About the Drip Cake
Birthdays are such a special occasion that it is only right to celebrate with our Ultimate Birthday Drip Cake. With four decadent layers of fluffy vanilla sponge, decorated with smoothed vanilla buttercream, chocolate ganache drips, and mounds full of chocolate goodies, such as Bueno, Kit-Kats and Minstrels - chocolate lovers, meet your match.
If drips are your thing, then our Cookie, Oreo & Brownie Layered Drip Cake is a chocolatey force to be reckoned with, where gooey cookie meet rich brownie in a layered cake. Or get Jubilee ready with our Her Majesty's Cake - pretty in pink, with zesty bursts of orange flavours.
Method
Step 1:
Preheat the oven to 180°C (170°C, gas mark 4) and grease and line four 8" sandwich tins.
Step 2:
Beat together the softened butter and sugar until light and fluffy.
Step 3:
Add the eggs one at a time, beating with each addition and adding the vanilla extract.
Step 4:
Carefully stir in the flour and baking powder until fully incorporated then divide the mixture evenly between the four tins.
Step 5:
Bake for 25-30 minutes until the sponges are golden and baked throughout.
Step 6:
Leave the sponges to cool on a wire rack whilst you prepare the buttercream.
Step 7:
To make the buttercream; beat together the icing sugar, butter, vanilla extract and milk.
Step 8:
Spread the buttercream between each layer of the sponge, stacking them into 4 layers. Use the remaining buttercream to cover the sides and top of the cake, keeping aside a small amount for decoration purposes.
Step 9:
Use a pallet knife to smooth the remaining buttercream around the cake.
Step 10:
To make the ganache; melt the dark chocolate and cream together over a low heat until the mix becomes smooth and glossy.
Step 11:
Gradually pour some of the ganache on to the centre of the top of the cake and using a pallet knife spread out towards the edges, coaxing a few dribbles down the side of the cake.
Step 12:
Fill a piping bag with some of the ganache and snip off the end to pipe additional dribbles down the cake.
Step 13:
To finish, decorate how you wish with KitKats, Daim bars, Malteasers, Minstels and Reece's Cups.
Ingredients
For the sponge
- 450g Billington's Unrefined Golden Caster Sugar
- 450g Butter (unsalted) (softened)
- 450g Self-raising white flour
- 8 Egg(s) (free range)
- 3 tsp Baking powder
- 2 tsp Nielsen-Massey Vanilla Extract
- 450g Billington's Unrefined Golden Caster Sugar
For the filling
- 1000g Silver Spoon Icing sugar
- 400g Butter (unsalted)
- 1 tsp Nielsen-Massey Vanilla Extract
- 40ml Milk (whole)
- 1000g Silver Spoon Icing sugar
For the decoration
- 1 Four finger Kit Kat
- 1 Daim bar
- 2 Fudge bars
- 4 Ferrero Rochers
- Handful Malteasers
- Handful Minstrels
- Handful Mini Reese's Peanut Butter Cups
For the ganache drip
- 200g Dark chocolate
- 200g Double cream
Utensils
- Pallet knife
- 4 x 20cm cake tin
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the sponge
- 450g Billington's Unrefined Golden Caster Sugar
- 450g Butter (unsalted) (softened)
- 450g Self-raising white flour
- 8 Egg(s) (free range)
- 3 tsp Baking powder
- 2 tsp Nielsen-Massey Vanilla Extract
- 450g Billington's Unrefined Golden Caster Sugar
For the filling
- 1000g Silver Spoon Icing sugar
- 400g Butter (unsalted)
- 1 tsp Nielsen-Massey Vanilla Extract
- 40ml Milk (whole)
- 1000g Silver Spoon Icing sugar
For the decoration
- 1 Four finger Kit Kat
- 1 Daim bar
- 2 Fudge bars
- 4 Ferrero Rochers
- Handful Malteasers
- Handful Minstrels
- Handful Mini Reese's Peanut Butter Cups
For the ganache drip
- 200g Dark chocolate
- 200g Double cream
Utensils
- Pallet knife
- 4 x 20cm cake tin