White Chocolate Vanilla Drip Cake

Name: White Chocolate Vanilla Drip Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons vanilla extract; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup white chocolate chips; ½ cup heavy cream; 1 teaspoon vanilla extract; Additional white chocolate shavings; Fresh berries (optional)

Highlighted under: Delicious Desserts Made Simple

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

Created by

Ella

Last updated on 2025-12-16T18:00:18.819Z

This White Chocolate Vanilla Drip Cake is a delightful treat that combines a soft vanilla sponge with rich white chocolate ganache. It's not just a cake; it's a centerpiece for your celebration!

        Why You'll Love This Recipe
        Decadent white chocolate flavor paired with classic vanilla
Elegant drip finish that adds a touch of sophistication
Moist and fluffy texture that everyone will adore

      

The Perfect Celebration Cake

A White Chocolate Vanilla Drip Cake is more than just a dessert; it's a centerpiece for any celebration. Whether you're marking a birthday, an anniversary, or simply hosting a gathering with friends, this cake brings an air of sophistication to the table. Its elegant design and rich flavors make it a standout choice that impresses guests and elevates the occasion.

The combination of white chocolate and vanilla creates a flavor profile that is both sweet and comforting. The moist, fluffy cake layers are complemented by a luscious ganache that drips artfully down the sides, providing not only a feast for the taste buds but also for the eyes. Prepare to be the star of your next event with this stunning cake!

Baking Tips for Success

To ensure your White Chocolate Vanilla Drip Cake turns out perfectly, start by measuring your ingredients accurately. Use a kitchen scale for the flour and sugar to achieve consistent results. Room temperature ingredients, particularly the butter and eggs, will help create a light and fluffy texture in your cake. If you forget to take them out ahead of time, a quick 10-second microwave zap can help warm them up without cooking.

When mixing the batter, be careful not to overmix after adding the dry ingredients. This can lead to a dense cake instead of the desired airy texture. Finally, always check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, your cake is ready to be removed from the oven.

Serving and Storing Your Cake

Ingredients

For the Cake

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

For the Ganache

1 cup white chocolate chips
½ cup heavy cream
1 teaspoon vanilla extract

For Decoration

Additional white chocolate shavings
Fresh berries (optional)

Make sure all your ingredients are at room temperature for the best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

Bake the Cakes

Divide the batter evenly between two prepared 9-inch round cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the white chocolate chips until melted and smooth. Add the vanilla extract and let the ganache cool slightly.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of ganache on top, then add the second cake layer. Pour the remaining ganache over the top, allowing it to drip down the sides.

Decorate

Finish with white chocolate shavings and fresh berries if desired. Allow the ganache to set before slicing.

Enjoy your homemade White Chocolate Vanilla Drip Cake!

Ingredient Substitutions

If you’re looking for a lighter version of this cake, you can substitute the all-purpose flour with a blend of whole wheat flour and all-purpose flour. This will add some extra nutrients while maintaining the cake’s integrity. Additionally, using a sugar substitute can help reduce the overall calorie count without sacrificing sweetness.

For those with dietary restrictions, you can easily make this cake gluten-free by swapping the all-purpose flour for a gluten-free baking mix. Just be sure to check that your white chocolate chips are gluten-free as well. This way, everyone can enjoy a slice of this delectable cake!

Pairing Suggestions

To complement the rich flavors of the White Chocolate Vanilla Drip Cake, consider serving it with a light fruit salad. The freshness of berries, mango, or citrus will provide a refreshing contrast to the sweetness of the cake. Additionally, a cup of freshly brewed coffee or a glass of milk can enhance the overall experience.

For an adult twist, pair each slice with a dessert wine or champagne. The effervescence of bubbly beverages can balance the richness of the cake, making every bite even more enjoyable. These pairing ideas will ensure that your dessert is not just a treat, but a delightful culinary experience.

Questions About Recipes

→ Can I use milk instead of buttermilk?

Yes, you can substitute milk with a tablespoon of vinegar or lemon juice added to it to create a buttermilk substitute.

→ How do I store leftovers?

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

→ Can I freeze this cake?

Yes, you can freeze the baked cakes without frosting for up to 3 months. Just wrap them tightly in plastic wrap.

→ What can I use instead of white chocolate?

You can use milk chocolate or dark chocolate if you prefer, but it will change the flavor profile.