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Coles Drip Cake

A stunning, customizable cake with glossy ganache drips and vibrant buttercream swirls, perfect for any celebration.
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Prep Time 1 hour
Total Time 1 hour
Servings: 10 servings
Course: Celebration, Dessert
Cuisine: Australian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Cake
  • 1 piece Coles vanilla sponge cake (pre-baked, 600g) Alternatively, use Coles chocolate sponge for a chocolate drip cake
Ganache Drip
  • 200 g premium dark chocolate (70% cocoa)
  • 100 ml thickened cream Use fresh cream for best texture
  • 1 tablespoon unsalted butter Added for shine
Buttercream
  • 150 g unsalted butter, softened
  • 300 g pure icing sugar, sifted
  • 1 teaspoon vanilla bean paste For natural vanilla flavor
  • 1-2 tablespoons milk or cream As needed for consistency
Natural Food Colour
  • Pink: beetroot powder or freeze-dried raspberry powder
  • Pastel shades: butterfly pea powder for blue, turmeric for yellow
Decoration Elements
  • edible gold leaf flakes
  • fresh berries (strawberries, raspberries)
  • tiny meringue kisses or macarons
  • sprinkles or edible glitter Optional

Method
 

Preparation
  1. Remove the Coles vanilla drip cake from its packaging. Place it on a cake board or stand.
  2. If the cake is domed on top, level it with a serrated knife for even layers and clean drip lines.
Make the Buttercream
  1. In a mixing bowl, beat softened butter until smooth and pale (about 2 minutes).
  2. Gradually add icing sugar and vanilla paste. Keep mixing on low to avoid a sugar cloud.
  3. Add milk or cream one teaspoon at a time until the buttercream reaches a pipeable consistency.
  4. Divide buttercream into bowls and tint each portion with natural food colour to your liking.
Crumb Coat
  1. Apply a thin layer of plain buttercream around the cake to lock in crumbs.
  2. Chill in the refrigerator for 15-20 minutes to set the crumb coat.
Final Coat and Smoothing
  1. Apply a second layer of buttercream smoothly using a bench scraper. Aim for a clean finish.
  2. Chill briefly to firm the surface, ensuring perfect drip application.
Prepare Ganache Drip
  1. Chop dark chocolate into small pieces and place in a heatproof bowl.
  2. Heat cream until it just simmers. Pour over chocolate and let sit for 2 minutes.
  3. Add butter and stir from the centre until the mixture is glossy and smooth.
  4. Let the ganache cool to a thick, pourable consistency (around 30-35°C).
Create the Drip Effect
  1. Transfer ganache to a small jug or squeeze bottle.
  2. Carefully drip along the cake edge, applying pressure to create drips of various lengths.
  3. Work around the cake, then fill the centre with ganache and spread gently to meet the drips.
Decorate the Top
  1. Use tinted buttercream to pipe rosettes, stars, or ruffles on top.
  2. Add fresh berries, meringue kisses, or macarons in the centre.
  3. Apply gold leaf strategically for a luxurious touch.
  4. Sprinkle edible glitter or sprinkles for extra sparkle.
Chill and Serve
  1. Chill the finished cake for 20 minutes to set the decorations.
  2. Serve at room temperature for best flavour and drip texture.

Notes

For perfect drips every time, chill your buttercream-coated cake until firm. This ensures the ganache sets quickly and prevents running. Variations include using dairy-free and gluten-free options.