Skip to Content

Pink Drip Cake

A few weeks ago I had a very special opportunity to make a pink drip cake for a special shoot with Instagram!

I spent a day on set with an amazing production team, making two identical, monochromatic pink drip cakes.

Photo of Chelsey White with Pink Cake

The two cakes were shot from different angles to make an amazing short video about a new feature for IGTV.

The video was sent to everyone who has an Instagram account, which is pretty mind blowing!!

Since I had tons of leftover candy and pink white chocolate ganache, I decided to make and film a version of this cake for all of you!!

This cake is decorated in a slightly different manner but is still just as fun.

While this was a pretty unique situation, this pink drip cake is perfect for so many other occasions!

Whether it’s someone’s birthday or you have a friend who is obsessed with the color pink, this cake is a wonderful way to celebrate.

Pink Vanilla Cake Layers

It only seemed fitting to make this cake with some pink cake layers!

I used my favorite vanilla layer cake recipe, which comes together in one bowl.

This cake recipe uses buttermilk, which makes the layers super moist.

To make these cake layers pink, I simply add some pink gel food coloring!

Liquid food coloring can work too, but you won’t be able to get as strong of a color.

You also can throw off the consistency of the vanilla cake batter if you add too much liquid food coloring.

You can use less gel food coloring because it’s incredibly concentrated.

image of a cute pink drip cake decorated with pink candy

Pink Buttercream Frosting

To keep things simple, this cake is frosted with my American buttercream!

I love that it only uses five ingredients, which most of us already have in our pantries!

This is also the easiest recipe to make! It’s pretty much foolproof, and only takes about 5 minutes to make.

The frosting is colored with the same pink gel food coloring that’s used to color the cake layers.

image of a cute pink drip cake that's been decorated with matching pink candy

White Chocolate Ganache Drip

Now for the most exciting part of this cake, the pink drips!!

I use my colorful drip recipe to create this gorgeous, dripping look. The best part is that it’s made using just three ingredients.

All you need is some heavy cream, white chocolate, and pink food coloring.

To make sure you nail this drip look, it’s imperative that you chill your cake, and do a test drip.

This helps ensure your ganache is the right temperature.

For all of the visual learners out there, you can also check out my drip cake tutorial on YouTube for more tips and a detailed video.

How Do I Add Pink Drips to a Cake?

There are two common ways to add drips to cake.

Most people use either a spoon or a plastic squirt bottle.

Some people prefer one method over the other, and I recommend using whatever method you feel most comfortable with.

Adding Drips Using a Spoon

One way you can add drips to cake is with a spoon.

The best thing about this method is that you don’t need any special tools. I think everyone has a spoon in their kitchen!!

You simply take 1-2 teaspoons of ganache in your spoon and carefully pour it over the edge of a chilled buttercream cake.

Photo of adding pink drips to a cake

I recommend scraping the bottom of your spoon against the bowl each time you scoop up a bit of ganache.

This will prevent rouge bits of ganache from dripping off the bottom of your spoon all over your counter and your cake.

Adding Drips Using a Squirt Bottle

The second way you can add drips to a cake is with a plastic bottle.

Once the ganache is made, carefully pour it into a plastic squirt bottle.

Not everyone has these on hand, but they’re pretty cheap to buy!

You can find them at Target, Walmart, or on Amazon (that’s where I get mine).

I like using a squirt bottle because it helps you add drips to a cake a lot faster than a spoon.

In my opinion, it also is a lot easier and cleaner!

Adding pink drips to a vanilla layer cake

If you have leftover ganache, you can simply pop the cap on your bottle and throw it in the fridge.

Leftover ganache can last in the fridge for up to a month.

I have a little shelf in my fridge door dedicated to bottles of leftover ganache!

To reuse leftover ganache, pop the bottle into the microwave and reheat in 10 second intervals until it’s fluid again and looks like it’s the right consistency.

Tips for Adding Pink Drips to a Cake

Whatever look you chose for your pink drip cake, I have two very important tips to ensure you get the look you’re after.

Tip #1: Chill Your Cake

My first tip is to only add drips to a chilled cake!

I mean THOROUGHLY chilled. Your second coat of buttercream should be firm to the touch.

This can take up to 30 minutes in the fridge, or about 10 minutes in the freezer.

Chilling your cake will help your drips stay in place once they’re added and help prevent them from running down too far.

image of a 6-inch layer cake that's being frosted smoothly with vanilla buttercream frosting

Tip #2: Make A Test Drip

My second tip is to make a test drip. Take your ganache and make a single drip on your cake.

