Classic Blue Dripping Rosette Cake

Here’s a detailed recipe for a Classic Blue Dripping Rosette Cake — soft, layered, and beautifully decorated with buttercream rosettes and a glossy drip.

 Ingredients

Cake (makes 2–3 layers, 8-inch each)

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup milk

• Blue food coloring (as desired)

Buttercream Frosting

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2–3 tbsp milk or cream

• 1 tsp vanilla extract

• Blue food coloring (for rosettes and accents)

Drip

• ½ cup white chocolate chips or candy melts

• 3–4 tbsp heavy cream

• Blue food coloring (gel or liquid)

🔥 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line 2–3 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

4. Alternately fold in flour mixture and milk until smooth. Tint batter with blue food coloring if desired.

5. Divide evenly into pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.

2. Make Buttercream

1. Beat butter until creamy. Gradually add powdered sugar.

2. Add milk and vanilla, beating until fluffy. Adjust consistency if needed.

3. Tint part of the frosting with blue for rosettes; leave some white for base if desired.

3. Assemble Cake

1. Level cake layers if needed.

2. Spread a layer of frosting between each cake layer. Stack layers.

3. Crumb coat the cake (thin layer of frosting all around) and chill 15–20 minutes.

4. Apply final coat of frosting smoothly.