White Chocolate Mocha Cake

Posted by by Sara 7 months Ago 67 Views

Introduction

Ever wondered how to combine the rich flavors of coffee and creamy white chocolate into one unforgettable dessert? This White Chocolate Mocha Cake delivers just that — a luscious, moist cake infused with bold espresso and sweet white chocolate, perfect for celebrations or cozy coffee breaks.

Indulgent, aromatic, and irresistibly smooth — your new favorite coffee cake experience.

Ingredients List

Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup brewed espresso or strong coffee, cooled
  • ½ cup whole milk
  • 6 oz white chocolate, melted and slightly cooled

Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 3 oz white chocolate, melted and cooled
  • 1 tbsp brewed espresso (optional for extra mocha flavor)
  • 1 tsp vanilla extract

Optional Garnishes:

  • White chocolate shavings
  • Cocoa powder dusting
  • Coffee beans or chocolate-covered espresso beans

Timing

  • Prep Time: 25 minutes
  • Bake Time: 30–35 minutes
  • Cooling & Frosting: 1 hour
  • Total Time: Approximately 2 hours

Instructions

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, sift together the flour, baking powder, baking soda, and salt.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream the softened butter and sugar until light and fluffy, about 3–4 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.

Step 5: Incorporate White Chocolate

Slowly add the melted white chocolate to the batter and mix until combined.

Step 6: Alternate Adding Dry Ingredients and Liquids

With the mixer on low speed, alternately add the dry ingredients and the espresso plus milk mixture, starting and ending with the dry ingredients. Mix until just combined — don’t overmix.

Step 7: Bake

Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool

Let cakes cool in pans for 15 minutes before transferring to wire racks to cool completely.

Step 9: Prepare Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing well after each addition. Blend in melted white chocolate, espresso (if using), and vanilla extract until creamy.

Step 10: Assemble

Place one cake layer on a serving plate. Spread frosting evenly on top. Add second layer and frost the top and sides. Garnish with white chocolate shavings and dust cocoa powder if desired.

Nutritional Information (per slice, serves 12)

  • Calories: 420
  • Protein: 5g
  • Carbohydrates: 50g
  • Fat: 22g
  • Saturated Fat: 13g
  • Sugar: 35g
  • Fiber: 1g
  • Sodium: 250mg

A decadent dessert best enjoyed in moderation.

Healthier Alternatives for the Recipe

  • Use Greek yogurt instead of some butter to reduce fat content.
  • Substitute half the flour with whole wheat pastry flour for extra fiber.
  • Use a sugar substitute or reduce sugar by ¼ cup.
  • Try a lighter cream cheese frosting with reduced-fat cream cheese.

Serving Suggestions

  • Serve with a scoop of vanilla ice cream or whipped cream.
  • Pair with a hot espresso or cappuccino for the ultimate mocha experience.
  • Garnish with fresh berries for a pop of color and tartness.

Common Mistakes to Avoid

  1. Overmixing the batter: Can lead to a dense cake — mix just until ingredients combine.
  2. Adding hot espresso: Always cool coffee before adding to batter to avoid curdling.
  3. Not measuring flour properly: Use a spoon-and-level method for accurate measurement.
  4. Skipping frosting chilling: Refrigerate frosting slightly if too soft for easier spreading.

Storing Tips for the Recipe

  • Store cake covered in the refrigerator for up to 4 days.
  • Bring to room temperature before serving for best flavor.
  • Freeze un-iced cake layers wrapped tightly for up to 2 months; thaw before frosting.

Conclusion

This White Chocolate Mocha Cake perfectly balances rich coffee flavor with creamy sweetness, making it a show-stopping dessert for any occasion. Easy to bake and irresistibly delicious — a must-try for all cake lovers and coffee fans.

Ready to impress? Bake this cake and share your experience in the comments below. Don’t forget to subscribe for more decadent recipes!

FAQs

Can I use instant coffee instead of espresso?

Yes, dissolve instant coffee granules in hot water and let cool before adding.

Can this cake be made gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

How do I prevent the cake from drying out?

Don’t overbake and store it properly in an airtight container.

Can I make cupcakes instead?

Absolutely, bake in lined muffin tins for about 18–22 minutes.

Can I omit the frosting?

Yes, the cake itself is delicious, but frosting adds to the richness.