White Chocolate Mocha Cake

White Chocolate Mocha Cake is a delightful dessert that combines the rich flavors of white chocolate and espresso. This cake is perfect for celebrations, gatherings, or simply enjoying with a cup of coffee at home. Its moist layers are infused with espresso and adorned with creamy frosting, making it a standout treat for any occasion.

Why You’ll Love This Recipe

• Decadent Flavor: The combination of white chocolate and espresso creates a rich and indulgent flavor profile.
• Versatile Occasion: Perfect for birthdays, holidays, or as an elegant dessert to impress guests.
• Easy to Make: With straightforward steps, this recipe is accessible even for novice bakers.
• Beautiful Presentation: The layered design and creamy frosting make for a visually stunning dessert.
• Customizable Options: Feel free to adjust the sweetness or add different toppings to suit your taste.

Tools and Preparation

To create the perfect White Chocolate Mocha Cake, you’ll need some essential tools and equipment. These will help you prepare your ingredients efficiently and achieve the best results.

Essential Tools and Equipment

• Stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Three 8-inch round cake pans
• Parchment paper or wax paper

Importance of Each Tool

• Stand mixer: Provides consistent mixing power to achieve smooth batter and creamy frosting.
• Mixing bowls: Essential for combining ingredients without mess.
• Measuring cups and spoons: Ensure accurate measurements for perfect results every time.

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Ingredients

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

For the Cake Layers

• 4 ounces white baking chocolate (113.5g)
• 2 1/2 cups cake flour (285g)
• 2 1/2 teaspoons baking powder (10g)
• 1/2 teaspoon salt (3g)
• 1 1/2 sticks unsalted butter, softened (170g)
• 1 1/2 cups white sugar (300g)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (8g)
• 1 1/3 cup milk (314g)

For the Espresso Mixture

• 1 Tablespoon instant espresso or coffee (4g)
• 1 Tablespoons granulated sugar (12g)
• 1/4 cup boiling water (60g)

For the Ganache and Frosting

• 12 oz. White Chocolate
• 6 oz Heavy Cream
• 2 sticks unsalted butter, softened (226g)
• 16 oz packages cream cheese, softened
• 1 Tablespoon espresso granules dissolved in 2 teaspoons 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 that your cake bakes evenly.

Step 2: Prepare Cake Pans

Grease and flour three 8×2 inch pans. For this recipe, you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking.

Step 3: Melt White Chocolate

Heat the milk in the microwave or on the stove top; do not let it boil. Add the white chocolate cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.

Step 4: Mix Dry Ingredients

Combine the flour, baking powder, and salt in a bowl. Whisk for about 30 seconds to blend well, then set aside.

Step 5: Cream Butter and Sugar

In the bowl of your stand mixer, beat the butter until smooth. Slowly add in the sugar while beating on medium speed for about 4 to 5 minutes until fluffy.

Step 6: Incorporate Eggs

Add the eggs one at a time into the butter mixture, mixing until each egg is fully integrated before adding the next.

Step 7: Add Vanilla

Mix in the vanilla extract until well combined.

Step 8: Combine Mixtures

With your mixer on low speed, alternate adding in the flour mixture and milk/chocolate mixture. Start with flour and end with flour (3 additions of flour and 2 of milk mixture). Mix until just combined; be careful not to over-mix.

Step 9: Bake

Pour batter into prepared pans evenly. Bake at 325 degrees F for about 22-25 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached. Let cool for about 10 minutes before turning out onto wire racks.

This recipe makes approximately six cups of cake batter which works well for cupcakes too! Enjoy your delicious White Chocolate Mocha Cake!

How to Serve White Chocolate Mocha Cake

Serving a White Chocolate Mocha Cake can elevate any gathering or celebration. This delightful dessert pairs wonderfully with various accompaniments that enhance its rich flavors.

Pair with Coffee

• Espresso: A shot of espresso complements the mocha flavor beautifully, intensifying the experience.
• Cappuccino: The frothy milk in cappuccino balances the sweetness of the cake, making it perfect for coffee lovers.

Add Fresh Fruit

• Berries: Fresh strawberries or raspberries add a tart contrast, cutting through the sweetness and enhancing each bite.
• Sliced Bananas: Their creamy texture complements the cake’s richness and provides a lovely flavor pairing.

Serve with Ice Cream

• Vanilla Ice Cream: The classic choice that pairs well with the white chocolate and espresso notes.
• Coffee Ice Cream: For those who love a caffeine boost, coffee ice cream enhances the mocha theme perfectly.

How to Perfect White Chocolate Mocha Cake

To achieve an outstanding White Chocolate Mocha Cake, consider these helpful tips.

• Use Quality Ingredients: High-quality white chocolate and fresh eggs will significantly improve your cake’s flavor and texture.
• Measure Accurately: Proper measurements ensure consistent results; use a kitchen scale for precision when possible.
• Don’t Overmix Batter: Mix until just combined to prevent a dense cake. An airy batter leads to a light and fluffy final product.
• Cool Completely Before Frosting: Letting the cake layers cool fully helps prevent melting your frosting, ensuring a clean finish.

Best Side Dishes for White Chocolate Mocha Cake

Enjoying your White Chocolate Mocha Cake can be even better with some delightful side dishes. Here are several options to consider:

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness to balance the cake’s richness.
2. Chocolate Mousse: A light, airy mousse enhances the chocolate flavor without overwhelming sweetness.
3. Whipped Cream: Simple yet effective, whipped cream adds a light texture and can be flavored with vanilla or coffee.
4. Cheesecake Bites: Mini cheesecake bites offer a creamy and tangy complement to the sweet cake.
5. Nutty Granola Bars: For a crunchy contrast, granola bars provide texture alongside the soft cake.
6. Caramel Sauce Drizzle: A drizzle of caramel sauce can add an extra layer of sweetness while enhancing flavor complexity.

Common Mistakes to Avoid

Avoiding common mistakes can make a big difference when baking this cake. Here are some pitfalls to watch out for:

• Incorrect oven temperature: Always preheat your oven to the correct temperature. An oven that’s too hot or too cold can lead to uneven baking.
• Over-mixing the batter: When combining ingredients, mix just until combined. Over-mixing can result in a dense cake rather than a light and fluffy texture.
• Not measuring ingredients accurately: Use proper measuring cups and spoons for dry and wet ingredients. This ensures that your cake has the right balance of flavors and textures.
• Skipping the parchment paper: Always line your pans with parchment paper to prevent sticking. This small step saves you from a messy cleanup.
• Using cold ingredients: Ensure that eggs and butter are at room temperature before mixing. Cold ingredients can lead to a lumpy batter and affect the cake’s rise.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It can last up to 5 days in the fridge without losing moisture.

Freezing White Chocolate Mocha Cake

• Wrap slices tightly in plastic wrap, then place in a freezer-safe bag.
• The cake can be frozen for up to 3 months.

Reheating White Chocolate Mocha Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
• Microwave: Heat individual slices on medium power for 15-20 seconds. Check often to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making White Chocolate Mocha Cake:

Can I substitute dark chocolate for white chocolate?

You can use dark chocolate, but it will change the flavor profile of the cake significantly.

What type of coffee should I use?

Instant espresso or instant coffee works best for this recipe, providing rich coffee flavor without liquid.

How do I make the frosting less sweet?

To reduce sweetness, consider using less powdered sugar or adding a pinch of salt to balance flavors.

Can I use gluten-free flour?

Yes, you can substitute gluten-free flour, but make sure it’s a blend designed for baking.

How long does it take to bake this cake?

The baking time is typically around 22-25 minutes at 325°F (163°C), depending on your oven.

Final Thoughts

This White Chocolate Mocha Cake is an indulgent treat perfect for any occasion. Its rich layers of white chocolate paired with espresso create a delightful dessert experience. Feel free to customize it by adding berries or nuts for extra flavor! Don’t hesitate—try making this delicious cake today!