Description

An elegant and decadent white chocolate drip cake, perfect for special occasions. Moist vanilla cake layers are frosted with a silky buttercream and finished with a beautiful white chocolate ganache drip.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup unsalted butter (for frosting)
4 cups powdered sugar (for frosting)
2–3 tbsp heavy cream (for frosting)
1 tsp vanilla extract (for frosting)
8 oz white chocolate (for ganache)
1/3 cup heavy cream (for ganache)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding flour mixture and milk to the butter mixture, beginning and ending with the flour.
Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla until fluffy.
Frost the cooled cake layers and smooth the exterior.
To make the white chocolate ganache, heat heavy cream until simmering, then pour over chopped white chocolate. Let sit 2 minutes, then stir until smooth.
Let ganache cool slightly, then drip over the edges of the frosted cake and spread some on top.
Decorate as desired and chill before serving.

Notes

Chill the cake before applying the drip for better control.
Use a squeeze bottle or spoon for a precise ganache drip.
You can color the ganache with oil-based food coloring for a themed cake.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 55g
Sodium: 160mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 78g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg