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White Chocolate Drip Cake!

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A four layer white chocolate drip cake with white chocolate buttercream and a white chocolate ganache drip! 

Today is my blog’s 6th birthday… this cake is to celebrate. It has been six years since I first uploaded a recipe only to my blog and six years since I created this business and I am honestly so beyond happy with everything. 

Baking has always been a form of therapy for me in a way that I can always escape what is happening in the world and just enjoy baking some sort of cake, cookie, dessert or anything else. This year, baking has really helped millions of people because of what has been happening, and so many of you used the recipes on my blog during that time. 

It honestly makes me so beyond happy to see people bake my recipes every day, and I couldn’t be prouder. All I have ever wanted from this blog is to create easy recipes that are suitable for all levels, and will be enjoyed by all. Yes, some of them are extremely simply, but there is nothing wrong with that. 

I just wanted to say a massive thank you for following me on this journey, following my social media accounts, commenting, tagging, baking and just loving my blog. THANK YOU ALL!! You are the best people ever! 

Anyway… back to the cake. I have had SO MANY requests for a white chocolate drip cake so I decided this was the perfect time to create it, and I know you are all going to love this recipe. It is white chocolate through and through and I am obsessed with it! 

This recipe is naturally a very sweet recipe, because white chocolate is sweet. You can use milk chocolate in place, or even dark chocolate if you prefer – but this is destined to be a white chocolate drip cake recipe. 

A vanilla flavoured sponge, with a white chocolate buttercream, and a white chocolate drip. Honestly, so much white chocolate I question how many times I will write the phrase in this blog post! 

For the sponge I went with a vanilla cake because they are easier to make, and also the amount of white chocolate that has already been used in the recipe for the decoration is rather obscene! You can of course make it white chocolate flavoured too however if you prefer. 

To make the sponge white chocolate I would use 400g butter, sugar, and flour, 1tsp baking powder, with 8 medium eggs, 300g melted and cooled white chocolate, and 200ml whole milk. You split into the two tins like the rest of the recipe and bake for the same time! 

For the buttercream, I followed the same idea in my triple chocolate cake of adding the melted chocolate to the buttercream and it works absolute wonders. It’s creamy, it’s sweet, and it’s full of the white chocolate flavour. 

Decorating the cake with this buttercream is quite easy, as you split the cake into the four layers, and fill the layers with some buttercream. Then, you do a crumb coat around the outside to fill in the gaps and seal in the crumbs. 

Finally, you slather on the buttercream and smooth it around. I decided this time however to use a patterned comb to create a different style and I love it! Look how beautiful the cake is!! I used these combs on my cake to create the style and you can use any of them! 

For the ganache decoration, it is a bit different to my others. Because you are using white chocolate, the ratio of how much cream you use for the amount of chocolate is completely different. The standard is either a 3:1, or a 4:1 when it comes to a white chocolate ganache. I personally love the 3:1 ratio! 

It may sound strange only using such a small amount of double cream – but it’s honestly all you need. Add in too much and it will be very very runny! How you can however colour this ganache very easily. Using a good quality colour sugar as colour splash, wilton or sugar flair is best. 

Also, if you want to make your ganache whiter like I have, you can use this white food colouring – it works for buttercream, ganache etc!! It is definitely not essential, I just know some people don’t like how yellow white chocolate can be! x

 

White Chocolate Drip Cake!

A four layer white chocolate drip cake with white chocolate buttercream and a white chocolate ganache drip! 
4.69 from 19 votes
Print Pin Rate
Category: Cakes
Type: Drip Cake
Keyword: White Chocolate
Prep Time: 30 minutes
Cook Time: 1 hour
Decorating Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 15 People
Author: Jane's Patisserie

Ingredients

Cake

  • 500 g Unsalted butter/stork
  • 500 g Caster sugar
  • 10 Medium Eggs
  • 500 g Self raising flour
  • 1 tsp Vanilla Extract

Buttercream

  • 300 g White chocolate
  • 500 g Unsalted butter (room temp)
  • 1000 g Icing sugar

Ganache

  • 150 g White chocolate
  • 50 ml Double cream

Decoration

  • White chocolate sweets/truffles
  • White chocolate sprinkles/sprinkles

Instructions

For the Cake

  • Preheat your oven to 170C/150 Fan, and line two 8"/20cm cake tins with baking parchment.
  • In a stand mixer, or a large bowl, beat together your unsalted butter and caster sugar until light and fluffy.
  • Add in the eggs, self raising flour, and vanilla extract and beat again until combined well. 
  • Split the mixture between the two tins.
  • Bake the cakes in the oven for 50-60 minutes, or until baked through - check with a skewer to make sure they're done! 
  • Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack! 

For the Buttercream

  • Melt the white chocolate until smooth, and leave to cool whilst doing the rest.
  • Beat your unsalted butter on its own for minute or two, to soften it and loosen it. 
  • Add in the icing sugar and beat well until smooth and fluffy.
  • Add the melted and cooled white chocolate and beat again.

