If you love the rich flavors of white chocolate and espresso, this White Chocolate Mocha Cake is the ultimate indulgence. With tender cake layers infused with white chocolate and espresso, paired with a luscious white chocolate ganache and silky espresso buttercream, this dessert is a showstopper. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this cake will not disappoint.
Why You’ll Love This White Chocolate Mocha Cake
- Rich Coffee Flavor: The espresso powder in both the cake and frosting enhances the mocha taste.
- Velvety Texture: Soft and moist cake layers with a smooth, creamy buttercream.
- White Chocolate Perfection: A delightful balance of sweetness and creaminess.
- Elegant Presentation: The white chocolate drip and decorative toppings make this cake bakery-worthy.
Ingredients for White Chocolate Mocha Cake
Before you begin, gather all your ingredients for a seamless baking experience.
Cake Ingredients:
- 140 g white chocolate, chopped (or white chocolate chips)
- 1 1/2 cups milk
- 1 Tbsp instant espresso powder
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Espresso Swiss Meringue Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, room temperature
- 1 1/2 Tbsp instant espresso powder (adjust to taste)
White Chocolate Ganache:
- 450 g white chocolate, finely chopped
- 150 g heavy cream
- Bright white color gel (optional, for extra vibrancy)
Assembly & Decoration:
- Coffee beans
- White nonpareils
- Dark chocolate crispearls
How to Make White Chocolate Mocha Cake
Step 1: Prepare the Cake Batter
- Melt the White Chocolate: Heat milk and chopped white chocolate together until fully melted and smooth. Stir in espresso powder and let cool to room temperature.
- Preheat Oven: Set oven to 350°F (175°C) and grease three 6-inch cake pans with flour and parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: Using a stand mixer, beat butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
- Add Eggs & Vanilla: Reduce speed and add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet & Dry Ingredients: Alternate adding the flour mixture and milk mixture, beginning and ending with the flour mixture. Do not overmix.
- Bake: Divide batter evenly between the cake pans and bake for 40 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool Cakes: Let cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Espresso Swiss Meringue Buttercream
Step 2: Prepare the Buttercream
- Heat Egg Whites & Sugar: In a heatproof mixing bowl, whisk egg whites and sugar together.
- Use a Double Boiler: Place the bowl over a simmering pot of water, whisking constantly until the mixture reaches 160°F (71°C) and no longer feels grainy.
- Whip the Meringue: Transfer to a stand mixer and beat on medium-high until stiff peaks form and the mixture cools.
- Incorporate Butter: Switch to a paddle attachment and slowly add cubed butter, one piece at a time, mixing until smooth.
- Add Espresso Flavor: Mix in instant espresso powder and whip until fully incorporated.
Making the White Chocolate Ganache
Step 3: Prepare the Ganache
- Melt White Chocolate: In a microwave-safe bowl, heat white chocolate and cream in short increments, stirring in between, until smooth.
- Thicken & Whip: Let cool until thickened. Separate 2/3 cup of ganache for the drip. Whip the rest until fluffy.
Assembling the White Chocolate Mocha Cake
Step 4: Layering & Frosting
- Layer the Cake: Place one cake layer on a stand, spread half of the whipped ganache on top.
- Stack & Crumb Coat: Repeat with remaining layers and apply a thin crumb coat with excess ganache.
- Chill: Refrigerate for 20 minutes until set.
- Frost with Buttercream: Spread espresso buttercream evenly over the chilled cake and smooth the sides.
- Chill Again: Refrigerate for 30 minutes until the buttercream is firm.
Step 5: White Chocolate Drip & Decoration
- Thin Ganache: If needed, warm the reserved ganache in 3-second increments for a smooth consistency.
- Drip the Ganache: Using a spoon, gently apply dollops of ganache around the top edge, letting it drip down naturally.
- Cover the Top: Spread additional ganache over the top and chill for 5 minutes to set.
- Decorate: Pipe a rope border using a Wilton 1M tip, then sprinkle with white nonpareils and chocolate crispearls.
- Final Touch: Arrange coffee beans around the base for an elegant finish.
Tips for a Perfect White Chocolate Mocha Cake
- Use High-Quality Chocolate: Good-quality white chocolate will enhance both the cake and ganache flavors.
- Measure Flour Correctly: Spoon and level your flour to avoid a dense cake.
- Keep Butter at Room Temperature: This ensures smooth buttercream and an airy cake texture.
- Don’t Overmix the Batter: Overmixing leads to a tough cake, so mix just until combined.
- Chill the Cake Between Steps: This prevents layers from sliding and makes decorating easier.
Serving & Storing White Chocolate Mocha Cake
- Serving: Let the cake sit at room temperature for 30 minutes before serving for the best texture.
- Storing: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the fridge overnight before serving.
Why This White Chocolate Mocha Cake is a Must-Try
This White Chocolate Mocha Cake is a dream come true for coffee and chocolate lovers alike. The espresso-infused cake layers, silky buttercream, and luscious ganache create an irresistible combination of flavors and textures. Whether you’re making it for a celebration or a weekend indulgence, this cake is guaranteed to impress.
Try this White Chocolate Mocha Cake recipe today and enjoy the perfect balance of sweetness and coffee richness in every bite!
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White Chocolate Mocha Cake ☕🍰
Description
Some cakes feel like a warm hug in dessert form, and this White Chocolate Mocha Cake is just that! With layers of white chocolate espresso cake, silky espresso buttercream, and whipped white chocolate ganache, every bite is a perfect blend of coffeehouse flavors. It’s the ultimate treat for coffee and chocolate lovers alike! Whether for a celebration or a weekend indulgence, this cake is pure magic. Try it and impress everyone at the table!
Ingredients
White Chocolate Mocha Cake:
✅ 140g white chocolate (chopped or chips)
✅ 1 ½ cups milk
✅ 1 Tbsp instant espresso powder
✅ 2 ½ cups all-purpose flour
✅ 2 ½ tsp baking powder
✅ ½ tsp salt
✅ ¾ cup unsalted butter (room temp)
✅ 1 ½ cups granulated sugar
✅ 3 large eggs (room temp)
✅ 1 tsp vanilla extract
Espresso Swiss Meringue Buttercream:
✅ 3 large egg whites
✅ 1 cup granulated sugar
✅ 1 ½ cups unsalted butter (room temp)
✅ 1 ½ Tbsp instant espresso powder (adjust to taste)
White Chocolate Ganache:
✅ 450g white chocolate (finely chopped)
✅ 150g heavy cream
✅ Bright white color gel (optional)
For Assembly:
✅ Coffee beans
✅ White nonpareils
✅ Dark chocolate crispearls
Instructions
1️⃣ Heat milk and white chocolate until melted and smooth. Stir in espresso powder and let cool.
2️⃣ Preheat oven to 350°F (175°C). Grease three 6-inch cake pans and line with parchment.
3️⃣ In a bowl, whisk flour, baking powder, and salt.
4️⃣ In a mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5️⃣ Alternate adding the dry ingredients and milk mixture, starting and ending with flour.
6️⃣ Pour batter into pans and bake for 40 minutes, or until a toothpick comes out clean.
7️⃣ Let cakes cool for 10 minutes, then transfer to a wire rack to cool completely.
8️⃣ Heat egg whites and sugar over a double boiler, whisking until smooth and no longer grainy.
9️⃣ Transfer to a mixer and whip until stiff peaks form.
🔟 Add butter, one cube at a time, and mix until smooth. Stir in espresso powder.
1️⃣1️⃣ Microwave white chocolate and cream in short bursts until smooth. Let cool and thicken.
1️⃣2️⃣ Set aside ⅔ cup for the drip. Whip the rest until light and fluffy.
1️⃣3️⃣ Place one cake layer on a stand. Spread half the whipped ganache on top. Repeat with the second layer.
1️⃣4️⃣ Crumb-coat the cake with leftover ganache and chill for 20 minutes.
1️⃣5️⃣ Frost with espresso buttercream and chill again for 30 minutes.
1️⃣6️⃣ Reheat reserved ganache slightly and drip it around the edges. Fill the top and smooth it out. Chill for 5 minutes.
1️⃣7️⃣ Pipe a rope border with buttercream and decorate with nonpareils, crispearls, and coffee beans.
Now sit back, grab a cup of coffee, and enjoy a slice of this heavenly white chocolate mocha cake! ☕🍫💛