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White Chocolate Mocha Cake

White Chocolate Mocha Cake
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Indulge in the luxurious flavors of a White Chocolate Mocha Cake, a delightful dessert that perfectly marries the creamy sweetness of white chocolate with the rich essence of espresso. With its moist layers brushed in espresso and filled with silky white chocolate ganache, this cake is crowned with an irresistible espresso cream cheese frosting. Ideal for birthdays, coffee-themed gatherings, or simply as a treat for yourself, this cake is sure to impress. Elevate your dessert experience with every slice!

Ingredients

Scale
  • 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)
  • 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee (4g)
  • 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 (8g)
  • 6 to 6 1/2 cups powdered sugar (690g-747g)

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare three 8-inch round pans by greasing and lining them with parchment paper.
  2. Melt white chocolate in warmed milk and set aside.
  3. In a bowl, whisk together cake flour, baking powder, and salt.
  4. Cream softened butter and sugar until light; add eggs one at a time along with vanilla.
  5. Alternate mixing in dry ingredients and cooled chocolate mixture until just combined.
  6. Pour batter into prepared pans and bake for 22–25 minutes or until a toothpick comes out clean.
  7. Cool completely before assembling with ganache filling and frosting.

Nutrition

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