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 them. It 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.