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A three-layer Mini Egg drip cake with chocolate sponges, Mini Egg themed buttercream frosting, a chocolate drip and Mini Eggs! Heaven in every Easter bite!

Mini Egg drip cake!

So it’s March, it’s basically peak Easter chocolate season and I am in full swing of my Easter baking. I am surrounded by Easter chocolate (which is no bad thing!) and I am obsessed with it all. 

However, as I always like to do at least one showstopper of a cake every year, I thought now would be a good time to post it! Here is my Mini Egg drip cake!

Combination of recipes

I decided to merge two of my older recipes for this one – my Mini Egg chocolate cake, and my Mini Egg cake. My Mini Egg cake is really the OG of drip cakes on my blog, and I still love it… but I wanted to do another one. 

I essentially wanted to literally combine the two recipes, and it worked SO much better than I thought it would! I am honestly so pleased with how this cake came out – and I am still so chuffed now! It looks so cute!

Multi coloured drip cake

I wanted to do another drip cake as I have filmed this cake for Youtube. I wanted to film and show how to do a drip cake again as my original YouTube video wasn’t the best (bad camera angles and all), and I also wanted to show how to do more than one colour of buttercream! 

I decided to keep the flavourings and colourings of my Mini Egg chocolate cake because I am still so obsessed with how that came out as well – and you all love baking it just as much as I do! I’ve seen it so many times this year and it’s amazing! 

Three layer cake

I thought I would also stick with a three layer cake because I already know that this cake uses up a lot of ingredients (hello 1kg of icing sugar!) but you can always make it smaller if you want. Because the cake uses three colours of buttercream, the three layers of sponge seemed ideal! 

I also do realise, before someone thinks it’s clever to remind me, that Mini Eggs come in four colours… but as I have explained before, and I do also explain in the video, as the yellow and white ones are quite similar, I just thought I would use one colour for those. I think the pink and purple are the more important colours anyway – especially as there are the least of those in a packet!

Food colouring and a handy video!

For the food colourings I love this pink food colouring, and I also love this purple food colouring. To get a good effect with the buttercream, you really do need to use good quality colours!

It’s hard to explain the process of a drip cake that easily in writing, but you will be able to watch the video on this cake on Youtube (theres also the video link below) which definitely helps! 


For the cake, it’s quite simple. It’s the buttercream part that’s a little more complicated. As I explain in the method, you want to reserve 200g of the buttercream for your crumb coat, and then split the rest into three. One for purple, one for pink, and one to stay as it is.

I weigh my buttercream so ended up with 430g each for the purple/pink/yellow – and it was ideal for the cake in the end! I separate my colours into a larger piping bag like these, and it makes it easier to pipe onto the cake, and on the sides. 

Cake tools

I find it easiest to use a small offset spatula to spread the buttercream between the layers of cake, and to do most of the crumb coat, but also find using this cake scraper really good for finishing off the crumb coat, and doing the top layer! 

I use a beautiful rose gold cake board for decorating and serving, as I couldn’t be bothered to decorate the board as per usual. I use these small piping bags for the drip part of the cake, as they’re just so useful! And of course, I used my favourite ever piping tip for the top. 

I realise that not everyone will have one, but using a cake decorating turntable will change your life when doing a drip cake – so I really would recommend one! It makes it easier to smooth around the buttercream, makes it easier for the drip, and just makes it easier for decorating in general!


Mini Egg Drip Cake!

A three-layer Mini Egg drip cake with chocolate sponges, Mini Egg themed buttercream frosting, a chocolate drip and Mini Eggs! Heaven in every Easter bite!
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Chocolate, Easter, Mini Eggs
Prep Time: 1 hour
Cook Time: 30 minutes
Decorating Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 20 People
Author: Jane's Patisserie



  • 400 g unsalted butter
  • 400 g light brown sugar
  • 350 g self raising flour
  • 75 g cocoa powder
  • 8 medium eggs
  • 1 tsp vanilla extract


  • 500 g unsalted butter (room temp)
  • 1000 g icing sugar
  • 1 tsp vanilla extract
  • Pink food colouring
  • Purple food colouring


  • 75 g milk chocolate
  • 75 g dark chocolate
  • 150 ml double cream


  • Mini Eggs


For the Cake

  • Preheat your oven to 180ºC/160ºC Fan and line three 20cm/8" tins with parchment paper!
  • Beat your butter and sugar until light and fluffy.
  • Add in your eggs, flour, cocoa powder and vanilla and beat again until smooth!
  • Split evenly between your tins and bake for 30 minutes - check after 25 minutes, as they can take up to 35 minutes!
  • Once baked, leave to cool in the tin for 10 minutes, and then on a wire rack to cool fully.

For the Buttercream

  • Make sure your butter is at room temp.
  • Beat your butter on its own for several minutes until it's really smooth and supple.
  • Add in the icing sugar a bit at a time, beating fully each time!
  • One the sugar is in, add in your vanilla and beat again.
  • IF your buttercream is very stiff and you have been beating for a while, add in 1-3tbsp of boiling water, to smooth it. Add one spoonful at a time, and beat very well before adding another so you don't add too much.
  • Reserve 200g of buttercream for your crumb coat.
  • Split the rest between three bowls - about 430g each. Colour one purple, and one pink, and leave the third as it is.
  • Get your first cake onto your cake board, and stick down with a little buttercream.
  • Spread over a couple tablespoons of purple buttercream and smooth over. Add on the second cake and repeat with the pink buttercream. Add on the third sponge.
  • Using your crumb coat, smooth it around the edges to fill in any gaps of the buttercream and to keep all the crumbs in! I use a small offset spatula and a cake scraper. Put in the fridge till firm - about 30 minutes.
  • Using piping bags, or whatever you fancy, pipe circles of purple buttercream frosting around the first layer, then pink around the second layer, and then finally the yellow for the third layer and the top.
  • Using a cake scraper, smooth the cake around to create a flat and smooth ombre buttercream. Once smooth, put in the fridge till firm - about 30 minutes

For the Ganache

  • Add your chocolates and cream to a microwave proof jug/bowl, and heat for 30 seconds. Stir well, and microwave on 10 second bursts till the ganache is smooth, stiring each time.
  • Add your ganache to a piping bag, and take the cake out of the fridge.
  • Snip a small amount off the end of the piping bag and pipe drips down the side of the cake, and then fill in the top and spread it over. Put in the fridge - about 30 minutes

For the Decoration

  • Pipe any leftover buttercream on top, I used my 2d closed star piping tip, and then decorate with Mini Eggs! I used some whole for on top of the buttercream, then filled in the middle with some whole, and some chopped.


  • I recommend using the following for this cake!
  • This cake is large, which is why there are so many ingredients! If you want to make a two layer version, follow the same method but use...
    • For the cake - 250g butter and sugar, 200g flour, 50g cocoa powder, 5 medium eggs, 1tsp vanilla - split between two 8" tins. 
    • For the buttercream - 325g of butter, 650g of icing sugar, 1tsp of vanilla. 
  • The decoration is completely optional, but this is the way I have done it! 
  • I use milk and dark chocolate for my ganache so you don't struggle with the dark chocolate ones being too thick. Feel free to swap to just dark, but if you use just milk you will need to use less cream. 2:1 ratio. 
  • This will last at room temp for 3-4 days.
  • If you prefer to keep it in the fridge, it may dry out, especially if it's been cut into. 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Bethany on June 20, 2022 at 9:45 am

    Hi Jane 🙂

    I hope you are well. I am hoping to make this cake for my daughter’s birthdays this weekend. She prefers a plain sponge with jam. Could I just remove the coco powder to make a plain sponge or would you change any other ingredients. Would you keep the measurements the same? Thank you so much 🙂 x

    • Jane's Patisserie on June 21, 2022 at 1:35 pm

      Hiya! No, you would have to add more flour! Hope this helps! x

  2. Stephanie on March 27, 2022 at 6:23 pm

    So cute for Easter!

  3. Roxanne Morgan on September 17, 2021 at 11:14 am

    5 stars
    Hia,This cake is beautiful 🙂 I was thinking of making and decorating this cake on a Thursday evening for a party I have on a Saturday Evening, do you think this would be ok? And if so how would to stall it please? Thankyou x

    • Jane's Patisserie on September 23, 2021 at 4:20 pm

      Yes for sure! I would bake the cakes on Thursday for example, cool the sponges, and wrap each sponge really well in clingfilm at room temp. Then decorate the next day – once fully decorated and not portioned the cake can stay in the fridge! Take it out an hour before serving. x

  4. Hailey on August 20, 2021 at 10:50 pm

    Hi. I’m going to try this cake as your instructions are so clear (thank you) I was wondering does the ganache go hard or stay soft? I’m trying to decide how to decorate it
    Thank you

    • Jane's Patisserie on August 31, 2021 at 2:06 pm

      Hiya, it goes hard x

  5. Georgia on July 24, 2021 at 8:35 pm

    Hi Jane, love all your recipes! The only ones that really work for me! I’m looking to make a 3 tier cake, 10”, 8” and finally 6” on top. I just wondered the measurements I would need? I tried to use the calculator website you linked above, however it asks for height and diameter of the pan in your recipe. I know the diameter of this is 8 inch, but unsure of the height. Would be really grateful for some help! Thank you x

  6. Michelle on July 4, 2021 at 10:01 am

    Hi Jane

    I’m very New to baking, I made your toblerone cheesecake and your biscoff drip cake and was really pleased wirr the result given it was the first cake I’d ever baked….I want to try this beaut for my daughter 2 bday next weekend, I wanted to do a pink drip, u have purchased the pink and purple colouring you recommend on this one, would I be able to add that to a white choc gnash for the drips? If so how many grams of white choc should I use and how many of double cream? Thanks for posting your recipes and thanks for keeping them simple x

  7. Michelle on July 3, 2021 at 1:44 pm

    Hi Jane

    So I’m new to baking but I tried your toblerone cheesecake and your biscoff drip cake and I was really pleased with the result so I’m going to attempt this for my daughter 22nd bday next weekend. As mini eggs aren’t available atm I’m using smartie buttons to decorate. I wanted to do a pink drip on this cake, could I do a white gnash and add the food pink food colouring (I’ve brought the one you recommend on your link). If I can do this how many grams of white chocolate and cream would I use. Thanks so much for making your recipes easy to understand. The videos are fab too XXX wish me luck for to his show stopper..

    • Jane's Patisserie on July 7, 2021 at 9:48 am

      Have a look at the drip on my rainbow cake as that is pink! x

  8. Honor on June 5, 2021 at 7:46 am

    Apologies if this has been answered, but in regard to most of your cake recipes, how do you convert to 7” cake tins? Thank you so much

  9. Vikki Hughes on May 19, 2021 at 10:24 pm

    Hi Jane,

    I’ve recently bought 2 x 10” cake tins as I’m making a wedding cake for a friend (10” is the bottom tier!) eeeek…I’m so nervous!! 😬
    So I was wondering, do you think this recipe would work in my new tins rather than 3 x 8” tins? And what would you recommend as the cooking times? Thank you so much in advance…any help right now would be amazing! The wedding is 29th May!!!! 🙈xx

  10. Chelsea on May 7, 2021 at 11:35 pm

    Hiii Jane this is my go to recipe for a chocolate cake but I need to make a square 3 layer cake will the measurements be the same? Thank you!

    P.S your blog is a god send!

    • Jane's Patisserie on May 8, 2021 at 2:56 pm

      Hello, It depends on the size of the tins!xx

  11. Toni Turner on April 20, 2021 at 7:00 pm

    Hi Jane,
    I’m making this cake for my daughters birthday but I wanted to do a white chocolate drip how would I do this??

    Thank you xx

    • Jane's Patisserie on April 26, 2021 at 2:16 pm

      Hey! Ahh how lovely. The ratios are different, I would use a 3:1 of white chocolate to cream instead (have a look at my white chocolate drip cake for help if needed) xx

  12. Alice on April 15, 2021 at 7:21 pm

    5 stars

    I have watched the video a milion times and I have just made this cake (thank you for the amazingly clear instructions!!!)
    I’m a bit worried that the cake may be dry? Is there anyway of knowing if it is dry? Or is there any way of making it more moist?
    Also, I was just wondering if you had any supermarket chocolate you would recommend for the ganache? I read above that the dark chocolate needs to be 70% ? I am decorating it tomorrow so won’t have time to order any of the high qual stuff that you have!
    Thank you!

