chocolate drip cake
5.0 from 2 votes

Drip cakes are all the rage these days, they are really easy and great fun to make.

A chocolate drip cake is perfect for a friend or relatives birthday and you can put any topping that you like on them. Here’s some help on how to create your own.

served chocolate drip cake

You will need :


1 x 6″ round tin – greased and lined
I x hollow dowel or wooden skewers

How to make a Chocolate Drip Cake

How to make a Chocolate Drip Cake

Recipe by Sally Laker
5.0 from 2 votes

A chocolate drip cake is perfect for a friend or relatives birthday and you can put any topping that you like on them. Here’s some help on how to create your own.

Course: DessertDifficulty: Medium


Prep time


Cooking time








  • For each of the 2 x 6″ round Madeira cakes
  • 6 oz Self Raising Flour

  • 2 oz Plain Flour

  • 6 oz Caster Sugar

  • 6 oz Margarine

  • 3 Eggs

  • 1 tsp Vanilla Essence

  • Strawberry or Raspberry Conserve

  • For the Icing
  • 500 g Icing Sugar

  • 250 g Butter

  • Vanilla Essence

  • Food colour paste ( not liquid)

  • For the topping
  • 250 g chocolate drops


  • Mix your Marg and Sugar together until it is creamy – add a bit of egg with a bit of flour and blend in and repeat until all the egg and flour is beaten in
  • Add your vanilla essence
  • Place the mixture in your tin and cook at 160 degrees for approximately 1 hour and 15 minutes or until your skewer comes out clean
  • Repeat this so that you have two madeira cakes cooked and cooling
  • To make your buttercream- mix together your icing sugar and butter until creamy and add your vanilla essence – colour the icing with your chosen colour paste- I have used baby pink
  • When the two cakes have cooled- level off the tops, halve the cakes and spread inside the conserve and some buttercream- then sandwich the two cakes together with another layer of buttercream
  • have placed a hollow dowel in the middle of my stacked cakes to make sure that they do not move about when stacked. You can use some wooden skewers for this instead if you prefer- just remember to warn the recipient that the cake has these inside before they eat it.madeira cakes stacked
  • Cover the cakes in a thick layer of buttercream and spread over the cakes and on the top until it is even. You can dip you knife or palette knife in some hot water to make the buttercream look smoother if you prefer.madeira cakes covered in buttercream
  • Place your whole cake in the fridge for about 20 minutes
  • While your cake is in the fridge you can make your melted chocolate dripping
  • Melt your chocolate in a bowl over a simmering pan of water until it is completely melted and set aside to cool
  • Take your cake out of the fridge
  • Put a piping bag in a pint glass and pull the sides of the bag over the top of the pint glass and pour in your melted chocolate which should still be runnychcocolate melted in the piping bag
  • Gather up your icing bag and remove from the glass- carefully snip off the end of the piping bag but be careful as the chocolate will come pouring out so hold the end together until you are ready to pipe onto the cake
  • To create the drips pour the chocolate over the sides of the cake all the way around the top- the drips will start to set on the sides as the cake is cold from the fridge- go all the way around the cake and use the rest of the chocolate to cover the top of the cake
  • You can now decorate the top of the cake. I have piped buttercream flowers on to the top and put macaroons around the top and a few at the bottom of the cake but you can use bars of chocolate or loose chocolate and sweets to decorate your cake
  • Your cake is now ready to eat.


  • Extra decorative toppings: I have used Macaroons but you can use any kind of sweets/chocolate and lollipops

Enjoy experimenting and being creative with your drip cakes.

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