If you have a soft spot for decadent desserts that bring together the perfect balance of sweet and rich flavors, this White Chocolate Mocha Cake Recipe is about to become your new favorite indulgence. Imagine layers of moist cake infused with velvety white chocolate and a subtle hint of coffee-inspired mocha, all wrapped in luscious cream cheese frosting loaded with white chocolate chips. This cake is not just a treat for your taste buds; it’s an experience that feels like a warm, celebratory hug in every bite.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet play a crucial role in building the delicate texture and unforgettable flavor of this cake. Each element—from the luxurious white chocolate to the tangy cream cheese—comes together to create that signature rich and moist profile you’ll love.
- White baking chocolate (4 ounces): Melts smoothly to infuse your cake batter with creamy sweetness and that unmistakable white chocolate charm.
- Cake flour (2 1/2 cups): Gives the cake a tender crumb and a light, fluffy texture that feels like a cloud on your fork.
- Unsalted butter (1 1/2 sticks): The backbone of richness, helping to create a moist, melt-in-your-mouth cake.
- White sugar (1 1/2 cups): Sweetens perfectly without overpowering the delicate flavors.
- Large eggs (2): Bind everything together and lend structure to the cake layers.
- Vanilla extract (1 teaspoon): Adds that warm, aromatic depth that brings the flavors to life.
- Milk (1 cup): Provides moisture and helps melt the white baking chocolate smoothly into the batter.
- White chocolate chips (12 ounces): Used in the frosting to add delightful bursts of creaminess and texture.
- Cream cheese (16 ounces): The rich, tangy base for the frosting that perfectly balances the sweetness of the white chocolate.
How to Make White Chocolate Mocha Cake Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 325°F (163°C) and grease your three 8-inch round cake pans. For easy cake removal and clean edges, lining the pans with parchment paper is a game changer.
Step 2: Melt the Chocolate and Milk
Gently melt the white baking chocolate together with warm milk until it’s completely smooth and glossy. Let this cool slightly before mixing it into your batter to keep everything perfect.
Step 3: Mix Dry Ingredients
Whisk together cake flour, baking powder, and a pinch of salt. This dry mix will ensure your cake layers rise beautifully and have a tender crumb.
Step 4: Cream Butter and Sugar
Beat the softened butter and sugar until the mixture is light, fluffy, and pale—this step brings air into the batter for that wonderful lift.
Step 5: Add Eggs and Vanilla
Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract to infuse the mix with warm, inviting aromas.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients alternately with the melted white chocolate and milk mixture, starting and ending with the dry. Stir just until combined to keep the texture tender and light.
Step 7: Bake the Cakes
Divide the batter evenly among your prepared pans and bake for 22 to 25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean and the cakes have a slight spring to the touch.
Step 8: Cool the Layers
Let the cakes cool in the pans for about 10 minutes before you carefully transfer them to a wire rack. Cooling completely is key before frosting, so your cake layers don’t melt the frosting.
How to Serve White Chocolate Mocha Cake Recipe
Garnishes
Adding garnishes elevates this White Chocolate Mocha Cake Recipe from delicious to show-stopping. Consider sprinkling finely chopped white chocolate or a dusting of cocoa powder on top, or even a few coffee beans for a tasteful hint of mocha. Fresh berries or edible flowers also provide a lovely pop of color and freshness that contrasts beautifully with the cake’s richness.
Side Dishes
This cake shines as a standalone dessert but pairs wonderfully with a light side like a simple mixed green salad with citrus dressing if serving at a brunch or gathering. For a cozier vibe, a scoop of vanilla ice cream or a dollop of lightly whipped cream complements the cake’s creamy texture and subtle coffee notes perfectly.
Creative Ways to Present
Try serving this cake sliced on elegant dessert plates with an artistic drizzle of chocolate or caramel sauce around the plate’s rim. Layer small pieces in clear glass cups with extra whipped cream and white chocolate shavings for an eye-catching parfait-style treat. Whether you’re impressing guests or treating yourself, presentation adds a special sparkle to this already beautiful dessert.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftover White Chocolate Mocha Cake in an airtight container in the refrigerator. This keeps the cake moist and the frosting fresh for up to four days. Bring slices to room temperature before serving to enjoy the optimal flavor and texture.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil to avoid freezer burn. They’ll keep well for up to two months. Thaw overnight in the refrigerator and allow to come to room temperature before frosting and serving.
