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Christmas Drip Cake

Christmas drip cake features three tender vanilla cake layers covered in fluffy buttercream and finished with smooth semisweet chocolate ganache drips. Christmas sprinkles and piped buttercream rosettes give this celebratory layer cake its festive finish.
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Prep Time 45 minutes
Cook Time 29 minutes
Cooling, chilling, and setting 1 hour 15 minutes
Total Time 2 hours 29 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 1120
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1.5 tsp kosher salt divided (1 teaspoon for the cake and 1/2 teaspoon for the buttercream)
  • 3 cups unsalted butter softened, divided (1 cup for the cake and 2 cups for the buttercream)
  • 2 cups granulated sugar
  • 4 eggs large, at room temperature
  • 1.25 cups whole milk at room temperature
  • 3 tsp vanilla extract divided (2 teaspoons for the cake and 1 teaspoon for the buttercream)
For the buttercream
  • 6 cups confectioners' sugar
  • 0.25 cup water
For the ganache
  • 4 oz semisweet chocolate finely chopped
  • 0.33 cup heavy cream
For the decorations
  • 0.5 cup Christmas sprinkles

Equipment

  • 3 8-inch round cake pans
  • 1 small saucepan
  • 1 heatproof bowl

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Grease three 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
  3. Whisk the flour, baking powder, and 1 teaspoon of the salt in a medium bowl.
  4. Beat 1 cup of the softened butter and the granulated sugar in a large bowl until pale and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time and 2 teaspoons of the vanilla.
  6. Beat in the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour; mix just until combined.
  7. Divide the batter evenly among the pans.
  8. Bake for 24–29 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centers comes out clean.
  9. Cool the cakes in the pans for 10 minutes.
  10. Turn the cakes out onto wire racks and cool completely.
Make the buttercream
  1. Beat the remaining 2 cups of softened butter until creamy.
  2. Gradually beat in the confectioners' sugar.
  3. Add the water, remaining 1 teaspoon vanilla, and remaining 1/2 teaspoon salt and beat until fluffy, about 2 minutes.
Assemble the cake
  1. Place one cake layer on a serving plate and spread about 3/4 cup buttercream over it.
  2. Place the second layer on top and spread another 3/4 cup buttercream over it.
  3. Place the third layer on top.
  4. Spread a thin layer of buttercream over the top and sides to seal in crumbs.
  5. Refrigerate the cake for 20 minutes.
  6. Frost the cake with the remaining buttercream, reserving 1 cup for piping.
  7. Chill for another 20 minutes.
Make the ganache
  1. Put the chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium-low heat until steaming.
  3. Pour the cream over the chocolate and let stand for 3 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Let the ganache cool for 10–15 minutes, until thick but still pourable.
Decorate
  1. Spoon small amounts of ganache around the top edge so it drips down the sides.
  2. Spread the remaining ganache over the top.
  3. Let the ganache set for 10 minutes.
  4. Pipe rosettes with the reserved buttercream.
  5. Finish with the Christmas sprinkles.

Notes

For neat layers and smooth frosting, cool the cake layers completely before assembling. Store covered in the refrigerator for up to 3 days; freeze slices for up to 2 months. For a dairy-free variation, use dairy-free butter, milk, cream, and chocolate.