Jump to Recipe Print RecipeAs I walked into my favorite café, the rich aroma of coffee mingling with sweet pastries swept over me, instantly igniting a yearning for something special. Inspired by those comforting moments, I decided to create a White Chocolate Mocha Cake that captures that delightful combination of flavors. This cake is not only perfect for holiday celebrations, but it also boasts the incredible perks of being a crowd-pleaser and a delightful way to satisfy your sweet tooth while enjoying a touch of that beloved mocha essence. With layers of tender espresso-infused cake smothered in silky white chocolate ganache and fluffy espresso buttercream, each slice feels like a warm hug on a plate. Are you ready to experience the perfect marriage of coffee and cake? Let’s dive into this delicious adventure together! Why is this cake a must-try? Luxurious flavor combination: The rich blend of white chocolate and espresso delivers an indulgent taste that coffee lovers crave. Elegant presentation: Topped with a dreamy ganache and decorative chocolate crispearls, this cake is visually stunning—perfect for impressing guests at any gathering. Simple assembly: Layering the cake with ganache and buttercream is easy, making it a fantastic choice for bakers of all levels. Versatile enjoyment: Whether at a birthday party or holiday celebration, this cake shines in any setting, making it a crowd favorite. Make-ahead friendly: Bake in advance and store in the fridge; the flavors only get better with a day’s rest—convenience meets deliciousness! White Chocolate Mocha Cake Ingredients For the Cake White Chocolate (140 g) – Adds sweetness and a creamy flavor; substitute with white chocolate chips if desired. Milk (1 1/2 cups) – Provides moisture for the cake layers; use whole or 2% milk for best results. Instant Espresso Powder (1 Tbsp) – Enhances the coffee flavor; use decaf if reducing caffeine is desired. All-Purpose Flour (2 1/2 cups) – Gives structure to the cake; for gluten-free, substitute with a 1:1 gluten-free baking flour. Baking Powder (2 1/2 tsp) – Helps the cake rise; ensure it’s fresh for optimum effectiveness. Salt (1/2 tsp) – Balances sweetness. Unsalted Butter (3/4 cup) – Contributes to texture and flavor; allow to soften to room temperature. Granulated Sugar (1 1/2 cups) – Sweetens the cake; can be replaced with coconut sugar for a lower glycemic option. Eggs (3 large) – Binds ingredients and adds moisture; use room temperature eggs for better incorporation. Vanilla Extract (1 tsp) – Enhances flavor. For the Buttercream Egg Whites (3 large) – Create the Swiss meringue for the buttercream; use fresh eggs for best results. Granulated Sugar (1 1/2 cups) – Sweetens and stabilizes the buttercream. Unsalted Butter (1 1/2 cups) – Adds creaminess to the buttercream; make sure it’s at room temperature. Instant Espresso Powder (1/2 Tbsp) – Intensifies the coffee flavor in the buttercream. For the Ganache Heavy Cream (150 g) – Adds richness to the ganache; can substitute with coconut cream for a dairy-free version. White Chocolate (200 g) – Used in the ganache to create a luxurious texture; chop finely for easier melting. For Decoration Coffee Beans – Decorative element that enhances the coffee theme. White Nonpareils – Add a charming touch to the cake’s presentation. Dark Chocolate Crispearls – Provide a delightful crunch and elevate the cake’s look. This exquisite White Chocolate Mocha Cake is sure to become a beloved recipe in your collection, merging the warmth of home baking with café delight! Step‑by‑Step Instructions for White Chocolate Mocha Cake Step 1: Melt Chocolate and Prepare Espresso In a microwave-safe bowl, combine 140 g of white chocolate and 1 1/2 cups of milk. Microwave in 30-second intervals, stirring until smooth and fully melted. Mix in 1 tablespoon of instant espresso powder until dissolved, then let it cool to room temperature while you prep the other ingredients. Step 2: Preheat Oven and Prepare Pans Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, making sure to create a non-stick surface for easy cake removal. This preparation ensures your White Chocolate Mocha Cake layers will bake evenly and come out beautifully. Step 3: Mix Dry Ingredients In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. This mixture provides the cake structure, so ensure it’s well combined. Set this aside while you tackle the wet ingredients. Step 4: Cream Butter and Sugar In a stand mixer, beat 3/4 cup of softened unsalted butter and 1 1/2 cups of granulated sugar together on medium speed until the mixture is