For the Decoration

  • Split the two cakes into four layers in total.
  • Put the first cake onto a cake board of plate. Add a little buttercream and spread. Repeat with the second and third sponges. Add the final sponge on top.
  • Using a small amount of buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes.
  • Once set, add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream.
  • I add the buttercream on using a small angled spatula, and smoothed around the edge with the patterned scraper! You need to make sure there is more buttercream on the sides of the cake than you need, as some will be removed as you smooth it over.
  • Once finished, put the cake in the fridge again for at least 30 minutes.

Ganache

  • Add the white chocolate and double cream to a bowl, and microwave until smooth.
  • Using a small piping bag or a teaspoon, drip the ganache down the sides of the cake. The more you push over the edge, the further the drip will fall.
  • Set the cake in the fridge again for 30 minutes!
  • Finish the cake off by piping on any leftover buttercream, and adding any sprinkles and truffles you like!

Notes

 

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

169 Comments

  • Charlotte
    June 4, 2021 at 11:45 am

    Hi Jane

    This cake looks great! I’m wanting to do it for my little ones birthday but she has asked for pink buttercream, is it as simple as using food colouring/jel and it will be okay? Will it be too much being white chocolate buttercream? Or shall I just do normal buttercream? Thank you! X

    Reply
    • Jane's Patisserie
      June 10, 2021 at 10:46 am

      Hey, it would work very well you would just need to use a strong food colouring such as progel or sugar flair! Hope that helps x

  • Nicola
    June 3, 2021 at 9:53 am

    Hi Jane,

    I am planning on making this at the weekend for my mums bday, just a quick question regarding buttercream, you say beat? so usually this means with a wooden spoon yeah? i have always used an electric whisk but maybe this is where i go wrong lol

    Reply
    • Jane's Patisserie
      June 4, 2021 at 10:09 am

      Hey, on a stand mixer I use the beater which is the flatter attachment (not the whisk) because it gets much better results compared to using a whisk xx

  • Emily
    May 18, 2021 at 1:38 pm

    Hi Jane, could I use milk chocolate instead of white chocolate for this recipe? I’m planning on making it this weekend for a friends birthday, very excited!

    Reply
    • Jane's Patisserie
      May 19, 2021 at 1:46 pm

      Hey! Yes but the ganache is a 2:1 ratio instead of 3:1 xx

  • Lola
    May 15, 2021 at 8:16 am

    Hi Jane
    I want to bake this cake but without the white chocolate buttercream. How much quantity of butter and icing sugar is required.
    Thanks xx

    Reply
    • Jane's Patisserie
      May 15, 2021 at 11:34 am

      Hiya, so do you want a plain buttercream instead then?xx

    • Elaine
      May 17, 2021 at 9:32 pm

      Hi Jane, I would love to know this too please! Am making my nephew a cake this weekend and would just like the ratios for plain buttercream please! Plan on decorating exactly the same!

      Also, can you dye the white ganache? (Needs to be a blue stripy cake!) Thank you! x

  • Stephanie Thavarasa
    May 13, 2021 at 2:43 pm

    Hi Jane,

    If I wanted to try this recipe using the the PME 4x4inch tin, would I use a 1/4 of this recipe ?
    I was wondering how I would convert the recipes to fit that tin size ?
    I hope you can help!
    Have a good Day,

    Reply
    • Jane's Patisserie
      May 15, 2021 at 11:42 am

      Hiya! you would use roughly a third! xx

  • Becky
    May 3, 2021 at 6:04 pm

    Hi Jane, if I wanted to use this recipe for 2 x 10” cakes what would the measurements be? Thanks in advance love all your recipes x

    Reply
    • Becky
      May 7, 2021 at 1:33 pm

      Hope you can help?? X

    • Becky
      May 19, 2021 at 4:36 pm

      Hoping you can help, would like to use this recipe next week for a wedding cake

  • Emma owen
    May 1, 2021 at 11:42 am

    Hi Jane I was just wondering what chocolate you used as it appears really white .? Mine always looks yellow ?

    Reply
    • Jane's Patisserie
      May 1, 2021 at 4:42 pm

      The whiteness is explained in the blog post!

  • Holly
    April 20, 2021 at 1:35 pm

    Hi Jane, I used the recipe for your white chocolate drip and it did not turn out like yours haha. It seemed way too thick and was very ‘gloopy’ and didn’t drip very far. Any idea where I went wrong? It seems so simple but I must’ve messed it up somehow haha. Thanks

    Reply
    • Jane's Patisserie
      April 20, 2021 at 1:59 pm

      What exact chocolate did you use and what exact cream did you use? x

  • Jemma Edwards
    April 19, 2021 at 9:10 pm

    5 stars
    Made today for a birthday cake, so happy with the result. Thanks

    Reply
  • Chloe
    April 19, 2021 at 12:56 pm

    Hi Jane! I’m going to use this recipe to bake my nephews 1st birthday cake. As I don’t have the tool to split the cakes in to 4 layers after baking, could I just split the mixture in to 4 tins instead of 2? Thanks 🙂

    Reply
    • Jane's Patisserie
      April 19, 2021 at 5:01 pm

      Hey! You can just carve the cake with a knife, but yes you can use 4 tins if you would like. I hope it goes well! xx

    • Jade
      May 12, 2021 at 6:50 pm

      Hi

      I have attempted a few of your cakes but I’m finding mine are always crumbly when layering the buttercream around the cake any ideas why?
      Am I over cooking them and they have become to dry? I try and wait at least an hour to decorate.
      Thanks

    • Jane's Patisserie
      May 15, 2021 at 10:31 am

      Hiya! you could be, it could also be the oven or the tin you are using. It is worth trying a lower temperature or lining your tin differently x

  • Alice
    April 14, 2021 at 10:59 pm

    I made the white chocolate buttercream and it ended up sooo hard and thick i couldnt spread it… and by the time I’d done the crumb coat i couldn’t even get it out the bowl nevermind spread it on the cake 🙁

    Reply
    • Jane's Patisserie
      April 17, 2021 at 2:25 pm

      Hey! You have to use it straight away, if you leave it to sit it will solidify x

  • Emma
    April 14, 2021 at 1:30 pm

    Hi, just looking at this recipe, is 10 eggs correct, it seems a lot?

    Thanks

    Reply
    • Jane's Patisserie
      April 14, 2021 at 3:40 pm

      Medium eggs yes – it may be less (Weigh in shells) but you want the weight to be 500g x

  • Jade
    March 28, 2021 at 9:10 am

    Hi Jane, have you any recipes for white chocolate and strawberry/raspberry ganache or buttercream?
    Thanks x

    Reply
    • Jane's Patisserie
      March 29, 2021 at 3:05 pm

      Hello! Unfortunately I do not but I will add it to my list of things to work on x

  • Holly
    March 27, 2021 at 3:16 pm

    5 stars
    Hi, I made this cake a few weeks ago and it was delicious! However, one of my sisters friends has asked me to make one similar to this (a 4 layer cake) for her mother’s birthday, and as I’ve never really sold cakes before, I was wondering how much you would usually charge? Thanks you x

    Reply
  • Beth
    March 27, 2021 at 10:35 am

    4 stars
    Hey Jane!
    Made this recipe a few times and is always delicious!
    I’m making this again but wondered could I use caramac chocolate for the ganache instead of just white chocolate please.
    Congrats on the book.. can’t wait!!!

    Reply
    • Jane's Patisserie
      March 27, 2021 at 10:47 am

      Hello! I am so glad you like it! It is definitely worth a go but where caramac isn’t chocolate sometimes the ratios are different, its worth trying 4:1 instead of 3:1 so its not to thin. Thank you so much, neither can I!!xx

  • George
    March 23, 2021 at 3:01 pm

    Hi Jane,

    I have just made the white chocolate cake exactly as directed. It’s on 70 minutes in my fan oven at 150 and it has developed a hard crust on top in the middle but the inside is still liquid and grease has leaked from my lined springform tins.

    Any ideas please?

    Reply
    • Jane's Patisserie
      March 27, 2021 at 11:16 am

      Hello! So sorry I have only just seen this comment. Did you use the melted white chocolate in the mix?x

  • Emily
    March 21, 2021 at 9:38 pm

    5 stars
    Hi Jane! I love this recipe but am looking at doing a raspberry and white chocolate cake. How would you go about adding raspberry into the mix or buttercream for this? Which would be best to add to? Thanks x

    Reply
    • Jane's Patisserie
      March 22, 2021 at 3:53 pm

      I would maybe add a coulis to the middle of the cake – or you can try adding raspberries to the sponges!

  • Emily
    March 17, 2021 at 5:56 pm

    5 stars
    Hi Jane! I was going to make this recipe but so it is raspberry and white chocolate? How would you go about doing this? If I was to add freeze dried raspberries or something would that work? Would it work better in the cake mix or in the buttercream? And how much? Sorry I struggling to figure it out! Thankyou xx

    Reply
    • Jane's Patisserie
      March 27, 2021 at 2:10 pm

      Hello! Freeze dried raspberries would work very well in the cake, I would add up to 30g of freeze dried to the sponge mixture. It doesn’t sound much but the freeze dried raspberries are very light. Hope this helps! x

  • Ev
    March 15, 2021 at 11:21 am

    I am going to make this cake for my nephews’s birthday. How tall does it end up? I just need to buy a cake box!

    Reply
    • Jane's Patisserie
      March 15, 2021 at 11:50 am

      Hiii! Its about 6-7inches, I hope you enjoy!x

  • Amy
    March 12, 2021 at 9:36 am

    Hi Jane,

    Could I use this recipe for cupcakes or would you recommend using chips instead of melted chocolate in the sponge?

    Reply
    • Jane's Patisserie
      March 15, 2021 at 12:59 pm

      Hii! I would just use my white chocolate cupcake recipe!x

  • Sophie
    March 10, 2021 at 4:43 pm

    Hi Jane,
    I was wondering why this cake doesn’t have baking powder?
    Just thought I’d check before I bake it as I noticed a very similar one (mini egg one) has baking powder
    Thank you so much

    Reply
    • Jane's Patisserie
      March 10, 2021 at 7:25 pm

      I just show different types – but baking powder is definitely not essential!

    • Alex
      May 1, 2021 at 7:57 pm

      Hi Jane, i want to use the butter cream without the white chocolate, do I need to add more of the other ingredients to have the correct amount of buttercream to cover the cake?

    • Jane's Patisserie
      May 8, 2021 at 2:46 pm

      Hi, yes proportionate it up xx

  • Beccy
    March 10, 2021 at 12:35 pm

    Hi Jane . So
    I used this exact recipe and put it into 3x 6” tins so I have nice thick layers .
    But they always same quite greasy ?

    Reply
    • Jane's Patisserie
      March 10, 2021 at 7:52 pm

      That sounds like too much mixture which could make them greasy if they are underbaked slightly! x

  • S
    March 7, 2021 at 7:26 pm

    Would 2.5″ deep cake tins work?

    Reply
    • Jane's Patisserie
      March 8, 2021 at 7:48 pm

      I would say its the limit, but it should do x

  • Marie
    March 7, 2021 at 12:12 pm

    Hi Jane I’ve currently got this cake baking in the oven but I went with the white chocolate sponge option, can I just ask why the addition of milk when making the white chocolate sponge? I never noticed milk being added in any of your recipes that I’ve previously made. I did add the milk as instructed but just was a little curious, many thanks Marie

    Reply
  • Nicole
    March 1, 2021 at 8:06 am

    Absolutely love your recipes! I was just wondering – If I wanted to do a milk chocolate drip, how would you do this please? X

    Reply
    • Jane's Patisserie
      March 14, 2021 at 9:37 pm

      Instead of a 3:1 ratio like I have done, you use 2:1 of milk chocolate to cream! xx

  • Sienna
    February 22, 2021 at 9:57 am

    Hi Jane, if I were to make this this into a 3 layer cake, what would the buttercream and cream measurements be? and would the cake measurements be 400grams and 7large eggs? Xx

    Reply
    • Jane's Patisserie
      February 25, 2021 at 2:22 pm

      Yes so for three layers I do a 400g mix *weigh the eggs in shells and get as close to 400g as possible) – the decoration I would only reduce slightly by about 1/5 maybe as you still want enough to do it all! x

  • Hannah
    February 19, 2021 at 5:42 pm

    Hi Jane,
    Making this as a 3 layer cake. What quantity of the ingredients would I use for a 3 layer cake for the white choc buttercream?
    Thanks! X

    Reply
  • Jess
    February 18, 2021 at 10:38 pm

    Hi Jane,

    I wanted to make this for a friends birthday but only have 9” cake tins. Could I divide this mixture between 3 x 9” sandwich tins? Would a 3 layer still be quite high? Also, would cooking time be the same?

    Reply
    • Jane's Patisserie
      February 20, 2021 at 12:02 pm

      The height would in my opinion be quite a bit less (as the tins are about 1/3 bigger in volume) but it would still be a decent cake! The baking time will change however (not sure on the timings) x

  • Lilli
    February 8, 2021 at 11:18 am

    Hi Jane,

    Thank you so much for all your great recipes I love them. I wanted to make this cake but with 4 layers cooked in 4 seperate tins, would you just half the baking time? Thank you x

    Reply
    • Jane's Patisserie
      February 8, 2021 at 4:46 pm

      The baking time would be about 25-30+ minutes – it’s not always as simple as just halving annoyingly!! x

  • Emily
    February 1, 2021 at 8:08 pm

    5 stars
    Hi Jane! I love your recipes, I am looking to make this cake and am wondering why so much ingredients is needed to make the buttercream? I noticed the buttercream for example on the biscoff cake is half of this yet serves 20. And covers the cake? Just wondering why there is such a difference or if I could get away with making half the butter cream?

    Reply
    • Jane's Patisserie
      February 1, 2021 at 8:18 pm

      The servings is just a random guide for how many slices are cut, so it’s just based around how many layers the cake has (and the biscoff one has a thin buttercream crumb coat and ganache outside, whereas this one is all buttercream)

  • Elisha
    January 31, 2021 at 6:53 pm

    Hi Jane, just an all around question. What are the cake tins you use for your 8 inch cakes. And also do you use 4 tins to split the mix or 2 and then when baked cut both cakes in half to make 4? Thanks so much 🙂

    Reply
  • Janet
    January 31, 2021 at 4:16 pm

    Hi jane,

    I’m hoping to make this for my daughter’s 13th birthday, however add some pink to the buttercream. What kind of colouring would you recommend?

    Thanks
    Janet

    Reply
  • Caroline
    January 31, 2021 at 11:24 am

    Hi Jane,
    I have just made this cake and it tasted amazing! My daughter has requested a lemon cake for her birthday.
    Could I use the same quantities in the buttercream and just add lemon or would I need to make it without the white chocolate?
    I looked at your lemon and raspberry cake buttercream but not sure how much I would need to fill and cover a cake this size.
    Thanks Caroline x

    Reply
    • Jane's Patisserie
      February 2, 2021 at 8:16 pm

      You could definitely add lemon to it! I would use a lemon extract (lemon and white chocolate is a great combo) x

  • Zoey
    January 29, 2021 at 6:28 pm

    5 stars
    Thank you so much, your recipes are absolutely amazing and I love your videos thank you x

    Reply
  • Sienna
    January 29, 2021 at 2:34 pm

    Hi Jane! Could I put Jane in the middle of each layer along with buttercream? I tried it before but I think the sponges were a bit domed and I put a bit too much in so the jam just splurged out and the sponges were slipping. Xx

    Reply
    • Jane's Patisserie
      January 29, 2021 at 9:56 pm

      Was a tad confused at first (Jam not Jane I assume? haha!) – but yes you can, its just best to do a border of buttercream and put jam in the middle of it, and make sure the sponges are flat!) X

    • Sienna
      February 1, 2021 at 9:09 pm

      Haha omg! Yes of course I meant jam🤦‍♀️😂😂. Thank you! Xx

  • Zoey Cornwall
    January 29, 2021 at 12:54 pm

    Hi Jane in your two tier celebration cake your top tier was two 6inch split in to four layers, would I follow your measurements for that one and the cooking time and just alter it to. Make a vanilla cake? X

    Reply
    • Jane's Patisserie
      January 29, 2021 at 5:23 pm

      Yeah you can do! x

    • Kim
      March 30, 2021 at 5:06 pm

      Hi, can you tell me if the ganache hardens? Making a camera cake so I don’t want it to sink in haha.

  • Zoey
    January 27, 2021 at 4:54 pm

    5 stars
    Hey so I’m wanting to do the sponge for this cake but in a 6inch cake tin. Still wanting to do the four layers just don’t want the cake as wife could you help me with the amount of ingredients would it change at all. Also I love your recipes I have done so many of them, and I’ve been practising to make one for my daughters birthday and that’s what this one is for. Thank you so much

    Reply
    • Jane's Patisserie
      January 28, 2021 at 7:41 pm

      You would want to use about 2/3 to 3/4 of the recipe for 6″ tins deepening on how deep you want the sponges – the timings do change but I’m not 100% on them xx

  • Raveen
    January 21, 2021 at 1:50 pm

    Hi Jane,

    Instead of making a ganache could you add 1-2 tbsp of oil to the white chocolate for the drip?

    Thank you!!!

    Reply
    • Jane's Patisserie
      January 21, 2021 at 7:04 pm

      You can, but you won’t need that much oil (I find white chocolate needs barely any)

  • Sabrina
    January 21, 2021 at 6:46 am

    Hi, hope all is well.
    Would I be able to make the buttercream icing using the vegan flora unsalted plant butter please? If not could you please recommend how I could make the icing vegan.
    Thank you in advance

    Reply
    • Jane's Patisserie
      January 22, 2021 at 8:56 pm

      I find vegan butter makes buttercream a lot softer, and I’m not sure how vegan white chocolate works, but assumably it will be similar yes!

  • Sally
    January 12, 2021 at 10:28 am

    Hi Jane! I’ am hoping to give this a go but with a white chocolate sponge instead. You have provided the quantities of ingredients for making it a white chocolate sponge – what would the method be? At which point would you add in the melted white chocolate? Many thanks!

    Reply
    • Jane's Patisserie
      January 13, 2021 at 12:25 pm

      You would mix in the cooled melted white chocolate to the cake mix once its been mixed x

  • Emily
    January 5, 2021 at 2:52 pm

    5 stars
    Hi the white colouring you tagged is unavailable and has been for months I was wondering if you knew of any other brands that were similar or as good?

    Reply
    • Jane's Patisserie
      January 6, 2021 at 9:54 am

      Unfortunately I only use the one I have linked x

  • Harriet Thomas
    January 4, 2021 at 6:30 pm

    5 stars
    Hi Jane! I was just wondering how you managed to get your white chocolate ganache so white! When I made mine it turned very yellow so didn’t look as effective against the white buttercream!

    Reply
    • Jane's Patisserie
      January 7, 2021 at 2:32 pm

      This is explained on the post – I have linked the white colouring I use! x

  • Emily
    January 2, 2021 at 6:57 pm

    5 stars
    Hi the white colouring you tagged is unavailable and has been for months I was wondering if you knew of any other brands that were similar or as good? Thankyou

    Reply
    • Zayna
      January 3, 2021 at 7:35 pm

      Hey I made this cake halved the recipe so it served
      9 and I baked the e cake a day before and stored it into the fridge overnight next day was quite hard wasn’t moist

    • Jane's Patisserie
      January 3, 2021 at 8:25 pm

      Unfortunately keeping a cake in the fridge will dry the sponge out somewhat x

  • Rosie
    January 2, 2021 at 12:52 pm

    Hi could I colour the white chocolate buttercream pink. As I read somewhere that the buttercream may split? Is this true or not many thanks x

    Reply
    • Jane's Patisserie
      January 2, 2021 at 6:00 pm

      As long as you use a good quality colour (not one from a supermarket) it would be fine!

  • Sophia
    January 1, 2021 at 9:27 pm

    Hi, I am going to make this cake at the weekend. Would I be able to colour the buttercream pink?. Many thanks

    Reply
  • Jade
    January 1, 2021 at 4:56 pm

    Hi, I used this buttercream recipe to decorate cupcakes and it was lovely – thank you. I doubled the recipe thinking I would need a lot more than I actually needed – is it ok to store in the fridge for a couple of days before I bake again please? Thanks in advance

    Reply
    • Jane's Patisserie
      January 1, 2021 at 5:41 pm

      Hey! Yes you can! Just bring it back to room temp and beat again to freshen it up x

  • Mandy
    December 27, 2020 at 7:45 pm

    Hi Jane
    I wanted to make the sponge using 3 6 inch tins, what would be the quantities as I don’t have 8 inches

    Thank you x

    Reply
    • Jane's Patisserie
      December 30, 2020 at 12:05 pm

      Honestly I am not sure as this is a 4×8″ – I would guess slightly less than 2/3 of the recipe x

  • Tara
    December 20, 2020 at 1:29 am

    Hi Jane,
    I was wanting to make the white chocolate drip pink and I’m just checking that if I put a drop of food colouring in would it change the flavour or the way the drip works? Xx

    Reply
    • Jane's Patisserie
      December 20, 2020 at 9:20 am

      As long as you use good quality colours it will be fine! X

  • Tee
    December 14, 2020 at 12:46 am

    Hi Jane,
    Do you know if the Wilton icing colour in the shade ivory is white? And if so, do you know if it will work as the one you have used in your recipe is sold out everywhere 🙁

    Reply
    • Jane's Patisserie
      December 14, 2020 at 10:31 am

      I’m really sorry I am not sure! I have only ever recently used the one linked as its the best xx

  • Grace Macdonald
    December 12, 2020 at 10:30 pm

    Hey Jane. I’m making this cake tomorrow for both mine and my Mum’s birthday. Could I use the sponge from the biscoff cake but with caster sugar but use the measurements from this recipient buttercream and ganache? Also, how long would this cake take to make if I was wanting to make it all tomorrow ready for the Monday birthday?

    Reply
    • Jane's Patisserie
      December 13, 2020 at 9:13 am

      If you are using a smaller sponge you might not need as much buttercream or ganache is the only thing, but otherwise yeah that would be fine. And the timing depends greatly – It can take anywhere between 3-4+ hours.

  • Emily
    December 11, 2020 at 5:34 pm

    4 stars
    I’m wanting to make this for my partners birthday. He’s obsessed with milkybar so that will be the theme. Will milkybar work with the ganache and buttercream? X

    Reply
    • Jane's Patisserie
      December 11, 2020 at 9:16 pm

      It should do – but I just don’t think it’s worth it for the quantity you need! x

  • Nic Bobby
    December 7, 2020 at 8:52 pm

    5 stars
    Love your recipes Jane, I used this one to make a rapunzel cake for my daughters 4th birthday. It was delicious – sweet but you can never have too much sweet! Your recipes never fail me, thank you!

    Reply
  • Kirstie
    December 6, 2020 at 8:14 am

    5 stars
    Hi Jane,
    Could you recommend a different white colouring as the one you have linked seems to be out of stock everywhere.
    Thank you

    Reply
    • Jane's Patisserie
      December 6, 2020 at 9:47 am

      I’m afraid I only use that one as I find it works best! There are others but they are powder colours!

    • Kirstie
      December 8, 2020 at 9:13 pm

      Do you know where else i could purchase it from? eBay is saying £90-£250!

    • Meesh
      February 16, 2021 at 7:41 pm

      Hiya! Sugariflair white extra or Colour Mill white works!

  • Emma
    December 4, 2020 at 7:07 pm

    Hi Jane. Would this recipe work using white chocolate orange instead of just white chocolate? So in the sponge and the buttercream? Thankyou xx

    Reply
    • Jane's Patisserie
      December 5, 2020 at 11:13 am

      I’m afraid I haven’t tried the white chocolate orange in the ganache/sponge, but it would work in the buttercream!

  • Claire
    December 4, 2020 at 7:05 pm

    Hi Jane. Making this for my husbands birthday and can’t wait!
    The supermarket was sold out of cooking white chocolate so I ended up with Milkybar. Will that work the same? Thanks!!!

    Reply
    • Jane's Patisserie
      December 5, 2020 at 11:14 am

      It should be okay, but I do tend to use supermarket own or cooking chocolate personally! x

  • Ronke
    December 3, 2020 at 10:58 am

    Hi Jane,

    If I wanted to do a 10 inch cake of the same height as this, how much of the ingredients will I use? Thanks.

    Reply
    • Jane's Patisserie
      December 4, 2020 at 8:40 am

      You would need to use about 2/3 more of the recipe, so 1.6x the recipe in total! No idea on the baking times though x

  • Stephanie
    November 29, 2020 at 7:20 pm

    Hi Goong to be making this at the weekend but want to do a 3 layer cake like your Biscoff one and cover this with a layer of ganache.

    How would I adapt this recipe to make a 3 layer and do you think there would be enough white chocolate ganache to cover it based on the recipe from your Biscoff recipe. Thanks in advance xx

    Reply
    • Jane's Patisserie
      November 30, 2020 at 10:51 am

      I would just follow the recipe of the biscoff one, but switch it to caster sugar rather than light brown sugar!

  • Shannon Holder
    November 23, 2020 at 8:19 pm

    Hi Jane,

    Love allllll of your recipes 🥰 If I were to cook the cake the day before decorating it, would I need to leave it in the fridge overnight or at room temp?

    Reply
    • Jane's Patisserie
      November 23, 2020 at 8:35 pm

      I would let the sponges cool completely, and then wrap them in clingfilm well, and then store at room temp! x

  • Sophie
    November 23, 2020 at 10:30 am

    Hi Jane

    How much would I need of everything if I was to make just two sponges?

