White Chocolate Mocha Cake: A Decadent Dessert for Coffee Lovers

If you’re a fan of coffee and chocolate, this White Chocolate Mocha Cake is the ultimate indulgence. Featuring soft white chocolate cake layers, a luscious espresso cream cheese frosting, and a whipped white chocolate ganache filling, this cake is a showstopper for any occasion. Whether it’s a birthday, holiday, or simply a craving for something sweet and sophisticated, this recipe delivers in both flavor and presentation.

Why You’ll Love This Recipe

  • Perfect Flavor Balance: The rich white chocolate complements the bold espresso flavors.
  • Moist and Tender Texture: Thanks to the combination of butter, eggs, and milk.
  • Show-Stopping Appearance: Ideal for celebrations and special occasions.
  • Make-Ahead Friendly: You can prepare components in advance and assemble when needed.

Ingredients You’ll Need

For the White Chocolate Cake Layers

  • 4 ounces white baking chocolate (Ghirardelli or Bakers recommended)
  • 2 ½ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter, softened
  • 1 ½ cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ⅓ cup milk

For the Espresso Mixture

  • 1 tablespoon instant espresso or instant coffee
  • 1 tablespoon granulated sugar
  • ¼ cup boiling water

For the Whipped White Chocolate Ganache

  • 12 oz. white chocolate chips
  • 6 oz heavy cream

For the Espresso Cream Cheese Frosting

  • 2 sticks unsalted butter, softened
  • 16 oz cream cheese, softened
  • 1 tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
  • 6 to 6 ½ cups powdered sugar

Step-by-Step Instructions

1. Preparing the Cake Layers

  1. Preheat oven to 325°F.
  2. Grease and flour three 8×2 inch cake pans. Line the bottoms with parchment paper.
  3. Heat milk (without boiling) and add chopped white chocolate. Let sit, then stir until smooth.
  4. In a bowl, whisk flour, baking powder, and salt.
  5. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
  6. Alternately add dry ingredients and milk mixture, starting and ending with flour.
  7. Divide batter evenly into prepared pans.
  8. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
  9. Cool for 10 minutes before removing from pans.

2. Making the Espresso Mixture

  1. Dissolve espresso powder and sugar in boiling water.
  2. Let cool to room temperature.

3. Preparing the Whipped White Chocolate Ganache

  1. Heat white chocolate and heavy cream in the microwave in short bursts.
  2. Stir until smooth and allow to cool.
  3. Chill the mixture and whip until fluffy.

4. Making the Espresso Cream Cheese Frosting

  1. Beat butter until creamy, then add cream cheese.
  2. Add the espresso-vanilla mixture.
  3. Gradually beat in powdered sugar until smooth.

5. Assembling the Cake

  1. Place the first cake layer on a serving plate and brush with espresso mixture.
  2. Spread with whipped white chocolate ganache.
  3. Repeat with the next two layers.
  4. Apply a crumb coat and chill.
  5. Frost with the espresso cream cheese frosting.
  6. Decorate with piped designs and chocolate shavings.

Tips for Success

  • Use High-Quality White Chocolate: It enhances the overall flavor.
  • Don’t Overmix: To keep the cake light and fluffy.
  • Chill the Frosting: It makes it easier to spread and pipe.
  • Experiment with Decorations: Try chocolate curls or a dusting of cocoa powder.

Storage and Make-Ahead Instructions

  • Store: Keep the cake covered in the fridge for up to 5 days.
  • Freeze: Cake layers can be frozen for up to 3 months.
  • Make Ahead: Prepare frosting and ganache a day in advance.

Serving Suggestions

  • Pair with a cup of freshly brewed espresso.
  • Serve with a scoop of vanilla ice cream.
  • Drizzle caramel sauce for an extra indulgence.

FAQs

Can I use regular flour instead of cake flour?
Yes, but the texture may be slightly denser. For best results, replace 1 cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.

Can I substitute the cream cheese frosting?
Absolutely! A whipped white chocolate buttercream would work well too.

What if I don’t have espresso powder?
You can use strong brewed coffee instead, but reduce the liquid in the recipe accordingly.

Print
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White Chocolate Mocha Cake: A Decadent Dessert for Coffee Lovers

If you’re a fan of coffee and chocolate, this White Chocolate Mocha Cake is the ultimate indulgence. Featuring soft white chocolate cake layers, a luscious espresso cream cheese frosting, and a whipped white chocolate ganache filling, this cake is a showstopper for any occasion. Whether it’s a birthday, holiday, or simply a craving for something sweet and sophisticated, this recipe delivers in both flavor and presentation.

  • Total Time: 2 hours (including cooling and decorating)
  • Yield: 12 servings 1x

Ingredients

Scale

For the White Chocolate Cake Layers

  • 4 ounces white baking chocolate (Ghirardelli or Bakers recommended)
  • 2 ½ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter, softened
  • 1 ½ cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ⅓ cup milk

For the Espresso Mixture

  • 1 tablespoon instant espresso or instant coffee
  • 1 tablespoon granulated sugar
  • ¼ cup boiling water

For the Whipped White Chocolate Ganache

  • 12 oz. white chocolate chips
  • 6 oz heavy cream

For the Espresso Cream Cheese Frosting

  • 2 sticks unsalted butter, softened
  • 16 oz cream cheese, softened
  • 1 tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
  • 6 to 6 ½ cups powdered sugar

Instructions

1. Preparing the Cake Layers

  1. Preheat oven to 325°F.
  2. Grease and flour three 8×2 inch cake pans. Line the bottoms with parchment paper.
  3. Heat milk (without boiling) and add chopped white chocolate. Let sit, then stir until smooth.
  4. In a bowl, whisk flour, baking powder, and salt.
  5. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
  6. Alternately add dry ingredients and milk mixture, starting and ending with flour.
  7. Divide batter evenly into prepared pans.
  8. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
  9. Cool for 10 minutes before removing from pans.

2. Making the Espresso Mixture

  1. Dissolve espresso powder and sugar in boiling water.
  2. Let cool to room temperature.

3. Preparing the Whipped White Chocolate Ganache

  1. Heat white chocolate and heavy cream in the microwave in short bursts.
  2. Stir until smooth and allow to cool.
  3. Chill the mixture and whip until fluffy.

4. Making the Espresso Cream Cheese Frosting

  1. Beat butter until creamy, then add cream cheese.
  2. Add the espresso-vanilla mixture.
  3. Gradually beat in powdered sugar until smooth.

5. Assembling the Cake

  1. Place the first cake layer on a serving plate and brush with espresso mixture.
  2. Spread with whipped white chocolate ganache.
  3. Repeat with the next two layers.
  4. Apply a crumb coat and chill.
  5. Frost with the espresso cream cheese frosting.
  6. Decorate with piped designs and chocolate shavings.
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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