Neon Monster Drip Layer Cake (Print View)

Eye-catching layers with neon colors, fluffy buttercream, and dramatic chocolate drip, ideal for festive occasions.

# Components:

→ Cake Layers

01 - 3 cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 ¼ cups whole milk, room temperature
10 - Gel food coloring: neon pink, green, blue, yellow, and purple

→ Buttercream Frosting

11 - 1 ½ cups unsalted butter, room temperature
12 - 6 cups powdered sugar, sifted
13 - ¼ cup heavy cream
14 - 2 teaspoons vanilla extract
15 - Pinch of salt
16 - Gel food coloring: neon pink, green, blue, yellow, and purple

→ Chocolate Drip

17 - 1 cup semi-sweet chocolate chips
18 - ½ cup heavy cream
19 - Oil-based gel food coloring, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
06 - Divide batter evenly into five bowls. Tint each bowl with a different neon gel food coloring until the colors are vibrant.
07 - Spoon dollops of each colored batter into the prepared pans. Gently swirl with a skewer or spoon for a marbled pattern.
08 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
09 - Beat butter for the frosting until creamy. Gradually add sifted powdered sugar, then mix in heavy cream, vanilla, and salt. Divide into five bowls and tint each with neon food coloring.
10 - Level cooled cake layers as needed. Stack and fill layers with alternating colored buttercream, smoothing between each layer.
11 - Apply a thin layer of buttercream to cover crumbs. Chill cake for 30 minutes.
12 - Frost cake with swirls or stripes of neon buttercream for a vibrant finish.
13 - Heat heavy cream until just steaming. Pour over chocolate chips and let sit for 2 minutes before stirring smooth. Tint with oil-based neon coloring if desired.
14 - Allow drip mixture to cool slightly. Drip around edges of the chilled cake using a spoon or squeeze bottle.
15 - Pipe swirls of remaining buttercream, add sprinkles, or decorate with candy eyes for a festive monster-themed finish.

# Expert Advice:

01 -
  • Bright neon colors guarantee a fun centerpiece for birthdays and gatherings
  • Soft cake layers and creamy buttercream make it delicious and indulgent
  • Choose your own favorite color combinations for endless creativity
  • Perfect for making ahead and decorating with kids or friends
02 -
  • Loaded with color and flavor this cake is always the talk of the dessert table
  • Buttercream and cake can be made a day in advance for easy prep
  • The recipe is naturally nut free so safer for many party settings
03 -
  • Always sift powdered sugar and flour for smooth mixing and lighter sponge
  • Level cake layers before stacking for a stable cake and sharp look
  • Chill the crumb-coated cake so final frosting goes on cleanly and smoothly
  • Do not skip the oil-based coloring if tinting chocolate otherwise the drip will seize or dull
  • More buttercream than you think makes for dramatic swirls and extra monster decorations

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