drip cake

Want to make the perfect drip cake? This drip cake recipe is super easy, and walks you through everything you need to know about drip cakes!

Drip Cake Recipe

all-purpose flour (390 grams)

sugar (600 grams)

tsp baking powder (10 grams)

salt (5 grams)

vanilla extract (9 grams)

buttermilk, room temperature (360 grams)

vegetable oil (28 grams)

unsalted butter, room temperature (434 grams)

tsp salt (3 grams)

vanilla extract

sugar

heavy cream (or whipping cream) (30 grams)

heavy cream (77 grams)

white chocolate chips (175 grams)

gel food coloring

Preheat oven to 350°F. Line three eight-inch pans...

Preheat oven to 350°F. Line three eight-inch pans with parchment rounds, and grease with non-stick baking spray.

Mix together all dry ingredients (flour, baking powder,...

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the...

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low...

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.

Add in vanilla and oil, and mix at...

Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds. 

Mix the batter on a low speed, scraping...

Mix the batter on a low speed, scraping the sides and bottom of the bowl part way through to evenly color the batter.

Divide batter evenly between the prepared cake pans.

Bake for 34-36 minutes (or until a skewer...

Bake for 34-36 minutes (or until a skewer comes out clean).

Allow to cool for 10 minutes, then run...

Allow to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45...

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.

Mix in the vanilla extract and salt on...

Mix in the vanilla extract and salt on a low speed.

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Mix on low for a couple extra minutes,...

Mix on low for a couple extra minutes, to make the frosting super smooth.

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Heat heavy cream in a heat proof bowl...

Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.

Gently pour white chocolate chips into the heavy...

Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.

Stir slowly until the cream and white chocolate...

Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.

Add in gel food coloring, if desired. Allow...

Add in gel food coloring, if desired. Allow to cool until desired viscosity is reached (barely warm to the touch).

If it seems too thin or thick, you...

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Add an even layer of buttercream between each...

Add an even layer of buttercream between each cake layer with a large offset spatula.

Spread a thin coat of frosting around the...

Spread a thin coat of frosting around the the cake, to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of frosting to...

Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.

Chill the cake again in the fridge (20...

Chill the cake again in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Add the drips to the cake using a...

Add the drips to the cake using a plastic squirt bottle.

Then decorate as desired!

https://mediavine-res.cloudinary.com/video/upload/vpwqul5axi4mj2c0lkrz.mp4

Colorful Drip Tutorial

Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert

Triple chocolate & peanut butter layer cake

oil,plus

self-raising flour

tbsp cocoa

½ tsp bicarbonate of soda

caster sugar

golden syrup

eggs,beaten

milk

dark chocolate,chopped

tbsp chocolate chips

pretzelpieces

tbsp honeycombpieces

dark chocolate

soft salted butter

icing sugar

smooth peanut butter

cocoa

double cream

dark chocolate,finely chopped

chocolate eggs,some hollow, some filled, gold lustre, toffee popcorn and pretzels

Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth.

Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.

Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it’s fridge cold, the chocolate will snap rather than cut). Chill again until you’re ready to decorate the cake.

To make the icing, melt the chocolate in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a>, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a>, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.

Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.

Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.

To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.

Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.

Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

This malted drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning multi-layered centrepiece for a big occasion

Chocolate drip cake

unsalted butter, softened,

golden caster sugar

eggs

plain flour

powdered malt drink

tsp baking powder

natural yogurt

tsp vanilla extract

cocoa powder

dark chocolate, melted and cooled a little

butter oil,

tsp bicarbonate of soda

pack Maltesers

pack slightly salted butter

tbsp powdered malt drink

tub full-fat cream cheese

dark chocolate, finely chopped

milliliters double cream

First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.

Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.

Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don’t stir. When you’re happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.

Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.

You’re now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.

Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.

Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.

When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.

Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

This simple recipe and technique will give you the perfect white chocolate ganache drip for your cake - every time!&nbsp;

White Chocolate Ganache Drip

tbsp white chocolate chips (finely chopped)

100 g candy melts, chopped

heavy cream (43 g)

Chill frosted cake

Chop the chocolate into small pieces

Add to microwave safe bowl and add heavy cream

Microwave for 20 second intervals, stirring in between each interval,  until all the chocolate is melted.

Once melted, let sit for 15-30 minutes, until it reaches 85-95 degrees fahrenheit

Either pour over cake, spreading towards the outside of the cake so it drips or add to a pastry or plastic bag with a medium trip and drip around the edges, then fill in the center and smooth with a spatula.

Put back in the fridge to chill until ready to finish decorating.

This colorful drip recipe is perfect for any drip cake! It&#x27;s made using only two ingredients, and comes together in less than five minutes! It can be made in any color, using gel food coloring.

Colored Drip Recipe

+ 1 Tbsp heavy cream (70 milliliters)

chocolate

gel food coloring (optional)

Heat 1/4 cup + 1 Tbsp heavy cream...

Heat 1/4 cup + 1 Tbsp heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.

Gently pour 1 cup of white chocolate chips...

Gently pour 1 cup of white chocolate chips into the heavy cream. Make sure they are fully covered with cream. Allow the mixture to sit for 1 -2 minutes.

Stir until the cream and white chocolate are...

Stir until the cream and white chocolate are combined and the mixture is smooth.

If some bits of chocolate aren't fully melted,...

If some bits of chocolate aren't fully melted, heat the mixture again for 20 seconds, and stir.

Repeat as necessary until all the chocolate bits...

Repeat as necessary until all the chocolate bits are fully melted and incorporated.

Mix in gel food coloring, if desired. Let...

Mix in gel food coloring, if desired. Let the mixture cool until the desired viscosity is reached (barely warm to the touch).

This colorful drip recipe is perfect for any drip cake! It&#x27;s made using only two ingredients, and comes together in less than five minutes! It can be made in any color, using gel food coloring.

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,

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

Hier findest du ein Rezept für eine fruchtige Beerentorte mit saftigen Schokoböden und Schoko-Drip.

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Top 8 drip cake recipes from across the web

The most viewed drip cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Drip Cake Recipe

Triple chocolate & peanut butter la...

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White Chocolate Ganache Drip

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Beerentorte mit Schokoböden und Dri...

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The most viewed drip cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine