Chocolate Chip Cake with Ganache Drip

Have you ever had a dessert so good it made you pause mid-bite just to appreciate life? This Chocolate Chip Cake with Ganache Drip will do just that. It’s the kind of cake that stops conversations, makes birthdays extra special, and turns an ordinary Tuesday into a reason to celebrate.

Picture this: soft, buttery vanilla cake layers studded with mini chocolate chips (so you get chocolate in every bite), wrapped in a cloud-like vanilla buttercream, and topped with a luxurious, glossy chocolate ganache drip. This isn’t just a cake—it’s a whole experience.

And before you start thinking, “This sounds complicated,” trust me—it’s easier than you think. I’ll walk you through each step, throw in some pro tips, and make sure you end up with a cake that looks (and tastes) like something straight out of a bakery.

Oh, and if you’re in the mood for more chocolatey goodness, you should definitely check out this Chocolate Cake with Vanilla Icing. Because honestly, can you ever have too much chocolate?

What Makes This Chocolate Chip Cake So Special?

Let’s be real—chocolate chip cookies get all the glory. But why should cookies have all the fun? This cake takes everything you love about chocolate chip cookies and turns it into a soft, fluffy masterpiece.

Here’s why this choc chip cake deserves a spot in your baking lineup:

✔ Buttery, soft vanilla cake that stays moist for days.
✔ Mini chocolate chips in every bite (no sad, chocolate-less mouthfuls here).
✔ Fluffy vanilla buttercream that’s light, not overly sweet.
✔ A rich chocolate ganache drip that makes it look like a pro-level bake.
✔ Versatile & easy to customize—make it a layer cake, a sheet cake, or cupcakes!

Ingredients You’ll Need (And Why They Matter)

For the Cake:

• Cake Flour – This makes the cake super soft. You could use all-purpose flour, but cake flour gives it that bakery-style fluffiness.
• Unsalted Butter – Because everything is better with butter. It adds flavor and richness.
• Granulated Sugar – For that perfect balance of sweetness.
• Egg Whites – Only egg whites? Yep! They keep the cake light and fluffy (no eggy density here).
• Pure Vanilla Extract – The backbone of a great soft vanilla cake.
• Sour Cream – The secret ingredient for moisture. No dry cakes allowed.
• Mini Chocolate Chips – The star of the show! Mini chips mean maximum chocolate in every bite.

For the Buttercream:

• Unsalted Butter – We’re making frosting, so butter is non-negotiable.
• Powdered Sugar – The base for a smooth buttercream.
• Vanilla Extract – Because vanilla and chocolate were meant to be together.
• Heavy Cream – Makes the frosting extra fluffy.

For the Chocolate Ganache Drip:

• Heavy Cream – This is what makes the ganache smooth and pourable.
• Semi-Sweet Chocolate – The perfect balance of sweet and rich.

And if you’re in the mood for another chocolate masterpiece, don’t miss this Swiss Chocolate Chalet Cake.

How to Make Chocolate Chip Cake with Ganache Drip (Step-By-Step Guide)

Step 1: Prep Your Cake Pans Like a Pro

Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper. Trust me, parchment paper is your best friend—it makes sure your cakes come out in one piece.

Step 2: Make the Cake Batter

1. In a bowl, whisk together the cake flour, baking powder, and salt.
2. In another bowl, beat butter and sugar until light and fluffy (this takes about 3 minutes—set a timer if you’re impatient).
3. Add egg whites, one at a time, and mix until fully combined.
4. Stir in sour cream and vanilla extract—it’ll smell amazing at this point.
5. Alternate adding the dry ingredients and milk, mixing until just combined.
6. Gently fold in the mini chocolate chips. Don’t overmix, or you’ll end up with dense cake layers!

Step 3: Bake the Cake Layers

Divide the batter evenly between the cake pans and bake for 22-25 minutes. Once done, let the cakes cool for 10 minutes in the pans before flipping them onto a wire rack.

Step 4: Make the Buttercream

1. Beat butter until smooth and creamy.
2. Add powdered sugar gradually, mixing well after each addition.
3. Stir in vanilla extract and heavy cream, then whip until fluffy.

