My turquoise drip cake is perfect for birthday parties! It can be made in any color you want. The flavor is just simple vanilla but the color adds pop.
Recipe-
Cake Batter:
3/4 cup unsalted butter, melted
1 cup + 2 tablespoons sugar
3 eggs room temperature preferred
3/4 Tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 Tablespoon baking powder
1/2 teaspoon salt
6 tablespoons greek yogurt
1/2 cup + 1 tablespoon milk
Turquoise Food Coloring
Vanilla Buttercream Frosting:
4 sticks butter
6 cups powdered sugar
1 tablespoon vanilla
1 teaspoon salt
Turquoise Ganache:
1 cup heavy cream
8 ounces (about 1 1/3 cups) chopped white chocolate
Turquoise food coloring
Sugar pearls, for decoration Directions-
Cake:
Preheat the oven to 350°F and grease and line with parchment paper three 6-inch pans. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Whisk the melted butter and sugar in a large bowl. Add in the eggs and vanilla extract. Mix the milk and ½ cup of the yogurt in a small bowl or liquid measuring cup. Beat the flour mixture into the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with flour, until just smooth. Split the batter into two bowls. Dye one one of them turquoise and keep the other one plain. Alternating between the batters take small scoops of the batters and put them in the three pans. Swirl the batters lightly with a toothpick. Bake until the cakes are lightly browned on top and the centers spring back when pressed, about 20-25 minutes. Let cakes cool for 15 minutes. Remove from pans and transfer to cooling racks and let cool 45 minutes to cool completely. Remove the parchment paper.
Buttercream: Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract and salt and beat the frosting on high until it whitens about 2 minutes.
Ganache:
Microwave the heavy cream for 2 minutes. Add in the chocolate and let it sit for 5 minutes. Stir until the chocolate and cream are combined and the ganache is smooth. Mix in 1-2 drops of food coloring defending on how dark you want the color. Let it cool in the fridge for at least 25 minutes before using.
Decorating:
Step 1: Place your first cake layer on a ten inch cardboard round.
Step 2: Spread the buttercream on top and continue with the rest of the layers.
Step 3: Completely frost the outside and the top of your cake; using a flat frosting spatula (offset spatula).
Step 4: Pour the ganache on top and make drips going down the sides.
Step 5: Pipe small rosettes on top and sprinkle with sugar pearls.