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
- Preheat oven to 325°F.
- Grease and flour three 8×2 inch cake pans. Line the bottoms with parchment paper.
- Heat milk (without boiling) and add chopped white chocolate. Let sit, then stir until smooth.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
- Alternately add dry ingredients and milk mixture, starting and ending with flour.
- Divide batter evenly into prepared pans.
- Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes before removing from pans.
2. Making the Espresso Mixture
- Dissolve espresso powder and sugar in boiling water.
- Let cool to room temperature.
3. Preparing the Whipped White Chocolate Ganache
- Heat white chocolate and heavy cream in the microwave in short bursts.
- Stir until smooth and allow to cool.
- Chill the mixture and whip until fluffy.
4. Making the Espresso Cream Cheese Frosting
- Beat butter until creamy, then add cream cheese.
- Add the espresso-vanilla mixture.
- Gradually beat in powdered sugar until smooth.
5. Assembling the Cake
- Place the first cake layer on a serving plate and brush with espresso mixture.
- Spread with whipped white chocolate ganache.
- Repeat with the next two layers.
- Apply a crumb coat and chill.
- Frost with the espresso cream cheese frosting.
- 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.
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
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
- Preheat oven to 325°F.
- Grease and flour three 8×2 inch cake pans. Line the bottoms with parchment paper.
- Heat milk (without boiling) and add chopped white chocolate. Let sit, then stir until smooth.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
- Alternately add dry ingredients and milk mixture, starting and ending with flour.
- Divide batter evenly into prepared pans.
- Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes before removing from pans.
2. Making the Espresso Mixture
- Dissolve espresso powder and sugar in boiling water.
- Let cool to room temperature.
3. Preparing the Whipped White Chocolate Ganache
- Heat white chocolate and heavy cream in the microwave in short bursts.
- Stir until smooth and allow to cool.
- Chill the mixture and whip until fluffy.
4. Making the Espresso Cream Cheese Frosting
- Beat butter until creamy, then add cream cheese.
- Add the espresso-vanilla mixture.
- Gradually beat in powdered sugar until smooth.
5. Assembling the Cake
- Place the first cake layer on a serving plate and brush with espresso mixture.
- Spread with whipped white chocolate ganache.
- Repeat with the next two layers.
- Apply a crumb coat and chill.
- Frost with the espresso cream cheese frosting.
- Decorate with piped designs and chocolate shavings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes