Description
White Chocolate Mocha Cake is a luxurious bakery-style dessert that combines the rich bold flavor of coffee with the sweet creaminess of white chocolate. Inspired by the popular coffeehouse drink, this cake features moist mocha-infused layers paired with silky white chocolate frosting for a dessert that’s both elegant and indulgent.
Ingredients
For the Mocha Cake
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup strong brewed espresso or coffee, cooled
- 1/4 cup unsweetened cocoa powder
For the White Chocolate Frosting
- 12 ounces white chocolate, melted and cooled
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Optional Garnishes
- White chocolate curls
- White chocolate chips
- Espresso beans
- Cocoa powder dusting
- Chocolate-covered coffee beans
Instructions
Step 1:
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch cake pans with parchment paper.
Step 2:
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cocoa powder
Set aside.
Step 3:
In a large mixing bowl, beat butter and sugar until light and fluffy, about 4–5 minutes.
This step helps create a soft and tender cake texture.
Step 4:
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Step 5:
Combine buttermilk and cooled espresso in a separate bowl.
Gradually alternate adding the flour mixture and coffee mixture into the batter.
Begin and end with the dry ingredients.
Mix until just combined.
Step 6:
Divide the batter evenly between prepared cake pans.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool for 10 minutes before transferring to wire racks.
Cool completely before frosting.
Step 7:
Prepare the frosting.
Beat softened butter until creamy and smooth.
Gradually add powdered sugar.
Pour in melted white chocolate and vanilla extract.
Add heavy cream and continue beating until fluffy and spreadable.
Step 8:
Place the first cake layer on a serving plate.
Spread a generous layer of frosting.
Add the second cake layer.
Frost the top and sides of the cake evenly.
Step 9:
Decorate with white chocolate curls, espresso beans, or a light dusting of cocoa powder.
Refrigerate for 20–30 minutes before serving.
Notes
Use high-quality white chocolate rather than white baking chips whenever possible. Real white chocolate melts smoother and provides superior flavor. Make sure the espresso has cooled completely before adding it to the batter to prevent curdling.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 620
- Sodium: 280mg
- Protein: 7g