Drip Cake Recipe

ByHugo Harnd
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Introduction

Delight in the classic charm of a homemade drip cake with this irresistible vanilla recipe. Moist cake layers, creamy vanilla buttercream, and luscious white chocolate ganache drips come together to create a stunning dessert perfect for any celebration.

The cake has three smooth layers with a gradient of pink shades, light at the bottom and darker toward the top. The top layer is covered with shiny pink glaze dripping gently over the sides. Around the base, there are small pink sprinkles and shiny candy balls in different pink tones. On the top edge, more sprinkles and small frosting dollops add texture. The very top is decorated with two large pink balls, pink rock candy sticks, pink swirl lollipop, and thin pink sticks arranged artistically. The cake sits on a white cake board and a white pedestal stand, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups all-purpose flour (375g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (28g)
  • Gel food coloring (optional)
  • 2 cups unsalted butter, room temperature (452g) – for frosting
  • 1/2 tsp fine salt (3g) – for frosting
  • 1 Tbsp vanilla extract or vanilla bean paste (12g) – for frosting
  • 7 cups powdered sugar (907g)
  • 1/4 cup heavy whipping cream, room temperature (60g) – for frosting
  • 1/4 cup heavy whipping cream, room temperature (60g) – for ganache
  • 1 cup white chocolate chips (175g)
  • Gel food coloring (optional, for buttercream and ganache)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Line three 8-inch or four 7-inch cake pans with parchment rounds and grease them with non-stick spray. Set aside.
  2. Step 2: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine the flour, sugar, baking powder, and salt until fully mixed.
  3. Step 3: Slowly add 1 cup of room temperature unsalted butter to the dry ingredients on low speed, mixing until the mixture resembles moist sand with no large butter chunks.
  4. Step 4: Pour in the egg whites and mix on low speed until just combined.
  5. Step 5: Add the buttermilk in two additions, mixing on low speed after each addition.
  6. Step 6: Stir in vegetable oil and vanilla extract. If coloring the cake layers, add gel food coloring now with the oil and vanilla.
  7. Step 7: Scrape down the bowl sides, then beat on medium speed for about one minute to lighten the batter.
  8. Step 8: Divide the batter evenly among the prepared pans (using a scale ensures equal layers).
  9. Step 9: Bake for 33–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Step 10: Cool pans for 10 minutes, then loosen cake edges with an offset spatula and transfer to the freezer for 30 minutes to fully cool.
  11. Step 11: Once cooled, carefully remove the cake layers from the pans and level the tops with a serrated knife before assembly. Freeze layers if making in advance; thaw slightly before use.
  12. Step 12: For the vanilla buttercream, beat 2 cups unsalted butter on medium speed for 30 seconds until smooth.
  13. Step 13: Add vanilla extract and salt, mixing on low speed until combined.
  14. Step 14: Gradually add powdered sugar on low speed, incorporating 1/4 cup heavy cream halfway through to soften the frosting. Continue to mix until smooth and spreadable.
  15. Step 15: Adjust consistency with extra cream or powdered sugar as needed. Add gel food coloring if desired, mixing until the color is even.
  16. Step 16: To make the white chocolate ganache, warm 1/4 cup heavy cream in the microwave or double boiler until just bubbling.
  17. Step 17: Pour over white chocolate chips in a heat-proof bowl and let sit for 1 minute.
  18. Step 18: Stir until smooth, reheating briefly if some chocolate remains unmelted. Add gel food coloring if desired and cool ganache to a barely warm, drip-friendly consistency.
  19. Step 19: To assemble, place the first cake layer on a cake board or plate and secure with a small amount of frosting.
  20. Step 20: Spread an even layer of buttercream between each layer using an offset spatula.
  21. Step 21: Apply a thin crumb coat around the cake and smooth it out. Chill the cake in the fridge for 30 minutes or freezer for 10 minutes until firm.
  22. Step 22: Add a second, thicker layer of frosting and smooth the surface again. Chill once more until the frosting is firm to the touch.
  23. Step 23: Use a plastic squirt bottle or spoon to add the white chocolate ganache drips around the cake edges, then decorate as you like.

Tips & Variations

  • Use a kitchen scale to evenly divide batter and cake layers for consistent baking and presentation.
  • If freezing cake layers, wrap them tightly in plastic wrap and foil to prevent freezer burn.
  • For a flavored twist, add lemon zest or almond extract to the batter or buttercream.
  • Adjust ganache consistency by adding more chocolate for thicker drips or more cream for thinner drips.
  • Gel food coloring is best for vibrant colors without altering frosting texture.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature for 30 minutes before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw in the fridge before frosting.

How to Serve

A tall, smooth white frosted cake with a thick layer of vibrant purple glaze being poured from a spoon onto the top, creating dripping lines down the sides that vary in length and thickness. The cake sits on a white cake board placed on a silver cake stand, all against a white marbled kitchen surface in the background. The purple glaze has a shiny, glossy texture that contrasts with the matte white frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe uses egg whites to achieve a lighter texture. Using whole eggs may change the crumb and density, but you can try substituting 7 large whole eggs if desired, adjusting the baking time accordingly.

