This colorful buttercream cake with chocolate dripping oh-so-luxuriously down the sides looks stunning, and (best of all) it’s incredibly easy to make.
This drip cake is full-out funfetti, using white chocolate ganache colored bright pink, but you can use this same method using any kind of chocolate you love.
What You Need
Pro Tip: It’s important that your frosted cake is chilled, so keep it in the fridge until you’re ready to glaze.
1. Weigh the White Chocolate and Heavy Cream
You want to use equal amounts of chocolate and heavy cream. This 50/50 ratio is important for getting that ideal ganache consistency for drips and drizzles.Combine the chocolate and cream in a microwaveable glass bowl or cup and mix well.
Microwave the mixture in 30-second increments, until the chocolate melts. Take it slow to make sure you don’t burn your chocolate.
Pro Tip: Melting white chocolate can be finicky, as it’s more delicate than other varieties. Use the microwave’s low setting for best results.
Melt and mix until you have a smooth glaze.
Get that ganache a bright, vibrant hue by adding gel or paste food coloring.
Pro Tip: You’ll need a good gel or paste food color that’s compatible with your ingredients, so make sure you check the label. There are a few pigments out there that don’t play well with chocolate.
When your cake is cold, remove it from the fridge. Spoon your glaze around the edges, using a small amount at a time for best results. You can also use a piping bag or a squeeze bottle for better control.
5. Fill in the Top
Once the sides are covered, fill the top with the rest of your glaze. Again, spoon it on bit by bit to avoid a big mess.
And you’re done! Continue decorating as desired, or cut yourself a slice now. You’ve earned it.