Pink Drip Cake with Flowers – Fresh, Simple, and Beautifully Decorated

There’s something really calming about making a cake that feels like spring.

A soft pink drip paired with fresh or edible flowers turns a simple cake into something that looks like it took hours—but honestly, it’s just smart layering and a bit of chill time.

You need to start with a light-colored cake, like vanilla, coconut, or lemon.

I suggest tinting the buttercream with a small amount of pink gel coloring and chilling the frosted cake for 30–40 minutes before dripping.

The drip?

White chocolate ganache with a few drops of pink color. Once it sets, add flowers carefully—fresh, unsprayed ones or edible blooms work best.

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Recipe Overview

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Ingredients List

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Tools You’ll Need (with Alternatives)

• Mixing bowls (or large containers)
• Hand or stand mixer (or a balloon whisk)
• Measuring spoons and cups (or kitchen scale)
• 8-inch cake pans (or tall 9-inch pan)
• Cooling rack (or parchment-lined tray)
• Offset spatula (or back of a spoon)
• Piping bag (or zip-top bag with cut corner)
• Heatproof bowl (or microwave-safe glass bowl)
• Food-safe brush (or clean soft paintbrush)

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How to Make the Pink Drip Cake with Flowers

Before you start, make sure your space is clear and your cake layers are cool. This drip looks best on chilled, smooth frosting.

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Step 1: Make the Cake Batter

Sift together flour and sugar. In a separate bowl, beat the eggs with milk, vanilla, and melted butter.

Slowly add dry ingredients to wet, stirring until just smooth.

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Step 2: Bake and Cool

Preheat oven to 350°F (175°C). Grease and line the pans. Pour in batter evenly and bake for 25–28 minutes.

Let the cakes cool completely before handling.

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Step 3: Mix the Frosting

Beat softened butter with powdered sugar until fluffy. Add a splash of milk and pink gel color.

Mix until evenly tinted and creamy.

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Step 4: Stack and Frost

Place the first layer on a turntable or plate. Add frosting between layers, then apply a crumb coat and chill for 30 minutes.

Finish with a smooth top coat and chill again.

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Step 5: Prepare the Pink Drip

Heat cream, pour it over white chocolate chips, and let sit. Stir until melted. Add pink coloring and let it thicken before dripping.

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Step 6: Add the Drip

Spoon or pipe the drip slowly around the top edge. Let it run naturally. Chill again for 10 minutes.

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Step 7: Place the Flowers

Gently press flowers into the top or side of the cake. If using fresh blooms, wrap stems in floral tape or foil before inserting.

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Decoration & Serving Tips

• Match your pink tone with soft-colored flowers like baby’s breath or roses
• Place blooms asymmetrically for a modern touch
• Chill well before slicing for a clean cut
• Use edible petals for full safety if serving to kids

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Variations to Try

• Strawberry Drip: Mix freeze-dried strawberry powder into the ganache
• Rose-Scented Frosting: Add rose water to the buttercream
• Layered Pink Cake: Tint each sponge layer a different shade of pink
• Dried Flower Topping: Use food-safe pressed flowers for a rustic look
• Pink Velvet Base: Use a pink velvet sponge for color inside and out

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Storing Tips

• Refrigerate in a sealed box for up to 3–4 days
• Use a dry container to avoid flower wilting
• Remove fresh flowers before freezing any leftovers
• Bring to room temperature 30 minutes before serving

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Extra Tips for Best Results

• Always chill before dripping to control the flow
• Use gel or oil-based coloring—water-based may seize chocolate
• Brush petals with a tiny amount of water to help them stick
• Place heavier flowers in the center for balance

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Common Mistakes & How to Fix Them

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Try This Blooming Beauty and Tell Me How It Goes

This pink drip cake with flowers brings together softness, flavor, and a little flair.

Once you make it, I’d love to know your twist—drop a comment with what flowers or flavors you tried!