This easy recipe makes a moist and fluffy chocolate cake covered with chocolate frosting, then finished with chocolate ganache. The ganache is dripped down the sides of the cake, then topped with sprinkles and swirls of frosting. This cake is impressive and yet simple to put together!
Homemade Chocolate Drip Cake
This chocolate cake is everything you could ever want in a cake. Fluffy and moist chocolate cake covered with whipped chocolate frosting then finished with a chocolate ganache that is dripped down the sides and topped with even more frosting. This cake is perfect for birthdays, anniversaries, you name it! And the best part is that while the finished cake looks super impressive, it’s actually simple to put together. I’ve included step-by-step instructions below along with photos to help you make the best cake ever.
They say the proof is in the pudding, but in this case, the proof is in the cake. My husband hardly ever eats any of my desserts. He is the most particular person when it comes to chocolate cake. But I’m a little embarrassed to tell you that the two of us actually ate this entire cake over 4-5 days. Yes, it is that good. Try it. You’re welcome.
What is a Drip Cake?
A drip cake is a cake that has ganache across the top and dripped down its sides. The base can be any kind of cake – vanilla, chocolate, you name it. The ganache is usually made with either regular or white chocolate. For this recipe, we are using dark chocolate to make a rich ganache that is spread over the top of the cake and then dripped down the sides. It’s easy to do and it looks fancy too!
What You’ll Need
Even though this chocolate cake looks all kinds of fancy, the truth is that you only need a few simple ingredients to make it. Here’s what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
- Granulated sugar
- Vegetable oil – Oil tends to make cakes more moist than butter. It also makes the crumb and texture a bit more tender.
- Eggs
- Pure vanilla extract – Be sure you get a high-quality REAL vanilla extract.
- Sour cream – Sour cream helps keep this cake moist.
- Dry Ingredients – All-purpose flour, baking powder and baking soda, salt.
- Natural Unsweetened Cocoa Powder
- Espresso powder (optional) – Sometimes I like to add espresso powder to chocolate cakes, it helps intensify the chocolate flavor. The espresso powder is optional, or can be substituted for a fine ground coffee or omitted.
- Brewed Coffee – Coffee helps bring out the chocolate flavor, but don’t worry, the cake don’t taste like coffee at all. I recommend using hot coffee.
Ingredient Substitutions
I don’t recommend ingredient substitutions whenever possible, but know that sometimes they are necessary. Here are some suggestions:
- Sour cream – If you don’t have sour cream. I recommend substituting with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream.
- Brewed Coffee – If you don’t want to use coffee you can also use milk.
Can I use a Dutch-processed cocoa powder for this recipe?
Yes, you can! I have tested this recipe with my favorite Dutch-processed cocoa powder from Rodelle. In order to make this chocolate cake with dutch processed cocoa, adjust the baking powder to 2 teaspoons and then ADD 1/2 teaspoon baking soda (so 1 teaspoon total). The amount of cocoa powder is 1 to 1 with a regular unsweetened cocoa powder.
How to Make Chocolate Drip Cake
Are you ready to make the best chocolate cake ever? Here’s how to do it:
Prepare Your Pans for Baking
Believe it or not, how you prepare your cake pans can have a huge impact on the finished product. Why? Because a properly prepped cake pan allows your cake to bake throughout and also makes it easier for you to remove the cake from the pan after it’s cooled. Here is how I prep my pans for this chocolate cake recipe:
- Line the pans. I recommend lining the bottom of my pans with parchment paper or a Silpat silicone baking mat. This helps the cake easily release from the pan.
- Grease the sides of the pan with Crisco vegetable spread
- Add flour.Coat the grease with a mixture of flour and cocoa powder. Lightly dust and then empty any remaining flour out of the pans
- For flat cake tops. I recommend using bake even stripes to help make these cake flatter on top, which means less of a dome and less wasted cake!
Make the Chocolate Cake
1. Prep: Preheat your oven to 350F. Prep your cake pans.
2. Mix wet ingredients: Start by combing the granulated sugar with the, eggs, oil and vanilla extract and beat them together until fluffy. Then add sour cream and beat until well combined.
3. Combine dry ingredients. Then alternate adding half the coffee and half of the dry ingredients to the batter at a time and beat until incorporated. Slowly adding the coffee and the dry ingredients will prevent you from overmixing the batter.
4. Pour the batter into prepared pans. Divide the batter evenly among the cake pans.
5. Bake.These cakes bake at 350F for 20-24 minutes. Rotate your pans in the oven halfway through baking to allow for even baking. Cool to room temperature before frosting.
Make the Frosting
For this cake, I made my traditional chocolate frosting with Rodelle Baking Cocoa. It’s a Dutch-processed cocoa powder with one of the highest concentrations of cocoa butter on the market. It gives this frosting an extra rich and deep chocolate flavor. You can make this buttercream with any type of cocoa powder, but Rodelle is a high-quality ingredient and it really comes through in the taste.
