chocolate drip cake

Globs of cookie dough baked into layers of sweet vanilla cake, all smothered in cookie dough buttercream and coated in silky chocolate ganache.

Cookie Dough Cake

(110 grams) unsalted butter, room temp

(100 grams) granulated sugar

(130 grams) light brown sugar, packed

(60 milliliters) milk

tsp vanilla extract

(260 grams) all-purpose flour *SEE NOTES

tsp salt

(180 grams) mini chocolate chips

(330 grams) unsalted butter, room temp

(400 grams) sugar

eggs

(400 grams) all-purpose flour **SEE NOTES

tsp baking powder

salt

(240 milliliters) whole milk

(550 grams) powdered sugar

(130 grams) all purpose flour **SEE NOTES

(140 grams) light brown sugar, packed

(90 grams) mini chocolate chips

bittersweet chocolate, chopped

(1/2 cup) heavy cream

vegetable oil

Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.

Add in the milk and vanilla and mix until combined.

Mix in the flour and salt and then fold in the chocolate chips.

Scoop (15) 1 1/2-tbsp sized balls and flatten slightly. I used this small cookie scoop to because it dispenses the perfect amount. Set the cookie dough &#8220;patties&#8221; on a plate lined with wax paper and place those and the leftover dough in the fridge.

Cookie Dough

Preheat the oven to 350F and prepare (3) 8 inch round cake pans. Coat them with non-stick spray and cut out 3 rounds of parchment paper to fit in the bottom of each pan.

Whisk together the flour, baking powder, and salt in a small bowl and set aside.

In a measuring glass, pour in the milk and mix in the vanilla. Set aside.

In a large bowl using a hand or stand mixer, cream together the butter and sugar using the whisk attachment. Mix on medium-high speed until light and fluffy (about 3-5 minutes). Don&#8217;t cut this step short! Make sure the butter and sugar are light and fluffy, otherwise the cake will turn out too dense.

Turn the speed down to medium and mix in one egg at a time, making sure each egg is fully incorporated before adding the next. Mix in the yogurt.

Using the flour and milk mixtures, alternate between the two by starting and ending with the flour mixture. This will be three additions of the flour mix and two of the milk.

Lastly, fold in the mini chocolate chips.

Divide the batter between the cake pans and spread it even.

By now your cookie dough should be chilled enough to handle. Push down 5 cookie dough &#8220;patties&#8221; in each cake pan. Spread the batter over top the cookie dough so that you can no longer see any dough.

Bake for 30-35 minutes or until a toothpick in the center comes out clean. You may need to rotate the cakes halfway through to ensure they bake evenly.

Let the them cool in the pans for about 20 minutes. Then run a knife around the inside of the pans and turn the cakes out onto a cooling rack. Peal the paper off the bottoms.

To ensure there is no breakage while frosting the cake, transfer them to the fridge to chill for at least an hour before assembling the cake.

Cream together the butter and brown sugar.

Gradually mix in the powdered sugar and flour 2 cups at a time. Pour in the milk between each addition.

Lastly, mix in the salt and vanilla. DON&#8217;T mix in the chocolate chips yet.

Cookie Dough Buttercream

Spread an even layer of buttercream between each cake layer. Each layer uses one large heaping scoop using a standard sized rubber spatula.

Once the cake layers are stacked, pop the naked cake in the fridge for about 20 minutes. This helps the layers set so the cake doesn&#8217;t slide everywhere when you frost the outside.

Now mix in the 1/2 cup of mini chocolate chips to what&#8217;s left of the buttercream. After the 20 minutes, apply an even layer of the cookie dough buttercream to the outside of the cake.

Place the cake back in the fridge while you prep the ganache.

Assemble

Measure out the chocolate in a bowl and set aside.

In a glass measuring cup, pour in the heavy cream and heat in the microwave for 1 minute or until it starts to bubble.

Pour the hot cream over the chopped chocolate and whisk until smooth. To thin it out for the cake drip, add 2-3 tsp of oil. To test and see if it&#8217;s the right consistency, lift your whisk out of the ganache and watch how it drips back into the bowl. It it runs back into the bowl in a smooth stream, it&#8217;s ready to go. If it&#8217;s still too thick, add another tsp of oil.

Immediately pour the ganache in the center of the cake and use a small offset spatula to push the ganache towards the sides, allowing it to drip down.

Using the remaining cookie dough that&#8217;s left in the fridge, crumble pieces all over the top of the cake.

Chocolate Ganache

This was an absolute hit at work today. It was crazy dense, but unique and very good, and got many compliments.  I followed the recipe exactly.  Thanks for sharing a great recipe!

This was delicious! Not a slice survived over 24 hours! Made it with less sugar and mixed chocolate chips with flour before adding to the batter.