Reheating
To warm slices of cake without drying them out, microwave on low power for about 15-20 seconds, or until just warmed through. This revives the softness and lets the flavors bloom anew. Avoid overheating to maintain the cake’s delicate texture.
FAQs
Can I use regular chocolate instead of white baking chocolate?
While white baking chocolate is essential for the signature flavor of this White Chocolate Mocha Cake Recipe, you can experiment with mixing in some white chocolate chips or high-quality white chocolate bars if you don’t have the baking chocolate. Just be sure to keep the sweetness balance in mind.
Is there a coffee ingredient in the cake?
This recipe creates mocha flavor subtly by pairing white chocolate with a delicate hint of coffee aroma. If you want a stronger mocha kick, consider adding a tablespoon of brewed espresso or coffee extract to the melted chocolate and milk mixture.
Can I make this cake gluten-free?
To make it gluten-free, substitute the cake flour with a gluten-free flour blend designed for baking. You might need to adjust the quantities slightly and add a binding agent like xanthan gum, but it’s totally doable while maintaining a moist, tender cake.
How thick should the frosting layer be?
The cream cheese frosting in the White Chocolate Mocha Cake Recipe should be generous enough to coat each layer richly but not so thick that it overpowers the delicate cake. A smooth, even layer about a quarter-inch thick gives the best balance.
Can this cake be made in a single pan?
While possible, baking it in three separate pans ensures even baking and perfect layers. If you only have one pan, expect longer baking times and be ready to slice the cake horizontally after baking to create layers.
Final Thoughts
There is something incredibly joyful about baking and sharing this White Chocolate Mocha Cake Recipe with loved ones. It’s a cake that delights all senses, from the fragrant aroma to the luscious texture and unforgettable flavor combo. So go ahead, give it a try and watch it become your go-to dessert for celebrations, cozy nights, or any moment that calls for a little sweet magic.
Print
White Chocolate Mocha Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Mocha Cake combines the rich, creamy sweetness of white chocolate with the smooth, subtle flavors of a classic mocha-inspired dessert. Featuring three moist and tender layers of cake enriched with white baking chocolate and white chocolate chips, this decadent treat is perfect for special occasions or whenever you crave an indulgent, coffeehouse-style dessert at home.
Ingredients
For the Cake
- 4 ounces white baking chocolate
- 2 1/2 cups cake flour
- 1 1/2 sticks unsalted butter (12 tablespoons), softened
- 1 1/2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk, warm
- 12 ounces white chocolate chips
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- Additional powdered sugar and flavorings may be added for frosting, though not specified in the recipe
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking the cake layers.
- Prepare the Cake Pans: Grease three 8-inch round cake pans and line the bottom with parchment paper for easy cake removal.
- Melt White Chocolate Mixture: In a heat-safe bowl, gently melt the white baking chocolate together with warm milk until smooth, then let it cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and white sugar until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition, followed by vanilla extract.
- Combine Ingredients: Gradually add the dry flour mixture and melted white chocolate mixture alternately into the creamed butter mixture, stirring gently until everything is just combined—the batter should be smooth but not overmixed.
- Divide and Bake: Evenly distribute the batter among the prepared cake pans. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
Notes
- Ensure the white baking chocolate and milk mixture is not too hot when adding to the batter to avoid cooking the eggs prematurely.
- Use cake flour for a tender crumb; all-purpose flour will make the cake denser.
- Allow cake layers to cool completely before frosting to prevent melting or sliding of frosting.
- You can use the 16 ounces of cream cheese to make a frosting by mixing it with powdered sugar and vanilla extract, which is typical for frosting but not described here.
- White chocolate chips can be folded into the batter for added texture and bursts of sweetness.