My secret for making my frosting recipe is that I start with cold butter, not room-temperature butter. I spend several minutes beating the frosting in the beginning. Essentially, the mixer is softening the butter for you, but this base gives you perfect whipped and fluffy frosting.
- Whip the cold butter. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter is very soft and whipped.
- Add cocoa powder and beat until combine.
- Add powdered sugar, whipping cream and vanilla extract. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients. Add a pinch of salt if needed. With each addition of powdered sugar, be sure to beat the frosting really well.
- Beat until fluffy Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.
Make the Chocolate Ganache
- Melt the chocolate. Microwave the chocolate together with the heavy cream in 30 second increments, stirring as needed.
- Allow the chocolate to cool. I like to drizzle the ganache on the side of a glass to see how far it will fall down the glass, if it’s too fast, the ganache is probably too hot still.
Assemble
If you’re new to making layer cakes, I have a full cake tutorial from start to finish. I’ve also included a video of this recipe which might help.
- Level your cakes. Remove any domes with a serrated knife. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
- Add frosting between the layers. You’ll need 2-21/2 cup of frosting for the cake layers. You can put this in a large piping bag and cut off the tip about 1 inch up from the bottom or measure out and spread with an angled spatula. If using a piping bag, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Repeat for the second and third layers.
- Frost the cake. Use the offset spatula to press any excess frosting onto the edges of the cake to create a crumb coating. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.
- Chill the cake. Refrigerate the cake for 15-20 minutes. Be sure that your cake is completely cold before drizzling the ganache.
- Drizzle the ganache. Use a small squirt bottle or using a spoon, hold it directly over the edge of your cake. Squeeze out more ganache for a longer or thicker drizzle. Add sprinkles if desired. Let it set.
- Add sprinkles and rosettes. To pipe the rosettes on top, use a large piping bag fitted with a large open star, fill the piping bag with the remaining frosting, and pipe the border of the cake.
How to Adjust For Different Pan Sizes
I’m frequently asked how to make recipes in pan sizes other than what is in the recipe. Here is how to make this chocolate cake in some of the most common alternate pan sizes:
- For two 9-inch cakes: Bake for 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
- For two 8-inch cakes: This should be baked for approximately 25-30 minutes and about 2 1/4 cups of batter per pan.
- For 6-inch pans: A full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 22-28 minutes. A half batch makes two 6-inch layers, and you can follow the recipe for my mini chocolate cake.
- For 10-inch pans: I’ve never tested this with 10-inch pans, but I would recommend a 2-layer cake so you still have nice thick layers. Try baking for 18-20 minutes and assess additional time needed from there.
How to Store a Frosted Cake
This cake is best stored at room temperature in an airtight container such as a cake carrier. If you live in a hot or humid environment, store in an airtight container in the refrigerator, and serve it at room temperature.
Can I Make this Ahead?
You can prepare the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap with a piece of parchment paper on the top and bottom of the cake layer. These can also be stored in an airtight container. Cake layers can also be frozen, or double-wrapped in plastic wrap.
The frosting can also be prepared 1-2 days in advance and kept in an airtight container at room temperature. You’ll need to remix it prior to using it.
Easy Chocolate Drip Cake
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This Chocolate Cake Recipe truly is the BEST EVER! You HAVE TO try it! It’s a 3-layer, super moist chocolate cake with a rich, melt-in-your-mouth chocolate buttercream frosting. And to top it all off, this cake is covered with a chocolate ganache drip. It’s chocolate overload and you won’t regret it.
Ingredients
For the cake:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) full-fat sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40 g) cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the frosting:
- 3 cups (689g) unsalted butter, cold
- 1 ½ cups (167g) cocoa powder (natural unsweetened or dutch processed)
- 9–10 (1171 g) cups powdered sugar
- 3–4 tablespoons (44-58ml) heavy whipping cream
- 1 tablespoon (15ml) pure vanilla extract
- Pinch of salt
- Chocolate sprinkles (optional)
For the ganache:
- 2 ounces (56g) dark chocolate
- 6 tablespoons (88ml) heavy whipping cream
Instructions
For the cake:
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. To the batter, alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
For the frosting:
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
- Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add a pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
- Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.
For the chocolate ganache:
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
To assemble this cake:
- Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
- Using 2-2/12 cups of frosting in a large piping bag (about 1 cup per layer), pipe the frosting in circles working the outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
- Use your offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes.
- Use a spoon or piping bag to drizzle the ganache along the edges of the cake. Allow the ganache to set completely. To pipe, the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting, and pipe the border of the cake. Garnish with chocolate sprinkles.
