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White Chocolate Mocha Cake

White Chocolate Mocha Cake
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Indulge in the luxurious flavors of our White Chocolate Mocha Cake, a delightful dessert that perfectly balances rich white chocolate with aromatic espresso. This multi-layered cake is not only visually stunning but also incredibly versatile, making it an ideal choice for birthdays, holiday gatherings, or any celebration. With its moist and tender crumb, creamy frosting, and the ability to easily transform into elegant cupcakes, this recipe is sure to impress your guests and satisfy your sweet cravings. Follow our straightforward instructions and enjoy the decadent taste of this gourmet creation!

Ingredients

Scale
  • 4 ounces white baking chocolate
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cup milk
  • 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee
  • 1 Tablespoons granulated sugar
  • 1/4 cup boiling water
  • 12 oz. White Chocolate
  • 6 oz Heavy Cream
  • 2 sticks unsalted butter, softened
  • 16 oz packages cream cheese, softened
  • 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
  • 6 to 6 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Grease and flour three 8×2 inch pans.
  3. Heat the milk gently; do not boil. Add chopped white chocolate pieces and let sit for a few minutes until soft. Stir until smooth, then let cool.
  4. In a bowl, combine the flour, baking powder, and salt. Whisk together for about 30 seconds to ensure even distribution.
  5. In your mixer bowl, beat the softened butter until smooth. Gradually add the sugar while mixing on medium speed for about 4 to 5 minutes until light and fluffy.
  6. Add eggs one at a time to the butter mixture, mixing thoroughly after each addition until well blended.
  7. Stir in the vanilla extract until incorporated into the batter.
  8. With the mixer on low speed, alternate adding the dry flour mixture and the cooled milk/chocolate mixture. Start with flour and end with flour; mix until just combined—avoid over-mixing.
  9. Divide the batter evenly among prepared pans. Bake at 325 degrees F for approximately 22–25 minutes. Check with a toothpick; it should come out clean or with a few crumbs attached.
  10. Allow cakes to cool in pans for about ten minutes before flipping them onto wire racks to cool completely.

Nutrition

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