Drip Cake Recipe: Easy, Delicious, And Ready In Minutes!
Are you looking for a beautiful and delicious cake that you can make quickly and easily? Look no further than a drip cake! It’s a showstopper that’s sure to impress your guests and family. Not only is it impressive looking, but it’s also incredibly delicious. Best of all, this cake is surprisingly easy to make and requires minimal decorating skills.
A drip cake is a layer cake that has a gorgeous, creamy frosting and drips of chocolate or caramel sauce cascading down the sides. You can use whatever flavor cake and icing you like, as well as any type of chocolate or caramel sauce. For this recipe, we’ll be using a classic vanilla cake with a chocolate buttercream frosting and a homemade chocolate ganache drip.
Ingredients for the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
Ingredients for the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 1/2 teaspoon salt
- 3/4 cup cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons whole milk or heavy cream
Ingredients for the Chocolate Ganache Drip:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Making the Cake:
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Add the dry ingredients in three batches, alternating with the buttermilk and mixing until just combined.
Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Making the Chocolate Buttercream Frosting:
In a large bowl, cream together the butter, confectioners’ sugar, salt, cocoa powder, and vanilla extract until light and fluffy. Add the milk or cream one tablespoon at a time until the desired consistency is reached.
Making the Chocolate Ganache Drip:
Place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the cream over the chocolate chips and let sit for 5 minutes. Whisk until smooth and glossy.
Assembling the Cake:
Place one of the cake layers on a cake stand or serving plate. Spread a layer of frosting over the top and sides of the cake. Place the second layer on top and spread a second layer of frosting over the top and sides. Place the last layer on top. Spread the remaining frosting over the top and sides of the cake. Use an offset spatula to create a smooth surface.
Pour the ganache into a piping bag fitted with a small round tip. Pipe the ganache around the edges of the cake, allowing it to drip down the sides. Pipe small dollops of ganache around the top of the cake. Refrigerate the cake for 20 minutes to set the ganache. Enjoy!
Nutrition
One serving of this drip cake (1/12 of the entire cake) contains approximately 543 calories, 25.3 grams of fat, 73.8 grams of carbohydrates, 3.4 grams of fiber, and 5.5 grams of protein.
This drip cake is a delicious treat that’s sure to impress your guests. Not only is it impressive looking, but it’s also incredibly delicious. With this recipe, you can have a beautiful and delicious cake that’s ready in no time. Enjoy!
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