White Chocolate Drip Cake – Silky, Subtle, and Beautifully Balanced

A white chocolate drip cake is all about elegance. It’s not overly sweet or flashy, but it has this clean, polished look that’s impossible to ignore.

The creamy, melt-in-your-mouth ganache on top adds just the right touch to an otherwise simple sponge cake.

You need to melt white chocolate with heavy cream until it’s glossy and smooth. I suggest using high-quality white chocolate so the drip isn’t grainy.

Let it cool to just the right temperature so it flows gently down the sides without running too fast.

For the sponge, a vanilla or almond cake works best—light flavors that complement, not overpower, the drip.

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Recipe Overview

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Ingredients List

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Tools You’ll Need (with Alternatives)

• Mixing bowls (or deep containers)
• Hand or stand mixer (or whisk with time)
• Measuring cups/spoons (or kitchen scale)
• 8-inch cake pans (or one tall 9-inch)
• Cooling rack (or tray with parchment paper)
• Offset spatula (or back of a spoon)
• Heatproof bowl (or microwave-safe container)
• Piping bag (or spoon/zip-top bag)
• Cake turntable (or flat cutting board)

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How to Make the White Chocolate Drip Cake

Let’s start with the base. It’s always easier to work with chilled layers, so get those baked and cooled before you even touch the chocolate.

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Step 1: Mix the Batter

Combine flour and sugar in one bowl. In another, whisk together eggs, milk, vanilla, and butter.

Gradually fold the dry mix into the wet until fully blended.

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Step 2: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and line your cake pans. Divide batter evenly and bake for 25–28 minutes. Let cool completely.

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Step 3: Make the Frosting

Whip butter until creamy. Add powdered sugar gradually, along with a splash of milk and a drop of vanilla.

Beat until fluffy and spreadable.

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Step 4: Stack and Chill

Level your cake layers and stack with frosting in between. Apply a crumb coat, chill for 30 minutes, then frost fully and chill again.

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Step 5: Prepare the White Chocolate Ganache

Melt white chocolate chips with warm heavy cream. Stir gently until fully combined and smooth.

Let it cool to lukewarm—it should still flow but not be runny.

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Step 6: Add the Drip

Spoon or pipe the ganache along the edges. Let it slowly run down the sides. Fill the center with more ganache if desired, then chill to set.

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Decoration & Serving Tips

• Top with white chocolate curls, fresh raspberries, or edible flowers
• Dust with a bit of edible pearl shimmer for a clean finish
• Slice with a warm knife for smooth cuts
• Serve with fruit coulis or vanilla bean ice cream

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Variations to Try

• Raspberry Filled Layers: Add a thin spread of raspberry jam between cake layers
• Coconut Cake Base: Swap out milk for coconut milk and add desiccated coconut
• White Chocolate Cream Cheese Frosting: Mix in a few tablespoons of melted white chocolate
• Pistachio Garnish: Crushed roasted pistachios pair well with the creamy sweetness
• Layered Ombre Effect: Color the sponge in fading whites, creams, and light pinks

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Storing Tips

• Store covered in the fridge for 3–4 days
• Let it sit at room temperature for 20 minutes before serving
• Freeze sponge layers (unfrosted) for up to 2 months
• Avoid leaving in hot conditions—the ganache may melt

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Extra Tips for Best Results

• Use white chocolate bars, not baking chips, for smoother ganache
• Chill the frosted cake well before dripping
• Stir ganache constantly while cooling to keep it smooth
• Test the drip on the back of the cake before going all in

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Common Mistakes & How to Fix Them

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Go Ahead, Try This White Chocolate Drip Cake and Share It Around

If you’re into simple yet polished cakes, this one’s a great place to start.

Try your version of the white chocolate drip cake and let me know how it turned out—or what twist you gave it!