Name: White Chocolate Mocha Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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 cup 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); 12 oz. white chocolate (approximately 340g); 6 oz heavy cream (170g); 2 sticks unsalted butter, softened (226g); 16 oz cream cheese, softened (2 packages of 8 oz; full fat); 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract (8g espresso granules, 6g vanilla extract); 6 to 6 1/2 cups powdered sugar (690g to 747g)

Jump to Recipe

If you’re a fan of indulgent flavors wrapped in the softest, most tender cake, then you are going to fall head over heels for this White Chocolate Mocha Cake. Imagine moist cake layers infused with rich white chocolate and a hint of espresso, layered generously with creamy white chocolate filling and luscious espresso cream cheese frosting. This cake is the perfect balance of sweetness and a subtle coffee kick, making every bite a delightful celebration of textures and flavors. Whether you’re baking for a special occasion or simply treating yourself, the White Chocolate Mocha Cake delivers that wow factor in the most comforting way.

White Chocolate Mocha Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this White Chocolate Mocha Cake might seem simple, but each one plays a crucial role in crafting the perfect balance of flavor, texture, and color. From the white baking chocolate that melts beautifully into the batter to the espresso that brings a subtle coffee warmth, every component contributes to the cake’s charm.

White baking chocolate (4 ounces): Choose a high-quality bar like Ghirardelli for a smooth, rich chocolate flavor that blends effortlessly into the cake.
Cake flour (2 1/2 cups): Provides the tender crumb and light texture that makes this cake so irresistible.
Baking powder (2 1/2 teaspoons): The rising agent that ensures your cake layers are fluffy and perfectly risen.
Salt (1/2 teaspoon): Just a pinch to balance all the sweetness and lift the flavors.
Unsalted butter (1 1/2 sticks, softened): Adds richness and moisture—make sure it’s soft enough to blend smoothly.
White sugar (1 1/2 cups): Sweetens the cake while helping to create a tender crumb.
Large eggs (2, room temperature): Bind everything together; warming eggs slightly ensures better mixing.
Vanilla extract (2 teaspoons): Enhances the cake’s sweetness and deepens the flavor profile.
Milk (1 1/3 cup): Combined with melted white chocolate to infuse moisture and creaminess.
Instant espresso or instant coffee (1 Tablespoon plus 2 teaspoons): The subtle espresso flavor that sets this cake apart.
Granulated sugar (1 Tablespoon): Added to the espresso mixture to mellow its intensity.
Boiling water (1/4 cup): Helps dissolve the espresso and sugar for maximum flavor extraction.
White chocolate (12 ounces): For the silky whipped white chocolate filling—it’s the star of the show.
Heavy cream (6 ounces): Whipped with white chocolate to create a light, airy filling.
Unsalted butter (2 sticks, softened): Used again in the frosting for richness and smooth texture.
Cream cheese (16 ounces, softened): Gives the espresso frosting its creamy tang and stability.
Espresso granules dissolved in vanilla extract (1 Tablespoon espresso with 2 teaspoons vanilla): Infuses the frosting with a concentrated coffee aroma and flavor.
Powdered sugar (6 to 6 1/2 cups): Sweetens the frosting while ensuring it pipes and spreads beautifully without graininess.

How to Make White Chocolate Mocha Cake

Step 1: Prepare the Cake Layers

Start by preheating your oven to 325 degrees Fahrenheit and get three 8×2 inch pans ready by greasing them and adding a layer of wax or parchment paper at the bottom—this little trick really helps your cake layers come out cleanly. Then gently heat your milk without boiling, adding finely chopped white baking chocolate and allowing it to melt completely before cooling. This mixture will give your cake its signature white chocolate flavor and tender crumb.

Step 2: Mix Dry Ingredients

Whisk together the cake flour, baking powder, and salt. This dry mixture ensures even rising and balance of flavors throughout your cake layers.

Step 3: Cream Butter and Sugar

In a stand mixer, beat the softened butter until smooth and creamy. Slowly add the sugar and beat on medium speed for about 4 to 5 minutes to incorporate air, which helps make your cake fluffy and light.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully combined before adding the next—this slow addition keeps your batter smooth and well-emulsified. Finish by mixing in the vanilla extract to deepen those sweet notes.

