I am thrilled to share my favorite White Chocolate Ganache Recipe that merges everyday ingredients like all purpose flour, granulated sugar, and finely chopped white chocolate into a striking drip cake. I carefully blend unsalted butter, eggs, and whole milk to form a rich base topped with a silky, glossy ganache.

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I first discovered my passion for this White Chocolate Ganache Drip Cake recipe when I realized how fun and impressive a drip cake could look. I’ve been perfecting it ever since, tweaking things like the 2 cups of all purpose flour and 1 cup granulated sugar to get that perfect crumb.

The cake comes out amazingly light thanks to 3 large eggs, 1/2 cup unsalted butter and 3/4 cup whole milk that I always keep at room temperature. I mix in a teaspoon of vanilla extract along with the baking powder and salt for that balanced flavor base.

Now, the real magic happens with the ganache for drip cake. I melt 10 ounces of finely chopped white chocolate, carefully blend it with 1 cup heavy cream and add a tablespoon of unsalted butter for extra shine.

If you want, throw some fresh berries or chocolate curls on top. Trust me this white cake chocolate drip creation is a game changer for any celebration!

Why I Like this Recipe

I love this recipe because the white chocolate ganache drips down the cake in the most amazing way, making every bite feel like a special treat. I also like how simple it is to follow the steps, even if I’m not perfect in the kitchen sometimes. The recipe gives me cool tips and little hacks that make me feel more confident and creative when I’m decorating, even on days when I mess up a bit. Lastly, I really enjoy that I can customize it with fresh berries or chocolate curls, which makes each cake feel unique and fun.

Ingredients

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All purpose flour provides carbohydrates for energy and structure making the cake light and airy.
Granulated sugar adds sweetness and moisture to the cake while helping create a golden, tender crust.
Unsalted butter offers a rich flavor and smooth texture and helps blend the ingredients well.
Eggs contribute protein and bind everything together resulting in a firm yet moist cake crumb.
White chocolate brings a creamy, smooth taste with extra sweetness as the star flavor.
Heavy cream enhances richness in the ganache offering a velvety finish and glossy drip.
Fresh berries provide vitamin C and a tangy counterpoint to balance the overall sweetness.
Chocolate curls add crunchy texture and decadent flavor for an extra wow factor.

Ingredient Quantities

2 cups all purpose flour (240 grams)

1 cup granulated sugar (200 grams)

1/2 cup unsalted butter, softened (115 grams)

3 large eggs at room temperature

3/4 cup whole milk at room temperature

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

10 ounces white chocolate, finely chopped

1 cup heavy cream (240 milliliters)

1 tablespoon unsalted butter (for the ganache, optional for extra shine)

Optional: fresh berries or chocolate curls for garnish

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round pan, then line the bottom with parchment paper.

2. In a bowl, whisk together the 2 cups of flour, 1 teaspoon baking powder and 1/2 teaspoon salt.

3. In a separate large bowl, beat the 1/2 cup softened butter with 1 cup granulated sugar until light and smooth.

4. Add the 3 eggs one at a time and mix well after each, then mix in 1 teaspoon vanilla extract.

5. Alternately add the dry ingredients and 3/4 cup whole milk to the butter mixture, starting and ending with the flour mixture, and mix just until combined.

6. Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely.

8. For the ganache, heat 1 cup heavy cream in a small saucepan until it just starts to simmer; then remove it from the heat and pour over the 10 ounces of finely chopped white chocolate in a bowl.

9. Let it sit for a couple of minutes then stir until smooth, adding 1 tablespoon unsalted butter if you want extra shine.

10. Once the cake is completely cool, drizzle the white chocolate ganache over the top allowing it to drip down the sides, and garnish with fresh berries or chocolate curls if you like.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch round cake pan
3. Parchment paper
4. Mixing bowl for dry ingredients
5. Large mixing bowl for wet ingredients
6. Whisk
7. Electric or hand mixer
8. Measuring cups and spoons
9. Small saucepan for heating the cream
10. Knife and cutting board for chopping the white chocolate
11. Toothpick (to test for doneness)
12. Spatula
13. Wire cooling rack

FAQ

Q: Can i make this recipe ahead of time?

A: Yeah, you can. I usually make it a day before and store it in the fridge. Just let it come to room temperature before serving so the ganache drip looks its best.

Q: Do i need the eggs and milk at room temperature?

A: Yes, its really important. Using room temperature ingredients helps the batter mix smoother and stops it from curdling, so you get a nice, even cake.

Q: How do i get that smooth, shiny ganache drip?

A: Warm your heavy cream and pour it over the chopped white chocolate. Stir until smooth and then add butter for extra shine if you like. Make sure the cake is completely cool before drizzling the ganache.

Q: What kind of garnishes work well with the cake?

A: Fresh berries or chocolate curls are popular choices. Some people even like to add edible flowers to make it look extra fancy.

Q: Can i modify the recipe if i dont have white chocolate?

A: Sure, but the flavor and shine might change. If you swap white chocolate for something else, be ready for a different taste profile.

White Chocolate Ganache Drip Cake Recipe Substitutions and Variations

If you don’t have all purpose flour, you can use pastry flour or a gluten free blend as an alternative.
You might replace granulated sugar with coconut sugar using a one-to-one amount for a richer flavor.
If unsalted butter is not on hand, try using salted butter but reduce the added salt in the recipe a bit.
Whole milk can be swapped for almond milk or another plant based milk, though it might slightly alter the taste.
For the ganache, heavy cream can be substituted with full fat coconut milk if you prefer a dairy free option.

Pro Tips

1. Make sure your eggs and milk are at room temperature before you mix them in cuz it helps create a lighter, smooth batter and helps everything blend together better.
2. When adding your dry ingredients into the wet mix, do it slowly and gently – overmixing can lead to a tough, dense cake that loses that airy texture.
3. For the ganache, let your heated cream sit with the chocolate for a few minutes so it melts evenly, and stir it slow to keep it smooth instead of getting gritty.
4. Also, try not to rush the cooling process – let your cake cool enough before drizzling the ganache so it doesn’t sink into a soggy mess, and the garnish will sit nicely on top.