Made this yesterday. Tastes just like a chocolate chip cookie in cake form. A great recipe I will use again. I would recommend filling the tins half way, smoothing, putting cookie dough discs in batter and topping with other half of batter. This will allow for easier leveling of cakes after baking.

Made this cake this weekend, and it is delicious! It eats more like a pound cake with it's density. The cookie dough &amp; the cookie dough frosting are both amazing!! Thanks for the recipe!

I made this cake yesterday and it was both beautiful and delicious!  I am by no means a baker, and I found all of your instructions easy to follow.  The results were spectacular.  Thank you!

I would like to make this for my husband but it'll only be me and him eating the cake (due to covid-19), so it would have to be a lot smaller. If I were to make the cake in smaller mold like a 6 inch with only 2 layers instead of 3, how many adjustments would I need to make? I greatly appreciate it!

I made the cake ahead of time but I didn't let it completely cool and I put it in the fridge hot... what will happen to the cake?

This cake was a HIT. It came out wonderful! My kids said this cake was the best I have made. The cake is time consuming but well worth it. Thanks for sharing the recipe!

LOVE!  This cake is by far a hit with any cookie dough lover.  It is quite dense like a pound cake but rich with cookie dough flavor and just the right amount of chocolate on top..  My layers did sink a little in the center but the cake was cooked through.  May try to downsize to a smaller cake or bundt version next time.

I never leave reviews, but I definitely made time for this one. The instructions were very easy to follow, and the cake didn’t last a full day in my house. That’s how good it was. For anyone wondering, there is no need to adjust the recipe for 9in pans (:  Thank you for sharing, Jenna. Can’t wait to try your other recipes!

This cake was time consuming but not difficult and turned out perfect—yummy and beautiful—plus very impressive.  However, it is so heavy that even with teenage sons we won’t be able to finish it before it dries out—does it freeze well?

i made this recipe for my friend and she loved it! i tried it too and it was amazing the frosting is so rich and delicious!!!

Holy cow! This is soooo delicious and fun to make. My 11 year old son and I made it together for his birthday. It’s the sweetest, most decadent cake I’ve ever eaten (we didn’t even add the chocolate ganache). Cut the pieces small! A couple bites is perfectly satisfying.

This cake was great! Very decadent, there are many steps to follow, but worth it. I would cut very small pieces and eat at room temperature! Way different texture, not as rich to eat and great. I wish I could share a picture, this was the first time I measured my ingredients and it makes a difference. Thanks for sharing!

I freaking LOVED this cake. It was an absolute dream, so rich and full of so many different layers of cookie dough elements. I dropped some off to my friends a couple months ago and people are STILL talking about it.10/10 will make this again!

Honestly so good. I was skeptical about making this for my brothers birthday because he doesn’t like overly sweet, but it was just the right amount of sweet and nostalgia of eating cookie dough straight from the package. The buttercream is absolutely delicious. The only problem I ran into was my cookie dough didn’t hold very well and crumbled super easy. The cake is definitely dense but more tolerable room temperature so when I had leftovers I would cut a slice and leave it out for a while before eating. Delicious!

About to make this again for the second time. One of the very few things that I have baked — and I have baked many many things – that my children have begged for months afterward. So back to the kitchen I go. My favorite Friday night. LOL.

Made this for the first time. Left out some Sugar but either way it was soooo delicious! Definitely not the last time I'm making it. Worth the work.

My husband said this was the best cake he’s ever eaten, his colleagues said the same! Really enjoyed baking it AND eating it!

I used two 6x2 and one 4x2 and 12 cupcake pan. I wanted the cupcakes for a kids party and the smaller cake for family  the next day with the top 4x2 all for my son. I followed the recipe and everything turned out perfect. I have to say this cake was so much fun to make but beware you will be licking and tasting and ooohing and aweing all the way through. My son who is a heavy cookie dough eater was in heaven!!!! Thank you  for for producing  and sharing an easy to follow recipie that actually turns out as expected.

Pretty tasty, except the cake was almost too dense to even be considered a cake. But tasted good nonetheless .

THE BEST CAKE I HAVE EVER MADE.
I am a true lover of cookie dough who prefers it over any baked cookie. I love baking cakes, but much more for the process than the taste of the result. This cake blew me away. It is absolutely perfect. It's such a fun process to make AND the result just tastes and looks so fabulous. It was so good that I had to cut slices and deliver them to a dozen of my friends. People have already begged for me to make it again. I made it to look exactly like the pictures and it was really such a gorgeous cake. And the BUTTERCREAM! This is definitely my favorite buttercream that I've ever tried (could eat it with a spoon), and it tastes even better with the chocolate ganache topping. If you're considering making this, clear your schedule tomorrow and MAKE IT! Or get started right now on the cookie dough. You will not regret this. Truly incredible cake. Thank you for the recipe.

