Decadent Raspberry Ganache Drip Cake

This indulgent drip cake features layers of moist vanilla sponge, filled with fresh raspberry compote and frosted with rich chocolate ganache. The stunning ganache drip adds a touch of elegance, making it perfect for celebrations.

A beautifully decorated raspberry ganache drip cake with layers of vanilla sponge, fresh raspberries on top, and a glossy chocolate ganache drip cascading down the sides.
Cake Types & Styles Drip Cakes Drip Cake Raspberry Chocolate Ganache Vanilla Sponge dessert
Prep Time: 30 mins Cook Time: 45 mins Servings: 10

Ingredients

  • 2 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1/2 cup unsalted butter
  • 3 large Eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons Baking powder
  • 1/2 teaspoon salt
  • 1 cup Milk
  • 2 cups fresh raspberries
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate

Instructions

  1. Step 1:

    Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  2. Step 2:

    In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

  3. Step 3:

    Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

  4. Step 4:

    In a small saucepan, combine the fresh raspberries and powdered sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Let cool.

  5. Step 5:

    In a heatproof bowl, combine the semi-sweet chocolate and heavy cream. Heat in the microwave in 30-second intervals, stirring until smooth and glossy. Let cool slightly.

  6. Step 6:

    Place one cake layer on a serving plate. Spread a layer of raspberry compote on top, then add the second cake layer. Frost the top and sides of the cake with ganache.

  7. Step 7:

    To create the drip effect, use a spoon to let the ganache drip down the sides of the cake. Allow the ganache to set slightly before serving.

  8. Step 8:

    Slice the cake and serve it with additional raspberry compote if desired. Enjoy your decadent raspberry ganache drip cake!
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