Chocolate 40th Birthday Drip Cake (chocolate cake, blue and lime green frosting)

Chocolate Birthday Drip Cake

(I stuck to the chocolate cake + chocolate frosting recipe for the recipe card below.
See 'Modifications' above the recipe card for my favorite modifications to this recipe!

*Can* you go ever wrong with a chocolate birthday cake?

So far - in my experience - the answer to that question is a resounding no!

I’ve made SO many birthday cakes in this style that were huge hits. 🙂 Something about those drips just adds such a fun and elegant flair to cakes - and the best part is they're so easy to add!

Your flavor and color options are basically endless here. You can use a classic chocolate ganache for a chocolate drip OR a white chocolate or candy melt drip if you want to add some color! You have the WHOLE range of frostings and colors and decorations to choose from. 😉 

I've included the classic 'chocolate on chocolate' drip cake in the recipe card, but I'll list some additional options here!

Scroll down or use the 'Jump to Recipe' button above for the chocolate cake + chocolate frosting + chocolate drip recipe - or here are other options! 

Other cake layer options:
Vanilla Cake Layer Recipe

Mint Cake Recipe

Other frosting options:
Favorite Cream Cheese Buttercream recipe

Other drip options:
White chocolate / Candy Melt colored drip recipes 

"Never added a drip to a cake before...any tips before I start?"  
  • Yep! A couple, actually - but first I have to tell you not to stress, because it's probably easier than you think it is! 

  • The most important advice I can give you - measure carefully and accurately when it comes to your drip ingredients. Consistency matters - too much of one or the other will get you a drip that's too thick to drip or too thin and runny. Also along those lines - 
  • I always recommend trying out a test drip! If the drip's too thick, warm it slightly or add a touch more whipping cream. If it's too thin, add more chocolate or candy melts. Then test out another one - when you get a drip you're happy with, then you're ready to do the whole cake! 
"Any tips for storing the cake?" 
  • (If you make the cake ahead of time - I place cakes in the fridge if storing overnight. Allow to return to room temperature before serving though.)

  • Cover or wrap any remaining cake well after serving. If you've used a cream cheese frosting, store in the fridge. Buttercream frostings can be stored at room temperature. Cake will keep at room temperature for 2-3 days or in the fridge for 3-5 days (in my experience). 

"Can I make the cake / frosting ahead of time?"
  • Definitely! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months. Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months. Thaw in the refrigerator.

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Don't forget to pin for later!

Chocolate BD Drip Cake pinterest pin

Chocolate Birthday Drip Cake

Whether you prefer a chocolate ganache or colored cake drip, you just can't go wrong with a Chocolate Birthday Drip Cake! Perfect for anyone!
Prep Time30 minutes
Cook Time35 minutes
Decorating time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Birthday Cakes for her, Birthday Cakes for him, Birthday Drip Cake, Chocolate Birthday Cake, Chocolate Birthday Drip Cake, Easy Drip Cake
Servings: 16 servings
Calories: 765kcal
Author: Sarah H

Ingredients

  • 2 ¼ cups all purpose flour (350g)
  • 2 ¼ cups granulated sugar (450g)
  • 1 ¼ cup cocoa powder (100g)
  • 1 tsp baking soda (5g)
  • ¾ tsp salt (4g)
  • 1 cup unsalted butter (2 sticks/250g; room temperature)
  • 4 large eggs (at room temperature)
  • 1 ½ cups buttermilk (350mL)
  • 2 tsp vanilla extract (10g)

Chocolate Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese (one package; softened)
  • 1 cup butter (two sticks; softened)
  • 5 ½ -6 cups powdered sugar
  • 1 cup cocoa powder
  • 4-6 Tablespoons milk
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt if using unsalted butter

Chocolate ganache drip

  • 6 ounces semisweet chocolate chips (1 cup)
  • 6 ounces heavy whipping cream (3/4 cup; my favorite brand is very thick; you may need a bit less depending on the thickness of your cream)

Instructions

Chocolate Cake layers

  • Preheat an oven to 350℉ (180℃). Grease 3 8-inch cake pans with baker's floured spray and/or line pans with parchment rounds.
  • Mix together dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in the bowl of a stand mixer with a paddle (or hand mixer or whisk) until well combined. Add in bits of softened butter, mixing until no lumps of butter are visible and the mixture looks crumbly.
  • Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.
  • Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Chocolate Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with cocoa powder and milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Assembly

  • Once your cakes are cool, level them (if needed). This can be done with a cake leveler or a large serrated knife and a ruler.
  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and add your next layer on top. Repeat the process with your remaining cake layers - I like to flip my top layer upside down to make smoothing the top edge easier.
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Chocolate ganache drip

  • Meanwhile, make your ganache. Combine chocolate chips and heavy whipping cream in a microwave-safe bowl and microwave on half power in 30-second intervals, stirring in between until smooth.
  • Allow to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer ganache to a squeeze bottle or piping bag. A spoon will work; you'll just have a a little less control over the drips.
  • Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.

Decorations

  • Finish decorating however you’d like! I’m a huge fan of frosting swirls and cake toppers - with sprinkles occasionally thrown in for good measure. ;)
  • And you're done! Step back and congratulate yourself on your amazing cake - and cut in and enjoy!

Video

Notes

(Please note nutrition information is an estimate and may not be exactly accurate.)

Nutrition

Serving: 1slice (1/16th cake) | Calories: 765kcal | Carbohydrates: 102g | Protein: 8g | Fat: 38g

Did you make this Chocolate Birthday Drip Cake? 

Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

You can also add a comment or a recipe rating at the bottom of the page! 🙂

Other recipes you may love…

(Click / tap the photos to be taken to the recipe pages!)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating