White Chocolate Mocha Cake Recipe
If you have a soft spot for desserts that blend the luxuriously sweet taste of white chocolate with the bold, rich notes of espresso, then you are absolutely going to adore this White Chocolate Mocha Cake. It’s a divine combination of moist, fluffy cake layers infused with the perfect balance of mocha flavor, wrapped in a creamy espresso cream cheese frosting, and accented by a luscious white chocolate ganache filling. Each bite feels like a little celebration, whether you’re indulging on a quiet evening or sharing with friends. This White Chocolate Mocha Cake isn’t just a dessert; it’s an experience, a cozy hug in cake form that invites you to savor every forkful with joyful anticipation.
Ingredients You’ll Need
For this White Chocolate Mocha Cake, the ingredients are wonderfully straightforward but essential, forming the base of its smooth texture, delicate crumb, and harmonious flavor profile. Each item—from the cake flour to the espresso granules—plays an important part in building up the wonderful taste and perfect structure of the cake.
- White baking chocolate (4 ounces): Choose good-quality baking bars that melt evenly for a creamy cake base.
- Cake flour (2 1/2 cups): Critical for that tender crumb; you can substitute with all-purpose flour plus cornstarch if needed.
- Baking powder (2 1/2 teaspoons): Helps your cake layers rise just right, keeping them light and airy.
- Salt (1/2 teaspoon): Enhances all the flavors—don’t skip this!
- Unsalted butter (1 1/2 sticks, softened): Soft enough to create a velvety batter, contributing richness and moistness.
- White sugar (1 1/2 cups): Balances sweetness and feeds the cake’s tender texture.
- Large eggs (2, room temperature): Vital for structure and moisture; warming them slightly helps with mixing.
- Vanilla extract (2 teaspoons): A subtle undertone that enhances both white chocolate and espresso flavors.
- Milk (1 1/3 cups): Softens the batter and melds the flavor beautifully.
- Instant espresso or coffee (1 tablespoon plus 2 teaspoons): Delivers the mocha punch that pairs impeccably with white chocolate.
- Granulated sugar (1 tablespoon): Sweetens the espresso mixture smoothly.
- Boiling water (1/4 cup): Dissolves espresso for infusion.
- White chocolate chips or chopped (12 oz.): For the whip-up ganache filling—rich and decadent.
- Heavy cream (6 oz.): Whipped with white chocolate to create that luscious filling.
- Unsalted butter (2 sticks, softened): For the espresso cream cheese frosting, adding silky smoothness.
- Cream cheese (16 oz., softened): Brings tanginess that beautifully offsets the sweetness.
- Espresso granules dissolved in vanilla extract (1 tablespoon espresso + 2 teaspoons vanilla): Intensifies the mocha notes in the frosting.
- Powdered sugar (6 to 6 1/2 cups): Sweetens the frosting to a perfect, pipeable consistency.
How to Make White Chocolate Mocha Cake
Step 1: Prepare the Cake Layers
First things first, get your oven preheated to 325 degrees F and prep your cake pans by greasing, flouring, and lining with a circle of wax or parchment paper—this extra step ensures your cake layers come out flawlessly without sticking. Next, gently heat the milk without boiling, then add finely chopped white baking chocolate, allowing it to soften before stirring to melt completely. This luxurious white chocolate milk mix adds a creamy undertone that’s key to the cake’s moistness and flavor. Meanwhile, whisk together the cake flour, baking powder, and salt to make sure your leavening is evenly distributed.
Step 2: Mix the Batter
Using your mixer, beat the softened butter until smooth and creamy. Gradually beat in the sugar for several minutes until the mixture lightens and becomes fluffy—this step is crucial for a tender texture. Incorporate the eggs one at a time, blending fully after each addition so the batter stays perfectly emulsified. Add the vanilla extract for an aromatic boost. Now, with your mixer on low speed, alternately add the dry flour mixture and the white chocolate milk blend, starting and ending with the flour mixture. Mix gently to avoid overworking the batter, which keeps the texture delicate and tender.
Step 3: Bake the Cake
Divide the batter evenly among the prepared pans and bake for about 22 to 25 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the layers cool for about 10 minutes in the pans before carefully turning them out onto wire racks to cool completely. This sets the stage for assembling your stunning White Chocolate Mocha Cake.
Step 4: Prepare the Espresso Mixture
Combine the boiling water, instant espresso powder, and a tablespoon of granulated sugar in a small bowl, stirring until everything dissolves. Set this flavorful mocha mixture aside to cool—it will be brushed on the cake layers later, soaking in moisture and rich coffee notes.
Step 5: Make the Whipped White Chocolate Filling
In a microwave-safe bowl, gently combine white chocolate chips and heavy cream. Heat in short bursts—starting with 30 seconds and then 15-second intervals—stirring until the chocolate is nearly melted but not overheated. Let it cool until it thickens slightly, then whip with chilled beaters until soft peaks form. This airy, creamy filling is what makes this cake irresistibly decadent.
