Red, White, and blue Upside Down Drip Cake

Upside Down Drip Cake

For the longest time...

I kinda wanted to make an upside down drip cake – but they intimidated the heck out of me! Guys – it’s NOT as scary as it looks! Promise! (This 4th of July Upside Down drip cake was actually my very first!) 

It helps if you’ve done a drip cake before, because that will give you an idea of how quickly and how far a drip will spread down the side of a cake. But you can get a rough idea from doing one set of drips and that will allow you to add the second set without the two sets running into each other too much!

I also recommend freezing your cake for a bit before you add the drips – this will help the drips set more predictably, and keep you from being afraid of squishing your cake in the flipping process. 😉 
But other than that – my best tip to you is just GO for it! 

A quick overview of the process for adding the drips - 
  • Alternating colors every 4-6 drips, drizzle drip mixture around the upper edge of your cake. Pause every 1/2 inch or so to let more fall mixture in a drip down the side of the cake.
  • Return cake to the fridge or freezer for about 15 minutes to set the drips and make sure the frosting is firm.
  • Okaaay – now the freaky part! 😉 The flip before that second set of drips! First, make sure your frosting feels set; it should feel firm and not imprint with light pressure.
  • Next, center your second cake circle on top of your cake.
  • Now slide one hand underneath the bottom cake circle and place the other hand on top. Finally - flip your cake over! This part can feel a little scary on the first go, but if your drips and frosting have set in the freezer you shouldn’t have any problems!
  • Remove the now-the-top cake circle, and add a layer of frosting and smooth. I used my offset spatula and bench scraper again.
  • Repeat the drip process, working slowly to try and keep *too* many of the drips from running into each other! 
  • (Reading that set of instructions used to freak me out until I tried it - and it went flawlessly! Give it a go! 😉 ) 
One quick note on the video - 

You'll see some red and blue in the cake layers in the video. I actually made two sets of cake layers - some colored and some plain white. Then I used pieces of one to make an American Flag cake. When I was done, the leftover layers from that cake went into this one! Color of the layers is up to you - color them however you'd like or not at all! 

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Don't forget to pin for later! 

Upside Down Drip Cake pinterest pin

Upside Down Drip Cake

Looking for a unique red, white, and blue dessert idea? Make this Memorial Day or 4th of July Upside Down Drip Cake!
Prep Time30 minutes
Cook Time37 minutes
Decorating time1 hour
Total Time2 hours 7 minutes
Course: Dessert
Cuisine: American
Keyword: 4th of July Cake, Red Velvet Memorial Day cake, Red White and Blue Cake, Upside Down Drip Cake
Servings: 16 servings
Calories: 782kcal

Equipment

Ingredients

Cake layers

  • 3 1/4 cup all-purpose flour
  • 3 cup granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter or 2 sticks room temperature
  • 5 eggs
  • 1 1/2 cups buttermilk room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
  • 2 teaspoons clear vanilla extract

Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese one package; softened
  • 1 cup butter two sticks, softened
  • 6 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • 1/4 teaspoon salt if using unsalted butter

Cake drip and decorations

  • 4 oz red candy melts I use the Wilton brand
  • 4 oz blue candy melts I use the Wilton brand
  • 5 Tablespoons heavy whipping cream divided (my favorite brand is incredibly thick; you may need a bit less depending on the thickness of your heavy cream!)
  • Sprinkles optional - I used silver jimmies sprinkles

Instructions

Cake layers

  • Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
  • Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.
  • Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  • Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in vanilla, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Note on cake colors! (I actually made two sets of cake layers and used pieces of one to try out an 'American Flag' cake - and the leftover layers from that cake went into this one! Color of the layers is up to you – color your cake layers however you like or not at all!
  • Bake for 34-37 minutes (or until a skewer comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)
  • Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled - if you cut the layers while they’re still warm, they may crumble or break.

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Assembly

  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge or freezer), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the or freezer for 10-15 minutes to set the frosting (so the cake is firm enough to be flipped over to add the second set of drips).

Cake drips - 1st set

  • Place red and blue candy melts in two microwave-safe bowls. Add 2 1/2 Tablespoons heavy whipping cream to each, and microwave on 50% power in 30-second intervals until smooth, stirring in between.
  • Allow to cool to a moderate temperature - mixtures should be liquid but feel only slightly warm - and transfer to piping bags. (I used small piping bags to add the drips - a squeeze bottle or spoon will also work! A spoon will just give you a little less control; I'd recommend a bag or squeeze bottle if you're newer to cake drips.)
  • Slowly drizzle each color drip in short sections around the upper edge of your cake, pausing every inch or so to let more fall in a drip down the side of the cake. Return cake to the fridge or freezer for about 15 minutes to set the drips and make sure the frosting is firm.

Okaaay – now the freaky part! 2nd set of cake drips!

  • Center second cake circle on top of your cake. Slide one hand underneath the bottom cake circle and place the other hand on top, and quickly but gently flip your cake over! This can feel a little scary on the first go, but if your drips and frosting have set in the freezer you shouldn’t have any problems. Remove the now-top cake circle, and add a layer of frosting and smooth. I used my offset spatula and bench scraper again.
  • Repeat the drip process - add drips slowly to try and keep *too* many of the drips from running into each other!
  • Pipe a rim of frosting around the top of the cake and add on a few sprinkles if you like – though double drip cakes look pretty impressive without any extra frills! Congratulate yourself on your amazing cake!

Video

Notes

(Please note nutrition information is an estimate, and may not be exactly accurate.) 

Nutrition

Serving: 1serving | Calories: 782kcal | Carbohydrates: 101g | Protein: 9g | Fat: 38g

Did you make this 4th of July Upside Down Drip Cake?

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