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.

Ingredients

Scale

White Chocolate Cake Layers

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)

Whipped White Chocolate Filling

12 oz. white chocolate (approximately 340g)
6 oz heavy cream (170g)

Espresso Cream Cheese Frosting

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)

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