I’ve made this before and it was amazing!!! But I am making a batch of cupcakes and was wanting to use this icing recipe. Do I need the full amount of icing in this recipe or would half be enough for my cupcakes?

This cake was divine! I followed it exactly except that I only made the chocolate drip as a border around the top of the cake. I really can't believe how good the cake was. Make sure to really flatten the cookie dough balls before chilling. Similar to a peanut butter cup so that you can easily cover them with the batter. Thank you for being willing to share such a good recipe online! Kudos

This cake was a hit for my sister's birthday tonight. It is very rich and dense, but the layers baked super even and were easy to frost. The only changes I made were adding more milk to the frosting so it was easier to spread, and instead of adding chocolate chips into the frosting before coving the outside of the cakes my nephew, 6 years old, and I just pressed them onto the sides before we did the Ganache. Great recipe!

Made it this for my husband who loves cookie dough and he LOVED IT! Thanks for sharing, will def be making it again. I did adjust recipe to make a 4 inch cake since it was just for the two of us. The only comment he had was that ganache was too bitter, any suggestions?

This cake was delicious! It is very sweet and rich and a little goes a long way. Luckily that meant I had plenty left over. I wrapped the extra slices in saran wrap, vacuum sealed them, and put them in the freezer  A month later the cake tastes just as good as the day I made it, if not better! I will definitely be making this again!

Jenna! I've been meaning to thank you for ages. I baked the cookie dough cake for my 40th birthday while in quarantine solo this past December. And, it was my first layer cake to boot! It was decadent and whimsical and everything I had hoped for to make my day feel special. Thank you so much for the recipe + the detailed instructions. I'm looking forward to baking more of your delightful creations!

Learn to make a Chocolate Drip Cake with this easy method! All you need is chocolate ganache, a frosted cake and a few simple tools. You’ll be on your way to an impressive yet easily decorated cake in no time!

Chocolate Drip Cake

oz (1 cup | 169 grams) semi sweet chocolate chips

whipping cream

oz (1 cup | 169 grams) white chocolate chips

Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

. If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.

. Allow ganache to cool for about 10 minutes, give or take, prior to using.

looks good. Be lovely to had got the recipe for the cake as well!

Thank you for this very helpful tutorial! I've been baking for a while but I had never done a chocolate drip cake before because I was worried about it sliding straight off the cake. Your step-by-step tutorial was really helpful in making my mickey mouse cake a success.

can you do the drip method on a sugar paste  covered cake?

Hello, I followed your recipe and tips for the squeeze bottle on my first drip cake and it's LOVELY! 
Thank you. Wish I could send you a picture.

My drip sauce turned out very well. I used it on a chocolate cake for my mom's 70th birthday cake.  I received many compliments. Recipe is definitely a keeper!

This recipe is incredibly easy to make and so so good!!! I followed the directions exactly and the consistency of the ganache was perfect! The tip to drip some from the top of a bowl to check for thickness was really helpful! I decorated my cake with it and reheated the extra later for anyone that wanted some extra chocolate ganache on their cake. I think the most important thing to get right with this recipe is to not overheat the milk and not over whisk the chocolate/milk. I used a spoon and stirred it slowly until it was mixed well. Thank you for this great recipe!!!

hey there, this recipe is awesome but the last time I attempted to make a drip cake, the drip sat on the cake perfectly until it started to separate from the cake and fall onto the cake board. Do you know why this would've happened?

https://content.jwplatform.com/videos/cCr61mEc.mp4

How to make a chocolate drip cake

Here&#39;s the sweet recipe for a chocolate drip cake from scratch, complete with a dark chocolate ganache recipe for the drips.

How to Make a Chocolate Drip Cake With Chocolate Ganache

Cake decorations of choice,

chocolate

heavy cream

corn syrup

Bake and fully cool your layer cake of choice. If the tops of your cake layers dome, when cool, use a serrated knife to slice off the cake domes, leaving a perfectly flat cake. This can be done up to two days in advance.PRO TIP: When stacking and layering the cake, place the top layer upside-down so the cake is extra flat and smooth.

Make your buttercream. Here&#39;s a recipe for easy vanilla frosting, and a recipe for super-smooth, beautiful Swiss meringue buttercream (what the pros use--and you should, too).

Fill, layer, and frost your layer cake using an offset spatula or other straightedge (such as a bench scraper) to get the sides and top as smooth as possible. Chill the cake for 15 to 20 minutes, while you make the ganache.PRO TIP: Here&#39;s my full guide on how to slice, fill, and frost a layer cake.

For the Cake

In a small pot, heat the chopped chocolate, heavy cream, and corn syrup over medium-low heat until the cream just begins to steam. Remove from heat and use a spatula to stir from the center until the mixture forms a smooth, emulsified ganache.PRO TIP: When measuring sticky liquids like corn syrup or molasses, spray the measuring spoon or cup with cooking spray. The liquid slides right out!

