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!
My blogs 6th birthday!
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.
THANK YOU!
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!
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.
White chocolate drip cake
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!
Sponge
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!
Buttercream
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.
Patterned decoration
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! Its quite nice to have a different style rather than my usual smooth effect, and this cake was perfect to try it on!
Ganache
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!
White food colouring
Believe it or not, you can colour this ganache very easily. Using a good quality colour sugar as colour splash, wilton or sugar flair is best.
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!
Ingredients
Cake
- 500 g unsalted butter
- 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 170ºC/150ºC 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
- This cake lasts for 3-4 days at room temperature!
- For this cake I used:
- 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!
ENJOY!
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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.
Hi Jane I was just wondering what chocolate you used as it appears really white .? Mine always looks yellow ?
The whiteness is explained in the blog post!
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
What exact chocolate did you use and what exact cream did you use? x
Made today for a birthday cake, so happy with the result. Thanks
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 🙂
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
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
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
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 🙁
Hey! You have to use it straight away, if you leave it to sit it will solidify x
Hi, just looking at this recipe, is 10 eggs correct, it seems a lot?
Thanks
Medium eggs yes – it may be less (Weigh in shells) but you want the weight to be 500g x
Hi Jane, have you any recipes for white chocolate and strawberry/raspberry ganache or buttercream?
Thanks x
Hello! Unfortunately I do not but I will add it to my list of things to work on x
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
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!!!
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
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?
Hello! So sorry I have only just seen this comment. Did you use the melted white chocolate in the mix?x
Hi, this also happened to mine. Kept it in that extra 10 minutes as well. Melted white chocolate wasn’t used in my mix.
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
I would maybe add a coulis to the middle of the cake – or you can try adding raspberries to the sponges!
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
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
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!
Hiii! Its about 6-7inches, I hope you enjoy!x
Hi Jane,
Could I use this recipe for cupcakes or would you recommend using chips instead of melted chocolate in the sponge?
Hii! I would just use my white chocolate cupcake recipe!x
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
I just show different types – but baking powder is definitely not essential!
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?
Hi, yes proportionate it up xx