light and fluffy, about 3-5 minutes. This adds air for a delicate crumb. Next, add in 3 large eggs one at a time, followed by 1 teaspoon of vanilla extract, mixing well after each addition. Step 5: Combine Wet and Dry Ingredients Gradually incorporate the flour mixture into the creamed butter mixture, alternating with the cooled milk and chocolate blend. Begin and end with the flour, mixing until just combined. Be cautious not to overmix; you want a tender White Chocolate Mocha Cake. Step 6: Bake the Cake Layers Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Step 7: Prepare Buttercream For the espresso buttercream, fill a saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together 3 large egg whites and 1 1/2 cups of sugar. Place the bowl over the saucepan and whisk until the mixture is hot and the sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form and the meringue cools. Gradually add in 1 1/2 cups of softened butter and 1/2 tablespoon of espresso powder, mixing until smooth and creamy. Step 8: Make the Ganache To create the decadent ganache, combine 200 g of chopped white chocolate and 150 g of heavy cream in a microwave-safe bowl. Heat for about 30 seconds, then stir until fully melted and smooth. Set aside a small portion for decoration and whip the remaining ganache until fluffy, perfect for layering. Step 9: Assemble the Cake Place one cake layer on a serving plate. Spread a generous amount of whipped ganache on top, followed by a layer of espresso buttercream. Repeat this with the second layer, and place the third layer on top. Use the remaining buttercream to frost the sides and top of the cake, ensuring an even finish. Step 10: Decorate the Cake Drizzle the reserved ganache over the top of the cake, allowing it to cascade down the sides for a beautiful effect. Finish by decorating with coffee beans, white nonpareils, and dark chocolate crispearls for a delightful presentation that enhances your White Chocolate Mocha Cake. How to Store and Freeze White Chocolate Mocha Cake Refrigerator: Store the cake covered in the fridge for up to 5 days to keep it fresh. Allow it to come to room temperature before serving for the best flavor. Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil; it will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying. Airtight Container: If you have leftover slices, consider placing them in an airtight container to maintain moisture and flavor for up to 3 days on the counter. Reheating: To enjoy leftover cake, you can gently microwave individual slices for about 10-15 seconds to restore its tenderness without drying it out. Expert Tips for White Chocolate Mocha Cake Use Room Temperature Ingredients: Allow eggs and butter to reach room temperature before mixing for a better-emulsified batter that results in a tender White Chocolate Mocha Cake. Check Baking Powder Freshness: Always verify that your baking powder is fresh; expired baking powder can lead to flat cakes that don’t rise properly. Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can toughen the cake’s texture. Proper Cooling: Allow the cake layers to cool in the pans for about 10 minutes before transferring to wire racks. This prevents excess moisture from creating soggy bottoms. Crumb Coat for Smooth Frosting: Apply a thin layer of buttercream to the cake before the final frosting layer—this crumb coat helps seal in any loose crumbs for a cleaner finish. White Chocolate Mocha Cake Variations Feel free to personalize your baking experience with these delicious twists and swaps that add unique flavors and textures! Dairy-Free: Substitute regular milk with almond or oat milk for a lighter, dairy-free version that doesn’t compromise flavor. You can still enjoy the creamy richness while catering to dietary preferences. Rich Chocolate Twist: Use dark chocolate in place of white chocolate for a bolder taste profile that still satisfies your chocolate cravings. This variation offers a decadent depth that pairs beautifully with the espresso. Flavored Buttercream: Infuse the buttercream with hazelnut or vanilla extract for an aromatic twist that enhances the cake’s overall flavor. Just a splash can transport your taste buds to a warm, cozy café. Mocha Crunch: Add espresso powder to the cake layer and sprinkle crushed espresso beans in between layers for an extra kick and delightful crunch. This little addition will excite your palate with each bite you take. Layered Surprise: Incorporate a layer of raspberry or caramel sauce between the cake layers for a fruity or sweet surprise that brightens the dessert. This pop of flavor will undoubtedly keep everyone guessing—and coming back for more! Nutty Variation: Fold in chopped nuts, like walnuts or hazelnuts, into the cake batter for added texture and a delightful nutty flavor. These nuts not only enhance the taste but also create a satisfying bite. Spiced Up Delight: Add a dash of cinnamon or nutmeg into the batter for a warm, spiced undertone that pairs wonderfully with the mocha flavor. This subtle earthiness adds a comforting coziness to your cake experience. For those who wish to further explore coffee-inspired indulgences, don’t forget to check out Chocolate Raspberry Cheesecake or perhaps whip up some heavenly Fudgy Chocolate Brownies for an added touch of sweetness! Make Ahead Options These White Chocolate Mocha Cake layers are perfect for busy home cooks looking to save time! You can bake the cake layers up to 3 days in advance; once cooled, wrap them tightly in plastic wrap and refrigerate to maintain their moisture. The espresso buttercream and ganache can also be prepared up to 24 hours ahead—just store them in the fridge and bring them to room temperature before assembling. When ready to serve, frost and layer the cake with the chilled buttercream and ganache, and you’ll have a decadent dessert that tastes just as fresh as if it were just made! Enjoy the convenience without compromising on quality. What to Serve with White Chocolate Mocha Cake? Imagine indulging in a slice of this luxurious cake while enhancing your experience with delightful side dishes and drinks. Rich Vanilla Ice Cream: The creaminess of vanilla ice cream contrasts beautifully with the cake’s rich mocha flavors, adding a refreshing element. Espresso: A strong shot of espresso elevates the coffee notes of the cake, creating a delightful harmony in each bite. Creamy Almond Milk Hot Chocolate: The nutty notes of almond milk hot chocolate complement the white chocolate while providing a cozy, comforting vibe. Chocolate-Covered Espresso Beans: For an irresistible crunch, pair a few chocolate-covered espresso beans on the side to intensify the coffee experience. Seasonal Fresh Berries: Juicy strawberries or raspberries offer a burst of tartness, balancing the cake’s sweetness and adding a pop of color. Baileys Irish Cream: A splash of Baileys drizzle over the cake adds a decadent adult twist, making it perfect for celebrating special occasions. Whipped Cream: Light and airy whipped cream serves as a delightful contrast, perfect to soften the density of the layers. Coffee Flavored Liqueur: For an evening treat, coffee liqueur served in fancy glasses enhances your dessert experience with a sophisticated touch. White Chocolate Mocha Cake Recipe FAQs How do I choose the right white chocolate for this cake? Absolutely! When selecting white chocolate, look for high-quality options with cocoa butter as the first ingredient to ensure a creamy texture and genuine flavor. Avoid those with additives or vegetable oils, as they can affect the cake’s overall taste. I often recommend brands like Ghirardelli or Lindt for their rich and smooth profiles. What’s the best way to store leftover White Chocolate Mocha Cake? For best results, store the cake covered in the refrigerator, where it will stay fresh for up to 5 days. This ensures it retains its moisture and flavor. Allow the cake to come to room temperature before serving to enhance its taste. If you need to, you can also keep individual slices in an airtight container on the counter for up to 3 days! Can I freeze the White Chocolate Mocha Cake, and how? Yes, you can absolutely freeze the cake! Wrap the cake slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’s best to freeze within a day of baking for optimum flavor. The cake will remain delicious for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge, then bring it to room temperature before serving. What should I do if my buttercream is curdled? If your buttercream looks curdled, don’t fret! This can happen if the ingredients aren’t at the same temperature. Simply keep mixing until it comes together—this may take a few minutes. If it still appears separated, you can chill it for about 15-20 minutes, then whip it again until smooth; it should come together beautifully! Are there any dietary considerations I should keep in mind? Yes, definitely! If you’re accommodating dietary needs, you can substitute regular milk with almond or oat milk for a dairy-free version of the White Chocolate Mocha Cake. For those allergic to gluten, use a 1:1 gluten-free baking flour instead of all-purpose flour. Always check ingredient labels for hidden allergens, particularly in toppings and chocolate used. Can I use a different type of chocolate for this recipe? Very! While the recipe highlights white chocolate, feel free to experiment with dark or semi-sweet chocolate for a richer flavor profile. Just be aware that this will alter the sweetness level of your cake, so you might want to adjust the sugar accordingly! Decadent White Chocolate Mocha Cake for Coffee Lovers This White Chocolate Mocha Cake combines indulgent flavors of coffee and chocolate, perfect for any celebration. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 40 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake140 g White Chocolate Adds sweetness and a creamy flavor; substitute with white chocolate chips if desired.1.5 cups Milk Provides moisture for the cake layers; use whole or 2% milk for best results.1 Tbsp Instant Espresso Powder Enhances the coffee flavor; use decaf if reducing caffeine is desired.2.5 cups All-Purpose Flour Gives structure to the cake; for gluten-free, substitute with a 1:1 gluten-free baking flour.2.5 tsp Baking Powder Helps the cake rise; ensure it's fresh for optimum effectiveness.0.5 tsp Salt Balances sweetness.0.75 cups Unsalted Butter Contributes to texture and flavor; allow to soften to room temperature.1.5 cups Granulated Sugar Sweetens the cake; can be replaced with coconut sugar for a lower glycemic option.3 large Eggs Binds ingredients and adds moisture; use room temperature eggs for better incorporation.1 tsp Vanilla Extract Enhances flavor.For the Buttercream3 large Egg Whites Create the Swiss meringue for the buttercream; use fresh eggs for best results.1.5 cups Granulated Sugar Sweetens and stabilizes the buttercream.1.5 cups Unsalted Butter Adds creaminess to the buttercream; make sure it's at room temperature.0.5 Tbsp Instant Espresso Powder Intensifies the coffee flavor in the buttercream.For the Ganache150 g Heavy Cream Adds richness to the ganache; can substitute with coconut cream for a dairy-free version.200 g White Chocolate Used in the ganache to create a luxurious texture; chop finely for easier melting.For DecorationCoffee Beans Decorative element that enhances the coffee theme.White Nonpareils Add a charming touch to the cake's presentation.Dark Chocolate Crispearls Provide a delightful crunch and elevate the cake's look. Equipment MicrowaveStand mixerOvenCake PansWhiskMixing bowls Method Step-by-Step Instructions for White Chocolate Mocha CakeMelt Chocolate and Prepare Espresso: In a microwave-safe bowl, combine 140 g of white chocolate and 1 1/2 cups of milk. Microwave in 30-second intervals, stirring until smooth and fully melted. Mix in 1 tablespoon of instant espresso powder until dissolved, then let it cool to room temperature while you prep the other ingredients.Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, making sure to create a non-stick surface for easy cake removal.Mix Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.Cream Butter and Sugar: In a stand mixer, beat 3/4 cup of softened unsalted butter and 1 1/2 cups of granulated sugar together on medium speed until light and fluffy, about 3-5 minutes. Next, add in 3 large eggs one at a time, followed by 1 teaspoon of vanilla extract.Combine Wet and Dry Ingredients: Gradually incorporate the flour mixture into the creamed butter mixture, alternating with the cooled milk and chocolate blend.Bake the Cake Layers: Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.Prepare Buttercream: For the espresso buttercream, fill a saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together 3 large egg whites and 1 1/2 cups of sugar. Place the bowl over the saucepan and whisk until the mixture is hot and the sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form.Make the Ganache: Combine 200 g of chopped white chocolate and 150 g of heavy cream in a microwave-safe bowl. Heat for about 30 seconds, then stir until fully melted and smooth.Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of whipped ganache on top, followed by a layer of espresso buttercream. Repeat with the second layer, and place the third layer on top.Decorate the Cake: Drizzle reserved ganache over the top of the cake and decorate with coffee beans, white nonpareils, and dark chocolate crispearls. Nutrition Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesAllow eggs and butter to reach room temperature before mixing for better results. Check the freshness of baking powder and avoid overmixing the batter for a tender cake. Tried this recipe?Let us know how it was!
