White Chocolate Vanilla Drip Cake

Name: White Chocolate Vanilla Drip Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 1 tablespoon vanilla extract; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup heavy cream; 8 ounces white chocolate, melted; 1 teaspoon vanilla extract; 4 ounces white chocolate, chopped; 2 tablespoons heavy cream

Highlighted under: Simple Sweet Recipes

Indulge in the luxurious flavors of this White Chocolate Vanilla Drip Cake, a perfect treat for any celebration.

Created by

Emily

Last updated on 2025-12-16T17:43:18.558Z

This cake is a stunning addition to any dessert table, showcasing layers of moist vanilla cake and rich white chocolate frosting, finished with a decadent drip. Perfect for birthdays, anniversaries, or any special occasion, it’s sure to impress your guests.

        Why You Will Love This Cake
        Decadent white chocolate flavor that satisfies any sweet tooth
Elegant drip design adds a touch of sophistication
Moist and fluffy vanilla cake layers for the perfect texture

      

A Cake for Every Celebration

The White Chocolate Vanilla Drip Cake is an ideal centerpiece for any occasion, whether it's a birthday, wedding, or special gathering. Its stunning presentation and luscious flavors make it a crowd-pleaser. The elegant drip design not only elevates the visual appeal but also invites everyone to indulge in the rich taste of white chocolate. This cake isn't just about looks; it's a delightful treat that will leave your guests asking for seconds.

This cake is versatile enough to fit in with any theme or decor. You can dress it up with fresh flowers, edible gold leaf, or seasonal fruits to match your event's color palette. No matter how you choose to decorate it, the cake's inherent beauty and flavor will shine through, making it a memorable addition to your celebration.

Perfecting Your Baking Skills

Baking this White Chocolate Vanilla Drip Cake provides an excellent opportunity to hone your baking skills. From creaming the butter and sugar to mastering the perfect cake layers, every step is a chance to learn. One of the most crucial aspects of baking is ensuring your ingredients are at room temperature, which contributes to a smooth batter and fluffy cake. Don't rush the process—allowing the cake to cool completely before frosting will ensure a beautiful finish.

If you're new to cake decorating, don't be intimidated by the drip technique. It’s simpler than it looks! Just remember to let your chocolate cool slightly before dripping, as this will help control the flow and create a perfect drip effect. With practice, you’ll not only improve your baking abilities but also gain confidence in your cake decorating skills.

Storage and Serving Suggestions

Once your cake is beautifully decorated, you might be wondering about storing any leftovers. This White Chocolate Vanilla Drip Cake can be stored in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, consider refrigerating it, but be aware that the texture of the frosting may change slightly when chilled. Always allow it to sit at room temperature for a while before serving for the best taste experience.

When it comes to serving, pair your cake with a side of fresh berries or a scoop of vanilla ice cream for an extra touch of indulgence. The combination of the creamy white chocolate and the tartness of the berries creates a delightful contrast that will tantalize your taste buds. This cake is not just a dessert; it's an experience that you and your guests are sure to remember.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon vanilla extract
2 ½ teaspoons baking powder
½ teaspoon salt

For the White Chocolate Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup heavy cream
8 ounces white chocolate, melted
1 teaspoon vanilla extract

For the Drip

4 ounces white chocolate, chopped
2 tablespoons heavy cream

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting

While the cakes are cooling, prepare the white chocolate frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined.

Pour in the melted white chocolate and heavy cream, then beat until the frosting is smooth and fluffy. Stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Add the Drip

To make the white chocolate drip, melt the chopped white chocolate with heavy cream in a microwave-safe bowl, stirring until smooth. Allow to cool slightly, then use a spoon to drip the chocolate over the edge of the cake, letting it run down the sides.

Serve and Enjoy!

Slice the cake and serve. Enjoy the delightful combination of flavors!

Pro Tips

For best results, use high-quality white chocolate for the drip and frosting. Make sure the cakes are completely cool before frosting to prevent melting.

Tips for Success

For the best results, measure your flour accurately using the spoon-and-level method. Too much flour can lead to a dense cake, while too little can make it fall flat. Also, ensure your baking powder is fresh, as expired leavening agents can affect the rise of your cake.

If you're looking to add an extra layer of flavor, consider infusing your milk with a vanilla bean or adding a splash of almond extract to the batter. These small tweaks can elevate the overall taste of your cake, making it even more irresistible.

Variations to Try

Feel free to experiment with the flavors of this cake. You can substitute some of the vanilla extract with other extracts like almond or coconut for a unique twist. Alternatively, consider adding fresh lemon or orange zest to the batter for a refreshing citrus flavor that pairs beautifully with white chocolate.

For a fun surprise, layer the cake with different fillings such as raspberry jam or a rich chocolate ganache. These fillings will not only add flavor but also a delightful texture that contrasts with the moist cake layers and creamy frosting.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, the cake can be baked and frosted a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

→ What can I substitute for white chocolate?

You can use a white chocolate ganache made from white chocolate and heavy cream, or choose a vanilla buttercream if you prefer.

→ How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the cake layers individually wrapped in plastic wrap for up to 2 months. Thaw before frosting.