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–+ servings
A tall, sliced Black and Gold Drip Cake showing dark layers and white frosting, covered in chocolate ganache and gold sprinkles.

Black and Gold Drip Cake

Create a stunning Black and Gold Drip Cake with this comprehensive recipe. Perfect for celebrations, this cake features rich black cocoa layers, dark chocolate buttercream, and an elegant chocolate drip.
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Prep Time 45 minutes
Cook Time 27 minutes
Chilling Time 30 minutes
Total Time 1 hour 42 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Black Cocoa Cake Layers
  • 2 cups all-purpose flour 260g
  • 2 cups granulated sugar 400g
  • 3/4 cup black cocoa powder 75g
  • 2 tsp baking powder 8g
  • 1 1/2 tsp baking soda 9g
  • 1 tsp fine salt 6g
  • 1 cup warm water 240g
  • 1 cup buttermilk room temperature, 240g
  • 1/2 cup vegetable or canola oil 110g
  • 2 large eggs room temperature, 112g
  • 2 tsp vanilla extract or vanilla bean paste 8g
Black Dark Chocolate Buttercream Frosting
  • 2 cups unsalted butter room temperature, 454g
  • 1 cup black cocoa powder 100g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/2 tsp fine salt 3g
  • 4 cups powdered sugar 500g
  • 1/2 cup heavy whipping cream room temperature, 120g
  • 1 cup semi-sweet chocolate chips melted and cooled, 180g
Black Chocolate Drip
  • 1/2 cup semi-sweet chocolate chips 95g
  • 1/3 cup heavy whipping cream room temperature, 80g
  • 1 squirt black gel food coloring

Equipment

  • 8-inch cake pans
  • Spinning cake stand
  • 10-inch greaseproof cake board
  • Large offset spatula
  • Bench scraper
  • Electric hand mixer or stand mixer
  • Small piping bag
  • Open star frosting tip

Method
 

  1. Preheat your oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans.
  2. Combine flour, sugar, black cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk together until combined.
  3. In a separate, large bowl, add warm water, buttermilk, oil, eggs, and vanilla extract. Stir to combine.
  4. Pour the dry ingredients into the wet ingredients. Mix by hand until fully incorporated. The batter will be thin.
  5. Divide the batter evenly between the cake pans and bake for 24-27 minutes. Use a kitchen scale to weigh the pans for even layers.
  6. Remove cake layers from the oven and let them cool in the pans for 10 minutes. Loosen them with an offset spatula and flip onto wire racks to cool completely.
  7. Once cooled, level the top of each cake layer with a serrated knife. Wrap and freeze if making in advance.
  8. Beat butter on medium speed for 30 seconds until smooth.
  9. Add sifted black cocoa, vanilla extract, and salt. Mix on low until incorporated.
  10. Slowly mix in powdered sugar and heavy cream on low speed until combined.
  11. Mix in cooled, melted semi-sweet chocolate on low speed until fully incorporated and desired consistency is reached.
  12. Add black gel food coloring if a deeper black is desired. Cover frosting flush with plastic wrap to prevent crusting.
  13. Place semi-sweet chocolate chips in a heatproof bowl.
  14. Heat heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute until steaming. Alternatively, heat on the stove until simmering.
  15. Pour hot cream over the chocolate chips. Let sit for 1-2 minutes.
  16. Add black gel food coloring, then stir slowly until smooth and combined.
  17. Set aside and cool for about 10 minutes, until slightly warm to the touch.
  18. Stack and frost the cake layers on a cake board, using a dab of frosting to secure the first layer.
  19. Add an even layer of buttercream between each cake layer with a large offset spatula.
  20. Spread a thin coat of frosting around the cake to cover the layers. Smooth with a bench scraper.
  21. Chill the cake for 30 minutes in the fridge or 10 minutes in the freezer until the frosting is firm.
  22. Add a second, thicker layer of frosting and smooth with a bench scraper.
  23. Chill the cake again for 20 minutes in the fridge or 10 minutes in the freezer until firm.
  24. Test the ganache consistency. If needed, gently warm it in the microwave for a few seconds.
  25. Add drips to the chilled cake using a squirt bottle or spoon.
  26. Decorate as desired. Pipe swirls on top with an open star tip, add sprinkles, or paint with edible gold paint.

Notes

This recipe is designed for home bakers who want to create visually impressive desserts. The tone is friendly and encouraging, aiming to make cake decorating accessible and enjoyable for all skill levels. The personal story highlights the rewarding experience of creating a cake that delights friends and family.

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