Pour the ganache into a small bowl and cool to warm room temperature, until the chocolate is thick but still fluid, about 10 minutes.

For the Chocolate Drips

Remove the frosted cake from the refrigerator. The buttercream should feel chilled, but not super cold.

Use a teaspoon and spoon a small amount of chocolate ganache on the edge of the cake, allowing some of the ganache to roll off the edge and run down the side. Repeat, forming a ring of drips all around the cake. Experiment with the amount and spacing as you go. The goal is imperfect lines of different lengths. This will result in a large empty area in the top of the cake.

Pour ganache into the center of the top of the cake, and use an offset spatula to push and spread ganache over the top of the cake.

Decorate as desired.

To Apply the Chocolate Ganache Drips and to Finish

Fluffy chocolate cake filled with creamy chocolate ganache, frosted with whipped chocolate ganache and topped with a chocolate drip. This cake is dark and rich and not for the faint of heart!

Chocolate Ganache Cake Recipe

(270 grams) all-purpose flour, spooned and leveled

(60 grams) unsweetened cocoa powder, spooned and leveled (I use dutch-processed)

Tbsp baking powder

tsp fine sea salt

(113 grams) unsalted butter, room temperature

(400 grams) granulated sugar

(118 milliliters) vegetable or canola oil

eggs, room temperature

(225 grams) sour cream, room temperature

(237 milliliters) milk, room temperature

oz dark chocolate, chopped

oz dark chocolate, chopped (chips work too)

Preheat the oven to 350F/177C convection (325F/163C conventional)...

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three round 8 inch cake pans with baking spray and parchment paper.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.

Place the butter and sugar in a large...

Place the butter and sugar in a large bowl or the bowl of a stand mixer and use an electric mixer to beat them at full speed for 1-2 minutes. Add the oil and beat for another 1-2 minutes at full speed. 

Add in the eggs, one at a time,...

Add in the eggs, one at a time, beating for at least 30 seconds between each one, until it’s incorporated. 

Add the vanilla and sour cream and mix...

Add the vanilla and sour cream and mix just until it’s combined.

Add half of the flour mixture, turn the...

Add half of the flour mixture, turn the mixer the low speed and stream in the milk. Add the other half of the flour mixture and increase the speed to medium for another 30-60 seconds, just until there are only a few streaks of flour left. 

Use a rubber spatula to scrape the bottom...

Use a rubber spatula to scrape the bottom and sides of the bowl and give it one more good mix by hand. 

Distribute the batter evenly among the prepared pans,...

Distribute the batter evenly among the prepared pans, about 18-19oz in each pan. 

Bake for 30-35 minutes or until the edge...

Bake for 30-35 minutes or until the edge of the cake releases from the pan or springs back when you gently press on the tallest part. 

Flip onto a tea towel or a cooling...

Flip onto a tea towel or a cooling rack and allow to cool to room temperature before frosting. 

Place the dark chocolate in a large bowl...

Place the dark chocolate in a large bowl (or the bowl of a stand mixer) and place the heavy whipping cream into a small saucepan. 

Heat the cream over medium heat until it...

Heat the cream over medium heat until it comes to a simmer (bubbling all around the edge).

Pour the cream over the dark chocolate and...

Pour the cream over the dark chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.

Use a rubber spatula to gently stir the...

Use a rubber spatula to gently stir the ganache until they're completely smooth.

Cover again and allow it to cool completely...

Cover again and allow it to cool completely to room temperature. You can refrigerate to speed up the process but make sure to stir it every 5-10 minutes so it cools evenly.

Split the chocolate ganache in half. Reserve half...

Split the chocolate ganache in half. Reserve half of the ganache for the cake filling and place the other half in the bowl of a stand mixer or a large bowl.

Use the whisk attachment of an electric mixer,...

Use the whisk attachment of an electric mixer, at full speed, to beat the ganache for 3-5 minutes, until the ganache has lightened in color and grown in volume.

Place the first layer of cake on a...

Place the first layer of cake on a flat surface. Place the WHIPPED ganache into a piping bag and pipe a border around the edge of the cake. Fill the center with half of the reserved ganache. Repeat with the next layer and then top with the last layer.

Use the rest of the WHIPPED ganache to...

Use the rest of the WHIPPED ganache to frost the outside of the cake. You should have enough to lightly frost the cake.* Refrigerate the cake.

Place the dark chocolate in a large bowl (or the bowl of a stand mixer) and place the heavy cream into a small saucepan. 

Cover again and allow it to cool for...

Cover again and allow it to cool for about 10 minutes. Pour the ganache on top of chilled cake and spread it out so it drips off the edge.

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The most viewed chocolate drip cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine