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! 
4.2 from 5 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



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


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


  • 150 g White chocolate
  • 50 ml Double cream


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


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.


  • 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!


Nutrition Facts
White Chocolate Drip Cake!
Amount Per Serving
Calories 549 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 110mg37%
Sodium 32mg1%
Potassium 187mg5%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 49g54%
Protein 5g10%
Vitamin A 760IU15%
Calcium 60mg6%
Iron 1.5mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.



Find my other Recipes on my Recipes Page!

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© 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!


  • 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?

    • 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?


  • 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!

    • 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

    • 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

    • 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

    • 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

    • 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

    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!

    • 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 🙁

    • 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 ?

    • 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!

    • 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!

    • 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 🙂

  • 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 !

    • 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?

    • 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

  • Claire
    November 6, 2020 at 10:33 am

    5 stars
    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

    • 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 🙂

    • 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?!

    • 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!

    • 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.

  • 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

    • 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

  • 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

    • 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

    • 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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