Step 5: Combine Flour and Milk Mixtures

With the mixer on low, alternately add the dry flour mixture and the cooled white chocolate milk, beginning and ending with the flour to keep the batter balanced. Be careful to mix just until combined to avoid overdoing the gluten development—it’ll keep your cake tender.

Step 6: Bake the Cake Layers

Divide your batter evenly among the prepared pans and bake for about 22 to 25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool in their pans for 10 minutes before turning out to finish cooling on wire racks.

Step 7: Prepare the Espresso Mixture

Stir together boiling water, espresso powder, and sugar until completely dissolved. This mixture will be brushed onto your cake layers to enhance the mocha flavor and keep the cake wonderfully moist.

Step 8: Make the Whipped White Chocolate Filling

Combine white chocolate chips and heavy cream in a microwave-safe bowl, heating in short bursts until mostly melted. Stir until smooth, then chill until thick but not firm. Whip the cooled ganache until fluffy peaks form to create a luscious filling that melts in your mouth.

Step 9: Make the Espresso Cream Cheese Frosting

Cream the butter until soft, then beat in softened cream cheese. Add the espresso-vanilla mixture, then gradually beat in the powdered sugar, watching the consistency closely. Avoid overmixing to keep the frosting from becoming too soft. Chill if needed for a piping-friendly texture.

Step 10: Assemble the Cake

Place the first cake layer on your cake stand, brush with the espresso mixture for maximum moisture and flavor, then spread a generous layer of whipped white chocolate filling. Repeat this process with the second layer. Add the final cake layer on top, fill in any gaps with frosting, then apply a thin crumb coat and chill to set. Finish by covering the cake with a smooth layer of frosting, piping decorative borders or rosettes as desired. Refrigerate if the frosting softens too much during decorating.

How to Serve White Chocolate Mocha Cake

Garnishes

Top your White Chocolate Mocha Cake with white chocolate shavings or espresso beans to accentuate the luxurious flavors. Fresh berries or a dusting of cocoa powder add a beautiful contrast and a touch of freshness to each slice—perfect for impressing guests or adding a pop of color to your presentation.

Side Dishes

Serve alongside a cup of rich espresso or your favorite coffee to complement the mocha notes beautifully. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream also pairs wonderfully, enhancing the creamy textures and adding a cool element to the experience.

Creative Ways to Present

Try slicing your White Chocolate Mocha Cake into petite squares for an elegant dessert platter, ideal for parties or afternoon tea. For a fun twist, layer cake crumbs in parfait glasses with whipped cream and espresso drizzle for a deconstructed take that still delights the senses.

Make Ahead and Storage

Storing Leftovers

Wrap leftover White Chocolate Mocha Cake tightly with plastic wrap or store in an airtight container and refrigerate. It stays fresh for 3 to 4 days, making for delicious next-day treats just as moist and flavorful.

Freezing

You can freeze the fully assembled cake or just the layers wrapped tightly in plastic and foil. To freeze the baked layers, cool completely, then seal well to avoid freezer burn. When properly wrapped, the cake can stay frozen for up to one month without losing its charm.

Reheating

For best enjoyment, thaw frozen cake layers overnight in the refrigerator. Let assembled chilled cake come to room temperature for about 30 minutes before serving—this helps the flavors bloom and the frosting soften just right.

FAQs

Can I use regular chocolate instead of white baking chocolate?

While the recipe is designed for white chocolate to give that delicate sweetness and creamy texture, using regular chocolate will change the flavor significantly. If you want a classic chocolate mocha, go ahead, but expect a richer, darker cake.

Is instant espresso powder necessary?

The instant espresso powder delivers a bold coffee flavor without adding liquid. Instant coffee can be used as a substitute, but espresso powder gives a more authentic mocha taste.

Can I make this cake gluten-free?

Substituting cake flour with a gluten-free blend is possible; however, the texture may vary slightly. Look for a blend designed for baking and consider adding a binding agent like xanthan gum if your mix doesn’t contain it.

What’s the best way to store the cake if I don’t have a refrigerator?

If your environment is cool and dry, you can store the cake covered in an airtight container at room temperature for up to two days. Beyond that, refrigeration is recommended to keep the frosting and filling fresh.

Can I make the frosting ahead of time?

Absolutely! The espresso cream cheese frosting can be prepared a day ahead and stored in the refrigerator. Just let it soften slightly and re-whip before using to get that perfect consistency for spreading or piping.

Final Thoughts

There’s something truly special about a White Chocolate Mocha Cake that makes it worth every minute spent baking. The way the delicate white chocolate and bold espresso play off each other creates a dessert that’s both comforting and impressive. Whether you’re celebrating a milestone or simply craving something extraordinary, this cake is guaranteed to bring smiles and happy taste buds around your table. So go ahead—bake this beauty and enjoy every bite of pure, creamy indulgence!

White Chocolate Mocha Cake Recipe

★★★★★

4.8 from 14 reviews

Author: Ella
Total Time: 1 hour 20 minutes
Yield: One 3-layer 8-inch cake (serves 12-16) 1x
Diet: Vegetarian

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Description

This White Chocolate Mocha Cake is a decadent and rich layered dessert combining the sweetness of white chocolate with the bold flavor of espresso. Featuring moist white chocolate cake layers soaked with espresso syrup, layered with a whipped white chocolate ganache filling, and frosted with a creamy espresso cream cheese frosting, this cake is perfect for coffee and chocolate lovers looking for an elegant celebration cake or a special treat.

Instructions

Prepare the oven and pans: Preheat the oven to 325°F (163°C). Grease and flour three 8×2 inch round cake pans, then place circles of wax or parchment paper at the bottom of each pan to prevent sticking.
Melt white chocolate in milk: Heat the milk gently until warm but not boiling. Add chopped white baking chocolate and let it sit for a few minutes to soften. Stir until completely melted and smooth. Allow to cool to room temperature.
Combine dry ingredients: In a bowl, whisk together cake flour, baking powder, and salt for about 30 seconds to combine well. Set aside.
Cream butter and sugar: In a stand mixer bowl, beat softened butter until smooth. Gradually add sugar and beat on medium speed for 4 to 5 minutes until light and fluffy.
Add eggs and vanilla: Add eggs one at a time, beating well after each addition until fully incorporated. Mix in vanilla extract.
Incorporate dry and wet mixtures: On low speed, alternate adding the flour mixture and the cooled white chocolate milk mixture to the batter, starting and ending with the flour. Mix only until just combined to avoid overmixing.
Bake the cakes: Divide batter evenly among the three prepared pans. Bake in preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare espresso mixture: Dissolve instant espresso powder and granulated sugar in very hot boiling water. Stir well and set aside to cool for soaking the cake layers.
Make whipped white chocolate filling: In a microwave-safe bowl, combine white chocolate chips or grated white chocolate with heavy cream. Microwave in 30-second increments, stirring in between, until chocolate is almost melted. Stir until smooth and allow to cool and thicken; refrigerate if needed. Once chilled, whip the mixture until fluffy with stiff peaks form, about 20 seconds.
Make espresso cream cheese frosting: Beat softened butter on medium speed until smooth. Add softened cream cheese and beat until well blended. Mix in the espresso dissolved in vanilla. Gradually add powdered sugar, beating on low to medium speed until combined. Avoid overmixing to prevent a too-soft consistency. Refrigerate if frosting becomes too soft.
Assemble the cake: Place first cake layer on cake stand or base. Using a pastry brush, soak the top with the cooled espresso mixture. Spread a layer of whipped white chocolate filling over the soaked cake. Place second cake layer on top, repeat soaking and filling steps. Add the third cake layer on top.
Apply crumb coat and chill: Use some espresso cream cheese frosting to fill gaps between layers and apply a thin crumb coat around the entire cake. Chill in the freezer for 15 minutes or longer in the refrigerator to firm up.
Final frosting and decoration: Spread the remaining espresso cream cheese frosting smoothly on the cake using a heated metal bench scraper for clean sides. Pipe rosettes and shell borders as desired. If frosting softens during decorating, chill briefly then continue.

Notes

For a gluten-free option, substitute cake flour with a gluten-free flour blend that measures similarly.
Warming eggs in hot water for 5 minutes helps them blend smoothly into batter.
Adding wax or parchment paper to the bottom of cake pans prevents sticking and makes removal easier.
The espresso mixture not only adds coffee flavor but also keeps the cake layers moist.
If frosting becomes too soft while decorating, chilling the frosting or the assembled cake helps firm it up.
This cake batter is also excellent for making cupcakes, which will bake without doming.
Use high-quality white chocolate for best flavor; Ghirardelli baking bars work well.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 490
Sugar: 48g
Sodium: 210mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

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