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

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.
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.
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.
Incorporate Egg Whites: Add 1 cup egg whites and mix on low just until incorporated.
Mix in Buttermilk: Pour in 1 1/2 cups buttermilk in two additions, mixing on low speed after each addition until combined.
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.
Finalize Batter: Scrape down the bowl sides, then beat on medium speed for about a minute to lighten the batter’s texture.
Divide Batter: Evenly distribute the batter among the prepared pans, using a scale for accuracy to ensure even baking height.
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.
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.
Level Cake Layers: Use a serrated knife to level tops right before assembling. Freeze if making in advance.
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.
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.
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.
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.
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.
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