Peppermint Eggnog White Chocolate Drip Cake

A drip cake always brings the drama, like this oreo drip cake, and I promise it is so easy to make a ganache for a drip cake!

Tell me about this recipe!

• The fluffy and moist cake has nutmeg, cinnamon and bourbon added to it to give you that eggnog taste. It’s made using the reverse creaming method which is what makes the cake so soft.
• I made an American buttercream to frost this cake and added some peppermint extract.
• The cake is covered in a delicious white chocolate drip. Make the ganache first before carefully spooning it over the frosted cake.
• Finish the cake with some festive touches, like gingerbread cookies, sugared cranberries or sprigs of rosemary.

Ingredients Needed

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post

• Butter: I always use European style butter, like KerryGold, in my recipes. This will make your cake so much richer due to the higher butterfat content.
• Yogurt: Yogurt is added to the cake to make it extra moist! If you don’t have any yogurt you can substitute it with sour cream.
• Bourbon: I added bourbon to give that eggnog taste, but you can substitute it for an equal amount of vanilla extract.
• Spices: Cinnamon and nutmeg are added to the cake layers, but if you prefer a vanilla cake just leave those out.
• Peppermint Extract: I wanted peppermint to give this cake an extra Christmas touch, but feel free to substitute it with vanilla extract!

How to make this recipe

Step 1: Mix all of the dry ingredients together in a stand mixer. Add in your softened butter and mix with the paddle attachment. Mix until it looks like damp sand.

Step 2: Add your egg whites one at a time, mixing well after each one, then and your whole egg and beat again.

Step 3: In a medium sized jug whisk together the milk, bourbon and yogurt until smooth.

Step 4: Pour in a third of the mixture and then beat on your lowest speed. Repeat twice more. Be careful as the battery is very thin and might spill out!

Step 5: Pour the batter into two 8 inch greased cake pans and bake at 350 for 25-30 minutes. Allow the cakes to cool for 10-15 minutes before removing from their pans.

Step 6: In a stand mixer fitted with the paddle attachment, mix the butter and confectioners’ sugar on low speed until completely combined. Increase the speed to medium-high and beat for a few minutes until creamy.

Step 7: Add in your salt and peppermint extract and beat again. Then with the speed on low, slowly pour in the cream. Beat until the frosting is extra creamy and spreadable.

Step 8: Place your chopped chocolate in a bowl. Microwave your heavy cream for 1-2 minutes until the cream is simmering. Pour over the chopped chocolate and let it sit for a few minutes.

Step 9: Use a rubber spatula to mix the cream and chocolate together until it is completely smooth. If it isn’t smooth, place it back in the microwave and heat up for just a few seconds.

Step 10: Assemble the cake. Place one layer down, then spread over half of the frosting. Place the second layer on top and frost the whole cake. Place in the fridge for 10-20 minutes. Use a spoon to drip over the side of the cake, then pour the rest of the ganache on top and use an offset spatula to smooth the top. If the ganache isn’t dripping down, heat it up briefly again.

Recipe Tips

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
• Make sure your cake is completely cool before you assemble the cake, or the frosting will slide right off
• Test your drip before you start decorating. Make one drip on the side of your cake and make sure it can slowly run down the side of your cake. If it runs down too quickly then let the ganache sit for a bit longer. If it isn’t dripping down at all, then heat it up briefly in the microwave.

Frequently Asked Questions

Why is my white chocolate drip slightly yellow? Because of the cocoa butter in white chocolate it will always have a slightly creamy yellow color to it. If you want to make your white chocolate drip completely white, add a few drops of Americolor white food gel.

How can I thicken my white chocolate ganache? If your ganache is still too runny then let the ganache sit on your counter for a few minutes.

Can I make this cake ahead of time? Yes! Make the cake layers ahead of time. Once cool, wrap each layer in plastic wrap. You can do this the day before assembling the cake. I don’t recommend making the frosting ahead of time though.

Try these showstopping cakes next!

Oreo Drip Cake

Tiramisu Layer Cake

Chocolate Orange Cake

White Forest Cake

Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.

Recipe