    Sophie

    Reply
  • Emma
    November 22, 2020 at 10:33 pm

    Hi Jane, I attempted to make this last week and had a disaster trying to ice the cake. The icing wouldn’t stick to the cake and I could not get a smooth finish. I am a complete novice when it comes to decorating large cakes, any tips would be appreciated as I’m planning on attempting this again for my sister’s birthday. Thanks for all of your wonderful recipes by the way!

    Reply
    • Jane's Patisserie
      November 23, 2020 at 11:05 am

      Did you chill the sponges? Sometimes it can be that the buttercream has also split slightly but it’s hard to know! x

  • Yasmin
    November 21, 2020 at 1:46 pm

    Hi Jane! I was I just wondering if knew whether milkybar chocolate would work for this? X

    Reply
    • Jane's Patisserie
      November 21, 2020 at 2:05 pm

      I personally wouldn’t bother – I don’t often use it unless it’s for something definitely milky bar themed! x

  • Amy
    November 20, 2020 at 4:42 pm

    Hi Jane, I love this blog! Always baking from it, thank you for sharing! I made the ganache for this cake but it ended up really thick and wouldn’t very well flow over the edges.. unlike your chocolate orange birthday cake I made last. Where did I go wrong? I think before I heated the cream and let the chocolate sit and melt into it. Could it be to do with microwave settings or did I not do it long enough? Many thanks, Amy

    Reply
    • Jane's Patisserie
      November 21, 2020 at 10:52 am

      What chocolate did you use? It might have just been that it wasn’t at the right temperature as it does naturally thicken after a while! x

  • Katie
    November 18, 2020 at 5:46 pm

    Hi Jane

    I’m making this cake for my fiancées 30th birthday next week but can’t seem to get hold of the white food colouring you’ve tagged. I’m going to make the ganache blue with some dr oetker food colour gel I bought, but do you think it’s worth dying the buttercream white or do you think if I beat the butter enough before adding the sugar it should come out less yellow? Hope that makes sense! X

    Reply
    • Jane's Patisserie
      November 19, 2020 at 1:18 pm

      I think as long as you really really beat the butter enough on it’s own it will be fine – I’m not the biggest fan of the dr oetker gel as I don’t find them strong enough so I just hope its blue enough for you x

  • Elisha
    November 17, 2020 at 2:57 pm

    Hi Jane, I can’t get hold of any medium eggs so how many large eggs would I use instead? Thanks so much xx

    Reply
    • Jane's Patisserie
      November 17, 2020 at 3:40 pm

      Weigh the eggs in their shells, and get as close to the weight of the rest of the ingredients (500g) and go with that! It may be about 6 large?! x

    • Elisha
      November 17, 2020 at 3:41 pm

      Awww amazing! What if the weight comes to say like 465g with 7 eggs and then when I put another in it goes to 513g? Would I go for the 7 or 8 large eggs then? xx

    • Jane's Patisserie
      November 17, 2020 at 3:43 pm

      You then just need to match the rest of the ingredients to that weight – so I would do the 513, and make the butter/sugar/flour the same x

    • Elisha
      November 17, 2020 at 3:51 pm

      Right okay that makes sense! Thank you so much!! I have also emailed you about a question as I needed to attach a photo so I would appreciate it if you could get back to that when you have time! Thanks so much jane xx

  • Linsey
    November 13, 2020 at 10:13 pm

    Hi,
    Can’t wait to give this a go 😊…Just wondering if cake can be placed in freezer as opposed to fridge to set and if so how long? Thanks!

    Reply
    • Jane's Patisserie
      November 14, 2020 at 10:20 am

      Yes it can! Usually it just makes it quicker, halving the setting time often x

  • Rebecca Finch
    November 13, 2020 at 8:23 pm

    1 star
    Disaster 🙈 I used the right size tins/ exact ingredients and the cakes have completely overflowed in the oven. So disappointed as it’s my partners birthday tomorrow and every other recipe I’ve used of yours I have loved 🙁

    Reply
    • Jane's Patisserie
      November 14, 2020 at 10:22 am

      Unfortunately that means your tins were not the correct size/deep enough, and the cakes are quite deep as you split each into two. Sorry!

  • Jill
    November 7, 2020 at 11:13 pm

    Hey Jane 👋 just wondering would it be ok to split this cake between 4 tins (8 inch) instead of have to cute them as I don’t trust myself 😂 would the baking time be less ?
    Thanks

    Reply
    • Jane's Patisserie
      November 8, 2020 at 10:34 am

      Yes that would be fine – and yes it would be as the cakes are much less xx

  • Maisie
    November 7, 2020 at 2:16 pm

    Hi Jane,

    Can I have a link to the cake tins you use please. Thank you!

    Reply
    • Jane's Patisserie
      November 11, 2020 at 12:30 pm

      I’ve added in the link for you – apologies, I thought I’d put it there already haha!

  • Emma
    November 7, 2020 at 1:40 pm

    5 stars
    Hi Jane, I want to colour the ganache, can I use food colouring powder? Many thanks!

