Chocolate Drip Party Cake

Name: Chocolate Drip Party Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1.5 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Highlighted under: Home-Baked Happiness

I’m absolutely thrilled to share my Chocolate Drip Party Cake recipe! This cake has become a favorite at our gatherings, combining layers of moist chocolate cake with rich buttercream frosting and an irresistible chocolate ganache drip. It’s a stunning centerpiece for any occasion and is surprisingly straightforward to make. The secret lies in using quality cocoa powder and a precise technique for the ganache. I promise, your guests will be asking for seconds—and the recipe!

Created by

Erin Wallace

Last updated on 2026-02-16T00:45:36.084Z

As I was experimenting with my favorite dessert flavors, the idea for the Chocolate Drip Party Cake came to life. I wanted something that married rich chocolate with a striking visual presentation. After several trials, I discovered that the key to the perfect ganache is letting it cool slightly before pouring, resulting in that gorgeous drip effect without making a mess.

During one of my celebrations, I realized the cake wasn’t just tasty; it also brought everyone together. I love watching friends and family delight in every slice, which inspired me to perfect this recipe. It’s become a tradition to serve this cake on special occasions, and it never disappoints!

Why You Will Love This Recipe
Decadent layers of chocolate that everyone adores
Visually stunning with a dramatic drip effect
Perfect for birthdays, anniversaries, or any celebration

Mastering the Drip Technique

Achieving the perfect ganache drip can be a bit tricky but is essential for that wow factor. The key is to let your ganache cool slightly after preparing it, allowing it to thicken without hardening. Aim for a texture that is pourable but retains some viscosity—this should take about 5–10 minutes after mixing. When drizzling, start from the center and let it naturally flow down the sides for a uniform look.

If your ganache is too thick, it won't create a nice drip. In this case, gently reheat it over a double boiler or in the microwave in short bursts, mixing until the desired consistency is reached. Conversely, if it's too thin, let it sit longer or chill in the refrigerator for a few minutes until it firms up. The perfect ganache should have a glossy finish, making your cake not only taste exceptional but also look stunning.

Ingredient Insights

Quality cocoa powder plays a vital role in the flavor profile of your Chocolate Drip Party Cake. I recommend using Dutch-processed cocoa for a richer taste and darker color compared to natural cocoa. This type of cocoa is less acidic and will result in a smoother cake with a deeper chocolate essence. Be sure to sift the cocoa with the dry ingredients to avoid lumps, ensuring an even mixing throughout the batter.

When it comes to butter for the frosting, using unsalted butter is crucial as it allows you to control the sweetness of the frosting. Room temperature butter should be soft enough to create a light and airy texture, which contributes to the overall mouthfeel of the frosting. This can be achieved by leaving the butter out of the fridge for about an hour before starting, or you can soften it in the microwave with short pulses.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract

For the Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until smooth. Gradually add boiling water, mixing until well combined. Divide the batter between the prepared pans.

Bake the Cake

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until combined. Add heavy cream and vanilla, beating until fluffy and smooth.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Prepare the Ganache

In a saucepan, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips in a bowl. Let it sit for 5 minutes, then stir until smooth.

Decorate the Cake

Allow the ganache to cool slightly until it thickens. Drizzle it over the top of the cake, letting it drip down the sides for that beautiful effect. Decorate with chocolate shavings or sprinkles if desired.

Pro Tips

For an extra touch, you can add fruit or nuts between the layers for added texture and flavor.

Storage and Make-Ahead Tips

This Chocolate Drip Party Cake can be made ahead of time, making it a convenient option for parties. Once baked and cooled, wrap each cake layer tightly in plastic wrap and store them in the refrigerator for up to three days, or in the freezer for two months. Frosting can also be made in advance and refrigerated for up to a week. When ready to assemble, allow the frosting to come to room temperature and rewhip if necessary.

If you have leftovers, store the assembled cake in an airtight container in the refrigerator. It will keep well for about three days, but I recommend consuming it sooner for the best texture. If you plan to freeze slices, wrap them individually in plastic and then in foil to retain freshness. Thaw the slices in the refrigerator before enjoying them again, which will help maintain the cake's moistness.

Creative Variations

Feel free to customize this cake with various flavors or add-ins. For an alternative frosting flavor, try adding a teaspoon of instant espresso powder to the buttercream to create a mocha effect. You can also fold in mini chocolate chips into the frosting or sprinkle them between the cake layers for added texture.

If you're looking to lighten up the cake, you can substitute half of the all-purpose flour with almond flour. This adds a hint of nuttiness and can create a denser, more moist cake. Additionally, consider swapping out the granulated sugar for coconut sugar or a sugar substitute to adjust the sweetness, making it suitable for different dietary needs.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost and decorate on the day you plan to serve.

→ What can I use instead of eggs?

You can substitute eggs with applesauce, mashed bananas, or a store-bought egg replacer for a vegan version.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ What type of cocoa powder should I use?

Use unsweetened cocoa powder for the best results, as it provides a rich flavor without added sweetness.