Christmas Ganache Drip Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    1405
based on 1 ratings

This delectable Christmas Ganache Drip Cake is the perfect dessert to celebrate the holiday season. The cake features moist and fluffy layers of vanilla sponge, sandwiched together with a luscious vanilla buttercream. The exterior is adorned with a rich chocolate ganache drip, adding a touch of elegance and decadence to the festive treat. With its festive colours and irresistible flavours, this Christmas cake is sure to become the centrepiece of any holiday gathering, spreading joy and delight to all who indulge in its delightful sweetness.

recipe updated Nov 11, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    1 kg
  • Egg icon
    Egg
    8
  • Caster sugar icon
    Caster sugar
    400 g
  • Vanilla extract icon
    Vanilla extract
    6 teaspoons
  • All purpose flour icon
    All purpose flour
    400 g
  • Baking powder icon
    Baking powder
    4 teaspoons
  • Milk icon
    Milk
    10 tablespoons
  • Icing sugar icon
    Icing sugar
    1.2 kg
  • Whipping cream icon
    Whipping cream
    150 g
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Sprinkles icon
    Sprinkles
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Piping bag
  • kCook icon Round pan - 18cm (7")
  • kCook icon Cake board - 20cm (8")
  • kCook icon Cooling rack

Step preview

  1. First, make the sponge
  2. Preheat the oven - 180°C
  3. Grease three rounds tins and line with parchment paper
  4. Fit the Creaming Beater
  5. Add the ingredients into the 5L appliance bowl
  6. Mix – 2 minutes, speed 3
  7. While the machine is running, gradually add eggs, one at a time
  8. Mix and then scrape the bowl – 2 minutes, speed Min
  9. Add the next ingredient
  10. Mix – 30 seconds, speed Min
  11. Add the next ingredients
  12. Mix – 1 minute, speed Min
  13. Then add milk
  14. Mix – 1 minute, speed Min
  15. Divide the mixture between the three round tins
  16. Bake until golden brown – 40 minutes, 180°C
  17. Remove from the oven and let cool in the tins – 10 minutes
  18. Remove from the tins and let cool completely on a wire rack
  19. Now, make the buttercream
  20. Clean and fit the Creaming Beater
  21. Add the ingredient into the warming bowl, fit the splashguard
  22. Mix – 2 minutes, speed 4
  23. Then add the next ingredients
  24. Mix – 2 minutes, speed 3
  25. Now, assemble the cake
  26. Trim the cooled sponge with a cake leveller or use a bread knife
  27. Place the bottom sponge layer on a cake board and spread with a layer of buttercream
  28. Top with another sponge and spread with buttercream
  29. Place the final sponge on top
  30. Spread a thin layer of buttercream around the top and sides to crumb coat the cake
  31. Chill in the fridge until set – 20-30 minutes
  32. One the cake has set, cover the sides and the top of the cake with some of the vanilla buttercream
  33. Chill in the fridge until set – 20-30 minutes
  34. Transfer the remaining to a piping bag fitted with a large open star tip and set aside
  35. Now, make the chocolate ganache
  36. Clean the warming bowl and fit the Creaming Beater
  37. Add the ingredients into the warming bowl, fit the splashguard
  38. Heat - 5 minutes, heat setting 5, speed Stir 1
  39. Transfer the chocolate mixture into a clean piping bag
  40. Place the chilled cake on a turntable
  41. Use scissors to cut the piping bag open by about 5mm
  42. Pipe the chocolate ganache along the top edge of the cake so that it drips down the side
  43. Create the drip effect around the top of the cake
  44. Chill in the fridge until set – 30 minutes
  45. Remove the cake from the fridge
  46. Pipe the remaining buttercream into swirls around the cake
  47. Decorate with festive sprinkles
  48. Serve
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