Drip Cake Recipe: Tutorial & Tips To Make The Perfect Dri…
https://chelsweets.com/drip-cake-recipe/
DirectionsStep1Preheat the oven to 350°F / 175°C. Line three eight-inch pans or four seven-inch pans with parchment rounds, and grease with non-stick baking spray.Step2Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Step3Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.Step4Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.Step5Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds.Step6Mix the batter on a low speed, scraping the sides and bottom of the bowl part way through to evenly color the batter.Step7Divide batter evenly between the prepared cake pans.Step8Bake for 34-36 minutes (or until a skewer comes out clean).Step9Allow to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.Step10Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.Step11Beat the butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.Step12Mix in the vanilla extract and salt on a low speed.Step13Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.Step14Mix on low for a couple extra minutes, to make the frosting super smooth.Step15If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).Step16Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.Step17Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow the mixture to sit for 1 minute.Step18Stir slowly until the cream and white chocolate are combined. If some bits of chocolate are not fully melted, heat the mixture again for 20 seconds, and stir. Repeat as necessary until all th…Step19Add in gel food coloring, if desired. Let the mixture cool until the desired viscosity is reached (barely warm to the touch).Step20If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and white chocolate that you use can affect the consistency, so feel free t…Step21Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.Step22Add an even layer of buttercream between each cake layer with a large offset spatula.Step23Spread a thin coat of frosting around the cake, to fully cover the cake layers.Step24Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.Step25Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.Step26Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.Step27Add the drips to the cake using a plastic squirt bottle or spoon.Step28Then decorate as desired!IngredientsIngredients
DA: 80 PA: 36 MOZ Rank: 6
