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White Chocolate Mocha Cake Recipe

White Chocolate Mocha Cake Recipe

★★★★★

4.9 from 21 reviews
  • Author: Naomi
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

Cake Layers

  • 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)

Whipped White Chocolate Filling

  • 12 oz white chocolate (about 340g; white chocolate chips or chopped)
  • 6 oz heavy cream (170g)

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 extract)
  • 6 to 6 1/2 cups powdered sugar (690g to 747g)

Instructions

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt until evenly blended. Set aside.
  4. 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.
  5. Add Eggs and Vanilla: Add eggs one at a time, mixing after each until fully incorporated. Then mix in vanilla extract.
  6. 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.
  7. 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.
  8. Prepare Espresso Mixture: Dissolve instant espresso powder and sugar in boiling water. Set aside to cool.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 520 kcal
  • Sugar: 45 g
  • Sodium: 220 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 58 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Keywords: White chocolate mocha cake, espresso cake, layered cake, white chocolate cake, cream cheese frosting, mocha dessert

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Find it online: https://naomifletcher.com/white-chocolate-mocha-cake-recipe/