Let it flow and sit for a couple minutes. See what it looks like and how far it runs down the side of the cake.

Are you happy with how it looks? This is your time to make changes to get it just right. Is it too thin?

Did the drip run too far down the cake? Maybe you need to let your ganache cool more or melt in a bit more chocolate.

Is your drip too thick or short? You might need to pop it in the microwave for a couple seconds (seriously, don’t heat it for more than 5 seconds). Or maybe you want to add in a tiny bit more heavy cream.

This is the point in the process where my eagerness can get the best of me.

I think I’ve made the necessary adjustments and dive right into adding all my drips.

But for all you know, you may have overcorrected! You may have actually heated or cooled your ganache too much.

After each adjustment to your ganache, you need to do another test drip.

It’s worth taking the extra few minutes to make sure your ganache is the perfect temperature.

Substitutions and Swaps – Vanilla Cake Layers

This pink drip cake recipe uses quite a few ingredients and I know you might not have all of them on hand.

Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
  • Egg whites – I use egg whites out of a carton to avoid wasting any yolks! You can also use 7 egg whites or 4 whole eggs if needed. Or if you have an egg allergy you can use flaxseed eggs or an egg replacer.
  • Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Vegetable Oil – You can use any flavorless oil in this recipe.
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract.
  • Gel food coloring – If you want to color your cake layers, I recommend using pink gel food coloring! It creates vibrant colors without throwing off the consistency of the batter.
image of a cute pink drip cake decorated with pink candy

Substitutions and Swaps – Vanilla Buttercream Frosting

  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
  • Gel food coloring – If you want to color this frosting, I recommend using gel food coloring! It creates vibrant colors without throwing off the consistency of the buttercream.
image of a bowl of pink cream cheese frosting being made in a kitchen aid mixer

Substitutions and Swaps – Pink White Chocolate Ganache

  • Heavy Cream – You can use heavy cream or heavy whipping cream to make the ganache drip. I don’t recommend using regular milk though, it doesn’t have a high enough fat percentage to make a thick ganache.
  • White Chocolate – I love using the Whole Foods mini white chocolate chips, because they melt so easily! You can also use regular white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar.
  • Pink Gel Food ColoringPink gel food coloring is an absolute must! If you don’t have any on hand you can also add a tiny drop of red gel food coloring.

Making This Pink Drip Cake in Advance & Storage Tips

Make your cake layers in advance and freeze themIt breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.

To use chilled ganache, heat the bottle or bowl in the microwave for 10 second intervals until it reaches the right consistency. Use leftover ganache to top cupcakes, cookies, or even ice cream!

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

My Tips for Making the Best Pink Drip Cake

  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
  • Make sure your ingredients are at room temperature to help them mix together better.
  • Don’t level and torte your cake layers until they are completely cooled.
  • Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
  • Use this drip recipe on any type of buttercream cake that’s been thoroughly chilled.
  • Don’t use this pink drip recipe on fondant. It can do weird things to the fondant and create a goopy mess.
  • You can also use regular white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar for the chocolate this recipe calls for.
  • The ratio of heavy cream is different if you use white candy melts. Candy melts cannot be swapped 1:1 for the white chocolate in this recipe! They are not interchangeable.
  • Use heavy cream or heavy whipping cream. You need the high fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream.

Let Me Know What You Think!

If you try this pink drip cake recipe, please tag me @chelsweets and use the hashtag #chelsweets so I can see your beautiful creations!!

Other Recipes You Might Like:

Yield: 24

Pink Drip Cake

Image of PInk Drip Cake

Whether you're celebrating a baby shower, birthday, or just love the color pink, this vanilla pink drip cake is perfect for so many occasions!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 45 minutes
Total Time 1 hour 50 minutes

Ingredients

Pink Vanilla Cake Recipe

  • 3 cups all-purpose flour (375g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp salt (5g)
  • 1 cup unsalted butter, room temperature (226g) - 2 sticks
  • 2 tsp vanilla extract (9g)
  • 1 cup egg whites or about 7 egg whites (235g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 2 Tbsp vegetable oil (28g)
  • Pink gel food coloring

Vanilla Buttercream Frosting

  • 2 cups unsalted butter, room temperature (452g)
  • 8 cups powdered sugar (1000g)
  • 1/2 tsp salt (3g)
  • 2 Tbsp heavy cream or whipping cream (30g)
  • 1 Tbsp vanilla extract (12g)
  • Pink gel food coloring