    • Jane's Patisserie on April 17, 2021 at 2:49 pm

      Hey! You can add a sugar syrup which is equal parts caster sugar and water dissolved together in a pan and cooled before drizzling over the sponge. Supermarket own confectionary chocolate is best, yes it does have to be 70% xx

  13. Lauren on April 8, 2021 at 6:08 pm

    Hello! I tried your salted caramel drip cake recipe and it turned out AMAZING. However when I did this cake the sponge was incredibly dry and dense and I’m not too sure what went wrong. I baked the cakes and waited for them to cool before wrapping in cling film to be decorated the next day.. Could this be the reason it was so dry? I just want to know what I did wrong as the actual cake looked fantastic.

    • Jane's Patisserie on April 9, 2021 at 11:31 am

      Hey! Unfortunately a dry cake just means it will have been over baked! Try my chocolate fudge cake if you would like a softer sponge xx

  14. Mama Kenny on April 3, 2021 at 1:25 pm

    5 stars
    I have tried and failed many times making a cake! But I followed your recipe and video and it actually worked!! Obviously plenty more practice needed but this is the prettiest thing I’ve ever made!

  15. Dani on March 30, 2021 at 8:41 am

    Hi Jane,

    Thinking of having a go at this, but would love to make it a smaller but taller cake. Possibly a 5” cake – would I use the same amount across more tins? I have 6 of the 5” tins in total. Also would the quantities of buttercream be the same? Thank you, and congratulations on your new book 👏👏👏

  16. Amber on March 25, 2021 at 3:20 pm

    5 stars
    Do you have any advice to make this gluten free?
    I usually just substitute the flour for a gluten free one and add xanthum gum, would this be okay?
    Thankyou 🙂 !x

    • Jane's Patisserie on March 26, 2021 at 1:12 pm

      Hii! Yes that will be fine x

    • Siobhan on April 22, 2021 at 4:36 pm

      hi Amber
      I substitute 1/4 tsp of xanthum gum per egg
      1/2 tsp of baking if none. or in addition,.
      I haven’t actually made this cake but have applied this to other cakes and it has worked a treat
      I cant take credit for this as my friend who is coeliac told me!!!

  17. Amber Allsop on March 25, 2021 at 3:14 pm

    5 stars
    Do you have any advice for making this gluten free, I normally just substitute the flour for a gluten free one and add xanthum gum, would this be alright?
    Thankyou 🙂 x

    • Jane's Patisserie on March 26, 2021 at 1:12 pm

      Hii! Yes this will be fine x

  18. Nikki Phillips on March 22, 2021 at 10:59 am

    Hi Jane, I want to make this for a birthday next week but won’t have time, would I be able to bake the cakes and store them in the freezer ready for decorating next week?

  19. Louisa on March 22, 2021 at 10:53 am

    5 stars
    Hi Jane, I’m making the sponge for this cake in my lunch break today, do you sieve the flour/cocoa powder before adding to the mix? Thanks! X

  20. Emma on March 16, 2021 at 4:05 pm

    Hi Jane,

    Looking forward to making this! How much pink & purple food colouring should you use?


  21. Rachel on March 16, 2021 at 12:23 pm

    Hello Jane I love all you recipes I’ve made so far, always a. Amazing. I used you butter cream recipe to make my daughter birthday cake. I used 1 table spoon of boiling water as didn’t want to make it to runny. The cake looks good but not sure the I ING is quite right. I made it yesterday and it’s cracking today. Have I done something wrong. Should you use a certain brand of butter or more water to prevent this? Thank you

  22. Kelly on March 13, 2021 at 10:09 am

    Hi Jane I’m wanting to do the mini egg drip cake but with 6inch cake tins. How much of each ingredient would I need?

    • Jane's Patisserie on March 15, 2021 at 12:47 pm

      Hello! Normally for 6 inch tins its 2/3rds of the recipe!x

    • Amy Brown on February 20, 2022 at 12:28 pm

      Hi jane, how would you adjust the ingredients for 10″ tins please? Just the buttercream and sponge xx

  23. Rachel on March 10, 2021 at 2:07 am

    Hi Jane
    Looking at making this cake for my friend’s birthday in a few weeks – I am thinking of doing the 2 layer quantities but splitting it between 3 baking tins still, so I’d get three slightly smaller layers of cake. Do you think this would work or are the layers likely to not be deep enough?
    Thank you in advance!

    • Jane's Patisserie on March 12, 2021 at 8:37 am

      I wouldn’t recommend that to be honest – they would probably be quite dry and a bit naff!

  24. Hannah on March 8, 2021 at 10:44 am

    Hi Jane,
    I want to make this cake for easter but a mini version using 5 inch cake tins. How could I adjust the recipe for this? Also, do you think I should make it double layer instead of triple as the tins are the same depth as regular tins?
    Thank you! x

    • Jane's Patisserie on March 15, 2021 at 12:13 pm

      Hello! Unfortunately I have never made a 5 inch cake, so I am really not sure!x

  25. Selina on March 7, 2021 at 7:51 pm

    Hi, my family aren’t keen on buttercream… could I make this with whipping cream and icing sugar and food colouring plesse?

    • Jane's Patisserie on March 8, 2021 at 7:56 pm

      Ooh I’m really not sure to be honest – I don’t think whipped cream would hold as well!

  26. Ashleigh on March 7, 2021 at 9:09 am

    5 stars
    This was my first celebration cake icing all around the outside. The recipe is amazing as always and the you tube tutorial is so easy to follow and helpful. I didn’t do the ganache. I wimped out a bit as I was so nervous after everything went so well I didn’t want to ruin it. My cake is slightly domed at the top so I was worried with it not being flat like janes. I’m so proud of the cake though and grateful to Jane for always providing these recipes.
    In other news I always struggle getting the icing in the piping bag neatly. It goes everywhere.

