Coffee Cake Layer Cake with a White Chocolate Drip
Today I have an amazing, stunning, delicious coffee cake layer cake featuring a beautiful white chocolate ganache. This drip cake is surprisingly easy to make, but will impress anyone who sees it. There are four main components to the coffee cake layer cake; a rich vanilla cake, cinnamon cream cheese frosting, cinnamon pecan streusel topping, and a white chocolate ganache drip.
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This recipe was originally published on February 7, 2019. It was republished on August 24, 2023 with updates.
Update
The first time I ever made this cake was back in 2019. I had just joined a cake group that did monthly challenges and the very first one was drip cakes! Before this coffee cake layer cake, I had never attempted one, but I love the look of those drips streaming down the side of a cake!
Fast forward a few months and I made this cake again to bring to New York City for my taste testing with producers for The Great American Baking Show. The second time around, this cake looked even better, but it still needed some improvement.
Now in 2023, I asked my Facebook followers which cake I should update and the coffee cake layer cake won by a landslide! (If you ever want to influence my recipe choices, go follow Bakes & Blunders on Facebook!) This beauty is lookin’ and tastin’ amazing. So let’s dive into the deets.
Coffee Cake Layer Cake
The original recipe for this cake was inspired by my father-in-law. He was going to be visiting us when I made this cake, so I had him give me flavor inspiration. He went with coffee cake. The got me wondering how I could turn coffee cake into a layered drip cake…
To capture the essence of a coffee cake in a layer cake, I decided to go with a rich vanilla cake, cinnamon cream cheese buttercream, a cinnamon pecan streusel, and a white chocolate ganache.
Cinnamon Pecan Streusel
This yummy streusel comes together quickly and can be stored in an airtight container on the counter for up to a week. The brown sugar, cinnamon, and pecans are a great flavor combo that add a ton of flavor and texture to this coffee cake layer cake. This recipe makes about 12 oz, but I only used 4 oz, so you could probably cut it in half.
The leftover streusel is absolutely delicious! I was nibbling on it straight up (it’s like granola with no nutritional benefits and a lot more sugar), but you can also sprinkle it on yogurt, ice cream, pudding, cereal, and more. Let me know how you use it up.
Rich Vanilla Cake
Originally, I made this with a yellow cake that uses the reverse creaming method. I didn’t love it though because sometimes it would give me a cake with a gummy texture. Instead, I stuck with my basic vanilla cake, but added an extra teaspoon of vanilla to make the flavor a bit more intense. It was perfection!
My secret to perfect cake is the cake enhancer from King Arthur Baking. I’d been eyeing it up for years when I finally caved and bought some. This stuff makes all of my butter based cakes incredibly soft and moist. Plus, my recipe uses both butter and oil which helps in that area as well.
Related Reading: How to Frost a Cake Using Acrylic Cake Discs
Top Tips for Cakes
- Make sure all of your ingredients are at room temperature. This will help everything blend nicely and give your cake a nice texture.
- Scrape down your bowl often. Butter and sugar can hide out at the bottom of your bowl. Make sure everything gets blended!
- Do NOT over mix. Once you add the wet and dry ingredients, keep the speed on stir and only mix to combine.
- Wilton baking strips will give you a flat top and prevent the edges from caramelizing.
- Use an electronic scale to divide your cake batter into the pans.
- Use extra batter to make cupcakes.
Cinnamon Cream Cheese Buttercream
Cream cheese frosting is one of my absolute favorites because it is creamy, sweet, and tangy. This recipe throws in a hefty dash of cinnamon for an even more bangin’ flavor! If you’re not hugely in love with cinnamon, you could probably scale back and only use a teaspoon.
While I love cream cheese buttercream, it’s not as foolproof as a classic American buttercream. If you over beat cream cheese, the fats and water will separate and leave you with soupy frosting. Once you add the cream cheese, be mindful of this.
Top Tips for Cream Cheese Buttercream
- Beat the butter alone on a medium speed for 6- 8 minutes to get it super pale and fluffy.
- Do not over mix once you add the cream cheese.
- Once you begin adding the powdered sugar, never go above a medium speed to avoid too many air bubbles.
- Add liquid at the end, 1 teaspoon at a time, until you have a smooth consistency.
White Chocolate Drip
Before I made my first drip cake, I was supes nervous about it. If you’re in the same boat, let me assure you that adding a ganache drip to a cake is actually really easy! The key to success is in the temperature of your ganache. Aim for 90℉- 95℉. If it’s too hot, gently stir the ganache until it has cooled a bit.
Always start with a test drip on the BACK of your cake. Snip the end of the piping bag off and do a little bead on the edge of the cake, letting it build up (count to 2 or 3 in your head), then stop and see how it drips. Adjust the ganache as needed, then work your way around the cake.
