This post may contain affiliate links. Please read our disclosure policy.
Pink and white striped buttercream cake made with vanilla cake, Swiss meringue buttercream and a white chocolate raspberry drip.
It’s a girl!
We are expecting our third child and found out we are having a girl! My husband and I have never cared too much about whether it is a girl or boy, after all you cannot choose. However, the boys definitely had strong opinions. One boy was really excited and the other was upset because he wanted another boy. I made a pink striped buttercream cake to celebrate and also to try out some new techniques!
How to Make a Striped Buttercream Cake
A thin striped buttercream cake is all the new trend for cakes. The stripes are so much fun to add to the sides of the cake and you can play around with alternating colors. The stripes definitely take patience and practice, but I think it’s a technique that is worth learning.
The process for making the stripes are fairly simple. After you’ve done your crumb coat, add your second layer of thick buttercream. Then take your Wilton icing comb and drag it along side of the cake. Put your cake back into the fridge to chill. Once it has chilled, fill the groves with your colored buttercream using a piping bag. Then, use your bench scraper to remove the excess. It is really important to clean your bench scraper well in between each scrape. As you continue, you will start to see your stripes on the cake.
I used a Swiss meringue buttercream just to try another icing. I winded up added powdered sugar at the end to sweeten it a bit. If you like the less sweet buttercream, then a Swiss or Italian meringue is definitely something you should try. I prefer the American buttercream for taste and stability but the meringue icings are also a good choice. It just depends on your preference.
How to Add the Drip
Is there anything more fun than a drip on a cake? I loved how it added something special to the striped buttercream cake and it is super easy to do! For this drip, I used a good quality white chocolate. I accidentally bought white chocolate raspberry but it actually turned out really well. Use a 3:1 ratio of chocolate and heavy cream to get the right consistency.
1 cup (180 g) good quality chocolate chips
1/3 cup (80ml) heavy whipping cream
Steps for the Drip
- If you are using a chocolate bar, chop the bar into small bits (similar to chocolate chip size). You can also use white chocolate chips. Put them into a medium bowl and set aside.
- Put your cream in a medium saucepan over medium heat. When you start to see bubbles, take it off the heat.
- Pour the cream over the chocolate and whisk it until it is melted. When it is have cooled to room temperature (about 20 minutes), spoon it into a squeeze bottle and pour slowly down the sides of the cake. If you don’t have a squeeze bottle, you can also use a spoon.
How to Add the Piped Border
I saw this beautiful piped border from @cakesbae and thought I would try it out. She has a video tutorial if you want to watch how to do it here. I used a 1M Wilton tip and made little circles around the top of the cake. I loved how it turned out and will definitely be using this border in the future.
This cake recipe makes three 6-inch cakes. If you need an 8-inch cake, click here for the recipe.
White and Pink Buttercream Striped Cake
- 2 1/3 cups of cake flour 280 g
- 1 tsp of salt
- 2 1/2 tsp of baking powder
- 4 egg whites
- 1 stick of butter 120 g
- 1 1/4 cups of sugar 280 g
- 2 tsp of vanilla
- 1/2 cup of milk 125 ml
- 1/2 cup of sour cream 130 g
- Preheat oven to 325°F/160°C.
- Prepare three 6-inch cake pans by coating each pan with butter and adding a light dusting of flour. Add parchment paper to the bottom of the pan.
- Combine your dry ingredients (cake flour, salt and baking powder) in a bowl and set aside.
- Beat egg whites until a soft peak and set aside.
- In another bowl, beat the butter and sugar together until creamy.
- Add the vanilla.
- Add half of the dry ingredients to the butter mixture.
- Add half of the milk to the mix.
- Add the remaining dry ingredients.
- Add the remaining milk.
- Add the sour cream.
- Fold in the egg whites.
- Divide the batter evenly among the prepared pans. Bake for 25 minutes or until cake is cooked (when a toothpick is inserted in the middle and it comes out clean).
- Allow cakes to cool (15-20 minutes) and then gently remove from the pan and allow them to cool completely on a wire rack.
Leave a Reply