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White Chocolate Mocha Cake

White Chocolate Mocha Cake

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Indulge in the delightful experience of this White Chocolate Mocha Cake, a dessert that perfectly marries the creamy sweetness of white chocolate with the bold richness of espresso. This cake is not only visually stunning but also incredibly satisfying, making it an ideal choice for birthdays, gatherings, or a cozy night in. With its layers of moist cake and decadent frosting, each bite offers a comforting embrace that will leave your taste buds wanting more. Prepare to impress your family and friends with this elegant treat that’s sure to be the centerpiece at any occasion!

Ingredients

Scale
  • 4 ounces white baking chocolate
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cup milk
  • 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee
  • 1 Tablespoon granulated sugar
  • 1/4 cup boiling water
  • 12 oz. white chocolate
  • 6 oz. heavy cream
  • 2 sticks unsalted butter, softened
  • 16 oz packages cream cheese, softened
  • 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
  • 6 to 6 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour three 8-inch round cake pans.
  2. Melt the white chocolate with warm milk in a bowl until smooth; let cool.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
  5. Gradually add dry ingredients alternating with the milk-chocolate mixture until just combined.
  6. Pour batter into prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool before frosting with a mixture of melted white chocolate, heavy cream, cream cheese, and powdered sugar.

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