Step 5: Assemble the Cake

1. Place the first cake layer on a stand and spread a generous amount of buttercream on top.
2. Repeat with the second and third layers.
3. Smooth out the frosting around the cake—don’t worry about perfection!

Step 6: Make the Chocolate Ganache Drip

1. Heat heavy cream in a small saucepan until it’s steaming.
2. Pour it over chopped chocolate and let it sit for a minute.
3. Stir until smooth and let it cool slightly before using.

Step 7: Drip the Ganache Like a Boss

Using a spoon or squeeze bottle, gently drip the ganache down the sides of the cake. Pour the remaining ganache on top and smooth it out. Then step back and admire your masterpiece!

If you love gooey desserts, you should also check out this Best Pumpkin Gooey Butter Cake Recipe.

Baking Tips for Success

✔ Use mini chocolate chips so they don’t sink.
✔ Chill the cake before adding the ganache drip for picture-perfect drips.
✔ Room temperature ingredients are key—cold butter won’t mix properly!

Storage & Freezing Instructions

• Room Temperature: Keeps fresh for 2 days in an airtight container.
• Refrigerator: Lasts up to 5 days—bring it to room temp before serving.
• Freezer: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months.

Chocolate Chip Cake with Ganache Drip

This Chocolate Chip Cake with Ganache Drip is the perfect combination of soft vanilla cake, rich buttercream, and glossy chocolate ganache. Each bite is packed with mini chocolate chips, making it a showstopping dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Cuisine American

Servings 12 Slices

Ingredients

  

• For the Cake:
• 2 ½ cups cake flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter softened
• 1 ¾ cups granulated sugar
• 5 large egg whites
• 1 cup sour cream
• 1 tbsp pure vanilla extract
• ¾ cup whole milk
• 1 cup mini chocolate chips tossed in 1 tbsp flour
• For the Buttercream Frosting:
• 1 ½ cups unsalted butter softened
• 5 cups powdered sugar
• 2 tsp vanilla extract
• 3-4 tbsp heavy cream
• For the Chocolate Ganache Drip:
• ¾ cup heavy cream
• 6 oz semi-sweet chocolate chopped

Instructions

 

• Make the Cake Layers:
• Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
• In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
• In a separate bowl, beat butter and sugar on high speed until light and fluffy (about 3 minutes).
• Add egg whites one at a time, mixing well after each addition.
• Mix in sour cream and vanilla extract until smooth.
• With the mixer on low, alternate adding the dry ingredients and milk, mixing until just combined.
• Gently fold in the mini chocolate chips.
• Divide batter evenly among the cake pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• Make the Buttercream Frosting:
• Beat butter until creamy and smooth.
• Gradually add powdered sugar, mixing well after each addition.
• Stir in vanilla extract.
• Add heavy cream, 1 tablespoon at a time, and beat until fluffy.
• Assemble the Cake:
• Place the first cake layer on a cake stand and spread buttercream on top.
• Repeat with the second and third layers, then frost the entire cake.
• Smooth out the buttercream with an offset spatula.
• Make the Chocolate Ganache Drip:
• Heat heavy cream until steaming (but not boiling).
• Pour over chopped chocolate and let sit for 1 minute.
• Stir until smooth and let cool slightly before using.
• Apply the Ganache Drip:
• Chill the frosted cake for 20 minutes before adding ganache.
• Using a spoon or squeeze bottle, drizzle ganache over the edges of the cake.
• Pour the remaining ganache on top and smooth it out.

Notes

• For even cake layers, use a kitchen scale to divide the batter evenly between the pans.
• Mini chocolate chips work best because they don’t sink to the bottom.
• Chill the cake before adding ganache for perfect drips.
• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
• For a sheet cake version, bake in a 9x13-inch pan at 350°F for 35-38 minutes.

Keyword Chocolate Chip Cake, Chocolate Chip Cake with Ganache Drip

Final Thoughts: The Cake You NEED to Make

This Chocolate Chip Cake with Ganache Drip is a guaranteed crowd-pleaser. Whether you’re making it for a special occasion or just because (highly recommend baking for no reason), it’s one of those cakes that people remember.

If you try this recipe, let me know how it turns out! And if you’re craving something fruity, check out this Cranberry Orange Bundt Cake—it’s another winner!

Now, go forth and bake something amazing!