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

Scale

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

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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.