Drip cake
- Vegetarian
- Energy Kcal 1223
- Carbohydrates g 120
- of which sugars g 88.2
- Protein g 11.7
- Fats g 76.5
- of which saturated fat g 44.52
- Fiber g 3
- Cholesterol mg 213
- Sodium mg 65
- Difficulty: Difficult
- Prep time: 1 h 30 min
- Cook time: 45 min
- Serving: 12
- Cost: Average
- Note plus cooling times
PRESENTATION
A drip cake is one of those things that always grabs attention—no question. With its moist cake base and glossy ganache sliding down the sides, it’s like a showstopper at any party. This treat has its roots in British traditions but, honestly, it's gone global. Everyone loves the fun look and flavors.
Here's the deal: this version is a bit different. White chocolate in the base gives it a rich and just a tad sweet flavor. It’s really something else compared to your regular chocolate drip cake or even a standard vanilla drip cake. And you know what? The raspberry and chocolate ganache in the middle brings a tangy twist—super tasty.
The cake’s topped with a buttercream coating. And the result? You get those super creamy, smooth bites we all hope for in a celebration cake. But let's talk magic. The ganache drip over the edges is key. Just the right amount of butter makes it shine. Seriously good.
You'll see this drip cake recipe trending at birthdays and big events everywhere, with all kinds of drip cake design ideas. From bold, colorful themes to creative mixes like red velvet or Black Forest, the drip steals the show. Really really fun and classy.
Plus, and here's the thing, with so many cake decorating and cake frosting techniques, you can easily customize it. And go simple with a chocolate drizzle or add tons of toppings. Thing is, the gooey drip looks just as good as it tastes.
For those curious about how to make a drip cake, it is all about playful looks and tender texture. Really, it’s one of those birthday cake ideas that always gets people talking. And look, that’s what it’s all about—making something special.
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INGREDIENTS
- Ingredients (for 3 bases of 7 inches)
- Type 00 flour 4 cups (500 g)
- Sugar 1 ½ cup (300 g)
- White chocolate 1.1 cups (200 g)
- Butter 1.1 cups (250 g) - soft
- Whole milk ¾ cup (200 g) - at room temperature
- Eggs 4 oz (110 g) - (about 2 at room temperature)
- Baking powder 3 ½ tsp (16 g)
- Vanilla extract ½ tsp
- for the ganache
- Dark chocolate 55% 8.8 oz (250 g) - (small chips or chopped)
- Fresh liquid cream 1 ½ cup (350 g)
- Raspberries ½ cup (70 g)
- for the buttercream
- Butter 14.1 oz (400 g) - soft
- Powdered sugar 2.4 cups (300 g)
- Grappa 1.5 oz (40 g)
- for the coating
- Dark chocolate 55% 7 oz (200 g) - (small chips or chopped)
- Fresh liquid cream 0.8 cup (200 g)
- Butter 2 ½ tbsp (35 g)
- for decorating
- Raspberries to taste
- Blackberries to taste
- Meringues to taste
How to prepare Drip cake
To prepare the drip cake, first of all, make the base dough. Melt the white chocolate and let it cool slightly. In the bowl of the mixer, pour the granulated sugar, soft butter, vanilla extract 1, and work with the whisk for about 1 minute. Turn off the mixer and add the eggs 2. Work the mixture until the eggs are completely absorbed, then add the white chocolate, now lukewarm 3.
Work the mixture for a few seconds with the whisk, then add the flour 4 and the baking powder 5. Work the mixture again with the whisk and pour in the room-temperature milk slowly 6.
and work for another 2 minutes, until you get a smooth and homogeneous mixture 7. Then pour the batter into 3 pans of 7 inches, previously lined with parchment paper, and bake in a preheated static oven at 356°F on the center rack for 45 minutes. If the 3 pans cannot be placed in the oven together, you can bake 2 first and leave the other one at room temperature. Meanwhile, prepare the ganache. Whip the 0.42 cups of cream 9 and keep it in the fridge until use.
Pour the remaining cream into a small pot 10 and bring to a boil. Pour the raspberries into a high-sided container and blend with a hand blender 11 until you obtain a puree. Transfer the chocolate to a bowl, and as soon as the cream starts to boil, pour half of it over the chocolate 12.
Stir with a whisk 13 and then pour the remaining hot cream 14. Mix the mixture until the chocolate is completely melted 15.
Pour the raspberry puree into the ganache 16, mix well with a whisk 17, then blend lightly with a hand blender without incorporating air 18.
Cover with plastic wrap and let it cool to room temperature 19. Now take care of the coating. Bring the cream to a boil in a small pot and pour it over the chocolate, which you have placed in a bowl 20. Mix the mixture well until the chocolate is completely melted 21.
and add the butter 22. Mix well until it is melted 23. Cover with plastic wrap and keep at room temperature until use. As soon as the three cakes are ready, remove them from the oven and turn them out onto a wire rack 34; this will allow them to cool more quickly. Let them cool for an hour at room temperature and an hour in the refrigerator.
Prepare the buttercream. Pour the soft butter and powdered sugar into the bowl of the mixer 25. Work for about 1 minute with the whisk, then also add the grappa 26. Turn on the mixer again and work the cream with the whisk for about 5 minutes, obtaining a smooth, frothy, and glossy mixture 27. Keep aside at room temperature until use.
Then take your bases. Trim with a serrated knife along both the surface 28 and the base 29. Perform this operation for all 3 cakes 30.
Take the raspberry ganache and work it with a whisk 31. Gradually add the whipped cream and mix gently 33 until you obtain a homogeneous cream.
Transfer the buttercream into a pastry bag with a 0.4-inch nozzle 34. Position one of the cakes as a base on a work plate. To avoid dirtying it, you can place a sheet of parchment paper between the cake and the plate. Create a border with the buttercream around the entire circumference of the cake 35, put some of the chocolate and raspberry ganache in the center 36
and spread it with a spoon 37. Place the second layer of white chocolate cake on the cream and fill it as you did for the first layer 38. Finish by placing the last disc of white chocolate cake 39.
Cover the surface with the remaining ganache, leveling it well 40. Then, using the spatula, level the edges of the cake well 41 and let it cool in the refrigerator for 15 minutes. Then, take the cake from the refrigerator and spread some buttercream on the edges of the cake 42.
Level well with a spatula 43, then cover the surface as well 44 and level again with the spatula. The cake should be completely covered with buttercream. Let it cool in the refrigerator for 1 hour. At this point, heat the coating cream for a few moments, and using a teaspoon, create the drip effect by pouring some sauce all around the outer edge 45. Make sure some drops go down more than others by pouring a different amount of ganache.
Then cover the surface with the leftover ganache for coating 46 and gently level it with a spatula 47. Decorate the surface with raspberries and blackberries, finishing with a few small meringues 48. The drip cake is ready to be served.