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Drip Cake

A slice of red drip cake being removed from the main cake on a cake stand
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This isn’t just a cake—it’s a celebration centerpiece! This recipe gives you a moist vanilla cake, silky buttercream, and a beautiful white chocolate ganache drip. It’s the perfect showstopper for any special occasion, and easier to master than you think.

Ingredients

Scale

For the Vanilla Cake

  • 1 cup unsalted butter, softened
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 2 ½ tsp baking powder
  • 1 tsp fine salt
  • 1 cup egg whites, at room temperature
  • 1 ½ cups buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp vegetable or canola oil
  • Gel food coloring (optional)

For the Vanilla Buttercream

  • 2 cups unsalted butter, softened
  • 1 tsp fine salt
  • 2 tsp vanilla extract
  • 7 cups powdered sugar, sifted
  • ¼ cup heavy whipping cream

For the White Chocolate Ganache

  • 1 cup white chocolate chips
  • ¼ cup heavy whipping cream
  • Gel food coloring (optional)

Instructions

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch or four 7-inch round pans. In a stand mixer, combine dry cake ingredients (flour, sugar, baking powder, salt). Slowly mix in butter until it resembles wet sand. Add egg whites, then buttermilk, vanilla, and oil until just combined. Divide batter evenly among pans. Bake for 33-35 minutes.
  2. Make the Buttercream: While cakes cool, beat softened butter until creamy. Add salt and vanilla. Slowly mix in powdered sugar on low speed. Gradually add heavy cream until the frosting is smooth and spreadable.
  3. Whip up the Ganache: Put white chocolate chips in a heat-proof bowl. Heat heavy cream until it just starts to bubble, then pour it over the chocolate. Let it sit for a minute, then stir slowly until smooth. Add food coloring if you like. The ganache should be barely warm—test a small drip on a glass to check its flow.
  4. Assemble and Drip: Once cakes are completely cool and leveled, stack them on a cake board with buttercream between each layer. Apply a thin “crumb coat” of frosting and chill the cake until firm. Add a thicker, final layer of frosting and chill again. Finally, use a squeeze bottle or spoon to create the ganache drips around the top edge before filling the center.

Notes

  • Tips & Tricks: The key to a perfect drip cake is patience. Make sure your cake and ingredients are at the right temperature, and don’t rush the chilling steps. Using a kitchen scale to divide the batter ensures even layers.
  • Storage: Store the finished cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer.
  • Make-Ahead: You can bake the cake layers ahead of time and freeze them wrapped in plastic wrap for up to 2 months. Thaw for about 20 minutes before assembly.
  • Serving Suggestions: Garnish the top with fresh fruit, flowers, or sprinkles to make your cake truly shine!

Find it online: https://recipesh.com/drip-cake/