Chocolate Drip Cake with Sprinkles – A Fun Loaded Favorite
There’s something timeless about a chocolate drip cake. But when you pair that rich, glossy ganache with a cascade of colorful sprinkles, it instantly becomes a joyful centerpiece.
The beauty of this cake lies in its contrast—the dark, smooth chocolate drip over soft frosting and a rainbow scatter of sprinkles adds fun without making it feel overly complicated.
The cake layers can be chocolate, vanilla, or even marbled. The process is easier than it looks, and with some tips and planning, your drip will fall perfectly with minimal mess.
Quick Recipe Summary
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 30 minutes | 35 minutes | 1 hour 5 minutes | Dessert | Classic Western | 10–12 slices |
Ingredients List (Cake + Drip)
| Ingredient | For 6 Servings | For 12 Servings | Alternatives |
|---|---|---|---|
| All-purpose flour | 1½ cups | 3 cups | Cake flour (lighter crumb) |
| Cocoa powder | ½ cup | 1 cup | Dark cocoa for deeper flavor |
| Sugar | 1 cup | 2 cups | Coconut sugar |
| Eggs | 2 | 4 | Yogurt or flaxseed mix |
| Milk | ½ cup | 1 cup | Buttermilk or almond milk |
| Butter | ½ cup | 1 cup | Oil or margarine |
| Baking powder | 1½ tsp | 3 tsp | Self-raising flour (adjust ratio) |
| Chocolate chips (for drip) | ½ cup | 1 cup | Chopped chocolate bar |
| Heavy cream | ¼ cup | ½ cup | Coconut cream |
| Rainbow sprinkles | 2 tbsp | ¼ cup | Chocolate curls, colored sugar |
Tools You’ll Need (with Alternatives)
- Mixing bowls (or any deep bowl)
- Hand or stand mixer (or whisk)
- Measuring cups and spoons (or digital scale)
- Two 8-inch cake pans (or springform pans)
- Cooling rack (or clean plate)
- Offset spatula (or back of a spoon)
- Heat-safe bowl for ganache (or small saucepan)
- Spoon or piping bag (or squeeze bottle)
How to Make Chocolate Drip Cake with Sprinkles
Before jumping in, gather and measure all ingredients. Bake the cake layers first to allow them to cool completely before you start frosting and dripping.
Step 1: Mix the Cake Batter
Beat together softened butter and sugar until fluffy. Add eggs one at a time. In another bowl, sift together flour, cocoa powder, and baking powder.
Add the dry mix to the wet, alternating with milk. Stir until smooth.
Step 2: Bake and Cool
Preheat oven to 350°F (175°C). Grease and line cake pans. Divide the batter evenly. Bake for 30–35 minutes, until a toothpick comes out clean.
Cool in the pans briefly, then transfer to a rack.
Step 3: Frost the Cake
Choose a light buttercream or whipped frosting for contrast. Apply a thin crumb coat and refrigerate the cake for 15–20 minutes.
Then apply a smooth final layer and chill again.
Step 4: Make the Chocolate Drip
Warm the heavy cream until steaming, not boiling. Pour over chocolate chips. Let sit 1–2 minutes, then stir until smooth and glossy.
Cool for 5–10 minutes before using—it should be thick but pourable.
Step 5: Apply the Drip
Use a spoon, piping bag, or squeeze bottle to apply the ganache around the top edge of the cake. Let it naturally drip down the sides.
Fill the center if you want a glossy top.
Step 6: Sprinkle Time!
Before the drip sets, generously scatter sprinkles over the top. Press a few along the sides for extra color.
Use themed sprinkles for events like birthdays or baby showers.
Decoration & Serving Ideas
- Use matching colors for themed parties
- Add piped swirls of frosting before sprinkling
- Pair with a scoop of vanilla ice cream when serving
- Slice with a warm knife for clean edges
Fun Variations to Explore
- Chocolate Base + Peanut Butter Frosting
- Marble Cake with Chocolate Drip
- Salted Caramel Drizzle + Chocolate Sprinkle Combo
- Mini Drip Cupcakes for Individual Servings
How to Store Your Cake
- Keep in the refrigerator for up to 4 days
- Let sit 20 minutes at room temperature before slicing
- Wrap slices individually for freezing (up to 2 months)
Helpful Tips Before You Bake
- Let cake layers cool completely to avoid melting the frosting
- For neater slices, refrigerate cake before cutting
- Use high-quality chocolate for a shiny drip
- Don’t add sprinkles too early—they can sink into warm ganache
Common Mistakes and Quick Fixes
| Mistake | Solution | Prevention |
|---|---|---|
| Ganache too runny | Let cool longer | Wait until it’s slightly thickened |
| Drip clumps or seizes | Add a splash of warm cream | Use warm, not boiling cream |
| Sprinkles melting or sliding | Add once drip sets slightly | Apply sprinkles when ganache is tacky, not wet |
| Cake layers uneven | Trim tops with serrated knife | Use baking strips or rotate pans mid-bake |
Let’s Bake, Decorate, and Sprinkle Some Fun!
A chocolate drip cake with sprinkles is a guaranteed crowd-pleaser—fun to look at and even better to eat.
Try this version at your next gathering and share your outcome with us. You might even come up with your own sprinkle combo to show off!
