Name: White Chocolate Mocha Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 ounces white baking chocolate (113.5g), chopped; 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 cups milk (314g); 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee (4g); 1 Tablespoon granulated sugar (12g); 1/4 cup boiling water (60g); 12 oz white chocolate (about 340g; white chocolate chips or chopped); 6 oz heavy cream (170g); 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 extract); 6 to 6 1/2 cups powdered sugar (690g to 747g)

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If you love the perfect blend of rich coffee flavors with the delicate sweetness of white chocolate, then the White Chocolate Mocha Cake is going to be your new favorite indulgence. This cake offers a luscious, moist crumb infused with espresso, layered with a decadent white chocolate filling, and topped with a dreamy espresso cream cheese frosting that will have you savoring every bite. Whether you’re celebrating a special occasion or just want to treat yourself to an extraordinary dessert, this White Chocolate Mocha Cake is an absolute showstopper that’s as impressive as it is irresistible.

White Chocolate Mocha Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet thoughtfully chosen to create a harmonious balance of flavor and texture. Each one plays a crucial role, from the creamy white chocolate to the aromatic espresso, ensuring your White Chocolate Mocha Cake turns out tender, rich, and beautifully layered.

White baking chocolate (4 ounces): Using quality baking chocolate ensures a smooth, creamy white chocolate flavor in the cake layers.
Cake flour (2 1/2 cups): Provides the perfect light and tender crumb essential for this delicate cake.
Baking powder (2 1/2 teaspoons): Helps the cake rise evenly and become fluffy.
Salt (1/2 teaspoon): Enhances the sweetness and balances the flavors beautifully.
Unsalted butter, softened (1 1/2 sticks): Adds richness and moisture to the cake batter.
White sugar (1 1/2 cups): Sweetens the cake without overpowering the subtle white chocolate and espresso notes.
Large eggs (2): Provides structure and stability to the batter.
Vanilla extract (2 teaspoons): Deepens the flavor profile with warm, comforting aromas.
Milk (1 1/3 cups): Keeps the cake moist and tender, especially when combined with melted white chocolate.
Instant espresso or instant coffee (1 tablespoon plus 2 teaspoons): Infuses the cake and frosting with a robust mocha essence.
Granulated sugar (1 tablespoon): Used in the espresso mixture to sweeten and mellow the coffee’s intensity.
Boiling water (1/4 cup): Dissolves the espresso granules for even flavor distribution.
White chocolate chips or chopped white chocolate (12 ounces): Made into a whipped ganache to create a silky, luscious filling.
Heavy cream (6 ounces): Whipped with white chocolate to form that light, fluffy filling layer.
Unsalted butter, softened (2 sticks): Helps create a smooth espresso cream cheese frosting.
Cream cheese, softened (16 ounces): Adds tangy creaminess to balance the sweetness of the frosting.
Espresso granules dissolved in vanilla extract (1 tablespoon espresso + 2 teaspoons vanilla): Intensifies the mocha flavor within the frosting.
Powdered sugar (6 to 6 1/2 cups): Sweetens and thickens the frosting to perfect spreading and piping consistency.

How to Make White Chocolate Mocha Cake

Step 1: Prepare the Cake Layers

Start by preheating your oven to 325 degrees F and prepare three 8×2 inch cake pans by greasing and flouring them, then lining the bottoms with wax or parchment paper to prevent sticking — a crucial step for easy cake removal. Warm the milk gently and stir in finely chopped white baking chocolate until fully melted and smooth; this creates a luxurious base full of creamy white chocolate flavor. Next, whisk together the dry ingredients—cake flour, baking powder, and salt—to ensure they’re evenly combined. Cream your softened butter and sugar in a mixer until light and fluffy, then add eggs one at a time with vanilla extract for richness and aroma. Alternately add the dry flour mixture and milk-white chocolate mixture to your batter, starting and finishing with the flour. Be careful not to over-mix to keep the texture tender and light.

Step 2: Bake the Cake Layers

Divide the batter evenly between your cakes pans and bake at 325 degrees F for 22 to 25 minutes. The cakes are done when a toothpick inserted into the center emerges clean or with just a few moist crumbs attached. Let them cool in the pans briefly before turning out onto wire racks to cool completely. This stage is pivotal in achieving the perfect tender crumb that will hold up to the luscious fillings and frosting you’ll add next.

Step 3: Prepare the Espresso Mixture

While the cakes are cooling, dissolve instant espresso or coffee powder and sugar into boiling water, then set it aside to cool. This concentrated mocha mixture will be brushed onto the cake layers, adding a moist bite infused with coffee flavor that perfectly complements the white chocolate components.

Step 4: Make the Whipped White Chocolate Filling

Gently melt white chocolate chips with heavy cream in the microwave in short bursts to prevent scorching. Stir until silky smooth and chill the ganache until it thickens but isn’t firm—just perfect for whipping. Once chilled, whip the ganache until it forms soft peaks, creating a wonderfully airy, creamy filling that adds an elegant white chocolate layer between your cake tiers.

Step 5: Craft the Espresso Cream Cheese Frosting

Beat softened butter until creamy, then gradually mix in softened cream cheese until the mixture is smooth and lump-free. Blend in the espresso-vanilla mixture for a subtle coffee flavor and slowly add powdered sugar until the frosting reaches the perfect spreading consistency. Avoid over-beating to keep the frosting from becoming too soft; refrigerate briefly if it gets too runny. This frosting is both tangy and sweet, providing an ideal counterbalance to the rich cake and filling.

Step 6: Assemble the White Chocolate Mocha Cake

Place your first cake layer on a serving plate or cake stand and brush generously with the cooled espresso mixture to impart moistness and depth. Spread a thick layer of the whipped white chocolate filling over the top, then add the second cake layer and repeat the brushing and filling process. Finish with the last cake layer and use the espresso cream cheese frosting to fill any gaps between layers and apply a thin crumb coat. Chill the cake to set the crumb coat, then apply the final frosting layer using a warm bench scraper for perfectly smooth sides. Don’t hesitate to pipe beautiful rosettes and borders for an elegant finish. If frosting softens during decorating, a quick chill will bring it right back to a workable consistency. This assembly technique ensures your White Chocolate Mocha Cake looks as stunning as it tastes.

How to Serve White Chocolate Mocha Cake

Garnishes

To elevate your White Chocolate Mocha Cake even further, consider garnishing with delicate white chocolate curls, a dusting of cocoa powder, or a sprinkle of finely ground espresso beans. Fresh berries like raspberries or strawberries add a burst of color and a slightly tart contrast to the creamy sweetness. These finishing touches not only make your cake visually stunning but also introduce layers of flavor and texture that excite every bite.

Side Dishes

Serving the cake with simple sides like a scoop of vanilla bean ice cream or a drizzle of caramel sauce complements the mocha-tinged layers perfectly. A hot cup of espresso or a creamy latte will echo and enhance the coffee notes within the cake, creating a beautifully harmonious dessert experience. Light whipped cream on the side can also add an airy balance to the cake’s richness.

Creative Ways to Present

For a more modern twist, serve individual slices with a drizzle of chocolate espresso glaze or a sprinkle of edible gold dust for sparkle. You can also transform this classic cake into elegant mini layered cakes or cupcakes, making it perfect for parties or intimate gatherings. Presenting slices on a vibrant platter surrounded by coffee beans or a few sprigs of fresh mint elevates the presentation and makes sharing your White Chocolate Mocha Cake even more special.

Make Ahead and Storage

Storing Leftovers

The White Chocolate Mocha Cake keeps beautifully for up to four days when stored in an airtight container in the refrigerator. Keeping the cake chilled preserves the texture and flavor of the frosting, while helping prevent any melting or sogginess. Before serving leftovers, allow slices to sit at room temperature for about 15 minutes to bring out the full richness of the white chocolate and espresso flavors.

Freezing

You can freeze this cake either fully assembled or as individual layers. Wrap each component tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Frozen cake layers will stay fresh for up to three months. When ready to enjoy, thaw the layers overnight in the refrigerator and assemble with frosting for the freshest taste. If freezing the whole cake, slice it carefully once thawed, as frosting textures can change slightly.

Reheating

Because this is a chilled cake with delicate fillings and frosting, reheating is generally not recommended. However, if you prefer serving it at room temperature, simply let the cake sit out for 20 to 30 minutes before slicing. This brings out the creaminess and allows the flavors of the White Chocolate Mocha Cake to shine vibrantly, without sacrificing its perfect texture.

FAQs

Can I use regular chocolate instead of white chocolate?

While you could substitute regular chocolate, the signature charm of this White Chocolate Mocha Cake lies in the creamy, sweet white chocolate paired with espresso. Using milk or dark chocolate will alter the flavor profile and richness significantly, so it’s best to stick with white chocolate for the authentic experience.

What can I substitute for cake flour?

If you don’t have cake flour, you can make a simple substitute by measuring out 2 1/2 cups of all-purpose flour, removing 5 tablespoons of it, and replacing those with 5 tablespoons of cornstarch. Whisk well to combine for a lighter texture similar to cake flour.

Is this cake suitable for cupcakes?

Absolutely! The batter works wonderfully for cupcakes, which bake evenly with little to no doming. Just adjust the baking time to about 18-20 minutes and enjoy the same delicious White Chocolate Mocha Cake flavor in a portable form.

Can I make the espresso cream cheese frosting ahead of time?

Yes, you can prepare the frosting ahead and refrigerate it. Before using, let it soften slightly at room temperature and give it a quick whip to restore its creamy texture. This makes your baking schedule much more flexible.

What if my frosting becomes too soft while decorating?

Don’t worry! Simply place the frosting, piping bag, or even the assembled cake in the refrigerator or freezer for a few minutes to firm everything up. This trick helps maintain clean, beautiful decorations without fuss.

Final Thoughts

If you’re looking for a dessert that truly wows with its elegant balance of white chocolate sweetness and bold espresso flavor, the White Chocolate Mocha Cake is an absolute must-try. From the moist cake layers to the fluffy white chocolate filling and dreamy coffee-infused frosting, each bite feels like a little celebration. Bake this cake for your next gathering or a cozy night in; I promise it will become a lifelong favorite in your recipe collection!

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White Chocolate Mocha Cake Recipe

★★★★★

4.9 from 21 reviews

Author: Naomi
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Mocha Cake is an indulgent layered cake combining the richness of white chocolate with the bold flavors of espresso. Moist cake layers infused with white chocolate are perfectly complemented by creamy whipped white chocolate filling and espresso cream cheese frosting. Ideal for special occasions or any time you crave a luxurious coffee-flavored dessert.

Instructions

Preheat and Prepare Pans: Preheat oven to 325°F (163°C). Grease and flour three 8×2 inch cake pans, then place a circle of wax or parchment paper at the bottom of each pan to prevent sticking.
Melt White Chocolate in Milk: Heat milk without boiling, then add finely chopped white baking chocolate. Let sit for a few minutes to soften, stir until smooth and melted. Allow to cool before use.
Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt until evenly blended. Set aside.
Cream Butter and Sugar: In mixer bowl, beat softened butter until smooth. Gradually add sugar on medium speed and beat for 4 to 5 minutes until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing after each until fully incorporated. Then mix in vanilla extract.
Combine Flour and Milk Mixtures: On low speed, alternately add the flour mixture and the cooled milk-white chocolate mixture, beginning and ending with flour mixture (3 additions flour, 2 additions milk mixture). Mix just until combined; do not over-mix.
Bake Layers: Divide batter evenly among prepared pans. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean or with few crumbs. Cool 10 minutes in pans, then remove to wire racks.
Prepare Espresso Mixture: Dissolve instant espresso powder and sugar in boiling water. Set aside to cool.
Make Whipped White Chocolate Filling: Combine white chocolate and heavy cream in microwave-safe bowl. Heat in short increments until chocolate is almost melted, then stir until smooth. Chill until thickened but spreadable. Whip with mixer on high until fluffy and stiff peaks form.
Make Espresso Cream Cheese Frosting: Beat softened butter until smooth. Add softened cream cheese and blend until fully combined. Mix in espresso-vanilla mixture. Gradually add powdered sugar while beating on low to medium speed until blended. Avoid over-mixing; chill if frosting becomes too soft.
Assemble Cake Layers: Place first cake layer on base. Brush top evenly with espresso mixture. Spread a layer of whipped white chocolate filling over it. Repeat with second layer—brush with espresso, then spread filling, and top with third cake layer.
Apply Crumb Coat: Fill any gaps with frosting. Apply a thin crumb coat of frosting around entire cake and chill in freezer 15 minutes or longer in refrigerator to set.
Final Frosting and Decoration: Using a warmed metal bench scraper, smooth a final layer of frosting around sides. Pipe large shells and rosettes on top and create a shell border around base. Decorate as desired. Chill cake if frosting softens during decorating.

Notes

For best results, use wax or parchment paper at the bottom of cake pans to prevent sticking.
Room temperature eggs ensure better incorporation; warm in hot water for 5 minutes if needed.
If frosting becomes too soft during decoration, refrigerate frosting, piping bag, or cake briefly to firm up.
Cake flour can be substituted with all-purpose flour minus 2 tablespoons per cup, plus 2 tablespoons cornstarch per cup for lighter texture.
This recipe yields enough batter for cupcakes as well; bake 18-22 minutes for cupcakes, no dome expected.
Use a pastry brush to evenly apply espresso mixture on cake layers for moistness and enhanced coffee flavor.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American