Vanilla Drip Cake with White Chocolate Ganache and Buttercream Frosting Recipe

Introduction

This delightful drip cake features tender vanilla layers, smooth buttercream frosting, and a luscious white chocolate ganache drip. Perfect for special occasions or whenever you want to impress your guests with a stunning homemade dessert.

Ingredients

• 3 cups all-purpose flour (375g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (28g)
• Gel food coloring (optional)
• 2 cups unsalted butter, room temperature (452g)
• 1/2 tsp fine salt (3g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 7 cups powdered sugar (907g)
• 1/4 cup heavy whipping cream, room temperature (60g) — for buttercream
• 1/4 cup heavy whipping cream, room temperature (60g) — for ganache
• 1 cup white chocolate chips (175g)
• Gel food coloring (for frosting and/or ganache, optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line three 8-inch or four 7-inch cake pans with parchment rounds and grease them with non-stick baking spray. Set aside.
2. Step 2: In a stand mixer with a paddle attachment or using a hand mixer, combine the flour, sugar, baking powder, and salt until fully mixed.
3. Step 3: Add the room temperature butter slowly to the dry ingredients on low speed. Mix until the mixture resembles moist sand with no large butter pieces.
4. Step 4: Pour in the egg whites and mix on low until just combined.
5. Step 5: Add the buttermilk gradually in two parts, mixing on low speed after each addition.
6. Step 6: Mix in the vegetable oil and vanilla extract. If using gel food coloring, add it now with the oil and vanilla on low speed.
7. Step 7: Scrape down the bowl and beat on medium speed for about one minute to lighten the batter.
8. Step 8: Evenly divide the batter between the prepared pans, using a scale for equal amounts if possible.
9. Step 9: Bake for 33-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
10. Step 10: Cool the pans on a rack for 10 minutes. Run an offset spatula around the edge, then place pans in the freezer for 30 minutes to speed cooling.
11. Step 11: Once cooled, flip pans and remove cake layers. Level tops with a serrated knife before assembling or wrap and freeze for later.
12. Step 12: To make the buttercream, beat the 2 cups of butter on medium speed for 30 seconds until smooth.
13. Step 13: Add vanilla extract and salt, mixing on low speed.
14. Step 14: Gradually add powdered sugar on low, adding half the 1/4 cup heavy cream partway through. Beat for several minutes until smooth and desired consistency.
15. Step 15: Adjust consistency with extra cream or powdered sugar as needed. Add gel food coloring if desired and mix on low.
16. Step 16: For the ganache, heat 1/4 cup heavy cream in a microwave-safe bowl until just bubbling (about 45 seconds), or use a double boiler.
17. Step 17: Pour white chocolate chips into the cream, letting sit for 1 minute.
18. Step 18: Stir gently until smooth. If bits remain, heat for 15 seconds and stir again, repeating until fully melted and combined.
19. Step 19: Add gel food coloring if desired. Let cool until barely warm with a pourable consistency, adjusting thickness by adding more chips or cream as needed.
20. Step 20: To assemble, place a cake layer on a greaseproof board or plate, using a dollop of frosting to secure it.
21. Step 21: Spread an even layer of buttercream between each cake layer with an offset spatula.
22. Step 22: Apply a thin crumb coat of frosting around the entire cake. Smooth with a bench scraper and chill for 30 minutes in the fridge or 10 minutes in the freezer until firm.
23. Step 23: Add a second, thicker layer of frosting, smoothing again. Chill until firm as before.
24. Step 24: Using a squirt bottle or spoon, drizzle the white chocolate ganache around the cake’s edges to create drips. Decorate as desired.

Tips & Variations

• Use gel food coloring for vibrant cake layers and frosting without adding extra liquid.
• Weigh your batter for even cake layers and consistent baking.
• Freeze cake layers ahead of time to simplify assembly on the day.
• If frosting is too soft to work with, chill it briefly before spreading.
• To achieve smooth frosting, chilling the cake between layers is key before adding ganache drips.

Storage

Store the assembled cake in an airtight container or wrapped with plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, let the cake sit at room temperature for about 30 minutes before serving to soften. Leftover cake can be frozen for up to 2 months; thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe is designed with egg whites to create a light, tender crumb. Using whole eggs will alter the texture and may require adjusting the liquid ingredients.

How do I prevent the ganache from melting the buttercream?

Chill the cake well between frosting layers, ensuring the buttercream is firm before adding the ganache. This helps the drips set quickly and prevents sliding.

Vanilla Drip Cake with White Chocolate Ganache and Buttercream Frosting Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

This luscious Drip Cake recipe features moist vanilla cake layers infused with a subtle hint of vanilla bean, layered and enveloped in rich vanilla buttercream frosting. The crowning glory is a smooth and glossy white chocolate ganache drip that adds elegance and a delightful sweetness. Perfect for special occasions and celebrations, this cake is a showstopper both in appearance and taste.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vanilla Cake Layers

• 3 cups all-purpose flour (375g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (28g)
• Gel food coloring (optional)

Vanilla Buttercream Frosting

• 2 cups unsalted butter, room temperature (452g)
• 1/2 tsp fine salt (3g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 7 cups powdered sugar (907g)
• 1/4 cup heavy whipping cream, room temperature (60g) plus additional as needed
• Gel food coloring (optional)

White Chocolate Ganache Drips

• 1/4 cup heavy whipping cream (60g)
• 1 cup white chocolate chips (175g)
• Gel food coloring (optional)

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line three 8-inch or four 7-inch cake pans with parchment rounds and grease the sides with non-stick baking spray. Set aside.
2. Mix dry ingredients: In a stand mixer fitted with a paddle attachment or with a hand mixer, combine 3 cups all-purpose flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp salt until fully combined.
3. Add butter: Gradually mix in 1 cup of room temperature unsalted butter at low speed until no large chunks remain and the mixture resembles moist sand.
4. Incorporate egg whites: Pour in 1 cup of egg whites and mix on low speed until just incorporated.
5. Add buttermilk: Add 1 1/2 cups of buttermilk in two increments, mixing on low speed after each addition until fully combined.
6. Add oil and vanilla (and optional coloring): Mix in 2 Tbsp vegetable oil and 2 tsp vanilla extract at low speed until incorporated. If coloring your cake layers, add gel food coloring with these ingredients and mix.
7. Beat batter: Scrape down the bowl sides with a spatula and beat on medium speed for about 1 minute to lighten the batter texture.
8. Divide batter: Evenly divide batter into the prepared pans, using a scale if desired for uniformity.
9. Bake: Bake for 33–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
10. Cool partially: Let pans cool for 10 minutes, then loosen the edges with an offset spatula.
11. Freeze to cool: Transfer pans to the freezer for 30 minutes to accelerate cooling, then invert pans to release cake layers.
12. Level layers: Use a serrated knife to level cake tops before assembly, or wrap and freeze for later.
13. Thaw if frozen: If using frozen cake layers, thaw for about 20 minutes until slightly cold to the touch before assembly.
14. Make buttercream: Beat 2 cups butter on medium speed for 30 seconds until smooth. Add 1 Tbsp vanilla extract and 1/2 tsp salt and mix on low speed.
15. Add powdered sugar and cream: Gradually add 7 cups powdered sugar on low speed, mixing in 1/4 cup heavy cream halfway through. Continue mixing until desired consistency is reached.
16. Adjust texture and color: If too thick, add cream 1 Tbsp at a time; if too thin, add powdered sugar in 1/4 cup increments. Add gel food coloring if desired and beat until color is consistent.
17. Prepare ganache: Heat 1/4 cup heavy cream in microwave for 45 seconds until just bubbling. Pour over 1 cup white chocolate chips in a heatproof bowl, letting sit 1 minute.
18. Combine ganache: Stir gently until smooth, reheating in 15-second intervals if needed to fully melt chocolate. Add gel food coloring if desired, and cool until slightly warm and pourable.
19. Assemble cake: On a greaseproof board or plate, place the first cake layer and secure with a dab of frosting. Spread an even layer of buttercream on top.
20. Stack layers: Add remaining layers, spreading buttercream evenly between each.
21. Crumb coat: Apply a thin coat of frosting over the entire cake. Smooth with a bench scraper and chill for 30 minutes (fridge) or 10 minutes (freezer).
22. Final frosting layer: Add a thicker layer of frosting to the chilled cake, smooth again, then chill for another 30 minutes (fridge) or 10 minutes (freezer) to firm up.
23. Add ganache drips: Using a plastic squirt bottle or spoon, apply the white chocolate ganache drips carefully along the edges, then decorate as desired.

Notes

• Using room temperature ingredients ensures proper mixing and a tender cake crumb.
• Weighing batter for each pan guarantees even layers that bake uniformly.
• Cake layers can be made in advance and frozen; thaw before assembly to help maintain cake structure.
• Chilling the cake between frosting layers and before adding ganache is key to preventing melting and runny drips.
• Adjust ganache consistency by adding more chocolate to thicken or cream to thin as needed.
• Gel food coloring provides vibrant colors without changing frosting consistency.

Keywords: vanilla drip cake, white chocolate ganache, buttercream frosting, vanilla cake layers, celebration cake, party cake