp vanilla extract
• 2–3 tbsp milk
Chocolate Drip:
• 1/2 cup chocolate
• 1/4 cup cream
Method:
1. Bake the Cake
Cream the butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Gradually fold in dry ingredients and milk. Pour into a prepared pan and bake at 170°C (340°F) for 25–30 minutes. Let the cake cool completely.
2. Prepare the Buttercream
Beat butter until smooth. Gradually add icing sugar, vanilla, and milk, beating until light and fluffy.
3. Assemble & Frost
Layer the cooled cake and frost it evenly with buttercream. Smooth the sides for a clean finish.
4. Add the Chocolate Drip
Melt chocolate with cream and let it cool slightly. Pour gently over the edges of the cake, letting it drip down naturally.
✨ Tips:
- Chill the cake before applying the chocolate drip for better control.
- For a more decadent flavor, use a mix of dark and milk chocolate.
- Decorate the top with sprinkles, fruits, or edible flowers for an Instagram-worthy look.
