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Perfect Waterfall Drip Cake Recipe with Cascading Sprinkles for Graduation Celebration

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A moist and flavorful drip cake featuring a silky chocolate ganache and cascading colorful sprinkles, perfect for graduation parties and celebrations.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 2 cups (400 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (240 ml) whole milk, room temperature (can substitute almond milk)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (225 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 1 cup (170 g) dark chocolate chips or chopped dark chocolate
  • ½ cup (120 ml) heavy cream (for ganache)
  • 1 tablespoon light corn syrup (optional, for shine)
  • About 1 cup assorted colorful sprinkles (jimmies, nonpareils, confetti shapes)
  • Edible glitter or shimmer dust (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat ¾ cup softened unsalted butter until creamy (about 2 minutes). Gradually add dry ingredients and mix on low speed.
  4. Slowly pour in milk, eggs, and vanilla extract. Beat on medium speed until smooth and well combined (2-3 minutes). Batter should be thick but pourable.
  5. Divide batter evenly between pans. Tap pans to release bubbles. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to cooling racks. Cool completely (at least 1 hour).
  7. For buttercream, beat 1 cup softened butter until fluffy. Gradually add powdered sugar. Add heavy cream, vanilla, and salt. Beat until light and spreadable.
  8. Level cakes if domed. Place first layer on plate, spread about ½ cup buttercream evenly. Top with second layer and apply thin crumb coat. Chill 30 minutes.
  9. Apply a smooth, thicker layer of buttercream on chilled cake using offset spatula. Smooth sides with bench scraper. Chill 15 minutes.
  10. Heat heavy cream until simmering. Pour over chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Add corn syrup if desired. Cool until thick but pourable.
  11. Spoon ganache around edges to create drips, then pour small amount on top and spread gently. Work quickly before ganache firms.
  12. Immediately sprinkle cascading sprinkles on one side or all around drip. Press gently to stick. Add edible glitter if desired.
  13. Refrigerate cake 30 minutes to set drip and sprinkles. Bring to room temperature 20 minutes before serving.

Notes

Chill crumb coat and final frosting before applying ganache drip to control flow. Ganache should be thick but pourable. Use a spoon or ladle for controlled drips. Add sprinkles immediately after dripping. Bring ingredients to room temperature before mixing. Level cakes for even stacking. Avoid overmixing batter.

Nutrition

Keywords: waterfall drip cake, graduation cake, drip cake recipe, cascading sprinkles, chocolate ganache, buttercream frosting, celebration cake

Find it online: https://chrisfeasts.com/perfect-waterfall-drip-cake-recipe-with-cascading-sprinkles-for-graduation-celebration/