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, just wondering how much ingredients are needed to make a 12 inch 4 layer vanilla sponge cake? Thanks x
Hi Jane I want to make a milkybar version of this how would I go about it please. I also want to do it in 3 8inch tins instead?
Hope you see this before I make it tomorrow 🤞🤞🤞
I don’t feel like I have much of a rise on my sponge
is it both cake tins in for 1 hour or one cake tin for 1 hour I have some rise but not to split in nicely intwo
The two tins bake for one hour, that amount of mix in one tin will take MUCH longer to bake!
Made this for my dad’s birthday and it went down an absolute treat! Thankyou so much for this recipe and step by step guide x
Oooo how lovely! I am so happy it went down well, I love this recipe. You are very welcome!x
This is the first time I’ve tried one of your recipes, I’ve been admiring for a while! I found the cakes needed 70 mins to cook in the middle but the edges were then quite dry. Can I stop this happening? It was in a fab oven.
Also there was lots of buttercream leftover so I would put more in between the layers next time.
My drips didn’t drip so the finished cake didn’t look as impressive as yours! What did I do wrong?
Hi
Would you use eggs from the fridge or room temp?
Hiya, I always use eggs room temp for my recipes! Hope this helps! x
I have baked this sponge twice now and I’m in the same situation. Cake is not cooked after 1 hour. Is the Fan temp right? I would normally drop down to 160 from 170 not 150? Normally get on with your recipes. Really sad about this one not working for me 🙈
Hiya! The temp is definitely right – this creates a flatter top, however you can turn it up if you wish! Cakes naturally do sometimes take longer to bake! Hope this helps x
Love this recipe!!!
How would you adapt it to make it 5 layers please? Or how what ingredients would it be to make a single layer of sponge? If that makes sense?
Thank you!!
I’ve just done this in 2layer form and did the recipe at half the amount so would if thought just doing a 1/4 of the recipe would be perfect for the 5th layer you are looking for 🙂 x
Hi, what food coloring do you use? The link is not working anymore 😉
The colouring link is working for us – https://amzn.to/43iIJcy Team Jane x
Hi Jane I’ve made this recipe a few times now and it’s always worked out lovely. If I wanted to make the sponge white chocolate and raspberry how much freeze dried raspberries would you recommend adding to the mix? Many thanks Marie
I would say maybe 30-40g! xx
Hi,
I can’t get the white good colouring you recommend anywhere… Is there another one you would use?
Thanks x
Hi Jane. I usually use your 400g recipes for a three layer cake however I want a bit more height. Can I use these quantities in three 8 inch tins? Maybe just adjust the timing?
Hi Jane, I make so many of your recipes – thank you! I have just made this cake BUT the ‘ganache drip’ is very thick and not ‘drippy’ at all. I used double cream and green & blacks organic white chocolate.
I tried doing it twice. Once as you had described and once by heating the cream amd adding the chocolate to melt in the hot cream. However both times it turned out gloopy. Please help. Thank you so much.
In this case, its worth adding a bit more cream (like 1tbsp at a time) so it becomes thinner – but you really need to keep checking it as its easy to add too much xx
Hi Jane, i love all your recipes, I have made so many from your page now! – I am going to make this cake for my birthday tomorrow, in the notes you say you can use melted chocolate in the recipe, for the flour in that recipe is it plain or self raising? – also I don’t have deep tins so plan on splitting the recipe between 4 8inch tins, how long would this need to be in the oven for in this case? Thank you!
Hey! Aww thank you so much I am so pleased! Sorry I have only just got around to replying – the rest of the cake mix is still the same. Baking time may be about 25 minutes but I have not tested this so can’t be 100% sure x
No worries; I made this cake for my birthday and put a tiny bit of pink colour in the frosting and oh my it was amazing! The white chocolate in the actual cake made it so fudgey and tasty, highly recommend people try it if they like white chocolate! I actually used Cadbury’s white chocolate for both the cake mix and buttercream and it was beautiful! Thank you Jane for the recipe 😀
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
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
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
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
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!
Hey! Yes but the ganache is a 2:1 ratio instead of 3:1 xx
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
Hiya, so do you want a plain buttercream instead then?xx
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
Hi Jane, I’m going to attempt this cake for my hubby’s birthday in a few weeks. Could I put jam in between the layers too? Thanks, Alana xx
Yeah for sure!
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,
Hiya! you would use roughly a third! xx
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
Hope you can help?? X
Hoping you can help, would like to use this recipe next week for a wedding cake
Hi Becky, I need to ask exactly the same question as I need to bake this in 10 inch tins. I was wondering if you managedto work it out please?
Would really appreciate some guidance.
Thank you very much 😊