How to Make a White and Gold Drip Cake
A white and gold drip cake blends understated elegance with a touch of luxury.
The smooth white frosting acts as a pristine canvas for the shimmering gold drip, creating a cake that is both classic and eye-catching.
This style is perfect for weddings or any celebration where you want a refined dessert centerpiece.
The drip, often a white chocolate ganache tinted with edible gold dust or painted with gold luster, adds a delicate shimmer without overwhelming the cake’s soft tones.
When paired with subtle decorations like white flowers or gold sprinkles, this cake balances beauty and simplicity effortlessly.
Recipe Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 40 minutes | 30 minutes | 1 hour 10 minutes | Dessert | Classic Western | 10–12 slices |
Ingredients (Cake + Drip + Decoration)
| Ingredient | For 6 Servings | For 12 Servings | Alternatives |
|---|---|---|---|
| All-purpose flour | 1½ cups | 3 cups | Cake flour (lighter texture) |
| Sugar | 1 cup | 2 cups | Coconut sugar |
| Butter (softened) | ½ cup | 1 cup | Oil or margarine |
| Eggs | 2 | 4 | Greek yogurt or flax eggs |
| Milk | ½ cup | 1 cup | Almond or oat milk |
| Vanilla extract | 1 tsp | 2 tsp | Almond or lemon extract |
| Baking powder | 1½ tsp | 3 tsp | Self-rising flour (adjust flour amount) |
| White chocolate chips (for drip) | ½ cup | 1 cup | White candy melts |
| Heavy cream | ¼ cup | ½ cup | Coconut cream |
| Edible gold dust or luster dust | 1 tsp | 2 tsp | Gold leaf sheets (for decoration) |
| White and gold sprinkles | 2 tbsp | ¼ cup | Edible pearls |
Tools You’ll Need (with Alternatives)
- Mixing bowls (or any large container)
- Hand or stand mixer (or whisk)
- Measuring cups and spoons (or digital kitchen scale)
- Two 8-inch cake pans (or springform pans)
- Cooling rack (or clean plate)
- Offset spatula (or butter knife)
- Heatproof bowl for ganache (or small saucepan)
- Small brush for gold dust application (or clean paintbrush)
How to Make the White and Gold Drip Cake
Before you begin, gather all ingredients and tools. Bake the cake layers first and allow them to cool completely before frosting and dripping.
Step 1: Prepare the Cake Batter
Cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
In a separate bowl, sift flour and baking powder. Alternate adding dry ingredients and milk into the wet mixture. Stir in vanilla extract last.
Step 2: Bake and Cool the Layers
Preheat the oven to 350°F (175°C). Grease and line cake pans.
Divide batter evenly and bake for about 30 minutes or until a toothpick inserted comes out clean.
Let cool on a wire rack completely.
Step 3: Frost the Cake
Use a smooth white buttercream or cream cheese frosting. Apply a crumb coat and chill the cake for 20 minutes.
Then add a final smooth layer and chill again before decorating.
Step 4: Prepare the White Chocolate Drip
Heat heavy cream until steaming. Pour over white chocolate chips in a heatproof bowl. Let sit for a minute, then stir gently until smooth.
Add a small amount of edible gold dust mixed with a few drops of clear alcohol (like vodka) to tint the drip.
Step 5: Apply the Drip
Use a spoon or piping bag to slowly drip the white chocolate ganache over the cake edges. Fill the top and smooth gently with an offset spatula.
Step 6: Add Gold Decoration
While the drip is still soft, dust edible gold powder on the drip and cake edges using a clean brush.
Place gold leaf or gold-tinted sprinkles strategically for extra sparkle.
Decoration & Serving Tips
- Pair with white roses or small white flowers for elegance
- Use gold-accented cake toppers for events
- Serve with a light vanilla or almond-flavored beverage
- Keep chilled until serving for clean cuts and drip hold
Variations to Try
- Gold Drip Only: Make the drip entirely gold by mixing white chocolate ganache with gold luster dust thoroughly for a metallic look.
- Pearl and Gold Mix: Add edible pearl sprinkles along with gold flakes for a luxurious texture.
- Chocolate and Gold: Use a dark chocolate drip dusted with gold for a bold contrast. This suits autumn or winter celebrations.
- Flavored White Frosting: Add lemon zest or almond extract to the white frosting to add subtle fragrance and flavor that complements the gold shine.
Storing Tips
- Refrigerate until serving to maintain drip firmness
- Cover loosely to avoid frosting damage
- Best consumed within 3 days for freshness
- Freeze slices individually for longer storage, thaw before serving
Extra Tips for a Polished Look
- Use a chilled cake before dripping for cleaner drips
- Mix gold dust with a clear alcohol to avoid clumping
- Apply gold dust lightly to avoid overpowering the white base
- Practice drip on parchment before applying to cake
Common Mistakes and Solutions
| Mistake | Solution | Prevention |
|---|---|---|
| Drip too thick or clumpy | Warm gently and stir before applying | Ensure cream is hot enough to melt chocolate fully |
| Gold dust uneven | Use a fine brush and apply gently | Mix dust with alcohol for smooth application |
| Frosting melts | Chill cake before drip application | Use stable frosting and keep cake cool |
| Uneven drip length | Control drip amount and apply slowly | Practice dripping on a plate first |
Let’s Bake and Shine with Your White and Gold Drip Cake
This white and gold drip cake offers a timeless, elegant dessert option perfect for special occasions.
Give it a try, and share your results and any personal twists in the comments!