To get a variety of drips, I like to randomize counting to 2 or 3 in my head to create some drips that are shorter and some that are longer. Once you’ve gone around the cake. Fill in the top and use an offset spatula to smooth it out.
Putting It All Together
Place a cake layer on your cake board and add a layer of frosting. Top with a tablespoon or two of streusel, then repeat with the next layer. Press the cake down gently, but firmly, otherwise it could slide around. Crumb coat and chill until firm.
I used my acrylic cake discs to apply the final coat of buttercream and get those nice sharp edges. Chill again, then transfer your cake to a cake stand or pretty cake board. Apply the white chocolate drip and let that set up in the fridge for a few minutes. Then you can pipe a pretty border and fill in the top with more streusel. Voila!
Be sure to watch the video for this coffee cake layer cake on the Bakes & Blunders YouTube channel. In the video, you’ll see how I make each element and then put it all together. It’s going to be very helpful if you are a visual learner.
Related Reading: Salted Caramel Cake with a Buttercream Flower Wreath
Extra, Extra!
I spaced as I made the cake layers and slightly underfilled each pan. No biggie though because this recipe always has a little bit of extra batter! I made an entire pan of mini vanilla cupcakes, wrapped the up, and put them in the freezer.
There was also some extra cinnamon cream cheese buttercream and white chocolate ganache. Those also got wrapped up and placed in the freezer. In a week or so, I’ll probably take everything out and make some mini coffee cake cupcakes!
The Verdict
This cake was a HUGE hit! My father-in-law said I took what was in his head and made it into a cake. Josh actually ate 4 slices (in 4 days) and chose it over his regular ice cream. My dad said it would go great with a cup of coffee. Pretty much, I’d say this was an amazing success!
This coffee cake layer cake is such a yummy combination of flavors and texture. The soft, rich vanilla cake layers pair perfectly with the spiced tang of the cinnamon cream cheese buttercream. Meanwhile the chunks of streusel add bursts of flavor and texture throughout the cake layers.
Coffee Cake Layer Cake
Ingredients
Vanilla Cake
- 8 oz all purpose flour
- 3 oz cake flour
- 1.25 oz dried buttermilk
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 7 oz unsalted butter softened
- 14 oz sugar
- 2 Tbsps cake enhancer optional
- 2 tsps vanilla
- 4 eggs room temperature
- 8 fl oz water room temperature
- 3 Tbsps canola oil
Cinnamon Pecan Streusel Topping
- 3 oz unsalted butter cold
- 4 oz all- purpose flour
- 4 oz brown sugar
- 1 Tbsp cinnamon
- 1.5 oz pecans chopped
Cinnamon Cream Cheese Buttercream
- 8 oz unsalted butter softened
- 8 oz cream cheese soft, but still cool
- 30 oz powdered sugar sifted
- 2 tsps cinnamon
- 1 tsp vanilla
- 1- 3 tsps water, milk, or cream
White Chocolate Ganache
- 3 oz white candy melts
- 1 oz heavy cream
Instructions
Vanilla Cake
- Preheat the oven to 325℉. Spray three 6 inch cake pans lightly with Baker's Joy and line with parchment rounds. Set aside.
- Sift the flours, dried buttermilk, baking powder, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugars, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining eggs, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the water and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Add 12- 14 oz of batter to each of the pans. You will have extra batter. Bake for 50- 55 minutes, or until the edges pull away slightly, the top springs back, and a skewer comes out clean.
- Cool the cake layers in the pan for 15 minutes before removing and transferring to a cooling rack. Cool another 30 minutes until they are warm, but not hot. Double wrap in cling wrap and chill in the fridge overnight.
Cinnamon Pecan Streusel Topping
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- Combine the flour, brown sugar, and cinnamon in a bowl. Dot the dry ingredients with cubed, cold butter. Use a pastry blender to cut the butter into the ingredients until you have a sand like texture with a few larger lumps of butter.
- Add the pecans and use your hands to combine everything. It should lump together a bit, but still be pretty sandy looking. Dump the streusel onto the baking sheet and gently pat it into a loose, even layer.
- Bake for 15- 20 minutes. After 10 minutes, give the streusel a stir, then place it back in the oven. It will still be soft when it comes out, but it will firm up as it cools.
- Once cool, transfer the streusel to an airtight container.
Cinnamon Cream Cheese Buttercream
- In a stand mixer, beat the butter on a medium speed for 6- 8 minutes, scraping the bowl down once or twice. Add the cream cheese and beat until combined, another 1- 2 minutes. Scrape the bowl down.
- Add about a third of the powdered sugar, the cinnamon, and the vanilla. Beat on low to combine, then on medium- low for a minute. Scrape the bowl down and continue to add the powdered sugar a portion at a time. Scrape the bowl down before each addition.
- Once everything is combined, you can add water (or milk or cream) a teaspoon at a time until you have a smooth, creamy consistency. Do NOT over mix the buttercream or the cream cheese can split.
