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Christmas Drip Cake

Christmas drip cake features three tender vanilla cake layers covered in green buttercream and finished with smooth chocolate ganache drips. Holiday sprinkles add a festive finish to this layered celebration cake.
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Prep Time 1 hour
Cook Time 29 minutes
Cooling, chilling, and setting 1 hour 28 minutes
Total Time 2 hours 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 1170
Ingredients Equipment Method Notes

Ingredients
  

For the cake and buttercream
  • 1 tbsp baking spray
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1.25 tsp fine salt divided (1 teaspoon for the cake, 1/4 teaspoon for the buttercream)
  • 3 cup unsalted butter softened, divided (1 cup for the cake, 2 cups for the buttercream)
  • 2 cup granulated sugar
  • 4 eggs large, at room temperature
  • 1 tbsp vanilla extract divided (2 teaspoons for the cake, 1 teaspoon for the buttercream)
  • 1.5 cup whole milk at room temperature
For the buttercream and ganache
  • 7 cup powdered sugar
  • 0.75 cup heavy cream divided (1/4 cup for the buttercream, 1/2 cup for the ganache)
  • 0.25 tsp green gel food coloring
  • 8 oz semisweet chocolate finely chopped
For decorating
  • 0.25 cup red and green holiday sprinkles

Equipment

  • 3 8-inch round cake pans
  • 1 microwave

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Grease three 8-inch round cake pans with baking spray and line the bottoms with parchment paper.
  3. Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium bowl.
  4. Beat 1 cup of the 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, then beat in 2 teaspoons of the vanilla.
  6. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour; mix just until combined.
  7. Divide the batter evenly among the pans.
  8. Bake for 23–28 minutes, swapping the pans’ rack positions halfway through, until the tops spring back and a tester 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, remove the parchment, and cool completely.
Make the buttercream
  1. Beat the remaining 2 cups butter in a large bowl until creamy.
  2. Beat in the powdered sugar in three additions on low speed.
  3. Add 1/4 cup of the heavy cream, the remaining 1 teaspoon vanilla, and the remaining 1/4 teaspoon salt; beat until fluffy, 2–3 minutes.
  4. Beat in the green food coloring until evenly tinted.
Assemble the cake
  1. If needed, level the cake layers.
  2. Place one layer on a serving plate and spread with about 3/4 cup buttercream.
  3. Repeat with the second layer and top with the third.
  4. Spread a thin coat of buttercream over the top and sides to trap crumbs.
  5. Refrigerate until firm, about 20 minutes.
  6. Spread the remaining buttercream evenly over the top and sides.
  7. Refrigerate the cake for another 20 minutes.
Make the ganache
  1. Microwave the remaining 1/2 cup heavy cream in a heatproof measuring cup in 20-second bursts until steaming, about 40–60 seconds.
  2. Pour the hot cream over the chocolate and let stand for 3 minutes.
  3. Stir the chocolate and cream until smooth.
  4. Cool for 10–15 minutes, until the ganache is thick but still pourable, about 90°F.
Finish the cake
  1. Spoon the ganache around the top edge of the chilled cake to create drips.
  2. Spread the remaining ganache over the top.
  3. Scatter the sprinkles over the ganache while it is still soft.
  4. Let the cake stand until the ganache is set, about 20 minutes.

Notes

For clean layers, chill the crumb coat until firm before adding the final buttercream. Refrigerate leftovers in an airtight container for up to 4 days; freeze yes, well wrapped, for up to 2 months. For a dairy-free version, use dairy-free butter, milk, and cream alternatives.