White Chocolate Mocha Cake Recipe

Introduction

This White Chocolate Mocha Cake is a luxurious blend of creamy white chocolate and bold espresso flavors, perfect for coffee lovers and dessert enthusiasts alike. Layers of moist cake are complemented by espresso Swiss meringue buttercream and a silky white chocolate ganache, creating a stunning treat for any occasion.

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 (for buttercream)
• 1 cup granulated sugar (for buttercream)
• 1 1/2 cups unsalted butter, room temperature (for buttercream)
• 1 1/2 Tbsp instant espresso powder (for buttercream, adjust to taste)
• 450 g white chocolate, finely chopped (for ganache)
• 150 g heavy cream (for ganache)
• Bright white color gel (optional, for ganache drip)
• Coffee beans (for decoration)
• White nonpareils (for decoration)
• Dark chocolate crispearls (for decoration)

Instructions

1. Step 1: Heat the milk and chopped white chocolate together until melted and fully combined. Stir in the instant espresso powder until dissolved, then cool to room temperature.
2. Step 2: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch cake rounds, lining the bottoms with parchment paper.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Step 4: Using a stand mixer with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed and add eggs one at a time, fully mixing after each addition, then add vanilla extract.
5. Step 5: Alternate adding the flour mixture and the cooled milk mixture to the batter, beginning and ending with flour (four additions of flour and three of milk), mixing well after each addition.
6. Step 6: Divide the batter evenly into 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 for 10 minutes, then turn out onto wire racks to cool completely.
8. Step 8: For the espresso Swiss meringue buttercream, combine egg whites and sugar in the bowl of a stand mixer. Place the bowl over a double boiler and whisk constantly until the mixture is warm and sugar dissolves, about 3 minutes (or reaches 160°F/71°C).
9. Step 9: Transfer the bowl to the 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 add cubed butter slowly, mixing until smooth. Stir in the espresso powder and whip until fully combined and creamy.
11. Step 11: For the white chocolate ganache, heat the chopped chocolate and heavy cream in a microwave-safe bowl in 5–10 second intervals, stirring frequently until smooth. Let the ganache cool completely and thicken.
12. Step 12: Remove 2/3 cup of the thickened ganache and set aside. Whip the remaining ganache until light and fluffy for the filling.
13. Step 13: If needed, gently warm the reserved ganache in short bursts to thin it for the drip. Add white color gel for a bright white color if desired.
14. Step 14: To assemble, place one cake layer on a serving plate. Spread half of the whipped ganache evenly over it. Repeat with remaining layers and crumb coat the cake with the remaining whipped ganache. Chill for 20 minutes.
15. Step 15: Frost the chilled cake with the espresso buttercream, reserving some for decorating the top border. Chill for 30 minutes until firm.
16. Step 16: Using a spoon, create dollops of the thickened ganache around the top edges of the cake, allowing some to drip down the sides. Spread remaining ganache evenly over the top and chill for 5 minutes.
17. Step 17: Pipe a rope border on top using your reserved buttercream and a Wilton 1M tip. Decorate with white nonpareils, dark chocolate crispearls, and coffee beans around the base as desired.

Tips & Variations

• Use room temperature eggs and butter to ensure your batter mixes smoothly and yields a tender cake.
• If you don’t have instant espresso powder, substitute with finely ground instant coffee, but use a bit less to avoid bitterness.
• For a milk chocolate mocha variation, swap the white chocolate in the cake and ganache with milk chocolate.
• Decorate with edible gold flakes for an extra elegant touch.
• Be careful not to overheat the meringue mixture when making the buttercream to avoid scrambling the eggs.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover buttercream and ganache can be kept refrigerated in airtight containers for up to one week; re-whip buttercream if it loses its texture. Ganache can be gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately for structure.

How do I prevent the buttercream from breaking or curdling?

Make sure both the butter and meringue are at similar cool temperatures before combining, and add butter gradually while mixing. If the buttercream breaks, continue beating; it usually comes back together.

White Chocolate Mocha Cake Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

A decadent and elegant White Chocolate Mocha Cake featuring layers of moist white chocolate mocha cake, rich espresso Swiss meringue buttercream, and a luscious white chocolate ganache drip. This cake combines the creamy sweetness of white chocolate with bold espresso flavor, perfect for celebrations or coffee lovers.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

White Chocolate Mocha Cake:

• 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 (more or less to taste)

White Chocolate Ganache:

• 450 g white chocolate, finely chopped
• 150 g heavy cream
• Bright white color gel (optional)

Assembly:

• Coffee beans (for decoration)
• White nonpareils
• Dark chocolate crispearls

Instructions

1. Prepare the White Chocolate Mocha Cake batter: Heat the milk and white chocolate together until the chocolate is melted and fully combined. Stir in the instant espresso powder until dissolved and let the mixture cool to room temperature.
2. Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake rounds and line the bottoms with parchment paper to ensure easy removal.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. Set aside.
4. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed until the mixture is 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. Then mix in the vanilla extract.
6. Combine batter: Alternately add the flour mixture and the cooled milk mixture to the butter mixture, starting and ending with the flour mixture. Incorporate fully after each addition for a smooth batter.
7. Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes then remove from pans and transfer to wire racks to cool completely.
9. Make the Espresso Swiss Meringue Buttercream: Combine egg whites and sugar in a heatproof bowl. Place over a double boiler and whisk continuously until the mixture is hot to the touch and no longer grainy (about 3 minutes or 160°F on a candy thermometer).
10. Whisk meringue: Transfer the bowl to a stand mixer and whisk on medium-high speed until stiff peaks form and the bowl is no longer warm (approx. 5-10 minutes).
11. Add butter: Switch to the paddle attachment and slowly add the cubed butter, mixing until the buttercream is smooth and silky.
12. Flavor buttercream: Mix in the instant espresso powder and whip until fully incorporated and smooth.
13. Prepare White Chocolate Ganache: Place chopped white chocolate and heavy cream in a microwave-safe bowl. Microwave in short bursts of 5-10 seconds, stirring frequently until smooth and combined. Set aside to cool and thicken completely.
14. Whip ganache: Once cooled and thickened, whip most of the ganache until light and fluffy, reserving about 2/3 cup for the drip.
15. Thin ganache for drip: If needed, gently microwave the reserved ganache in small increments (3 seconds) to thin it out for dripping. Add a few drops of bright white color gel if using.
16. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread half of the whipped ganache evenly on top. Repeat with the second layer and remaining whipped ganache. Place the final cake layer on top and crumb coat the cake with any leftover ganache. Chill for 20 minutes to set.
17. Frost with buttercream: Frost the chilled cake evenly with the espresso Swiss meringue buttercream, reserving some for piping. Chill for another 30 minutes until the frosting is firm and cold.
18. Apply ganache drip and decorate: Using a small spoon, place dollops of the thinned ganache around the edges of the chilled cake, allowing it to drip down. Fill in the center of the top with remaining ganache and smooth with an offset spatula. Chill briefly to set the ganache.
19. Final decoration: Pipe a rope border on top of the cake using a Wilton 1M tip with the reserved buttercream. Sprinkle with white nonpareils and dark chocolate crispearls. Scatter coffee beans around the bottom edge of the cake for garnish.

Notes

• Ensure all eggs and butter are at room temperature for best batter consistency.
• The espresso powder in both cake and buttercream can be adjusted to taste; add more for stronger coffee flavor.
• White chocolate ganache requires gentle heating to avoid seizing; short microwave bursts with stirring are essential.
• For best results, chill the cake layers completely before frosting to prevent melting or sliding.
• Use a stand mixer for Swiss meringue buttercream to achieve the ideal light and airy texture.
• Bright white color gel is optional but enhances the visual appeal of the ganache drip.
• Store the finished cake refrigerated; bring to room temperature before serving for optimal flavor and texture.

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