    Reply
    • Jane's Patisserie
      November 8, 2020 at 10:40 am

      Hey! I don’t often use powder colours I’m afraid so I am not 100% sure! x

  • Nic | Nic's Adventures & Bakes
    November 7, 2020 at 10:53 am

    Thanks for sharing, this cake looks lovely, also happy 6th blog anniversary to 🙂

    Reply
  • Beccy
    November 7, 2020 at 7:48 am

    Hi Jane ,
    Could I replace the caster sugar with granulated ?
    I’ve just realized I’ve ran out !

    Reply
    • Jane's Patisserie
      November 7, 2020 at 9:27 am

      If you have a blender of any sort I would whizz it for a bit to make it finer x

  • Nicole
    November 6, 2020 at 8:47 pm

    Hi Jane,
    Last time I made a drip cake the drips went to the bottom of the cake and didn’t leave a trace of where it had fallen down. Does the cake need to be room temp rather than cold when doing the drips?

    Reply
    • Jane's Patisserie
      November 7, 2020 at 9:28 am

      That depends – if the mixture was too thin, it may have not been made correctly (such as the wrong ratio of cream and chocolate, if you used a ganache drip). I don’t usually find the temperature of the cake makes a difference that often as I do room temp or fridge cold!

  • Melanie Charge
    November 6, 2020 at 10:48 am

    Hi Jane going to be making this soon , please could you tell me what the ration of cream to chocolate would be , if i used milk chocolate?

    Thankyou Mel

    Reply
  • Claire
    November 6, 2020 at 10:33 am

    5 stars
    Hi
    Looking forward to baking this cake this weekend and realised I only have one deep tin and then 2 sandwich tins. Could I split it in half and then 2 quarters and bake the smaller ones for less time? Thanks x

    Reply
    • Jane's Patisserie
      November 6, 2020 at 3:10 pm

      Yeah I’m sure that would be fine! x

  • Nicole
    November 5, 2020 at 2:09 pm

    If I wanted to do this in a 7inch or 6inch tin could I use the same recipe but longer bake time? I’m looking to do a taller cake 🙂

    Reply
    • Jane's Patisserie
      November 5, 2020 at 3:29 pm

      This cake is already tall (about 6-7″ tall when I made it) – for a 6″ tin I would do a 300g mix x

  • Katy
    November 4, 2020 at 8:02 pm

    5 stars
    This looks amazing !! If I was to make this chocolate cake, how much cocoa powder would you recommend I substitute in?!

    Reply
    • Jane's Patisserie
      November 5, 2020 at 9:24 am

      I would use maybe 75g-100g flour substituted for cocoa powder? xx

  • Lizzie Allen
    November 3, 2020 at 10:38 pm

    Hi jane, this recipe sounds delicious and I’m going to give it a try this weekend! if I were to half this recipe, how long would you recommend it should be in the oven for? Thank you!

    Reply
    • Jane's Patisserie
      November 5, 2020 at 9:27 am

      Halving and baking into one tin would be the same baking time x

  • Gemma Quinn
    November 3, 2020 at 2:07 pm

    Hi Jane,

    Can’t wait to try this recipe. Just a quick question. In the summary at the top of the recipe it says cook time is 30 minutes but in the directions it says cook for 50-60 minutes. Is 50-60 correct?

    Also thanks for the tip over the white food colouring for the chocolate ganache, I made your biscoff drip cake with Cadbury’s white chocolate and was not happy with the end colour, it was too yellow.

    Reply
  • Nicola
    November 3, 2020 at 11:56 am

    Hi Jane,
    Great recipe, I cannot wait to give this a try!
    What would be the cake measurements to do 3 layer vanilla sponge and split mix between 3 tins.
    Thank you

    Reply
    • Jane's Patisserie
      November 3, 2020 at 2:28 pm

      You can follow one of my other drip cakes – most of them are three layers if you don’t want it as tall. It’s a 400g mix x

    • Meesh
      January 21, 2021 at 9:38 am

      Hi Jane,
      If I wanted to make this in a square 8inch (4inch high) cake tin, what recipe would I follow? I’d then want to split the one layer into 2 and decorate x

  • Amanda
    November 3, 2020 at 9:15 am

    Hi Jane! Happy Happy 6th Blog Birthday! Love all your recipes ❤️🎉🎂🥂
    Question for you? Do you use an 8inch sandwich tin or a 8 inch deep tin please? And if it’s a deep tin, can I use a loose bottomed tin? Thankyou 👍xx

    Reply
    • Jane's Patisserie
      November 3, 2020 at 2:27 pm

      I always use tins at least 2.5″ deep – sandwich tins are way too shallow for this recipe! Loose bottomed is completely fine as it doesn’t affect the bake x

    • Amanda
      November 5, 2020 at 9:33 pm

      Ok dokey! Thankyou Jane! 👍🎂xx

  • Rae
    November 3, 2020 at 9:03 am

    5 stars
    Amazing cake! And happy 6th birthday!
    What would the ingredients be for the vanilla sponge if I wanted to use 3 x 8inch deep tins? (So that it’s the same size as this cake) x

    Reply
    • Jane's Patisserie
      November 3, 2020 at 2:25 pm

      If you wanted the same size you would need to use the same ingredients (as you would just have three layers, rather than four), but bake into the three tins for less time xx

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