White Chocolate Ganache
- Begin making the ganache once your cake has been assembled and cooled. The ganache will need to be used shortly after it is finished.
- Place the candy melts in a small heatproof bowl. Place the cream in an even smaller microwave safe bowl and heat for 10- 15 seconds. Immediately pour over the candy melts. Stir until smooth.
- If the candy melts aren't melting, pop the bowl in the microwave for 5- 10 second bursts. Stir well after each and be careful not to overheat.
- The ganache should be 90- 95℉ before you begin the drip. An infrared thermometer works great for this, but any kitchen thermometer will do. When the ganache is ready to be used, transfer to a decorating (condiment) bottle or a piping bag.
Cake Assembly
- Place your first cake layer on a cake board and top with a layer of buttercream. Sprinkle with 1- 2 Tbsps of streusel. Add the next cake layer and repeat.
- For the last layer, place the cake upside down so that the flat bottom is now facing up. Spread a layer of frosting on it, but do not add any streusel. Crumb coat the cake and place it in the fridge to set for 15- 30 minutes.
- Smooth the remaining frosting over the cake, making sure to keep the top flat and even. A bench or cake scraper will help give you clean edges. Once you are satisfied with the frosting coverage, place the cake back in the fridge for 30 minutes.
- Transfer your cake to a nice cake board or cake stand, if using. Test a drip of the ganache on your cold cake to make sure it is at the right consistency. Starting a little bit back from the cake edge, build a small amount of ganache up, letting it drip down the edge of the cake. You want the drip to glide down the cake smoothly, and set up before it pools at the bottom. The cold cake helps set the warm ganache quickly.
- Working your way around the cake, alternate big and small drips. Fill in the top of the cake with the ganache, using your offset spatula to smooth. Some ganache will probably drip down the edges with your previous drips, but make sure not too much goes over the sides. Place in the fridge to set for at least 15 minutes.
- Pipe a border of buttercream around the edge of the cake. Sprinkle larger pieces of streusel in the center.
- Before serving, it is best to let it sit at room temperature for 30- 45 minutes. Slice and enjoy! It goes great with a cup of coffee.
Notes
- There will be extra batter. Make some mini cupcakes (350F for 12- 15 mins) or regular cupcakes (350F 20-22 mins).
- Instead of dried buttermilk, omit the powder and substitute an equal amount of buttermilk (8 fl oz) for the water.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
17 Comments
Cjd
What adjustments would i need to do to make this a 8inch cake double it or what also can this work as a top tier cake on a tiered cake really want to try it
Colleen
You could divide this batter among three 8 inch cake pans and bake at 325F for about 40 minutes. You can see what those layers and dimensions would look like in my coconut cake recipe – https://www.bakesandblunders.com/ultimate-coconut-cake/. That’s a white cake, but it makes about the same amount of batter as this vanilla cake. I wouldn’t use an 8 inch cake on the top tier of a cake, but I suppose it depends on the size of your bottom tiers. Otherwise, there’s no reason you couldn’t use this cake as a top tier 😀
CJD
thank you I will give this a try love all your content
Colleen
Thank you! Let me know how it works out 😀
cjd
The bottom layer would be a 10-inch cake
Run Wyld
That has to be the tallest cake I’ve ever seen! 5 layers! I’d like to tackle making this for sure! I saved this recipe!
Colleen
The awesome thing about this cake pan set, is it uses as much cake batter as a standard cake. The layers are only 6 inches wide and are pretty thin. It’s a great way to make a taller cake. All in all, it’s about 5- 6 inches tall.
Ntensibe Edgar Michael
Hhhhmmmm….coffee cake. Have I had one before? Nope….Good one to try out this year.
Colleen
You’ll love it!
Michael
It looks so delicious! Makes me want to visit the nearest bakeshop here. Thank you for sharing the recipe! Might want to try it at least once in my lifetime
Colleen
Thanks! I love going to a local bakery and digging into a fresh baked piece of heaven. Enjoy a bite for me 🙂
milestonetravelsllc
Oh my this looks fantastic! Your presentation is beautiful!
Colleen
Thank you so much! I love learning how to improve the look of my cakes and other sweet treats.
♡Stephanie Stebbins♡ (@stephsteb)
Well, there goes my diet. You had me at coffee cake but white chocolate drip totally sold it, lol! That cake looks gorgeous! I’m definitely going to try this although I don’t think it will turn out as beautiful as yours!
Colleen
Aw! Thanks 🙂 It’s really an easy look to achieve, I promise. The 6 inch cake pans make it really easy to bake a tall cake.
hollysbirdnest.com
What a beautiful cake..I would love to try to make this! Thank you for the great instructions!
Colleen
Thank you! This really is an easy cake to make, but it looks and tastes so amazing. It’s a great one when you want to wow the crowd 🙂