Chocolate Drip Cake (Vanilla Layers)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A two-layer vanilla butter cake finished in buttercream with a chilled chocolate glaze that runs down the sides in uneven drips. Makes 1 8-inch cake in about 2 hr 22 min.

Prep 50 min

Cook 32 min

Cooling 1 hr

Total 2 hr 22 min

Yield 1 8-inch cake

Ingredients

Adjust yield

8-inch cake

¾ cup (170 g)unsalted butter, softened, for the cake
1 ¼ cups (250 g)granulated sugar
3 (150 g)eggs, room temperature
2 tsp (10 ml)pure vanilla extract, for the cake
2 ¼ cups (280 g)all-purpose flour
2 ½ tsp (10 g)baking powder
½ tsp (3 g)fine sea salt
1 cup (240 ml)whole milk, for the cake
1 cup (225 g)unsalted butter, softened, for the buttercream
3 ⅓ cups (400 g)powdered sugar
3 tbsp (45 ml)whole milk, for the buttercream
1 tsp (5 ml)pure vanilla extract, for the buttercream
4 oz (120 g)dark chocolate, finely chopped
⅓ cup (80 ml)heavy cream

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Instructions

Heat the oven to 350 F (175 C). Grease and line two 8-inch (20 cm) round pans.
Cream the cake butter and sugar until pale and fluffy, about 4 minutes. Beat in the eggs one at a time, then the vanilla.
Whisk the flour, baking powder and salt. Add to the batter in 3 additions, alternating with the milk, mixing only until smooth.
Divide between the pans and bake 28 to 32 minutes until a toothpick comes out clean. Cool 10 minutes, turn out and cool completely.
Beat the buttercream butter until creamy, add the powdered sugar gradually, then the milk and vanilla; beat 3 minutes until fluffy.
Level the cakes, fill and stack them, and coat the top and sides smoothly with buttercream. Chill 30 minutes until firm.
Heat the cream until steaming, pour it over the chocolate, wait 2 minutes, then stir smooth. Cool to lukewarm (about 90 F / 32 C).
Run the ganache around the cold cake's top edge with a small spoon so it drips down the sides, then fill the top. Chill 20 minutes to set.

Tips

Test one drip on the side of a cold cake; if it runs too far, let the ganache cool more.
Make sure the buttercream is chilled firm before the ganache goes on.
Keep the cake cool; warm cake melts the drips.
Good with cold milk or coffee.

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Recipe FAQ

How long does it take to make chocolate drip cake (vanilla layers)?

Plan on 50 minutes of prep and 32 minutes of cooking, plus 1 hour to chill. The recipe makes 1 8-inch cake.

How should I store chocolate drip cake (vanilla layers)?

Keep covered in the refrigerator for up to 4 days; bring to room temperature 1 hour before serving.

Can I make chocolate drip cake (vanilla layers) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract, for the cake (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with cold milk or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

638 Calories / serving

27.6g Fat

93.5g Carbs

5.7g Protein

67.3g Sugar

Whole recipe (1 serving): ~638 cal · 28g fat · 94g carbs · 6g protein · 67g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.