    • Vicky on April 8, 2021 at 9:31 pm

      I had that problem too but put the piping bag into a jug/beaker and roll the top down, then manage to get the icing in without too much mess 🙂

  27. Megan Nelson on February 9, 2021 at 11:06 am

    5 stars
    Hi Jane,

    This was my first proper cake I ever made and I was so pleased with the outcome! I’ve not looked anywhere else for recipes since i found your website! If i wanted to make this 4 layers, how would i be best doing it? Or do you have any cake recipes that are 4 layers? Thank you! xx

    • Jane's Patisserie on February 10, 2021 at 7:39 pm

      I usually use a 500g/10 medium egg mix for a 4 layer cake! You can look at my kinder bueno drip cake as a guide! X

  28. Alice on February 8, 2021 at 7:14 pm

    5 stars
    Hi Jane, I absolutely love your recipes and I’m looking to try one of your drip cakes soon. Do you have any recommendations or links to storage boxes that will fit this size of cake, either plastic Tupperware or a disposable cardboard box? I’d love to make one for a friend’s birthday. Thank you! Xx

    • Jane's Patisserie on February 8, 2021 at 7:28 pm

      I don’t have links unfortunately but look for a tall 10″ cake box – lots of places sell them such as cake decorating websites or even amazon. Ideally it wants to be minimum 6″ tall, but preferably a little taller! (I use a 10″ box for a 10″ board as the cake is 8″) x

  29. Martha on February 5, 2021 at 7:31 pm

    Hi Jane would dark brown sugar be okay to use .

    • Jane's Patisserie on February 6, 2021 at 3:54 pm

      Yes dark brown soft sugar can replace light brown!

  30. Alex on February 3, 2021 at 10:38 pm

    5 stars
    Hi Jane,
    I love this & all your other drip cakes so much. You’re my go-to for all things cake! Any chance you will be doing a Reece’s drip cake anytime soon? My boyfriend has requested one for his birthday and I don’t trust anyone else’s recipes! Would be massively appreciated. X

    • Kirsty morgan on March 31, 2023 at 2:50 pm

      Hi I want to do this into a 6inch cake with 3 layers but I don’t get what you mean about 2/3rd of recipe and how many eggs etc and cooking times x

  31. Saba on January 28, 2021 at 3:16 pm

    Hello Jane can I use half of this recipe. Making for a family of five .

  32. Amy on January 26, 2021 at 7:10 pm

    Hi Jane! I’m planning on making this cake this week but how would you suggest heating the chocolate and cream on the hob? I have a tiny kitchen so no microwave! Thanks!

    • Jane's Patisserie on January 27, 2021 at 7:58 pm

      You would just heat the cream until just before boiling, and then pour over finely chopped choc x

  33. Ella on January 26, 2021 at 1:04 am

    Hi Jane,
    Just wondering how many eggs I would use to make this into a 3 layer 6inch cake, Am I right in thinking 6 inch is usually about 2/3 of the original recipe? but didn’t know how i’d measure the eggs?

    • Jane's Patisserie on January 28, 2021 at 7:30 pm

      Yes so usually it’s about 2/3, but I would just round up slightly because of the eggs!

  34. Gillian on January 24, 2021 at 9:26 am

    Hi I was wondering if buying cake tins for the first time for cakes like this , would you recommend spring form or not springform. Thanking you in advance. Gillian.

    • Jane's Patisserie on January 24, 2021 at 8:18 pm

      Either works well! I have a blog post about cake tins you can read x

  35. Amy Pearce on January 16, 2021 at 7:13 pm

    5 stars
    Hi! How do you store these sort of cakes?

    • Jane's Patisserie on January 16, 2021 at 7:18 pm

      I usually use a cake box at room temp x

    • Amy Pearce on January 16, 2021 at 9:20 pm

      Can you recommend any good cake boxes? Do you just use cardboard ones or like a plastic cake storage container? X

    • Jane's Patisserie on January 17, 2021 at 10:34 am

      I tend to use cardboard ones as I give my cakes away but any work well!

  36. Dawn on December 8, 2020 at 7:45 am

    5 stars
    Hi Jane sorry its early but I need your help i am making my nephews cake today I am following the mini eggs recipe but making the butter cream in light medium and dark blue for him instead, any way I urgently need to know the brown sugar you have put on the recipe can I use caster sugar instead cause I have ran out of brown sugar and have no more money to buy some and if I can use caster sugar are the measurements still the same? If you could let me know as soon as cause I want to start it very soon. Thank you so much and I love the recipes you do your an amazing Baker ❤

    • Jane's Patisserie on December 8, 2020 at 10:23 am

      Yes so you can swap to caster sugar easily! Just makes the taste slightly less caramel like but it will still be delicious! x

  37. Claire on December 7, 2020 at 8:34 pm

    5 stars
    Great recipe and so easy to follow, I made it for my step daughters 13th birthday. I even loved the videos really helped me as I’ve never blended coloured buttercream before.
    My only issue was my drips. They were really drippy! Could this be the type of chocolate I used?

    • Jane's Patisserie on December 7, 2020 at 8:34 pm

      Yes it can for sure – what chocolate did you use? Dark chocolate you need one at least 70% cocoa! x

  38. Sienna on November 8, 2020 at 1:48 pm

    Hi Jane! I’m making a chocolate drip cake for a friends birthday and I’ve used the sponge recipe from your mini egg drip cake and for the buttercream I’d like to do chocolate buttercream obviously rather than the mini egg theme so how much cocoa powder would I use along with the butter and icing sugar? Thank you xx

    • Jane's Patisserie on November 9, 2020 at 11:06 am

      I would substitute maybe 75g of icing sugar for cocoa powder!! x

  39. Nicole Talbot on October 12, 2020 at 7:48 pm

    5 stars
    I have made this many times and I absolutely love it. I was just wondering what the Weight of the ingredients would be if I wanted to make a three layer 7” version of this?

    • Jane's Patisserie on October 13, 2020 at 11:33 am

      Hey! Ahh yay! I am not 100% sure, but I think 3/4 of the recipe would be good! x

  40. Mel on September 24, 2020 at 9:10 pm

    5 stars
    Hi Jane watched your video to this cake , as I’m making your triple chocolate drip cake and wanted to see how you did the stripes of colour around the edge .
    When you smooth it you make it look so easy , I always struggle to get it so smooth and scrape so much off , but your amount was tiny ! Lol
    Any tips for getting it so smooth so easy ?

    Mel x

    • Jane's Patisserie on September 25, 2020 at 5:31 pm

      All I can say is to do what I have done in the video – it’s the easiest way to explain it! x

  41. Kali on September 11, 2020 at 1:12 am

    5 stars
    Very excited to try this tomorrow for my birthday. Just wanted to ask, I see there’s no baking powder in this except for the self raising flour is this a typo or does it not need additional raising agents?

    • Jane's Patisserie on September 11, 2020 at 8:39 am

      For this one I do not use any! x

  42. Jill on August 26, 2020 at 11:02 pm

    Hey👋 I want to make this sponge but covered in white chocolate ganache would this work well and what filling would you recommenced putting in between the layers ? If I do chocolate buttercream do you think it would come through the ganache on the outside and turn it Off colour ?
    Thanks, hope that doesn’t sound too confusing 😂

    • Jane's Patisserie on August 27, 2020 at 4:01 pm

      Hey! So chocolate buttercream should be alright, as long as it’s crumb coat correct and the ganache is good – may be best to look at my Biscoff Drip Cake which uses a white chocolate outside!

    • Jill on August 27, 2020 at 4:19 pm

      Or would you recommend another filling for the middle ? I’ve made you biscoff one the white chocolate ganache was delicious so I want to use it again as I don’t want the whole cake to be buttercream as I prefer ganache! Thanks for the reply ☺️

  43. Katy on August 15, 2020 at 3:21 pm

    Hi Jane,

    I generally only bake with large eggs, would you suggest altering the quantities of the other ingredients for this recipe if doing so?


    • Jane's Patisserie on August 15, 2020 at 8:10 pm

      Okay so you want the eggs weighed in shells, to be as close to 400g as you can, and then match the other ingredients to that xx

    • Katy on August 16, 2020 at 9:57 am

      Or reducing the number of eggs would be more logical!

    • Jane's Patisserie on August 16, 2020 at 12:19 pm

      Yes… as I’ve said you still want 400g worth, so weigh them to get it. It immediately means you’ll use less as the eggs are larger.

  44. Ciaran on August 13, 2020 at 10:28 pm

    Hi Jane! I hope you’re well!
    I am making this cake, however I have made it with two layers of the chocolate cake, and two layers of your cookies and cream cake! Therefore, I am hoping to make a 4 layered cake.
    I was just wondering, if you could possibly let me know how I would figure out the ingredients for the buttercream for a 4 layered cake instead of a 3 layered cake. Thanks! 😊

    • Jane's Patisserie on August 14, 2020 at 9:24 am

      I’m not 100% sure on exact measurements, but you could add on maybe 1/3 more, and split in the same sort of way and it should be enough! xx

  45. Paige on August 12, 2020 at 10:50 am

    Hi Jane – I recently made this cake as a practice run for my daughters birthday. It was lovely! How would I adapt the recipe to make it a 4 layer cake please?

    • Jane's Patisserie on August 12, 2020 at 1:32 pm

      Ahh yay! I would use a 500g/10egg mix, and split between two tins and bake for longer, or split between four tins and bake for about the same xx

    • Paige on August 12, 2020 at 8:18 pm

      5 stars
      Thanks for the reply!

      So would that be:
      500g sugar
      500g stork
      400g self raising flour
      100g cocoa powder
      10 eggs

      Thanks again – that’s really helpful! Xx

    • Paige on August 12, 2020 at 8:43 pm

      5 stars
      Thanks for the reply!

      So would that be:
      500g stork
      500g sugar
      400g self raising flour
      100g cocoa powder
      10 eggs

      Thanks again – that’s really helpful! Xx

    • Jane's Patisserie on August 13, 2020 at 2:40 pm

      Yep! xx

  46. Cheryl Wilson on August 4, 2020 at 12:22 am

    Hi Jane, love all your recipes, you recommended me to try this chocolate cake recipe as a drip, to make your chocolate buttercream for this size cake instead what would the ingredients be please 🙂 thank you so much, such an inspiration xx

  47. Elisha on July 31, 2020 at 8:57 am

    Hi Jane, sorry for another message. But I’m just wondering if you could actually freeze buttercream as I always seem to have some left over. Or would it keep in the fridge for a couple of days. Or do you not recommend doing this! Thanks so much xx

    • Jane's Patisserie on July 31, 2020 at 9:34 am

      Buttercream can last up to about two weeks in the fridge, or three months in the freezer – both times though it will need bringing back to room temperature and re-beating! Xx

  48. Elisha on July 27, 2020 at 11:32 pm

    5 stars
    Hi Jane, love this recipe. I recently tried this cake with a white chocolate drip using measurements stated when someone asked (150g white chocolate and 50ml of double cream). However when I had done the drips on the cake they looked way too thick and were not the right consistency. I was just wondering where I may have went wrong and if you could help?! Thanks so much x

    • Jane's Patisserie on July 28, 2020 at 3:52 pm

      Hey! Ahh yay! What brand of white chocolate did you use? xx

    • Elisha on July 29, 2020 at 10:32 am

      Thanks for getting back! I used Aldi cheap white chocolate! I also added some food colouring so I’m not sure weather this is why?

    • Jane's Patisserie on July 29, 2020 at 7:13 pm

      Ah it will be the food colouring – food colouring can kill chocolate if it’s the wrong type! You need high quality ones such as sugar flair/pro gel/wilton xx

    • Elisha on July 29, 2020 at 8:25 pm

      That’s great thanks so much! However mine are the Wilton ones from hobby craft? Could it be maybe that I put to much in? x

    • Jane's Patisserie on July 30, 2020 at 3:55 pm

      Ahh okay yes it could be too much then! It’s hard to say for certain, sorry! x

    • Elisha on July 30, 2020 at 4:14 pm

      That’s no problem! Thank you so much for your help!! I will try added less next time and see how it turns out. Thanks again! xx

  49. Alice on July 25, 2020 at 1:12 pm

    Hi, what do you recommend for getting the edges completely sooth? Mine still looks a bit airy/uneven. Just keep going? Thanks

    • Jane's Patisserie on July 25, 2020 at 2:16 pm

      I use the cake scraper that is linked on the post – and then you smooth it around and it makes it lovely!