Notes
Ingredient substitutions:
- Sour cream Use plain yogurt or plain Greek yogurt.
- Brewed Coffee: I recommend using milk instead, but only if needed.
- Cocoa powder: I prefer to use Hershey’s Special Dark Cocoa Powder for the cake and regular or Dutch-processed cocoa powder for the frosting.
Storing
- Storing a finished cake: This cake is best stored at room temperature in an airtight container such as a cake carrier. If you live in a hot or humid environment, store in an airtight container in the refrigerator, and serve it at room temperature. This cake can be made up to 2 days in advance if stored properly.
- Preparing in advance: Prepare the cake layers up to 2 days in advance. Wrap tightly in plastic wrap with a piece of parchment paper on the top and bottom of the cake layer. These can also be stored in an airtight container. Cake layers can also be frozen, double double-wrapped in plastic wrap. The frosting can also be prepared 1-2 days in advance and kept in an airtight container at room temperature. You’ll need to remix it prior to using it.
Cake Pan Sizes:
- For two 9-inch cakes, they baked for 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and the true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bit in the middle, so you’ll lose more of the “dome” of the cake.
- For two 8-inch cakes, this should be baked for approximately 25-30 minutes, and about 2 1/4 cups of batter per pan and 1 batch of my best chocolate frosting.
- For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 22-28 minutes. A half recipe will make 2 6-inch layers, follow this recipe for a mini chocolate cake.
- For 10-inch pans: I’ve never tested this with 10-inch pans, but I would recommend a 2-layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there
Nutrition
- Serving Size: 1 Slice
- Calories: 1178
- Sugar: 123.2g
- Sodium: 391.9mg
- Fat: 65.7g
- Saturated Fat: 42.1g
- Carbohydrates: 151g
- Fiber: 5.2g
- Protein: 7.9g
- Cholesterol: 186.3mg
One of the best chocolate cake recipes for birthdays! I loved baking it and so the people enjoyed the cake.. it was moist the forsitng texture turned out amazing and tasty! Must must try!!
Thank you so so much!
Hi, I’m super eager to make this! I was wondering where to store it. Does it need to be stored in the refrigerator or will it be okay in room temperature?
Hi Emily- I store in an air tight container, I have a cake carrier that I use. Unless you live in a hot a humid environment, you can store at room temperature.
On this part:
For 10 inch pans: I’ve never tested this with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there.
Do I double the recipe??
Nope, no need to double it
This is hands down the best tasting, moistest chocolate cake I have ever made or eaten. I did not make the icing that was on this particular cake but made the chocolate buttercream recipe on this ladies site. I made this for my grandson’s birthday and it was a huge hit with everyone!!! Definitely my new go-to chocolate cake recipe. Delish!!!❤️
Love to hear this! Thank you so much for sharing!
Can you tell me what size tip you used for the rosettes on top of the cake?
Hi Diana, it’s believe is an Ateco 844 or 846
Can I make this recipe using 3 10 inch pans? If I do this what adjustments would have to be made?
Made this cake!!! AMAZING ⭐⭐⭐⭐⭐
Thank you so much Rebeca!!
I weighed all my ingredients for this cake, but the finished product was quite dry, and the icing was too stiff to spread until I added significantly more cream. The flavors were nice enough, but I will not be making this recipe again.
Hi Brenda, Did you make any substitutions? Was this a 3 layer 8 inch cake? If it was quite dry it’s possible you over baked it, I’ve never experienced this cake being dry.
In regards to the frosting, it sounds like you didn’t beat the frosting for long enough on the beginning and when adding the powdered sugar. More whipping cream would help, but it really needs to be whipped along the way, especially in the beginning when you are starting with cold butter.
Sorry you didn’t love this recipe
I didn’t make any substitutions in the recipe. I did use two 9 inch cake pans but can’t remember exactly how long I baked them for, but do know I put them in for the shorter time listed for two 9 inch pans. I did bake them for 15 minutes at 350, then turned the temperature to 325 which when I make other cakes keeps the edges from burning. Usually I have to add a few minutes to the suggested time, but these I did not, as a toothpick came out clean after the suggested time.
As for the frosting, I started it all in one bowl, but then separated it into two batches as it was too stiff for my Kitchenaid mixer. The mixer felt very hot and I was afraid I would burn out the motor, even after halving the amount in the bowl. I would beat the frosting for 2-3 minutes, then let it rest a few minutes to cool down the machine, and then beat it for 2-3 more minutes, for several times. Eventually I just started adding cream, as that made it spreadable.
Hi Brenda,
Thanks for letting me know. It’s hard to say if adjusting the pan size could have contributed to the dryness you described or it was the adjustment you made to the baking temperature.
As for the frosting- for a two layer cake I assume you adjusted to make less buttercream- even still it’s a large batch, so separating into two was a good idea- but after separating it if your mixer was still having trouble it seems the butter likely needed to be beaten more in the beginning.
How much buttercream to you use between each layer of cake? I don’t want to be stingey and have lots leftover, or be too lavish and run out before I cover the cake. A cup measurement would be great.
Hi Lee- yes I totally hear you. It’s hard to say because I use a piping bag- a large 18″ once that 2/3s full. It takes care of the 2 layers in between the cake and some of the crumb coating. If I had to guess, I’d say 3/4 cup – 1 cup. This is a very large batch of frosting so you shouldn’t run out, there’s is plenty to decorate the top!
How did you know that chocolate cake is one of my favorite kind of cakes? OMG this cake and the Oreo and the Vanilla are going to be featured on my table for the holidays.
Thank you do much and Happy Holidays.
Awesome, Thanks Tracy!
Does this recipe work in a 9×13 pan. Looks and sounds delicious ?
Hi Bev- Yes it does. See my post for Super Moist Vanilla Cake
Can I use a bundt pan for this recipe?
Hi Sue, I made some alternations to this recipe for a bunt pan. Here is on my Chocolate Bundt Cake Recipe.
I just made this cake and I use coffee grounds not a hot cup of coffee. It came out terrible! The icing was way too thick 9-10 cups of sugar? I put 4 in and my KitchenAid mixer barely moved.
Hi Chris- Yes I would imagine if you used 1 cup of coffee grounds, the cakes would taste horrible. This recipe has brewed coffee, which I talked about in the recipe, and is also shown in the video. Also in my blog post, I talked about splitting up the frosting into two batches if you have a 5 quart mixer.
why would you use coffee grounds lol
Does this cake have to be refrigerated if made 2 days ahead of time?
If you don’t live in a humid climate, you can keep it in an airtight container on the counter.
Thanks so much for sharing this!! We are very excited about doing this. Thanks again
Hi Julianne,
As I’m new to baking, was wondering if this can be made into a single 9inch cake.
Thanks in advance.
Hi Nick, no, this recipe would yield too much for a single layer 9 inch cake. If you half the cake recipe you can make a single layer by baking 28-30 minutes (for an 8 inch cake), for a 9 inch cake you’d likely reduce the baking time. It’s hard for me to tell you the exact time because I have no made it myself. If you want a 9×13 inch cake, the recipe you should follow is my Moist Chocolate Cake recipe.
I haven’t made the icing yet. Do you really use 6 sticks of butter? Before I dedicate that many sticks, I thought I would ask. Thank you.
Yes, the layers of frosting between the cakes, the outside of the cake and the topping. You’ll have some leftover frosting, but you won’t come up short. If you are planning to do thinner layers of frosting in between the cake, then you can use only 5 sticks.
I only have a cup of cocoa powder left to make the frosting. Could you please let me know how should I adjust the measurements of other ingredients for the frosting for a cup of cocoa powder?
Or can I replace it with something else? But I only want chocolate frosting.
You can either replace the remaining amount of cocoa powder with powdered sugar or you can just omit it
Hi I haven’t made this yet but am looking to this weekend for a birthday cake. I was just wondering can you taste the coffee as we’re really not coffee people? Thank you In advance
I’ve been searching for a chocolate recipe for my new bakery. My old recipes were based on cake mixes and I was not comfortable with offering those. I originally had a cake mix recipe that used buttermilk and made a lighter chocolate cake- not so deep and dark, more what kids would like at a birthday party. I wanted to duplicate that because I already had a deep dark recipe on hand. So I took this recipe, used the Dutch cocoa conversion and instead of coffee did warm buttermilk. Holy cow, it’s perfect!!! Thank you!
Thank you Jennifer! That is exactly the recipe I used for my buttermilk chocolate cake recipe!
I need to make a two tiered cake, is this cake too moist to hold the second double layers ? I have dowels.
I am eager to make this recipe.
Thanks.
Nope, it should work as a 2 tiered cake!
Fantastic!! Thanks. I will post pictures when I make it, 8″ round on a 10″ round ….
Hi,
I am planning to make this cake. However I am new to icing the cake and have a query . Should I wait for the frosting to set before I pour the chocolate ganache. Or it can be done simultaneously?
There’s a section of this posts that details out what you’re looking for under “How to make the chocolate ganache”, I recommend reading through that sections for tips and tricks
This is one of the best chocolate cakes ever it was a huge hit. Thank you so much for posting this recipe I will never buy another chocolate cake.
Love that! Thank you!
I love chocolates and chocolate cake. I tried this recipe on my mother’s birthday. It came out amazing. Everybody appreciated. Thank you so much for sharing a recipe.
That’s wonderful! Thank you for sharing!!