White Chocolate Mocha Cake

White Chocolate Mocha Cake is a delightful dessert that combines rich white chocolate with the bold flavors of espresso. Perfect for celebrations, this cake stands out with its creamy ganache and luscious frosting, making it an ideal centerpiece for birthdays, holidays, or any special occasion. Enjoy a slice of this indulgent treat to satisfy your sweet tooth!

Why You’ll Love This Recipe

• Decadent Flavor: The combination of white chocolate and espresso creates a unique flavor profile that pleases both coffee lovers and dessert enthusiasts.
• Versatile Occasion: This cake is perfect for birthdays, anniversaries, or casual gatherings, making it suitable for any event.
• Easy to Make: With straightforward steps and common ingredients, you’ll find this recipe approachable even if you’re a beginner baker.
• Impressive Presentation: Layered with ganache and frosted beautifully, this cake will wow your guests and make any table look stunning.

Tools and Preparation

Before you start baking your White Chocolate Mocha Cake, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Three 8×2 inch cake pans
• Parchment paper or wax paper
• Toothpick

Importance of Each Tool

• Stand mixer: Makes it easy to achieve a smooth batter by thoroughly mixing ingredients without much effort.
• Measuring cups and spoons: Accurate measurements are crucial for baking success; they ensure you get the right texture and flavor in your cake.

Ingredients

White chocolate layers are brushed with espresso, filled with white chocolate ganache, and frosted with espresso cream cheese frosting in this incredible dessert!

• 4 ounces white baking chocolate ((113.5g)(I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe))
• 2 1/2 cups cake flour ((285g) See notes for substitution)
• 2 1/2 teaspoons baking powder ((10g))
• 1/2 teaspoon salt ((3g))
• 1 1/2 sticks unsalted butter, softened ((170g) Should be soft enough to dent when pressed.)
• 1 1/2 cups white sugar ((300g))
• 2 large eggs, room temperature ((if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes))
• 2 teaspoons vanilla extract ((8g))
• 1 1/3 cup milk ((314g))
• 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee ((4g))
• 1 Tablespoons granulated sugar ((12g))
• 1/4 cup boiling water ((60g))
• 12 oz. White Chocolate ((We actually used 11 oz as that was the size of our bag of white chocolate chips and it still worked great.))
• 6 oz Heavy Cream
• 2 sticks unsalted butter, softened ((226g))
• 16 oz packages cream cheese, softened ((We used two 8 oz packages, full fat))
• 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract ((6g))
• 6 to 6 1/2 cups powdered sugar ((690g-747g))

How to Make White Chocolate Mocha Cake

Step 1: Preheat the Oven

Preheat your oven to 325 degrees F. Prepare three 8×2 inch pans by greasing them thoroughly and dusting with flour.

Step 2: Prepare Pans

Add a circle of parchment or wax paper at the bottom of each pan to prevent sticking.

Step 3: Melt White Chocolate

Heat the milk gently in either the microwave or on the stove until warm but not boiling. Add the chopped white chocolate pieces into the warm milk. Allow it to sit for a few minutes before stirring until completely smooth. Let cool before using.

Step 4: Combine Dry Ingredients

In a mixing bowl, combine the flour, baking powder, and salt. Whisk together for about thirty seconds to blend well; set aside.

Step 5: Cream Butter and Sugar

In your mixer bowl, beat the softened butter until smooth. Gradually add in the sugar while mixing on medium speed for about four to five minutes until light and fluffy.

Step 6: Incorporate Eggs

Add eggs one at a time into the butter mixture. Mix after each addition until fully blended before adding the next egg.

Step 7: Add Vanilla Extract

Mix in the vanilla extract until combined evenly.

Step 8: Mix Wet and Dry Ingredients

With your mixer on low speed, alternate adding the flour mixture and the cooled milk/chocolate mixture into the batter. Start with flour (three additions) and end with flour (two additions). Mix just until combined; avoid over-mixing.

Step 9: Bake

Pour batter into prepared pans evenly. Bake at 325 degrees F for approximately twenty-two to twenty-five minutes or until a toothpick inserted comes out clean or with few crumbs attached. Allow cooling in pans for ten minutes before transferring them out onto wire racks.

This recipe yields about six cups of batter—perfect for making cupcakes too!

How to Serve White Chocolate Mocha Cake

White Chocolate Mocha Cake is a delightful treat that can be enjoyed in various ways. Whether it’s for a special occasion or a simple dessert, serving it creatively can enhance the experience.

Pair with Coffee

• A cup of freshly brewed coffee contrasts beautifully with the sweetness of the cake, complementing the espresso flavors.

Add Fresh Berries

• Serve slices with a side of fresh berries like raspberries or strawberries for a burst of tartness that balances the rich flavors.

Top with Whipped Cream

• A dollop of homemade whipped cream adds lightness and creaminess, making each bite even more indulgent.

Ice Cream Delight

• A scoop of vanilla or coffee-flavored ice cream on the side creates a delightful temperature contrast and enhances the overall experience.

Decorative Garnish

• Garnish with chocolate shavings or edible flowers for an elegant presentation that impresses guests at any gathering.

How to Perfect White Chocolate Mocha Cake

Creating the perfect White Chocolate Mocha Cake requires attention to detail. Here are some tips to ensure your cake turns out beautifully every time.

• Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing and texture.
• Sift Dry Ingredients: Sifting flour, baking powder, and salt helps aerate the mixture and prevents lumps.
• Don’t Overmix: Mix until just combined to ensure a light and fluffy cake; overmixing can lead to dense layers.
• Check Oven Temperature: Use an oven thermometer to verify that your oven is at the correct temperature for even baking.
• Cool Completely: Allow cakes to cool completely before frosting; this prevents melting and ensures clean layers.
• Store Properly: Keep any leftovers in an airtight container at room temperature or in the fridge for maximum freshness.

Best Side Dishes for White Chocolate Mocha Cake

When serving White Chocolate Mocha Cake, pairing it with complementary side dishes can elevate your dessert experience. Here are some great options:

1. Espresso Affogato: Pour hot espresso over a scoop of vanilla ice cream for a warm-cold dessert combination.
2. Chocolate-Covered Strawberries: These sweet treats add a romantic touch and extra flavor balance.
3. Fruit Salad: A mix of seasonal fruits provides freshness that cuts through the richness of the cake.
4. Nutty Granola: Serve with yogurt as a breakfast option using leftover cake pieces for an indulgent twist.
5. Cheese Platter: A selection of mild cheeses pairs wonderfully with sweet desserts, creating unique flavor combinations.
6. Chai Tea: The spiced flavors of chai tea offer an aromatic complement to the white chocolate mocha notes in the cake.

Common Mistakes to Avoid

Baking a White Chocolate Mocha Cake can be tricky. Here are some common mistakes to watch out for:

• Using cold ingredients: Make sure your eggs and butter are at room temperature. Cold ingredients can lead to a lumpy batter.
• Overmixing the batter: Mix just until combined. Overmixing can result in a dense cake instead of a light and airy texture.
• Not measuring flour accurately: Use the spoon-and-level method for flour to avoid adding too much, which can affect your cake’s rise.
• Skipping the parchment paper: Always line your pans with wax or parchment paper. This prevents the cake from sticking and ensures it releases easily.
• Not checking doneness: Use a toothpick to test for doneness. If it comes out clean or with a few crumbs, the cake is ready to remove from the oven.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing White Chocolate Mocha Cake

• Wrap slices tightly in plastic wrap before placing them in a freezer-safe container.
• The cake can be frozen for up to 3 months.

Reheating White Chocolate Mocha Cake

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds, checking frequently to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, covering with a lid. Heat for about 5 minutes until warmed through.

Frequently Asked Questions

What is White Chocolate Mocha Cake?

White Chocolate Mocha Cake is a delicious dessert featuring layers of white chocolate cake infused with espresso, filled and frosted with creamy white chocolate ganache.

How long does it take to prepare White Chocolate Mocha Cake?

The total time for making White Chocolate Mocha Cake is about 105 minutes, including prep and bake time.

Can I substitute ingredients in this recipe?

Yes! You can try using dairy-free butter and plant-based cream cheese for an alternative that suits your preferences while maintaining great flavor.

How should I store leftovers of White Chocolate Mocha Cake?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days or freeze it for longer storage.

Can I make this cake in advance?

Absolutely! You can bake the layers ahead of time and frost them just before serving. This adds convenience without sacrificing taste.

Final Thoughts

The White Chocolate Mocha Cake is a delightful treat that combines rich flavors and creamy textures, making it perfect for any occasion. Its versatility allows you to customize it with different fillings or toppings, such as fresh fruit or nuts. Try this recipe today and enjoy every bite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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White Chocolate Mocha Cake

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• Author: Lara
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful layers of White Chocolate Mocha Cake, a rich and creamy dessert that beautifully combines the sweetness of white chocolate with the bold essence of espresso. This delectable cake is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. With its luscious white chocolate ganache and smooth espresso cream cheese frosting, this cake not only satisfies your sweet cravings but also impresses your guests with its stunning presentation. Enjoy each slice as it melts in your mouth, making it a truly unforgettable treat.

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Ingredients

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• 4 ounces white baking chocolate
• 2 1/2 cups cake flour
• 1 1/2 sticks unsalted butter
• 1 1/2 cups white sugar
• 2 large eggs
• 1 tablespoon instant espresso
• 12 ounces white chocolate (for ganache)
• 6 ounces heavy cream
• 16 ounces cream cheese

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Instructions

1. Preheat your oven to 325°F (163°C) and grease three 8-inch round cake pans with flour.
2. Melt the white baking chocolate in warm milk until smooth; allow to cool.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In a mixer, cream softened butter and sugar until fluffy; add eggs one by one and mix well.
5. Stir in vanilla extract then alternate adding dry ingredients and the cooled chocolate mixture until just combined.
6. Pour batter into prepared pans and bake for about 22-25 minutes or until a toothpick comes out clean.
7. Cool cakes before layering them with white chocolate ganache and espresso cream cheese frosting.

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

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 420
• Sugar: 35g
• Sodium: 270mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg