{VIDEO} THE BEST Ultimate Vanilla Drip Cake

For all my vanilla lovers out there, this is THE BEST Ultimate Vanilla Cake. Layered tall with a vanilla candy drip, and decorated with vanilla candy hearts and sprinkles.


My go-to vanilla cake is soft, buttery and layered tall, all covered in sweet, fluffy vanilla buttercream frosting, speckled with vanilla beans!

 I even added a vanilla candy drip and candy hearts to add that little something extra on top, to set this cake apart from any other plain vanilla cake.

My first tip is to use bake even strips: https://amzn.to/2OzBiF0 for flat cake layers that are easy to stack, so your cakes don't bake up with domes in the middle, that you have to cut off. 

I like to use a combination of butter for flavor and oil in my cake, to keep it nice and moist. To keep the cake extra tender and rich, I add some extra egg yolks. I also like to add vanilla bean paste, because it give it that great vanilla flavor and specks of little vanilla beans all throughout the batter and frosting.

If you guys give this a try, make sure to go follow me on social media @TheLindsayAnn and tag me in a picture, so I can go like all of your recreations, or share this video with somebody who you know would love this tutorial!

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Ultimate Vanilla Drip Cake

Yield: 8 servings; 2-layer 8-inch cake or 3-layer 6-inch cake


  • 2 1/2 cup (280g) cake flourhttps://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
  • 1 3/4 cup (336) granulated white sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (150g) unsalted butter, softened and cut into cubes
  • 1/3 cup vegetable oil
  • 2 whole large eggs + 2 yolks, room temperature
  • 1 tablespoon pure vanilla extract: https://amzn.to/2LPUkc0 
  • 1 tablespoon vanilla bean paste*: https://amzn.to/2M6Vcpq 
  • 1 cup (8oz) sour cream, room temperature

  • 1 1/2 cup (3 stick/12oz) unsalted butter, softened 
  • 1 tablespoon vanilla extract
  • 1 teaspoon vanilla bean paste*
  • 1/2 teaspoon salt
  • 6 cups (1 1/2lb) powdered sugar, sifted
  • 1/3-1/2 cup heavy whipping cream

Ganache Drip:
  • 2oz (1/4 cup) heavy whipping cream
    • 6oz white vanilla candy melts
    • 1/2 teaspoon vanilla bean paste*

    • 6oz white vanilla candy melts, for heart toppers: https://amzn.to/3vDE2X4
    • pink & white sprinkles

    • heart candy mold: https://amzn.to/2OyPyxP
    • Bake Easy spray or Cake Release: https://amzn.to/3fzcgpe
    • Cake flour: https://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
    • Pure vanilla extract: https://amzn.to/2LPUkc0 OR Vanilla bean paste: https://amzn.to/2M6Vcpq 
    • Bake even strips: https://amzn.to/2OzBiF0
    • 6" pans: https://amzn.to/3g29M1Q
    • turntable, cake scraper, off-set spatula, piping tips: https://amzn.to/2AtiQuT
    • more supplies: https://www.amazon.com/shop/thelindsayann

    *may sub vanilla extract for vanilla bean paste

    Preheat oven to 350° F. Grease three 6-inch cake pans (or two 8-inch round) and wrap with wet bake even strips, for a flat top and soft edges.

    In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.

    In a small bowl, whisk together the eggs, yolks, vanilla extract, vanilla bean paste and sour cream. Slowly add the wet mixture on low speed, until incorporated. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 20-30 seconds until batter is smooth.

    Distribute the batter between the prepared cake pans. Bake 40 to 45 minutes*, or until a toothpick inserted in the center comes out clean. Cool slightly in pans for about 10 minutes, before transferring to a wire rack to cool completely. Let cool before frosting.

    *Bake 25-30 minutes for two 9-inch rounds, 35-40 minutes for two 8-inch rounds, or 30-35 minutes for a 9x13-inch pan

    With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, a few tablespoons at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for decorating.

    Heat cream in the microwave for 1-2 minutes, on high, or just until boiling. Add the candy melts and let sit for a minute. Stir until smooth. Let sit, to cool and thicken slightly. If it gets to thick and firm, microwave 10 seconds at a time, stirring, until a thick pourable consistency is reached.

    Melt candy melts according to package and spoon into heart candy mold. Place in freeze to set and harden, about 5 minutes. Pop out of mold to use for topping cake.

    Level any dome off of the tops of the cakes, if necessary. Place 1 layer on a plate or cake stand. Spread a layer of frosting on top and smooth with an off set spatula or knife. Repeat with the second layer. Position the third layer, bottom side up, on top. Frost the top and sides of the cake with a very thin layer of frosting for the crumb coat. Place cake in the freezer for about 15 minutes to let the crumb coat set up and harden, so it is no longer sticky to the touch. Frost the sides and top of the cake with the remaining frosting. 

    Pour the ganache drip over the top, spreading evenly to the edges of the cake, allowing it to drip down the sides. Add sprinkles around the bottom of the cake and up the sides. Pipe 8 swirls on top with the reserved frosting and top with more sprinklesDecorate with a vanilla heart chocolate on top of each swirl.