Step 6: Craft the Espresso Cream Cheese Frosting
Beat the softened butter until smooth, then add cream cheese and continue blending until fully combined. Mix in the espresso dissolved in vanilla extract, infusing the frosting with those signature mocha tones. Gradually sift in the powdered sugar, beating gently to keep the frosting stable but smooth. Be cautious not to overmix, or the frosting might become too soft. If that happens, pop it in the fridge for a few minutes, then continue. This frosting offers a rich, tangy counterpoint that balances the sweet cake layers beautifully.
Step 7: Assemble the White Chocolate Mocha Cake
Start by placing the first cooled cake layer on your cake board or serving plate. Use a pastry brush to gently soak the top with the espresso mixture, adding moisture and bold coffee flavor. Spread a generous layer of the whipped white chocolate filling over it. Repeat with the second layer: place it on top, brush with espresso mixture, and add another layer of whipped filling. Finish with the third cake layer on top.
Use the espresso cream cheese frosting to fill any gaps between layers and apply a thin crumb coat to seal in crumbs. Chill the cake so the crumb coat firms up—this ensures a clean finish. Once chilled, spread the remaining frosting smoothly around the sides and top. Use a warmed metal bench scraper for a sleek finish and then let your creativity shine by piping thick rosettes, shells, or other decorative motifs with leftover frosting. If the frosting softens as you work, just return it briefly to the fridge to firm up.
How to Serve White Chocolate Mocha Cake
Garnishes
Enhance your cake’s gorgeous mocha vibe by garnishing with delicate curls or shavings of white chocolate atop the frosting. A light dusting of cocoa powder or espresso beans adds sophistication and a subtle crunch. Fresh berries like raspberries or strawberries provide a bright, tart contrast that complements the creamy sweetness perfectly.
Side Dishes
Pair this cake with simple accompaniments such as a scoop of classic vanilla bean ice cream or a dollop of lightly whipped cream for an extra touch of indulgence. Hot beverages like freshly brewed espresso, cappuccino, or even a frothy latte intensify the mocha experience and make sharing this cake a fully immersive event.
Creative Ways to Present
For special occasions, serve slices on elegant dessert plates with a drizzle of chocolate or caramel sauce. Consider stacking mini versions of the White Chocolate Mocha Cake as petite layer cakes for individual servings. You can also add edible gold leaf or chocolate-covered espresso beans for a stunning visual and taste pop that will wow guests.
Make Ahead and Storage
Storing Leftovers
This White Chocolate Mocha Cake stays delightful for up to three days when stored in an airtight container in the refrigerator. Keeping it chilled maintains the freshness of the frosting and prevents the white chocolate ganache from becoming too soft. Before serving again, let it sit at room temperature for about 20 minutes to soften slightly for the best texture and flavor.
Freezing
You can freeze this cake for up to one month by wrapping it tightly in plastic wrap and then aluminum foil. Freeze it only after applying the crumb coat to prevent crumb fallout. When ready to enjoy, thaw the cake overnight in the refrigerator, and then allow it to come to room temperature before serving to fully appreciate the complex mocha and white chocolate flavors.
Reheating
Because this cake is best served cool or at room temperature, avoid microwaving or warming. Instead, simply remove it from the fridge and allow it to rest on the countertop for an adequate amount of time to loosen the frosting and let the cake’s flavors come alive naturally.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This helps mimic the tender texture cake flour provides, keeping your White Chocolate Mocha Cake light and fluffy.
Is it necessary to use espresso in the recipe?
The espresso really elevates the flavor profile by adding a robust mocha intensity that balances the sweetness of the white chocolate. If you don’t have espresso, instant coffee works as a fine substitute, but avoid skipping it entirely if you want that signature mocha taste.
Can I make this cake gluten-free?
While the original recipe uses cake flour, you can experiment with gluten-free cake flour blends designed for baking. Just be aware that texture and rise might vary slightly, so you may need to adjust baking times.
What is the best way to melt white chocolate without burning it?
Melting white chocolate slowly in short bursts in the microwave, stirring between intervals, or using a double boiler works best. White chocolate burns easily, so patience and gentle heat are key to achieving smooth, lump-free melted chocolate.
Can I prepare the frosting in advance?
Absolutely! The espresso cream cheese frosting can be made a day or two ahead of time and stored tightly covered in the refrigerator. Before using, stir or lightly re-whip it to restore the smooth, spreadable consistency without microwaving.
Final Thoughts
Honestly, this White Chocolate Mocha Cake has won my heart as one of the most indulgent yet approachable cakes to make at home. The harmonious blend of rich espresso with creamy white chocolate frosting is delightfully comforting and elegant. Whether for a special occasion or simply to treat yourself, I highly encourage you to try making this cake—you’ll find every forkful is worth the love and care put into it.
Print
White Chocolate Mocha Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings (three 8-inch cake layers or equivalent cupcakes) 1x
- Diet: Vegetarian
Description
This White Chocolate Mocha Cake is a decadent layered dessert combining rich white chocolate cake with espresso-infused fillings and a creamy espresso cream cheese frosting. Moist cake layers flavored with instant espresso are filled with whipped white chocolate ganache and frosted with a luscious espresso cream cheese icing, perfect for coffee and chocolate lovers wanting an elegant and indulgent homemade cake.
Ingredients
For the White Chocolate Cake Layers
- 4 ounces white baking chocolate (113.5g, Ghirardelli Premium Baking Bar recommended)
- 2 1/2 cups cake flour (285g)
- 2 1/2 teaspoons baking powder (10g)
- 1/2 teaspoon salt (3g)
- 1 1/2 sticks unsalted butter, softened (170g)
- 1 1/2 cups white sugar (300g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (8g)
- 1 1/3 cup milk (314g)
- 1 tablespoon instant espresso or 1 tablespoon plus 2 teaspoons instant coffee (4g)
For the Espresso Mixture
- 1 tablespoon granulated sugar (12g)
- 1/4 cup boiling water (60g)
- 1 tablespoon instant espresso powder
For the Whipped White Chocolate Filling
- 12 oz white chocolate (about 340g, white chocolate chips or chopped bars)
- 6 oz heavy cream (170g)
For the Espresso Cream Cheese Frosting
- 2 sticks unsalted butter, softened (226g)
- 16 oz cream cheese, softened (two 8 oz packages, full fat)
- 1 tablespoon espresso granules dissolved in 2 teaspoons vanilla extract (8g espresso, 6g vanilla)
- 6 to 6 1/2 cups powdered sugar (690g – 747g)
Instructions
- Prepare Cake Pans: Preheat oven to 325°F. Grease and flour three 8×2 inch cake pans and line the bottoms with wax or parchment paper to prevent sticking.
- Melt White Chocolate Mixture: Heat milk until warm but not boiling. Add finely chopped white baking chocolate; let soften for a few minutes then stir until smooth and melted. Allow to cool before using.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt for 30 seconds to blend. Set aside.
- Cream Butter and Sugar: In a mixer bowl, beat softened butter until smooth. Gradually add white sugar, beating on medium speed for 4 to 5 minutes until fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Then add vanilla extract and mix briefly.
- Combine Batter: On low speed, alternately add flour mixture and milk-white chocolate mixture to the butter mixture, starting and ending with flour (three additions of flour and two of milk mixture). Mix until just combined, avoid over-mixing.
- Bake Cake Layers: Divide batter evenly among prepared pans. Bake at 325°F for 22-25 minutes or until a toothpick comes out clean or with a few crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make Espresso Mixture: Dissolve espresso powder and granulated sugar in boiling water. Set aside to cool.
- Prepare White Chocolate Ganache: Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second increments, stirring until almost melted and smooth. Cool and refrigerate until thickened but not firm. Chill beaters or whisk attachment for whipping.
- Whip Ganache: Using chilled beaters, whip the ganache until fluffy and stiff peaks form, about 20 seconds.
- Make Espresso Cream Cheese Frosting: Beat butter until softened. Add cream cheese and beat until smooth. Stir in espresso dissolved in vanilla. Gradually add powdered sugar and beat on low to medium speed until combined. Avoid over-mixing. Chill if frosting gets too soft.
- Assemble Cake: Place one cake layer on a serving base. Brush top generously with espresso mixture. Spread a layer of whipped white chocolate ganache. Repeat with second layer, espresso mixture, and ganache. Place final cake layer on top.
- Crumb Coat and Chill: Fill any gaps with frosting, then apply a thin crumb coat of frosting around entire cake. Chill in freezer for 15 minutes or longer in refrigerator to firm the cake.
- Final Frosting and Decoration: Apply a smooth thick final coat of espresso cream cheese frosting. Use a heated metal bench scraper for smooth sides if desired. Pipe rosettes, shells, or other designs on top and around base. Chill if frosting softens during decorating.
Notes
- Use wax or parchment paper circles on cake pan bottoms to prevent sticking.
- If eggs are cold, warm them in hot water for 5 minutes for better mixing.
- Cake flour can be substituted with all-purpose flour minus 2 tablespoons per cup for similar texture.
- Frosting will pipe best if used slightly chilled; refrigerate if it becomes too soft.
- The cake batter amount makes three 8-inch layers and also works well for cupcakes with minimal dome.
- Be careful not to overmix cake batter to keep it tender.
- Use a pastry brush to evenly soak cake layers with espresso mixture for enhanced mocha flavor.
- Chilling ganache and frosting tools helps achieve better whipping and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 490 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: white chocolate cake, mocha cake, espresso cake, white chocolate mocha, layered cake, cream cheese frosting, mocha dessert
