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White Chocolate Drip Easter Layer Cake

White Chocolate Drip Easter Layer Cake

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Cook Time 26 minutes

Ingredients
  

For the Vanilla Lemon Cake (3 layers, 8-inch)

  • 2 3/4 cups 345 g all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 3/4 cups 350 g granulated sugar
  • 3/4 cup 170 g unsalted butter, room temperature
  • 1/3 cup 70 g neutral oil
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • Zest of 1 large lemon
  • 1 1/4 cups 300 ml buttermilk, room temperature

For the White Chocolate Buttercream

  • 14 oz 400 g high-quality white chocolate, chopped
  • 1 cup 240 ml heavy cream (for melting the chocolate gently)
  • 1 1/2 cups 340 g unsalted butter, room temperature
  • 4 –5 cups 480–600 g powdered sugar, sifted
  • 1 –2 tbsp fresh lemon juice to taste
  • 1 tsp vanilla extract
  • Pinch of fine salt

For the White Chocolate Drip

  • 6 oz 170 g white chocolate, finely chopped
  • 1/3 cup 80 ml heavy cream
  • Optional: a drop or two of white gel food color for a brighter white

For Decorating

  • Mini chocolate eggs or pastel candy-coated chocolates
  • Spring sprinkles
  • Fresh berries or edible flowers optional

Instructions
 

  • Prep the pans and oven: Heat oven to 350°F (175°C). Grease three 8-inch round pans, line with parchment, and lightly flour.
  • Set aside.
  • Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  • Cream the fats and sugar: In a stand mixer, beat butter and sugar on medium-high until pale and fluffy, 3–4 minutes. Stream in the oil and beat 1 minute more.
  • Add eggs and flavor: Beat in eggs one at a time, scraping the bowl as needed.
  • Mix in vanilla and lemon zest.
  • Alternate dry and buttermilk: On low speed, add the dry ingredients in three additions, alternating with buttermilk in two additions. Mix just until combined. Do not overmix.
  • Bake: Divide batter evenly among pans.
  • Bake 22–26 minutes, until the centers spring back and a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
  • Melt white chocolate for buttercream: Warm the heavy cream until just steaming. Pour over chopped white chocolate.
  • Let sit 2–3 minutes, then stir until smooth. Cool to room temperature; it should be fluid but not hot.
  • Make buttercream: Beat butter on medium-high until creamy and light, 2–3 minutes. Add powdered sugar gradually, then mix in vanilla, salt, and lemon juice.
  • With the mixer on low, slowly stream in the cooled melted white chocolate. Beat until silky. Adjust consistency with a splash of cream or more sugar as needed.
  • Level and fill: If needed, level cake layers with a serrated knife.
  • Place the first layer on a board. Spread an even layer of buttercream (about 3/4 cup). Repeat with the second layer, then top with the third.
  • Crumb coat: Apply a thin coat of buttercream over the whole cake to seal crumbs.
  • Chill 20–30 minutes until set.
  • Final coat: Add a thicker layer of buttercream and smooth with a spatula or scraper. Chill again 15 minutes to firm up before the drip.
  • Make the drip: Warm the cream just to a simmer. Pour over chopped white chocolate.
  • Let sit 2 minutes, then stir smooth. If using, add gel color. Cool to a slightly thicker, pourable consistency.
  • Apply the drip: Transfer ganache to a squeeze bottle or use a spoon.
  • Work around the top edge, nudging small amounts over the sides to create drips. Fill in the top and smooth gently. If it runs too far, your ganache is too warm—let it cool and thicken a bit more.
  • Decorate: While the drip is still slightly tacky, add sprinkles along the top edge.
  • Arrange mini eggs in the center. Add berries or edible flowers if you like.
  • Set and serve: Chill 15–20 minutes to set the drip, then slice with a warm, clean knife for neat pieces.