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White Chocolate Mocha Cake

White Chocolate Mocha Cake

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Looking for a show-stopping dessert that combines the luxurious flavors of white chocolate and aromatic coffee? This White Chocolate Mocha Cake is your answer! Perfectly moist and delightfully rich, this cake will impress friends and family at any gathering. With its creamy white chocolate ganache frosting and layers infused with espresso, every bite is an indulgent treat. Best of all, it’s simple to make, making it ideal for bakers of all skill levels. Whether it’s a birthday celebration or just a cozy night in, this cake is sure to steal the spotlight and satisfy your sweet cravings.

Ingredients

Scale
  • 4 ounces white baking chocolate
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cup milk
  • 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee
  • 1 Tablespoon granulated sugar
  • 1/4 cup boiling water
  • 12 oz. white chocolate for ganache
  • 6 oz heavy cream for ganache
  • 2 sticks unsalted butter, softened for frosting
  • 16 oz cream cheese, softened
  • 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract for frosting
  • 6 to 6 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour three 8-inch round pans.
  2. Heat milk until warm, then stir in chopped white chocolate until smooth.
  3. In a bowl, whisk flour, baking powder, and salt.
  4. Beat softened butter with sugar until fluffy. Add eggs one at a time, then vanilla extract.
  5. Alternate mixing in dry ingredients and cooled milk/chocolate mixture until just combined.
  6. Divide batter among prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool before frosting with ganache made from melted white chocolate and heavy cream mixed with cream cheese.

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