  50. Kirsty on July 24, 2020 at 9:20 pm

    Hi Jane,
    Does the stork need to be at room temperature if using in the cake or can that be used straight from the fridge?

    • Jane's Patisserie on July 25, 2020 at 8:30 am

      Stork can be used straight from the fridge!

  51. Gee on July 22, 2020 at 1:09 pm

    Hi Jane I’m looking to make this on Friday the only sugar I could get was dark brown soft sugar do you think this will be okay thankyou

    • Jane's Patisserie on July 22, 2020 at 7:12 pm

      Yes that would be fine! Just means it’s a slightly deeper colour/flavour!

  52. Hermione on July 9, 2020 at 4:40 pm

    Hi what cocoa percent dark chocolate do you use for the ganache? And would Cadbury milk choc be ok to use?

    • Jane's Patisserie on July 9, 2020 at 6:03 pm

      Hey! No, I don’t recommend cadbury’s for ganache – dark needs to be 70% at least, and milk should just be supermarket own of cooking chocolate for the best result!

  53. Millie on July 6, 2020 at 10:51 pm

    Hi Jane,
    What brand of food colouring do you recommend the most for this, thanks

  54. Essie on July 6, 2020 at 2:03 pm

    Hi Jane, I want to make this for my mums birthday this Sunday. I plan to make sponges on Friday and decorate on Saturday but how should I store it overnight once decorated? My cake box only just fits your two tier cakes. Is the fridge a no no?

    • Jane's Patisserie on July 6, 2020 at 2:20 pm

      The sponges should be stored at room temp, wrapped in clingfilm well! And then the entire cake can be kept in the fridge if it’s completely sealed in buttercream and not cut into as thats when it dries out!

  55. Lucy on July 3, 2020 at 11:15 pm

    Hi Jane☺️ for the 2 layer cake, what split of buttercream would you recommend for crumb coat/outside layer etc? X

    • Jane's Patisserie on July 4, 2020 at 7:18 pm

      I’m not 100% sure I am afraid, but just reduce it down for new quantities xx

  56. Amy Lethbridge on July 3, 2020 at 4:36 pm

    Hi Jane,
    Do you think I could use the dairy milk ‘dark milk’ bars for the ganache instead of combining dark and milk? X

    • Jane's Patisserie on July 3, 2020 at 8:17 pm

      Personally I wouldn’t use that – the cocoa content of darkmilk isn’t the same as using dark and milk chocolate (which is what you need for the best ganache) x

  57. Hannah Daniels on July 1, 2020 at 3:04 pm

    Hi Jane I’ve started baking from home and I’ve been using your recipes to make drip cakes! They taste amazing and my customers are really happy with them. I’ve been having issues with my drip cakes bulging when decorated. Ive tried using less buttercream in the layers. I’ve read online that after crumb coating to poke a hole in the middle of the cake to let the air escape from the buttercream layers, also resting weight on the cake in the fridge overnight to compress out the air. Is there anything you would recommend to stop this happening? Thank you

    • Jane's Patisserie on July 1, 2020 at 3:36 pm

      Hey! So what butter are you using for your buttercream? Often I find this happens as people use the wrong type so the frosting is too soft. x

    • Hannah Daniels on July 1, 2020 at 4:33 pm

      I’m using president unsalted butter, not a spread

    • Jane's Patisserie on July 1, 2020 at 7:42 pm

      Okay – what type of mixer do you use? And as a side, the hotter weather recently can sometimes really not help. For example, in warmer weather, you don’t want to add any extra liquid at all! x

    • Hannah Daniels on July 1, 2020 at 8:30 pm

      Using a kitchen aid with paddle attachment. Maybe I’m not making my buttercream stiff enough in this weather. Thank you for such a quick reply xxx

  58. Charlotte on July 1, 2020 at 11:54 am

    If I want to recreate this cake but do a white chocolate drip instead of milk chocolate would it still work with the same amounts of white chocolate? Thanks so much!

    • Jane's Patisserie on July 1, 2020 at 1:54 pm

      Hiya – no you need to use a different ratio to the milk/dark chocolate. About 150g of white to 50ml cream is the ratio!

  59. Sarah on June 23, 2020 at 3:31 pm

    Hi Jane,

    If I wanted to use a coloured drip, would I melt white chocolate and then add food colouring and mix together?

    Thanks x

    • Jane's Patisserie on June 23, 2020 at 7:39 pm

      Hey! So a white chocolate ganache is a 3:1 chocolate to cream (so different to using the milk/dark) and then you can colour that! You need to use a high quality colouring though (not a supermarket one!) x

    • Sarah on June 23, 2020 at 8:41 pm

      Amazing, thank you! X

  60. Nadia on June 10, 2020 at 11:10 am

    Hey, if I’m only doing two layers could you please help with the amount of each ingredient for the buttercream? Thank you x

    • Jane's Patisserie on June 10, 2020 at 4:33 pm

      Hey! Two layers is mentioned in the notes xx

    • Nadia on June 22, 2020 at 9:29 am

      Amazing thank you! X

  61. APRIL MORRISON on June 10, 2020 at 7:01 am

    Hi Jane,

    Baking this cake for my son’s 3rd birthday, how would I make a white chocolate drip it? Would it just be white chocolate & oil?

    Thanks 🙂

    • Jane's Patisserie on June 10, 2020 at 9:00 am

      Personally I would make a white chocolate ganache which is 150g chocolate, 50ml cream!

  62. Jodie ward on June 9, 2020 at 7:01 pm

    5 stars
    Hi Jane,
    Looking forward to making a smarties version of this for my partners 30th ☺️
    I was just wondering, in your video you mentioned baking the cake one day and decorating the next, I’m going to be making in the evening after work so will have to do this.
    Is it best to store the cane out of the fridge in a cake tub, or will it still dry out overnight without the icing on? Do you wrap in cling film or anything?
    Apologies if that has already been asked! X

    • Jane's Patisserie on June 10, 2020 at 9:13 am

      Hey! I would wrap the sponges in clingfilm, and keep at room temp! xx

  63. Eloise on May 20, 2020 at 7:13 am

    Hi Jane … will the cake be ok if I leave it in the fridge for longer than 30 mins in between the icing etc. May seem like a silly questions but I’m a first time baker! Thanks

    • Jane's Patisserie on May 20, 2020 at 1:17 pm

      Hey! So it can be, but too long at it will start to dry out the sponge! It can be left at room temp in a cool place for longer in between the stages! X

  64. Jessica Loney on May 19, 2020 at 7:43 pm

    Hi Jane,
    Love your baking! Tried your NYC cookies a couple of weeks ago and now I can’t stop making them!!

    My mum is a coeliac and it’s her 50th Birthday next month so was just wondering what modifications I would have to make to make it gluten free, would I just need to change the flour and would it still work okay?

    Can’t wait to bake some more of your recipes!

    • Jane's Patisserie on May 20, 2020 at 1:25 pm

      Hey! So it can depend on the flour – generally adding in xantham gum can be a good shout as it helps replicate the missing gluten and helps bind the mix! Also, I would suggest double checking all other ingredients to make sure there isn’t any hidden gluten! x

    • Jessica Loney on May 20, 2020 at 1:58 pm

      Thank you for your reply!

      How much xantham gum would you recommend adding?

    • Jane's Patisserie on May 20, 2020 at 9:00 pm

      That’s okay! I would use one teaspoon! X

  65. Sian on May 19, 2020 at 12:08 am

    Hey, wanted some advice as I made this tonight and my drip dripped right down to the bottom of the cake on every drip. What did I do wrong? Xx

    • Jane's Patisserie on May 19, 2020 at 8:13 am

      What exact chocolates did you use? x

    • Sian on May 19, 2020 at 2:39 pm

      I used cheap supermarket own chocolate. Would you recommend using a better brand? Which method is better, using cream or oil? Xx

    • Jane's Patisserie on May 19, 2020 at 2:56 pm

      Did you use the dark and milk? If you used all milk, that would have contributed towards it – otherwise, I often just use supermarket own myself, but some can be thinner than others! X

  66. Sian on May 17, 2020 at 10:18 pm

    Hi Jane, if I’m wanting to use milk, dark and white chocolate ombré butter cream instead on the outside of the cake. How would I do this? Thanks

    • Jane's Patisserie on May 18, 2020 at 2:57 pm

      Have a look at my triple chocolate cake recipe xx

  67. Nico on May 14, 2020 at 12:27 am

    Any ideas of what I can use to decorate it on top? Dying to make this for my at home graduation party but I don’t think the mini-eggs are very graduation-y although they do look very pretty!

    • Jane's Patisserie on May 14, 2020 at 2:03 pm

      You could use honestly anything you wanted! Something chocolatey, or a different type of sweet!!

  68. Tara on May 13, 2020 at 7:56 pm

    Hi, I love your recipes! I still have some mini eggs left over from Easter so may have a go at making this!
    When I bake cakes, they always rise up considerably in the middle and so I don’t end up with smooth layers.
    Do you use a cake slicer to make all of your layers flat or is there a way to stop the bake from rising in the middle?

    • Jane's Patisserie on May 14, 2020 at 2:05 pm

      Cakes rising in the middle can happen for a number of reasons – I personally don’t flatten them (watch my youtube video on this to see how mine turn out!) but if you find yours do and by quite a bit, then I would trim them! x

  69. Alanah on May 4, 2020 at 12:19 pm

    Hi Jane was wondering what modifications would be made to make this vanilla sponge ?

    • Jane's Patisserie on May 4, 2020 at 1:09 pm

      Take out the cocoa powder, and add in the same weight of flour (total will be 400g)!

  70. Lorraine Booth on May 3, 2020 at 8:28 pm

    5 stars
    Another amazing recipe from Jane I watched the video on YouTube a couple of times before starting and this helped a lot when covering the sides have a go at this recipe its so delicious and such a show piece

  71. Alana on May 3, 2020 at 4:56 pm

    Hi Jane,I love the look of this cake 😍 so much so that I going to try and bake it for my niece’s birthday next month. Only instead of mini eggs,I will decorate it LOL dolls. Can I add orange extract or orange zest to this recipe? As she wants chocolate orange xx

    • Jane's Patisserie on May 3, 2020 at 5:36 pm

      Ahh thank you! And that sounds so fun! Yes you can definitely make it orange! I would either add in 1-2tsp orange extract, or the zest of two oranges! xx

    • Beth on June 21, 2020 at 11:01 pm

      Hi Jane,
      Love your recipes! When I’ve made the ganache, do I need to let it cool on the side or in the fridge at all first or do I just pipe it straight onto my chilled cake?

    • Jane's Patisserie on June 22, 2020 at 9:23 pm

      I usually pipe it straight on personally – you don’t want to let it sit for too long, otherwise it can effect the drip! x

  72. Sasha Carroll on April 30, 2020 at 9:41 pm

    Hi, I am looking to make this cake soon and just wondered what cake tins you used for the sponges? Thanks x

    • Jane's Patisserie on May 1, 2020 at 9:31 am

      Tin sizes are always listed in the method! These are 8″/20cm!

    • Sasha on May 2, 2020 at 3:27 pm

      Thanks so much! Sorry I wasn’t very clear, I saw they were 8” tins in the method I just wondered if you recommended any specific tins or if you recommend spring form tins for this recipe thanks 🙂

    • Jane's Patisserie on May 2, 2020 at 3:38 pm

      Oh, I see! For this sort of sponge, I use any cake tin really – PME is good, or even cheap ones! I generally always use cake tins at least 3″ deep!

  73. Emilie on April 26, 2020 at 11:36 am

    Hi Jane,

    I love all of your recipes so much but i was wondering if i wanted to make a coloured ganache, for example pink; how would I go about doing that?

    Thanks x

    • Jane's Patisserie on April 26, 2020 at 3:18 pm

      For that, you want to do a white chocolate ganache, which uses a 3:1 chocolate:cream ratio, and then add in a high quality colouring!

  74. Emilie on April 26, 2020 at 11:29 am

    hi jane! i love all of your recipes so much but i was wondering, if i wanted to go about making a coloured ganache for the drip for example pink; how would i go about that? thank you x

  75. Hannah daniels on April 24, 2020 at 12:48 pm

    5 stars
    Hi Im trying to covert this recipe to 3 6” cake tins. I’ve tried using the cakeometer app online and it says
    281.3g butter
    562.5 icing sugar
    However if I take your recipe, divide it by 8 and multiply by 6 it makes
    375g butter
    750g icing
    Abit confused 🙈 thanks

    • Jane's Patisserie on April 24, 2020 at 2:36 pm

      Hiya – that’s because the converter is based on volume, and is correct. When using the 6″ tin, it’s about 2/3 of the recipe, not 3/4.

  76. Amber on April 15, 2020 at 2:36 pm

    Hi what could I use instead of a scraper because I dont have one

    • Jane's Patisserie on April 15, 2020 at 2:38 pm

      You do need something that can scrape, to get the smooth effect.

  77. Selina Chiu on April 10, 2020 at 8:10 pm

    Hi Jane.

    I literally started trying to bake last week for the first time when I tried one of your no-bake cheesecakes which was amazing!

    I’ve tried this recipe today & I must have gone wrong somewhere as it’s more like a brownie texture opposed to a cake texture 😔 any idea where I could have gone wrong at all?

    Thanks for your help & loving yours recipes especially the ones you have videos for as I find them really easy to follow 😍

    • Jane's Patisserie on April 11, 2020 at 1:42 pm

      As the sponge for this is just a basic chocolate sponge, it can only really come from being underbaked, or using an incorrect ingredient, or measuring incorrectly maybe! Most likely, the underbaking though! However, a brownie cake still sounds delicious!

  78. Georgia on April 10, 2020 at 3:13 pm

    Hello, I can’t get hold of light brown sugar anywhere! Is there any other sugar you can use for this recipe – I have granulated, caster, golden and demerara?

    Thank you!!

    • Jane's Patisserie on April 10, 2020 at 3:22 pm

      Caster or golden caster will work well!

  79. Kiri on April 10, 2020 at 8:56 am

    Is it possible to do the ganache without double cream? Do you know of any substitutions for it?
    Thankyou so much! Xx

    • Jane's Patisserie on April 10, 2020 at 9:16 am

      You can use the oil method that I have on a few other drip cake posts, but real ganache can only be made with cream.

  80. Jasmin on April 5, 2020 at 11:18 am

    Hi Jane,
    Thanks for the recipe, I was just wondering what Stork you used? I have the Stork original baking block and not the stork spread, so would that still work for this recipe?
    Thank you, just came across your site and you have so many wonderful recipes ! xx

    • Jane's Patisserie on April 5, 2020 at 12:18 pm

      That will work for the sponge, but not the buttercream!

  81. Sienna on April 4, 2020 at 12:15 pm

    Hi Jane, could I make a normal non-chocolate sponge instead, how much flour do I substitute for the cocoa powder? Xx

    • Sienna on April 4, 2020 at 12:18 pm

      Also, could I make the sponges pastel as well by adding the food colouring? 🙂

    • Jane's Patisserie on April 4, 2020 at 12:34 pm

      And yes you can – it just needs to be good quality food colouring like I have linked!

    • Jane's Patisserie on April 4, 2020 at 12:34 pm

      You add in the same weight worth of flour! x

    • Sienna on April 7, 2020 at 11:41 pm

      Thank you so much❤️Xx

  82. Romy on April 2, 2020 at 7:00 pm

    I am a huge fan of your recipes!
    but now I often say that you use stork for your cake but unfortunately we don’t have that in the Netherlands. could i replace it for butter?

    greetings Romy

    • Jane's Patisserie on April 2, 2020 at 7:29 pm

      Yes so I use baking spreads for sponges as I think it creates a lovely sponge, but use unsalted butter only for the buttercream! You can definitely use unsalted butter for both!

    • Rebecca on December 7, 2021 at 3:05 pm

      Hi, going to make this at the weekend, was wondering what cocoa powder is best to use?

    • Jane's Patisserie on December 9, 2021 at 10:15 am

      Hiya! I use Cacao Barry 100% Powder. Hope this helps! x

  83. Molly Canavan on March 30, 2020 at 1:04 pm

    Hi Jane! I was looking to make this recipe lemon flavour instead of chocolate. Would I just take out the cocoa powder and replace with lemon juice or is there anything else I need to reduce/add-in? xx

    • Jane's Patisserie on March 30, 2020 at 5:10 pm

      You’d need to add in the weight of the cocoa powder, with more self-raising flour. The dry must always add up! x

  84. Smith on March 19, 2020 at 4:25 pm

    Hey 😋

    Excited to make this! Do you think I could make the cake say tomorrow afternoon (Friday) and then decorate etc on the Saturday morning or is it best to do it all the same day?


    • Jane's Patisserie on March 19, 2020 at 6:42 pm

      Hey! Oh yes definitely – I usually bake sponges one day, and decorate the next!

  85. Colleen on March 16, 2020 at 8:35 am

    Jane this cake looks amazing and colourful. Hope that it tasted good too 🙂

    • Jane's Patisserie on March 16, 2020 at 9:09 am

      Thanks! And I wouldn’t post a recipe if it wasn’t tasty…!

  86. Sinead on March 14, 2020 at 9:38 pm

    Hi hun looks fab! How many people does that serve?

    • Jane's Patisserie on March 15, 2020 at 8:36 am

      Serving amounts are estimates, but it’s listed on the recipe.

  87. Hannah on March 14, 2020 at 9:56 am

    Hi Jane ,
    This looks amazing ! I just wanted to check that there is no baking powder in your recipe . You use it on some of your recipes. And no need to sift anything ?
    Currently working my way through loads of your recipes ! Love them 😍

    • Jane's Patisserie on March 14, 2020 at 11:54 am

      I don’t use it in this one, no. And I never sift anything unless specified! x

    • Cheryl Wilson on August 4, 2020 at 1:28 pm

      Hi Jane, love all your recipes, you recommended me to try this chocolate cake recipe as a drip, to make your chocolate buttercream for this size cake instead what would the ingredients be please 🙂 thank you so much, such an inspiration xx

    • Jane's Patisserie on August 4, 2020 at 5:30 pm

      You could keep the measurements the same, but use 75g cocoa powder in place of 75g of the icing sugar! xx

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