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Vanilla Drip Cake with White Chocolate Ganache and Buttercream Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/vanilla-drip-cake-with-white-chocolate-ganache-and-buttercream-frosting-recipe/