White chocolate and espresso come together in this incredibly moist and flavorful White Chocolate Mocha Cake! With tender white chocolate cake layers brushed in espresso, a whipped white chocolate ganache filling, and creamy espresso cream cheese frosting, this cake is a showstopper for any occasion.
Ingredients Overview
White Chocolate Cake Layers:
- Cake flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- Milk
- White baking chocolate
Espresso Syrup:
- Instant espresso or coffee granules
- Boiling water
- Granulated sugar
Whipped White Chocolate Ganache:
- White chocolate chips or chopped bar
- Heavy cream
Espresso Cream Cheese Frosting:
- Unsalted butter
- Cream cheese
- Vanilla extract
- Instant espresso granules
- Powdered sugar
How to Make White Chocolate Mocha Cake
1. Prepare the Cake Layers
- Preheat your oven to 325°F (163°C).
- Grease and flour three 8-inch round cake pans. Line the bottoms with parchment for easy removal.
- Heat milk and stir in finely chopped white chocolate until smooth. Cool completely.
- Whisk flour, baking powder, and salt together.
- In a large bowl, cream butter and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate additions of dry ingredients and milk/white chocolate mixture, starting and ending with the dry.
- Divide batter evenly between pans and bake for 22–25 minutes. Cool in pans for 10 minutes, then turn out onto wire racks.
Yields about 6 cups of batter—perfect for three 8″ layers or cupcakes!
2. Make the Espresso Syrup
In a small bowl, combine:
- 1 Tbsp instant espresso
- 1 Tbsp sugar
- ¼ cup boiling water
Stir until dissolved. Let cool.
Use a pastry brush to lightly coat the tops of the cake layers with espresso syrup (only the bottom two layers).
3. Prepare the Whipped Ganache
- In a microwave-safe bowl, combine white chocolate and cream.
- Heat in short intervals, stirring until smooth.
- Chill the ganache until thickened but still soft.
- Whip with a hand mixer or stand mixer until fluffy and stiff peaks form.
4. Make the Espresso Cream Cheese Frosting
- Beat butter until smooth.
- Add softened cream cheese, mix until well blended.
- Stir espresso granules into vanilla extract. Add to frosting.
- Gradually add powdered sugar and beat until fluffy. If too soft, chill briefly before piping.
Assembling the Cake
- Place the first cake layer on your cake stand. Brush with espresso syrup.
- Spread whipped ganache on top. Add the second layer and repeat.
- Place the third layer on top (no need to brush with espresso unless desired).
- Fill gaps with frosting, apply a crumb coat, and chill for 15–30 minutes.
- Apply final coat of frosting. Decorate with rosettes, shells, or smooth sides.
Tip: If the frosting becomes too soft, refrigerate your piping bag or bowl briefly.
Storage & Tips
- Store in the refrigerator. Bring to room temperature before serving.
- Make components in advance for easy assembly.
- Works well as cupcakes too—just skip the espresso brushing or use a drizzle!
Flavor Notes
This cake strikes the perfect balance—rich white chocolate flavor meets bold espresso in a refined, creamy bite. It’s a stunning dessert for celebrations or when you’re craving something special.