*This post may contain affiliate links. Please see my disclosure for more details!*
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!
- 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!
- This cake lasts for 3-4 days at room temperature!
- For this Cake I used (affiliate links):
- I used two of these 8" Cake Tins
- These piping bags for the buttercream
- These piping bags for the drip
- This cake turntable to make decoration easier
- I used these combs on my cake to create the style
- I used this piping tip for the buttercream!
- I use this white chocolate in my baking
- If you wanted brighter white ganache, use this colouring!
- If you don't want to use a patterned scraper, just use a large flat metal scraper!
- You can use half of the recipe to make a two layer cake - half the sponge recipe, and half the buttercream!
Find my other Recipes on my Recipes Page!
© 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.