drip cake tutorial

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

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).

<p>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.</p>

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!

all-purpose flour (375 grams)

salt (6 grams)

tsp vanilla extract (8 grams)

Tbsp vegetable oil (28 grams)

gel food coloring - optional

unsalted butter, room temperature (452 grams)

vanilla vanilla bean paste (12 grams)

powdered sugar (907 grams)

heavy cream

heavy cream (60 grams)

Preheat the oven to 350°F / 175°C. Line...

Preheat the oven to 350°F / 175°C. Line three eight-inch pans or four seven-inch pans with parchment rounds, and grease with non-stick baking spray.

Mix 3 cups all-purpose flour, 3 cups sugar,...

Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of room temperature, unsalted...

Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.

Pour in 1 cup of egg whites and...

Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of buttermilk in two installments, at a low speed.

Add in 2 Tbsp of vegetable oil and...

Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add in the gel food coloring with the oil and vanilla.

Scrape down the sides of the bowl with...

Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed. This also helps lighten the texture of the cake layers a bit.

Divide the batter evenly between your prepared pans....

Divide the batter evenly between your prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to the same height.

Bake for 33-35 minutes or until a toothpick...

Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.

Let the pans cool for 10 minutes, then...

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

Place the cake layers into the freezer for...

Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.

If you make these cake layers in advance...

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the vanilla buttercream frosting. Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.

Mix in 1 Tbsp of vanilla extract and...

Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.

Slowly mix in 7 cups of powdered sugar...

Slowly mix in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix. Continue to mix on a low speed for a few minutes until the desired consistency is reached. 

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

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

If you plan to color the buttercream, add...

If you plan to color the buttercream, add the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.

The last component to make is the white...

The last component to make is the white chocolate ganache! Add 1/4 cup of heavy cream to a heat-proof bowl in the microwave for 45 seconds, until it's just beginning to bubble. If you don't have a microwave you can also heat the cream in a double boiler.

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

Stir slowly until the cream and white chocolate are combined. If some bits of chocolate are not fully melted, heat the mixture again for 15 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.

Then mix in the gel food coloring, if...

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

Then it's finally time to assemble this drip...

Then it's finally time to assemble this drip cake! 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.

Once the layers are stacked, spread a thin...

Once the layers are stacked, spread a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Next, add a second, thicker layer of frosting...

Next, add a second, thicker layer of frosting to the cake and smooth using a bench scraper. If you're struggling to get smooth sides on your cake, I share all my tips and tricks in this smooth cake tutorial.

Chill the cake again in the fridge (30...

Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch. This step is crucial because it will prevent the ganache drips from melting the frosting and it keeps the drips from running too far down the cake.

Add the drips to the cake using a plastic squirt bottle or spoon following the pictures and tips in the post above. Then decorate as desired!

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Drip Cake Recipe

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Top 3 drip cake tutorial recipes from across the web

The most viewed drip cake tutorial recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Drip Cake Recipe

Colored Drip Recipe

Drip Cake Recipe

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