What can I do if my buttercream is too thick or too thin?

If the buttercream is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. If it’s too thin, gradually mix in more powdered sugar in small amounts until the frosting firms up.

Print
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Drip Cake Recipe

★★★★★

4.7 from 109 reviews
  • Author: Hugo
  • Total Time: 1 hour 35 minutes
  • Yield: One 3-layer 8-inch cake (serves 12-16) 1x
Print Recipe

Description

This classic vanilla drip cake recipe features moist, tender layers of vanilla cake paired with creamy vanilla buttercream frosting and a luscious white chocolate ganache drip. Perfect for celebrations, this show-stopping cake is layered, frosted, and decorated with colorful gel food coloring for a stunning, customizable dessert.

Ingredients

Scale

Vanilla Cake Layers

  • 3 cups all-purpose flour (375g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (28g)
  • Gel food coloring (optional)

Vanilla Buttercream Frosting

  • 2 cups unsalted butter, room temperature (452g)
  • 1/2 tsp fine salt (3g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 7 cups powdered sugar (907g)
  • 1/4 cup heavy whipping cream, room temperature (60g)
  • Additional heavy cream (optional, for adjusting consistency)
  • Gel food coloring (optional)

White Chocolate Ganache Drips

  • 1 cup white chocolate chips (175g)
  • 1/4 cup heavy whipping cream, room temperature (60g)
  • Gel food coloring (optional)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line three 8-inch or four 7-inch cake pans with parchment paper rounds and grease them with non-stick baking spray. Set aside.
  2. Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine 3 cups all-purpose flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp fine salt until fully blended.
  3. Add Butter: Slowly mix in 1 cup room temperature unsalted butter on low speed until the mixture resembles moist sand with no large butter chunks.
  4. Incorporate Egg Whites: Add 1 cup egg whites and mix on low just until incorporated.
  5. Mix in Buttermilk: Pour in 1 1/2 cups buttermilk in two additions, mixing on low speed after each addition until combined.
  6. Add Oil and Vanilla: Mix in 2 Tbsp vegetable oil and 2 tsp vanilla extract on low speed until fully blended. Add gel food coloring here if coloring the batter.
  7. Finalize Batter: Scrape down the bowl sides, then beat on medium speed for about a minute to lighten the batter’s texture.
  8. Divide Batter: Evenly distribute the batter among the prepared pans, using a scale for accuracy to ensure even baking height.
  9. Bake Cake Layers: Bake for 33-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow pans to cool for 10 minutes.
  10. Release Cake Layers: Run an offset spatula around the edges to loosen cakes, then place pans in the freezer for 30 minutes to accelerate cooling. Once cooled, invert pans to remove cake layers.
  11. Level Cake Layers: Use a serrated knife to level tops right before assembling. Freeze if making in advance.
  12. Make Vanilla Buttercream Frosting: Beat 2 cups room temperature butter on medium speed until smooth. Add 1 Tbsp vanilla and 1/2 tsp salt, mixing on low. Gradually add 7 cups powdered sugar on low while adding 1/4 cup heavy cream halfway through. Continue mixing to desired consistency. Adjust by adding more cream or powdered sugar as needed. Add gel food coloring if desired and mix until color is even.
  13. Prepare White Chocolate Ganache: Heat 1/4 cup heavy cream in a microwave-safe bowl for 45 seconds until bubbles form. Pour 1 cup white chocolate chips into cream, ensuring coverage. Let sit for 1 minute, then stir until smooth. Reheat briefly if chocolate bits remain. Add gel food coloring if desired and cool the ganache until it is barely warm and has a pourable consistency.
  14. Assemble the Cake: Place the first cake layer on a cake board or plate and tack it down with a small dab of frosting. Spread an even layer of buttercream on top, then continue stacking all layers with buttercream in between.
  15. Crumb Coat and Chill: Apply a thin coat of frosting over the entire cake to seal crumbs. Smooth with a bench scraper and chill the cake in the fridge for 30 minutes or freezer for 10 minutes until firm.
  16. Final Frosting Layer: Apply a thicker, final layer of frosting around the cake, smoothing with a bench scraper. Chill again for 30 minutes in the fridge or 10 minutes in freezer until firm.
  17. Add Ganache Drips and Decorate: Using a plastic squirt bottle or spoon, apply the white chocolate ganache drips around the top edge of the cake. Decorate as desired while the ganache sets.

Notes

  • Using a scale to measure batter ensures even cake layers for uniform baking and stacking.
  • Allow cake layers to cool completely or chill in freezer before assembly for easier handling.
  • Adjust buttercream consistency by adding heavy cream a tablespoon at a time if too thick, or powdered sugar if too thin.
  • Gel food coloring can be added to both cake batter and buttercream for customized colors.
  • Chilling between frosting layers helps achieve smooth sides and prevents ganache from melting the frosting.
  • Use a serrated knife to level cake layers for professional-looking results.
  • White chocolate ganache temperature and consistency can be adjusted by adding more chocolate chips or cream to achieve perfect drip viscosity.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vanilla drip cake, white chocolate ganache, classic vanilla cake, buttercream frosting, layered cake, party cake, celebration cake

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