Name: Chocolate Drip Cake
Prep time: 3 min
Total time: 3 min
Cuisine: American
Ingredients: 80 g (2.8 oz) chocolate - semi-sweet or dark; 80 ml (1/3 cup) heavy cream - full-fat

Chocolate drip cake glaze is a quick 2-ingredient recipe that creates smooth, glossy drips for clean, professional-looking layer cakes.

A chocolate drip cake is a chilled layer cake finished with a warm chocolate drip glaze that slowly runs down the sides for that classic drip effect.

This recipe uses the same ganache idea (chocolate + heavy cream), but at the right temperature and consistency so the drip looks neat, not messy.

I’ve tested the timing and heat cues so you can get reliable drips with dark, milk, or white chocolate, even on a buttercream-covered cake.

Why you'll love this recipe

Quick and easy: 2 ingredients and ready in minutes
Glossy, clean drips: smooth finish that sets nicely on chilled cakes
Works with any chocolate: dark, milk, or white chocolate drip options

Ingredients You Need

Here’s what you need to make a chocolate drip cake glaze:

Heavy cream: Use full-fat heavy cream (at least 30% fat) for a smooth, fluid glaze that sets properly.
Chocolate: Couverture chocolate gives the smoothest, glossiest drip, but regular dark, milk, or white chocolate works well too.

Tips for this recipe

Glaze consistency: The drip should be fluid but controlled. Test a small drip on a glass or upside-down cake pan—it should flow slowly without running too far.
Right temperature: Aim for 30–35°C (86–95°F) for clean, even drips.
Cold cake: Always drip onto a fully cooled or chilled cake so the glaze sets instead of melting.
Quick chill: After dripping, refrigerate the cake for 10–15 minutes to help the chocolate drip firm up.

How to Make Chocolate Drip for a Drip Cake

Chop the chocolate finely and place it in a heatproof bowl.

bowl with chopped chocolate and heavy cream for drip cake

Add the heavy cream, then gently heat the mixture—either in the microwave in 20-second intervals or over a double boiler—until the chocolate is fully melted and smooth.

How to Use This Chocolate Drip Glaze

Let the chocolate drip glaze cool to about 30–35°C (86–95°F) so it flows smoothly without running.
Test the consistency by dripping a small amount on a glass or the edge of a cake pan—it should drip slowly and hold its shape.
Drizzle the glaze over a chilled layer cake, starting around the edges for the drip effect, then fill the center if needed.
Refrigerate the cake for 10–15 minutes to help the chocolate drip set cleanly.

layer cake with chocolate drip glaze flowing over the edges

Storage instructions

Store the drip cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 3–4 days and bring back to room temperature before serving.
Leftover chocolate drip glaze can be kept in the fridge for up to 1 week and gently reheated.

Recipe Variations

Dark chocolate drip for a bold, rich finish
Milk chocolate drip for a sweeter, softer flavor
White chocolate drip (can be colored with gel food coloring)
Caramel drip using salted caramel sauce
Buttercream drip made with slightly melted buttercream

Recipe Questions

What is the best chocolate for a chocolate drip cake?

Use couverture chocolate or good-quality dark, milk, or white chocolate for a smooth, shiny drip.

Why is my chocolate drip too runny?

The glaze is likely too warm or contains too much cream. Let it cool slightly before applying.

Can I make chocolate drip in advance?

Yes. Store it in the fridge and gently reheat until smooth and pourable before use.

More Cake Glazes & Icings

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!