White Chocolate Drip Cake is a show-stopping dessert that’s as delicious as it is beautiful. Moist cake layers are covered in silky buttercream, then finished with a glossy white chocolate ganache drip for an elegant finish. Whether for birthdays, weddings, or holidays, this cake is guaranteed to impress.
Why You’ll Love This Recipe
- Stunning presentation with minimal effort
- White chocolate ganache adds a creamy, sweet finish
- Pairs beautifully with any cake flavor
- Customizable with decorations, colors, and toppings
- Perfect for special occasions and celebrations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
For the Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream
For the White Chocolate Ganache Drip:
- White chocolate, finely chopped or chips
- Heavy cream
- Optional: gel food coloring
Directions
- Bake the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line 2 or 3 round cake pans. Mix the dry ingredients in one bowl. In another, cream butter and sugar, then add eggs and vanilla. Alternate adding the dry mix and milk. Divide the batter into pans and bake for 25–30 minutes. Cool completely. - Make the Buttercream
Beat the butter until fluffy. Gradually add powdered sugar, then vanilla and cream until smooth and spreadable. - Assemble the Cake
Level the cake layers if needed. Spread buttercream between each layer, then cover the cake in a crumb coat. Chill for 20–30 minutes. Apply a final smooth coat and chill again. - Make the Ganache
Heat cream until just simmering. Pour over the chopped white chocolate and let sit for 1–2 minutes. Stir until smooth. Let it cool to room temperature so it thickens to a dripping consistency. Add gel coloring if using. - Apply the Drip
Use a spoon or squeeze bottle to apply ganache to the edge of the chilled cake, letting it drip down the sides. Spread some over the top if desired. Decorate with your choice of toppings.
Servings and Timing
- Servings: 12–16
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chill/Decorating Time: 60–90 minutes
- Total Time: About 2.5 hours
Variations
- Colored Drip: Add gel food coloring to the white ganache
- Different Flavors: Use lemon, almond, or chocolate cake for the base
- Toppings: Try fresh berries, edible flowers, macarons, or gold leaf
- Chocolate Substitute: Swap white chocolate for milk or dark for a different effect
- Mini Cakes: Make smaller versions for individual servings
Storage/Reheating
- Refrigerator: Store covered in the fridge for up to 5 days
- Freezer: Freeze un-decorated layers or the whole cake (without ganache) for up to 2 months
- To Serve: Let chilled cake sit at room temperature for 30 minutes before slicing
FAQs
Can I use candy melts instead of white chocolate?
Yes, but candy melts may be less creamy and require different cream ratios.
What’s the best white chocolate to use for ganache?
Use high-quality white chocolate bars or chips with at least 28% cocoa butter for best results.
How do I get the ganache the right consistency for dripping?
Let it cool slightly; it should be pourable but not runny—test on the side of a bowl first.
Do I have to use gel food coloring?
Yes, gel is preferred because it won’t thin the ganache like liquid food coloring can.
Can I use this recipe with cupcakes?
Yes, just drizzle the ganache over frosted cupcakes for a stylish finish.
How long should I chill the cake before applying the drip?
At least 30 minutes—chilling helps control the drip for a neat finish.
Can I flavor the white chocolate ganache?
Yes, add a few drops of extract (like almond or orange) to the ganache once mixed.
Why is my ganache too thin?
It’s either too hot or has too much cream. Let it cool longer or add more chocolate.
Can I make the ganache ahead of time?
Yes, refrigerate it and gently rewarm to dripping consistency before using.
Will the ganache harden?
It will set softly but remain creamy—perfect for slicing and serving.
Conclusion
White Chocolate Drip Cake is a visually stunning dessert that’s surprisingly simple to make. With a smooth buttercream base and a glossy ganache topping, this cake is both beautiful and delicious. Whether you keep it classic or add creative flair, this recipe is sure to become a celebration favorite.
PrintWhite Chocolate Drip Cake Recipe
White Chocolate Drip Cake is an elegant layered dessert with moist cake layers, creamy frosting, and a glossy white chocolate ganache that cascades down the sides for a stunning finish.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes (plus cooling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup unsalted butter (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 2 tbsp heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/2 cup heavy cream (for ganache)
- 6 oz white chocolate, finely chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix in sour cream. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between pans and bake for 25–28 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar, vanilla, and cream; beat until fluffy. Adjust consistency with more cream if needed.
- To make the ganache, heat cream until just simmering and pour over white chocolate. Let sit for 2 minutes, then stir until smooth. Let cool slightly before using.
- Frost the cooled cakes and smooth the top and sides. Chill the cake for 20–30 minutes.
- Using a spoon or piping bag, drizzle cooled ganache over the edges of the cake, allowing it to drip down the sides. Fill the top with remaining ganache.
Notes
- Use high-quality white chocolate for a smooth ganache.
- Chill the cake before applying the drip to control the flow.
- Add decorations like sprinkles, fruit, or white chocolate curls for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg