White Chocolate Mocha Cake

White Chocolate Mocha Cake is a delightful dessert that combines the rich flavors of white chocolate and espresso. With its moist cake layers brushed with espresso and filled with creamy ganache, this cake is perfect for celebrations, dinner parties, or simply indulging yourself. The unique combination of flavors makes it a standout treat that will impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Irresistible Flavor: The blend of white chocolate and coffee creates a rich taste that pleases any palate.
• Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a casual get-together, this cake fits right in.
• Easy to Follow: With straightforward steps, even novice bakers can create this stunning dessert.
• Elegant Presentation: The beautiful layers and creamy frosting make this cake visually impressive and Instagram-worthy.
• Versatile: You can easily adapt this recipe for cupcakes or smaller cakes if desired.

Tools and Preparation

Before diving into the baking process, gather your essential tools and prepare your workspace. Having everything ready will ensure a smooth baking experience.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 8×2 inch cake pans (3)
• Parchment paper or wax paper

Importance of Each Tool

• Stand mixer: Provides consistent mixing power, making it easier to achieve a smooth batter.
• Mixing bowls: Essential for combining ingredients in separate stages without mess.
• Measuring cups and spoons: Ensure accurate measurements for perfect results every time.

Ingredients

White chocolate layers are brushed with espresso, filled with white chocolate ganache, and frosted with espresso cream cheese frosting in this incredible dessert!

Ingredients:
– 4 ounces white baking chocolate ((113.5g)(I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe))
– 2 1/2 cups cake flour ((285g) See notes for substitution)
– 2 1/2 teaspoons baking powder ((10g))
– 1/2 teaspoon salt ((3g))
– 1 1/2 sticks unsalted butter, softened ((170g) Should be soft enough to dent when pressed.)
– 1 1/2 cups white sugar ((300g))
– 2 large eggs, room temperature ((if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes))
– 2 teaspoons vanilla extract ((8g))
– 1 1/3 cup milk ((314g))
– 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee ((4g))
– 1 Tablespoons granulated sugar ((12g))
– 1/4 cup boiling water ((60g))
– 12 oz. White Chocolate ((We actually used 11 oz as that was the size of our bag of white chocolate chips and it still worked great.))
– 6 oz Heavy Cream
– 2 sticks unsalted butter, softened ((226g))
– 16 oz packages cream cheese, softened ((We used two 8 oz packages, full fat))
– 1 Tablespoon espresso granules dissolved in 2 teaspoons (8g) vanilla extract ((6g))
– 6 to 6 1/2 cups powdered sugar ((690g-747g))

How to Make White Chocolate Mocha Cake

Step 1: Preheat the Oven

Preheat your oven to 325 degrees F. This ensures even baking for your cake layers.

Step 2: Prepare Your Pans

Grease and flour three 8×2 inch pans. For best results, add a circle of wax paper or parchment paper to the bottom of each pan to prevent sticking.

Step 3: Melt the White Chocolate

Heat the milk in the microwave or on the stove top until warm but not boiling. Add the chopped white chocolate and let it sit for a few minutes to soften before stirring until melted and smooth. Allow it to cool down before using.

Step 4: Combine Dry Ingredients

In a bowl, combine the flour, baking powder, and salt. Whisk together for about 30 seconds until well blended. Set aside.

Step 5: Cream Butter and Sugar

Using your stand mixer, beat the softened butter until smooth. Gradually add the sugar while mixing on medium speed for about 4 to 5 minutes until fluffy.

Step 6: Add Eggs and Vanilla

Add eggs one at a time to the butter mixture, mixing until fully incorporated after each addition. Then stir in the vanilla extract.

Step 7: Mix Wet and Dry Ingredients

With the mixer on low speed, alternately add the flour mixture and milk/chocolate mixture into the batter. Start with flour and end with flour (3 additions of flour and 2 of milk).

Step 8: Bake Your Cake Layers

Carefully pour batter into prepared pans. Bake at 325 degrees F for about 22–25 minutes. A toothpick should come out clean or with just a few crumbs attached when done. Let cool in pans for about 10 minutes before turning out onto wire racks.

This delicious White Chocolate Mocha Cake is now ready to be dressed up with its ganache filling and espresso cream cheese frosting! Enjoy every bite!

How to Serve White Chocolate Mocha Cake

Serving White Chocolate Mocha Cake is just as delightful as baking it. This cake pairs beautifully with various accompaniments that enhance its rich flavors. Here are some creative serving suggestions for your guests.

With Fresh Berries

• Raspberries or strawberries provide a tart contrast to the sweetness of the cake. Serve them on the side for a pop of color and flavor.

Drizzled with Caramel Sauce

• A warm caramel drizzle adds extra sweetness and richness, creating a decadent experience that complements the mocha flavors.

Paired with Vanilla Ice Cream

• The creaminess of vanilla ice cream balances the texture of the cake, making each bite smoother and more indulgent.

Accompanied by Whipped Cream

• Light and airy whipped cream can be dolloped on top or served alongside, adding a fluffy texture that enhances every slice.

With Espresso or Coffee

• Serving this cake with a hot cup of espresso or coffee amplifies its mocha essence, making it a perfect after-dinner treat.

How to Perfect White Chocolate Mocha Cake

Creating the perfect White Chocolate Mocha Cake requires attention to detail and some helpful tips. Follow these suggestions for a flawless bake.

• Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing and texture.
• Measure Flour Accurately: Spoon flour into your measuring cup instead of scooping it directly from the bag to avoid excess flour in the batter.
• Avoid Over-Mixing: Mix until ingredients are just combined to keep the cake light and fluffy.
• Cool Layers Completely: Let cake layers cool entirely before frosting to prevent melting your frosting.
• Use High-Quality Chocolate: Opt for quality white chocolate for both flavor and meltability in your ganache.

Best Side Dishes for White Chocolate Mocha Cake

Complementing your White Chocolate Mocha Cake with tasty side dishes can elevate your dessert experience. Here are some wonderful options to consider:

1. Coffee Mousse: A silky coffee mousse adds an elegant touch and enhances the mocha flavor profile.
2. Chocolate-Covered Strawberries: These sweet treats offer a fruity contrast while maintaining a chocolate theme.
3. Banana Foster: This warm dessert brings caramelized bananas with rum sauce, perfectly balancing the cake’s sweetness.
4. Fruit Salad: A light fruit salad provides freshness and brightness, counteracting the richness of the cake.
5. Cheesecake Bites: Mini cheesecake bites are creamy and flavorful, serving as an enjoyable bite-sized option alongside.
6. Nutty Granola Parfait: Layered granola with yogurt and fresh fruit offers crunch and tanginess, adding texture to your dessert spread.

Common Mistakes to Avoid

Making a White Chocolate Mocha Cake can be delightful, but there are common pitfalls to watch for.

• Using cold ingredients: Ensure all your ingredients, especially eggs and butter, are at room temperature. Cold ingredients can lead to uneven mixing and texture.
• Not measuring accurately: Baking is a science. Use a kitchen scale for precision when measuring flour and sugar to prevent dense or dry cake.
• Overmixing the batter: Mixing too long can develop gluten in the flour, resulting in a tough cake. Mix just until combined for a light texture.
• Ignoring baking times: Every oven is different. Start checking your cake a few minutes before the suggested baking time to avoid overbaking.
• Skipping the parchment paper: Always line your cake pans with parchment paper to ensure easy removal. This prevents sticking and preserves the cake’s shape.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container for up to 5 days.
• Keep it chilled to maintain freshness and flavor.

Freezing White Chocolate Mocha Cake

• Wrap individual slices or whole cakes tightly in plastic wrap, then foil, for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating White Chocolate Mocha Cake

• Oven: Preheat to 350°F (175°C) and heat slices for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices for about 15-20 seconds, checking frequently to avoid overheating.
• Stovetop: Place a slice in a skillet over low heat, covering it with a lid until warm, roughly 5 minutes.

Frequently Asked Questions

Here are some common questions about making and enjoying White Chocolate Mocha Cake.

Can I use other types of chocolate instead of white chocolate?

You can substitute with milk or dark chocolate; however, this will change the flavor profile of the White Chocolate Mocha Cake.

How can I make the cake more coffee-flavored?

Increase the amount of espresso or add brewed coffee into the batter for a richer mocha taste while keeping it balanced with white chocolate sweetness.

Can I customize this White Chocolate Mocha Cake recipe?

Absolutely! You can add flavors like almond extract or incorporate nuts for added texture. Feel free to get creative!

How do I store leftover cake?

Store leftover White Chocolate Mocha Cake in an airtight container in the fridge for up to five days or freeze it for longer storage.

Final Thoughts

This White Chocolate Mocha Cake is not only delicious but also versatile. You can easily customize it by adding flavors or toppings that suit your taste. The combination of white chocolate and espresso creates an irresistible delight perfect for any occasion, so give it a try!