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+ servings

Vanilla Drip Cake

Vanilla sponge, vanilla buttercream and a white chocolate drip
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12
Author thebakingexplorer


For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 600 g Butter or baking spread
  • 1.2 kg Icing sugar (1200 grams)
  • 3 tsp Vanilla extract

For the white chocolate ganache

  • 140 g White chocolate
  • 55 g Double cream
  • tsp Superwhite powder optional

OR for cheat's white chocolate drip

  • 75 g White chocolate
  • ½ tsp Vegetable oil

For decoration

  • Food colouring if you want a coloured drip
  • Luster dust and vodka or edible paint If you want a metallic (e.g. gold) drip
  • Sprinkles, sweets and chocolates of you choice


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • Make the sponge by mixing the butter and caster sugar in a large bowl with an electric mixer until fluffy
  • Add the eggs and vanilla extract, and whisk until fully incorporated
  • Add the self raising flour and whisk in until you can't see any flour anymore
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
  • To make the white chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
  • OR To make the cheat's white chocolate drip, melt the white chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
  • See the rest of the post for decorating instructions. Store in the fridge and in an airtight container once cut, eat within 5 days