Pink Drip Recipe

  • 1/3 cup heavy cream (77g)
  • 1 cup white chocolate chips (175g)
  • Pink gel food coloring

Additional Decorations

  • Pink Candies and Lollipops

Instructions

Pink Cake Layers

  1. Preheat oven to 350°F / 175°C. Line three eight-inch pans with parchment rounds and grease with non-stick cooking spray.
  2. Mix together the flour, baking powder, sugar, and salt in a stand mixer with a paddle or a large bowl with a whisk until fully combined.
  3. Mix chunks of room-temperature butter slowly into the dry ingredients and mix on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk in two installments on a low speed. Add in oil and vanilla extract, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula as needed, then beat on medium speed for about 30 seconds. 
  5. Add in a generous squirt of pink gel food coloring. Mix the batter on a low speed, scraping the sides and bottom of the bowl part way through to evenly color the batter.
  6. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.
  7. Bake for 34-36 minutes or until a skewer comes out with a few moist crumbs. Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  8. Place cake layers into the freezer for 45 minutes to accelerate the cooling process.
  9. Level the top of each cake layer with a serrated knife once they've fully cooled.

Vanilla Buttercream Frosting

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Slowly add in the powdered sugar and mix in on a low speed. Alternate with small splashes of cream.
  2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
  3. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  4. Wait to color the buttercream pink with gel food coloring until you've filled and crumb coated the cake. The white buttercream will create a pretty contrast with the pink cake layers.

Pink White Chocolate Ganache Drips

  1. Heat heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
  2. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
  3. Add in the pink gel food coloring, if desired. Let the mixture cool until it reaches the desired viscosity. It should be barely warm to the touch.
  4. If 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 to adjust as needed.

Assembling This Pink Drip Cake

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Add an even layer of buttercream between each cake layer.
  3. Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. To create a watercolor look, color a half a cup of frosting a medium shade of pink, and another half cup of a frosting a deeper shade of pink.
  5. Dab the pink frosting onto the second layer of white frosting. Smooth with the white buttercream, to blend the colors together.
  6. Add the pink drips to the cake using a plastic squirt bottle or spoon.
  7. Decorate as desired with leftover buttercream and pink candies, then enjoy!

Notes

Dairy free alternative: Full-fat coconut cream (canned) can be used in place of the heavy cream in this recipe to make it dairy free.

Tips for Making the Best Pink Drip Cake

  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
  • Make sure your ingredients are at room temperature to help them mix together better.
  • Don't level and torte your cake layers until they are completely cooled.
  • Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.
  • Use this drip recipe on any type of buttercream cake that's been thoroughly chilled.
  • Don't use this pink drip recipe on fondant. It can do weird things to the fondant and create a goopy mess.
  • For the white chocolate, I love using the whole foods mini white chocolate chips because they melt so easily.
  • You can also use regular white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar for the chocolate this recipe calls for.
  • The ratio of heavy cream is different if you use white candy melts. Candy melts cannot be swapped 1:1 for the white chocolate in this recipe! They are not interchangeable.
  • Use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream.

Making This Pink Dripping Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze themIt breaks the process up and makes it more approachable.
  • Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • Make this ganache drip recipe ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.
  • To use chilled ganache, heat the bottle or bowl in the microwave for 10 second intervals until it reaches the right consistency. Use leftover ganache to top cupcakes, cookies, or even ice cream!
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 588Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 70mgSodium 271mgCarbohydrates 79gFiber 0gSugar 66gProtein 5g

The Easiest Chocolate Drip Recipe - Only 2 Ingredients

Monday 14th of March 2022

[…] Drip Cake Milky Way Cake Buttercream Rosette Tutorial Pink Drip Cake Yield: 3/4 […]

Amelia

Saturday 22nd of January 2022

do you reckon for the cake i could use normal milk instead of buttermilk? Thanks

Gabby

Wednesday 19th of January 2022

OMG looks AMAZING going to try a purple version for my birthday x thanks for the gorgeous inspiration!!

16 Best Candy Cakes Ideas - Top Recipes

Friday 8th of October 2021

[…] 14. Pink Drip Cake […]

24 Easy Cake Flavor Ideas for Any Celebration | Top Recipes

Friday 3rd of September 2021

[…] 9. Pink Drip Cake […]

Skip to Recipe