Why You’ll Love This Recipe
The Elegant White Chocolate Drip Cake is a stunning dessert that combines a moist vanilla or almond-flavored sponge with a creamy white chocolate ganache drip and smooth buttercream frosting. Perfect for weddings, birthdays, or any celebration, this cake impresses with its luxurious look and rich, decadent flavor. The silky white chocolate drip adds an elegant touch that elevates any occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vanilla or almond sponge cake layersunsalted butterconfectioners’ sugarvanilla extractwhole milkwhite chocolate (high quality, for melting)heavy creamgel food coloring (optional, for decoration)sprinkles or edible pearls (optional)
directions
Bake your favorite vanilla or almond cake layers and let them cool completely.
Level each layer with a serrated knife for even stacking.
In a mixing bowl, beat unsalted butter until creamy. Gradually add confectioners’ sugar and vanilla extract, mixing until smooth.
Add whole milk one tablespoon at a time to reach desired frosting consistency.
Frost and stack the cake layers, smoothing the sides and top with a spatula.
Chill the frosted cake in the refrigerator for at least 30 minutes.
To make the drip, heat heavy cream until just boiling. Pour over chopped white chocolate and let sit for 2 minutes. Stir until smooth and let cool slightly.
Using a spoon or piping bag, carefully drip the ganache over the edges of the chilled cake. Fill in the center and smooth.
Decorate with sprinkles, edible pearls, or piped designs if desired.
Servings and timing
This recipe yields one 8-inch, 3-layer cake (serves 12–14).
Preparation time: 30 minutes
Baking time: 25–30 minutes
Cooling and assembling time: 1 hour
Total time: 2 hours
Variations
Flavor the cake layers with citrus zest for brightness.
Add raspberry or strawberry filling between layers for a fruity surprise.
Tint the ganache or buttercream with gel food coloring for themed events.
Top with fresh flowers or macarons for added elegance.
storage/reheating
Store the cake in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving for the best texture.
Slices can be frozen for up to 2 months—wrap tightly in plastic wrap and foil.
FAQs
Can I use a box cake mix for the sponge?
Yes, a high-quality mix can be used if you’re short on time.
Why is my ganache too runny?
It may be too warm or have too much cream. Let it cool or adjust the ratio.
Can I use milk chocolate instead?
You can, but it will alter the color and flavor profile.
How do I get smooth sides on my cake?
Use a bench scraper and rotate the cake on a turntable for even smoothing.
Is this cake good for fondant?
Yes, the buttercream base supports fondant well.
Can I make the cake in advance?
Yes, you can bake and freeze the layers up to a month ahead.
What type of white chocolate works best?
Use high-quality baking white chocolate, not chips, for smooth melting.
Can I color the drip?
Yes, use oil-based gel coloring to avoid seizing.
Why does my drip run too far down?
Make sure the cake is well-chilled before adding the drip.
How thick should the drip be?
It should coat the spoon and drip slowly for best control.
Conclusion
Elegant White Chocolate Drip Cake is the showstopper dessert that delivers both beauty and flavor. Whether you’re marking a milestone or simply treating yourself, this cake’s luxurious finish and rich taste make it an unforgettable centerpiece.
Print
Elegant White Chocolate Drip Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
An elegant and decadent white chocolate drip cake, perfect for special occasions, featuring moist vanilla layers, silky buttercream, and a beautiful white chocolate ganache drip.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup unsalted butter (for buttercream)
- 4 cups powdered sugar
- 2–3 tbsp heavy cream (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- 8 oz white chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream, beat the butter until creamy. Gradually add powdered sugar, vanilla, and cream until smooth and fluffy.
- Level cakes if needed and layer with buttercream. Frost the outside of the cake and chill for 30 minutes.
- For the ganache, heat cream until simmering and pour over chopped white chocolate. Let sit 1-2 minutes, then stir until smooth.
- Cool ganache slightly and drip over the edges of the chilled cake. Decorate as desired.
Notes
- Chill the cake before applying the ganache drip for best results.
- Use a squeeze bottle or spoon for precise ganache dripping.
- Decorate with white chocolate shards, berries, or edible flowers for an elegant touch.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 48g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
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