White Chocolate Mocha Cake Recipe

Introduction

This White Chocolate Mocha Cake is a delightful combination of rich espresso flavors and creamy white chocolate. Moist layers of cake are filled and frosted with espresso Swiss meringue buttercream and topped with luscious white chocolate ganache, making it an irresistible treat for coffee and dessert lovers alike.

Ingredients

• 140 g white chocolate (chopped or white chocolate chips)
• 1 1/2 cups milk
• 1 Tbsp instant espresso powder
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 3 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter (room temperature)
• 1 1/2 Tbsp instant espresso powder (more or less to taste)
• 450 g white chocolate (finely chopped)
• 150 g heavy cream
• Bright white color gel (optional)
• Coffee beans (for decoration)
• White nonpareils (for decoration)
• Dark chocolate crispearls (for decoration)

Instructions

1. Step 1: Heat the milk and 140 g chopped white chocolate together until the chocolate is melted and the mixture is combined. Stir in 1 tablespoon of instant espresso powder until dissolved, then set aside to cool to room temperature.
2. Step 2: Preheat the oven to 350°F (175°C). Grease and flour three 6-inch cake rounds, then line them with parchment paper.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside.
4. Step 4: Using a stand mixer fitted with the paddle attachment, cream 3/4 cup unsalted butter and 1 1/2 cups granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed and add eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
5. Step 5: Alternate adding the dry flour mixture and the cooled milk mixture to the batter, starting and ending with the flour. Incorporate fully after each addition.
6. Step 6: Divide the batter evenly between the prepared pans and bake for about 40 minutes or until a toothpick inserted into the center comes out mostly clean.
7. Step 7: Let the cakes cool in the pans on a wire rack for 10 minutes, then remove from pans and cool completely on wire racks.
8. Step 8: To make the espresso Swiss meringue buttercream, combine 3 large egg whites and 1 cup granulated sugar in the bowl of a stand mixer. Place the bowl over a double boiler and whisk constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes, or until it reaches 160°F / 71°C on a candy thermometer).
9. Step 9: Return the bowl to the stand mixer and whip on medium-high speed until stiff peaks form and the bowl is no longer warm (about 5–10 minutes).
10. Step 10: Switch to the paddle attachment and slowly add 1 1/2 cups cubed unsalted butter, mixing until smooth. Add 1 1/2 tablespoons instant espresso powder and whip until fully incorporated and smooth.
11. Step 11: For the white chocolate ganache, gently microwave 450 g finely chopped white chocolate and 150 g heavy cream in short intervals (5–10 seconds), stirring between each until smooth. Set aside to cool completely and thicken.
12. Step 12: Remove 2/3 cup of the thickened ganache and set it aside. Whip the remaining ganache until light and fluffy.
13. Step 13: To prepare the white chocolate drip, gently microwave the reserved 2/3 cup ganache in very short increments (about 3 seconds) until it thins out. Add a few drops of bright white color gel if desired to enhance color.
14. Step 14: For assembly, place one cake layer on a cake stand or serving plate. Spread half of the whipped ganache evenly over the layer. Repeat with remaining layers and crumb coat the cake with any remaining whipped ganache. Chill for 20 minutes until set.
15. Step 15: Frost the outside of the cake with the espresso buttercream, smoothing the sides carefully. Reserve a small amount of buttercream for piping a rope border on top. Chill the cake for 30 minutes until the frosting is firm and cold.
16. Step 16: Using a small spoon, place dollops of the white chocolate drip ganache around the top edges of the chilled cake, allowing some to drip down the sides. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill for 5 minutes to set.
17. Step 17: Pipe a rope border on top using a piping tip (such as Wilton 1M). Decorate the top with white nonpareils, coffee beans, and some dark chocolate crispearls as desired. Sprinkle some small nonpareils onto the sides for extra texture.

Tips & Variations

• For stronger coffee flavor, increase the espresso powder in the cake batter and buttercream slightly to suit your taste.
• Use quality white chocolate for the ganache and cake to ensure a rich and creamy texture.
• If you don’t have a candy thermometer, test the meringue by rubbing a bit between your fingers—it should feel smooth, not grainy.
• Decorate with toasted nuts or fresh berries instead of sprinkles for a different look and added flavor.

Storage

Store the cake in an airtight container or cake dome in the refrigerator for up to 4 days. Allow the cake to come to room temperature for about 30 minutes before serving for the best texture and flavor. Leftover buttercream and ganache can be refrigerated and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers and prepare the buttercream and ganache a day ahead. Assemble the cake on the day you plan to serve it for the freshest results.

What if I don’t have instant espresso powder?

If you don’t have instant espresso powder, you can substitute with finely ground coffee or strong brewed espresso, but reduce liquid slightly to maintain the batter consistency.

White Chocolate Mocha Cake Recipe

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★★★★★

4.6 from 75 reviews

A decadent White Chocolate Mocha Cake featuring moist white chocolate espresso-flavored layers, layered with smooth espresso Swiss meringue buttercream, and lavishly decorated with white chocolate ganache drips and a rope border of espresso buttercream. This elegant cake balances the rich sweetness of white chocolate with the bold notes of coffee, perfect for special occasions or luxurious dessert indulgence.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 3-layer 6-inch cake (serves approximately 8-10) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

White Chocolate Mocha Cake Layers

• 140 g white chocolate, chopped (or white chocolate chips)
• 1 1/2 cups milk
• 1 Tbsp instant espresso powder
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract

Espresso Swiss Meringue Buttercream

• 3 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 1 1/2 Tbsp instant espresso powder (adjust to taste)

White Chocolate Ganache & Decoration

• 450 g white chocolate, finely chopped
• 150 g heavy cream
• Bright white color gel (optional, for white chocolate drip)
• Coffee beans (for decoration)
• White nonpareils (small and large, for decoration)
• Dark chocolate crispearls (optional, for decoration)

Instructions

1. Prepare White Chocolate Milk Mixture: Heat the milk with chopped white chocolate until the chocolate has fully melted and the mixture is smooth. Stir in the instant espresso powder until dissolved. Let the mixture cool to room temperature.
2. Preheat and Prepare Pans: Preheat the oven to 350°F. Grease and flour three 6-inch cake rounds, then line with parchment paper for easy removal.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and sugar on medium-high speed until the mixture becomes pale and fluffy, about 3 minutes.
5. Add Eggs and Vanilla: Reduce mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
6. Combine Batter: Alternately add the dry flour mixture and the cooled milk mixture to the batter, beginning and ending with the flour mixture. This means adding flour, milk, flour, milk, and so forth, mixing thoroughly after each addition.
7. Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out mostly clean.
8. Cool Cake Layers: Allow cakes to cool in the pans on wire racks for 10 minutes. Then turn the cakes out onto wire racks and cool completely before frosting.
9. Make Swiss Meringue: Place the egg whites and sugar into the bowl of a stand mixer. Whisk until combined.
10. Heat Egg Whites and Sugar: Place the mixing bowl over a double boiler on the stove, whisk constantly until the mixture reaches 160°F or is hot and no longer grainy to the touch, about 3 minutes.
11. Whip Meringue: Transfer the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form and the bowl is no longer warm to the touch, approximately 5-10 minutes.
12. Add Butter: Switch to the paddle attachment and slowly add cubed butter, mixing until smooth and fully incorporated.
13. Flavor Buttercream: Add the instant espresso powder to the buttercream and whip until smooth and fluffy.
14. Make White Chocolate Ganache: Combine the chopped white chocolate and heavy cream in a microwave-safe bowl. Microwave in 5-10 second increments, stirring between sessions, until the mixture is smooth. Let cool completely until thickened.
15. Prepare Ganache for Whipping and Drip: Remove 2/3 cup of the thickened ganache and set aside for the drip. Whip the remaining ganache until light and fluffy.
16. Thin Ganache for Drip: If needed, gently microwave the reserved ganache in very short increments (3 seconds) to slightly thin it. Add drops of bright white color gel for extra whiteness if desired.
17. Assemble Cake Layers: Place one cake layer on a cake stand or plate. Spread half of the whipped ganache evenly on top. Repeat layering with remaining cake layers and ganache. Crumb coat the entire cake with any leftover whipped ganache. Chill for 20 minutes to set the crumb coat.
18. Frost Cake: Frost and smooth the sides and top of the cake with the espresso Swiss meringue buttercream, reserving some buttercream to pipe a decorative rope border on top. Chill for 30 minutes until the frosting is firm and cold.
19. Apply White Chocolate Drip: Using a small spoon, place dollops of the thinned white chocolate ganache around the edges of the chilled cake, letting it drip down the sides. Fill the top center of the cake with remaining ganache and smooth evenly with an offset spatula. Chill for 5 minutes to set the drip.
20. Decorate: Pipe a rope border on top of the cake using a piping bag fitted with a Wilton 1M tip with reserved espresso buttercream. Sprinkle small and large white nonpareils on top and sides. Add some dark chocolate crispearls and coffee beans for additional decoration as desired.

Notes

• Ensure all eggs and butter are at room temperature to achieve the best texture in the batter and buttercream.
• The espresso powder intensity can be adjusted throughout the recipe to suit your taste preference.
• Allow the ganache to cool and thicken completely before whipping to achieve the best fluffy texture.
• Use a candy thermometer to accurately monitor the temperature of the meringue mixture for safe and perfect Swiss meringue.
• Chill the cake between steps to ensure the buttercream and ganache set properly and maintain clean, sharp edges.
• Use parchment rounds in your cake pans to prevent sticking and ease cake removal.
• The cake layers can be baked a day ahead and wrapped tightly for convenience.
• For a more pronounced mocha flavor, consider brushing cake layers lightly with cooled espresso before frosting.

Keywords: white chocolate mocha cake, espresso cake, white chocolate ganache, Swiss meringue buttercream, mocha dessert, coffee cake