• Skip to main content
  • Skip to primary sidebar
Style Sweet
menu icon
go to homepage
  • About
  • Newsletter
  • Cookbooks
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Newsletter
    • Cookbooks
    • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    How to Make a Chocolate Drip Cake

    January 27, 2016 by Style Sweet 19 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe - Print Recipe

    Make a drip cake like a pro following this simple tutorial! Learn how to make a chocolate drip cake and add your glaze with confidence.

    A chocolate drip cake with strawberry buttercream

    The Chocolate Drip Cake Phenomenon ready picked up steam in 2015. It's a cake trend that just keeps getting better, more fanciful, and exceedingly more popular literally everyday.  

    There are classic chocolate drips to neon, technicolored Willy Wonka drips – those left rustic, natural, and beautiful to those covered in sprinkles, candy, gold leaf, donuts, etc.  

    Whichever style you choose, anyone that has ever tried a drip cake probably understands the pain and headache that usually comes along with it. Use a glaze that is too runny, and it slides right off the sides and pools at the bottom of the cake stand. Too thick, and you are trying to force, nudge, plead, and beg your drips to look natural and not like blobs left on the side of your cake. 

    Now, as an experienced cake-dripper (I’ve been drizzling cakes since 2007 at my first bakery gig), I thought I would share some key pointers for creating gorgeous chocolate, ganache, caramel, and fruit glaze cake drips

    Tips for Making a Chocolate Drip Cake

    A cake frosted with strawberry buttercream

    Chill Your Cake

    A great start to a perfect drippy cake is a good base, or something for the chocolate or glaze to drip of off. A smooth buttercream finish works the best.

    A cold, smooth cake not only creates a seamless, uninterrupted finish for the glaze to drip down, but the chilled cake helps control the drips from sliding all the way down the cake. Also, if the test drip doesn't turn out (see tip 5), it can easily be scraped off. Even when I drip a naked cake, I like to give it either a bit of a crumb coat or ice just the top of the cake.

    Use a Recipe That Works

    This might be a no-brainer, but try to use a recipe that works as a suitable glaze (see below). For example, honey by it self might be too runny while peanut butter is too thick.

    Recipes that are suitable for drizzling include: chocolate ganache, white chocolate ganache (plain, flavored, or tinted with gel food coloring), chocolate glaze, caramel sauce (although sometimes a bit tricker and harder to set), and powdered sugar glaze (either mixed with a touch of milk or fruit juice/puree).

    Patience

    Many glazes and sauces are made on the stove or require some heat. You must allow the glaze to cool a bit before dripping on your cake. My basic chocolate glaze (recipe below) takes a good 10 to 15 minutes to cool. Freshly made caramel may take even longer!

    Consistency is Key!

    Other than temperature, the consistency of the glaze is very important. Sometimes this directly relates to the temperature (ganache and caramel will thicken as they cool), but other times it does not.

    Regardless, you are looking for a glaze that is thick yet still fluid. It should slowly drip off of spoon, not run or plop. To adjust, wait until cool, add more powdered sugar/liquid, or reheat as necessary.

    Making a chocolate drip cake with a spoon

    Make a Test Chocolate Drip

    The best way to find out if your glaze is the correct temperature and consistency? Try a few practice drips on the actual cake! If the glaze is really off then this might cause some damage to the cake, but chances are it won’t be tragic if it is slightly too warm or thick.

    Try these practice drips on the edge (not the center of the cake - see tip 6) and watch to see the rate at which it drips. Does is slide right off? Does it stop halfway down? Adjust accordingly before taking the glaze to the entire cake.

    Adding chocolate drip to a frosted cake

    Work From the Outside In

    Until you have the confidence to pour your glaze over the top of your entire cake, start by working with only a few drips at a time around the edge of your cake.

    Using a spoon, start making drips around the edges. I find that I am able to control the drips and design of the cake more this way. I love the idea of “perfectly imperfect” so this helps give me back some control while the drips still appear natural.

    Pour glaze on a chocolate drip cake

    Filling the Center

    Once you ensure that all of your individual drips are looking their best, it is time to fill in the center. At this point, the glaze or chocolate sometimes cools or thickens up on me, so always re-check the consistency.

    If the glaze cools/thickens up too much, it may not spread or blend evenly. Less is more here - you don't want too much spilling over the edges and ruining your gorgeous drips!

    Finishing a chocolate drip cake

    Smooth and Tap

    To help smooth out the top, use a small off-set spatula to gently even it out. Try tapping the bottom of the cake on the counter to help the top settle, smooth, and pop any air bubbles.

    A chocolate drip cake with strawberry buttercream

    How to Make a Drip Cake

    1. Frost and chill your cake
    2. Meanwhile, make the glaze and refrigerate for about 10 minutes. The glaze should be fluid but no longer warm to the touch.
    3. Using a spoon, gently drip a small amount the the chocolate glaze over the edge of the chilled cake. If it slowly drips to your liking, then continue. If not, chill or reheat the glaze as necessary.
    4. Use the spoon to continue adding a bit of glaze around the top edge of the cake. For the most control, make 2 to 3 drips at a time. Use the tip of the spoon to gently nudge glaze into the perfect drips.
    5. After the edges of the cake have been dripped, check the consistency of the glaze before adding it to the top of the cake. Reheat as necessary.
    6. Pour the chocolate glaze onto the center of the top of the cake.
    7. Use an offset spatula to gently spread the glaze smooth. Work quickly for glossy, smooth finish.
    8. When done, gently tap the bottom of the cake on the work surface to pop any bubbles and encourage the glaze to settle.
    A strawberry cake with chocolate glaze added to the top
    Print Recipe

    Chocolate Drip Cake

    Use this recipe for the perfect chocolate drip on any layer cake.
    Cook Time5 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American
    Keyword: chocolate drip, glaze
    Servings: 10

    Ingredients

    • 2 oz dark chocolate, chopped
    • ¼ cup heavy cream
    • 2 tablespoon white corn syrup
    • pinch salt

    Instructions

    • Place all of the ingredients in a small a saucepan and set on the stove over medium heat.
    • Gently heat the ingredients until the cream begins to simmer and the chocolate starts to melt. Stir everything together until smooth.
    • Pour the glaze into a heat-safe container and refrigerate for 10 to 20 minutes, or until it is no longer warm to the touch.

    Notes

    The glaze may be made in advanced and stored in the refrigerator for up to two weeks. When ready to use, gently reheat until it liquifies but is not hot to the touch.

     

    « The Best Vanilla Bean Cake
    Matcha Raspberry Macarons »

    Reader Interactions

    Comments

    1. Bailey Joyce

      January 28, 2016 at 5:29 pm

      This looks delicious! How would I increase the cake recipe for 2 8-inch pans?

      Reply
    2. Aisha

      February 02, 2016 at 12:21 pm

      I love the new site! It's so airy and clean!

      Reply
    3. Clara Bjorkman

      February 03, 2016 at 9:03 am

      Thank you SO much for this!! I've tried making a drippy cake before, and kind of ended up with the whole cakes frosting dripping off...not quite the effect I was going for! Super motivated to give it another try now 🙂 P.S your photos are addictively beautiful 🙂

      Reply
    4. Ashley Walker

      April 22, 2016 at 2:36 am

      Thank you for the incredibly helpful tips!

      I'm planning to make a cake for a birthday party, so like Bailey Joyce, I'm wondering how to scale the recipe up. Should I start with the other chocolate cake recipe on your site and then just make more buttercream frosting? Thanks in advance for any advice you might have!

      Reply
    5. Janet Gary

      May 07, 2016 at 7:48 pm

      This cake looks Devine! Slight question - time says 223 to 26 minutes. I know you mean 22?

      Also, this cake is very liquid when I make it - is that normal?

      Reply
      • Tessa Huff

        June 08, 2016 at 4:10 pm

        Hi Janet! Yes, 22 not 223 =)

        And yes, this batter is pretty runny - so probably normal. Heheh =)

        Reply
    6. Amy Timothy

      June 08, 2016 at 4:04 pm

      I'm wanting to make this cake this weekend. I've made strawberry frosting before and it split horribly. If this frosting splits, is there a way to save it? Should I just keep whisking?

      Reply
      • Tessa Huff

        June 08, 2016 at 4:09 pm

        Hi Amy! Yes, sometimes buttercream has a tendency to do that when you are trying to incorporate so much liquid into a fat. Definitely mix, mix, MIX! Try adding a little of the strawberry at a time or even a little less until it all comes back together =)

        Reply
    7. Melissa Quiroga

      June 15, 2016 at 9:14 am

      Stunning! Looks delicioso!!! 101 Question how tall should I get the 6" tins?!!! Gracias!

      Reply
    8. Ann Young

      July 04, 2016 at 6:05 pm

      Great tip on dripping the edges first! I have a question on the glaze... does it ever set solid like a chocolate shell, like tempered chocolate?

      Reply
    9. ZIA ASVAT

      May 18, 2018 at 3:46 am

      I TRIED THIS CHOC CAKE RECEIPE AND THE BUTTER CAKE RECEIPE! AMAZING!!!! IT ALL TURNED OUT SO AMAZING! IM SOO GLAS I CAME ACROSS YOUR PAGE/BLOG. THANK YOU!FOR SO LONG I WAS TRYING TO FIND THE RIGHT RECEIPE. THANK YOU

      Reply
    10. Em Voelker

      May 28, 2018 at 3:03 pm

      Hello, thanks for this recipe! I made it as a practice test for a wedding cake I'm doing this week. The practice test looked great, just like it was supposed to. But then the next day, some of those cute drips slipped all the way down the cake, and I'm not sure why. Perhaps some of them were too big and heavy? I had it out on the counter all night, and then asked my sister to put it in the fridge for me while I was at work. So now I can't tell which environment might have contributed to the slipping. Any thoughts? Thanks!

      Reply
    11. Jennifer Starner

      July 20, 2018 at 1:52 am

      Hello- this looks amazing! I would also like to know how much to increase the recipe for two 8 inch cakes! Thanks!

      Reply
    12. Alex Hartman

      August 14, 2018 at 3:00 pm

      We used this chocolate ganache drip over a cream cheese icing, and it worked beautifully.
      We chilled the cake overnight in the freezer to ensure the icing would be firm enough.
      The drip icing advice was so hopeful. Never starting from the center again!

      Reply
    13. Keyra B

      March 17, 2020 at 2:23 pm

      Hello, can I bake this chocolate cake in a 9inch springform pan with the whole batter and then just cut it in the middle? And would it be baked at the same temperature for the same period of time or more? Thanks

      Reply

    Trackbacks

    1. Chocolate Peanut Butter Cake - Style Sweet says:
      August 30, 2022 at 3:46 am

      […] How to Make a Chocolate Drip Cake […]

      Reply
    2. Sticky Toffee Pudding Cake - Style Sweet says:
      September 24, 2022 at 3:12 am

      […] How to Make a Drip Cake […]

      Reply
    3. How to Make a Watercolor Cake - Style Sweet says:
      October 13, 2022 at 3:47 pm

      […] Chocolate Drip Cake […]

      Reply
    4. How to Ice an Ombré Cake - Style Sweet says:
      October 17, 2022 at 6:05 pm

      […] Chocolate Drip Cake […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

    More about me →

    My Cookbooks

    Join the Style Sweet Bake Club on Substack!

    Style Sweet is the ultimate resource for home bakers of all skill levels. Here you will find everyday dessert recipes, cake decorating tutorials, and expert baking tips to improve your skills and gain confidence in the kitchen.

    Popular Recipes

    • Mini Strawberry Chiffon Cake
    • How to Ice an Ombré Cake
    • How to Make a Watercolor Cake
    • The Perfect French Meringue Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • FAQ

    Newsletter

    • Sign up for new articles and updates

    Contact

    • Work with Me
    • Email

    COPYRIGHT © 2022 StyleSweet Studio LTD.