Vanilla Drip Cake

Vanilla sponge, vanilla buttercream and a white chocolate drip

Course Dessert

Cuisine British

Keyword Cake

Prep Time 1

Cook Time 35

Total Time 1 35

Servings

Calories 1524kcal

Author thebakingexplorer

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