White Chocolate Mocha Cake

There’s something about a White Chocolate Mocha Cake that just warms the heart and soul. It all started on a chilly winter evening, when I craved something sweet yet comforting. I wanted a cake that paired beautifully with a steaming cup of coffee while also offering a touch of indulgence. That’s when I decided to whip up this luscious creation. The moment the rich aroma of freshly brewed coffee and melting white chocolate filled the kitchen, I knew I was onto something special. Each bite of this cake is a delightful blend of flavors, where the intensity of the coffee meets the sweetness of white chocolate, creating a harmonious balance that is simply irresistible.

Shopping List for White Chocolate Mocha Cake

Gathering the right ingredients is the first step toward creating a masterpiece. For the White Chocolate Mocha Cake, we’re focusing on a combination of flavors and textures that work harmoniously together. The star ingredients include rich all-purpose flour, the sweetness of sugar, and the deep flavor of cocoa powder. Each component plays a vital role in achieving that perfect balance.

• 1 ¾ cups all-purpose flour: A staple in baking, it provides structure to the cake.
• 1 ¾ cups sugar: Sweetness is essential to balance the bitterness of coffee.
• ¾ cup unsweetened cocoa powder: Adds depth and a rich chocolate flavor.
• 2 teaspoons baking soda: Helps the cake rise to perfection.
• 1 teaspoon baking powder: Works alongside baking soda for leavening.
• 1 teaspoon salt: Enhances flavors across the cake.
• 1 cup buttermilk: Adds moisture and tanginess.
• ½ cup vegetable oil: Keeps the cake moist and tender.
• 2 large eggs: Essential for structure and binding.
• 3 teaspoons vanilla extract: Adds warmth and depth of flavor.
• 1 cup freshly brewed hot coffee: Infuses the cake with a robust flavor.
• 28 ounces cream cheese: Key for the frosting, offering creaminess.
• 1 cup unsalted butter: Adds richness to the frosting.
• 4 to 5 cups powdered sugar: Sweetens and stabilizes the frosting.
• 3 tablespoons instant espresso powder: Intensifies the coffee flavor.
• 2 teaspoons vanilla extract: For added flavor in the frosting.
• 8 ounces white chocolate bars: Used for decoration and flavor.

Recipe Steps for White Chocolate Mocha Cake

Ready to bake? Let’s get started on creating the White Chocolate Mocha Cake. You’ll want to follow these steps closely to ensure your cake turns out perfect. I promise, the smell alone will be worth it!

1. Preheat your oven to 350 degrees F. This is crucial for an even bake. While it’s warming up, grab three 8-inch round baking pans and lightly spray them with nonstick baking spray. Choose the kind that has flour in it, ensuring a smooth release later.
2. In a large bowl, whisk together your all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined; this mix will be the base of your cake.
3. In the bowl of your electric mixer fitted with a paddle attachment, combine the buttermilk, vegetable oil, and eggs. Beat these ingredients on medium speed until they’re nicely blended together. The mixture should look creamy.
4. Next, beat in the vanilla extract to add that wonderful aromatic flavor. Gradually, with the mixer still on medium speed, add in the flour mixture. Mix until just combined; we don’t want to overmix at this stage.
5. Now, slowly pour in the freshly brewed hot coffee. Stir until the batter is smooth and silky. The coffee makes a huge difference in flavor!
6. Once your batter is ready, divide it evenly among the prepared cake pans. It’s important to make sure they’re all about the same amount so they bake evenly.
7. Place the pans in the preheated oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted comes out clean. Take them out and let them cool in the pans for about 30 minutes.
8. Carefully invert the cakes onto parchment paper and let them cool completely. If you like, you can wrap them in plastic wrap and pop them in the freezer for about 30 minutes, which helps with frosting later.
9. Now, let’s prepare the frosting! In a clean mixing bowl, beat the cream cheese and unsalted butter until creamy, which should take about 5 minutes. Scrape the sides of the bowl to ensure everything is mixed well.
10. Add in the powdered sugar and espresso powder. Continue to beat until everything is combined beautifully. Add in the additional vanilla extract for that extra flavor punch.
11. For the finishing touch, take your white chocolate bars and use a vegetable peeler to create shavings. This will give your cake a stunning look.
12. Time to assemble! Frost the top of one cake layer with a generous dollop of frosting, then layer the second cake on top. Repeat this process until all layers are stacked. Use the remaining frosting to cover the entire cake.
13. Finally, gently press the white chocolate shavings into the frosting, creating a beautiful decorative finish. Let the cake sit for a bit before serving.
14. For best results, I recommend refrigerating the cake, especially since it has cream cheese frosting. Take it out 30 to 60 minutes before serving it to allow it to reach room temperature.

Helpful Hints

Before you dive into making the White Chocolate Mocha Cake, here are some helpful hints to ensure your baking adventure is smooth and successful.

• Storage: Store leftover cake in the refrigerator to keep the frosting fresh. It will last for up to a week.
• Freezing: You can freeze individual layers of cake wrapped tightly in plastic wrap for up to three months. Just thaw in the fridge before frosting.
• Pairing: This cake pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. The flavors complement each other wonderfully.
• Decoration: Get creative with your toppings! Consider using chocolate shavings or even fresh berries for a pop of color.
• Serving Size: When cutting the cake, consider serving larger pieces for special occasions. Your guests will appreciate the indulgence!
• Experiment: You can add different flavors to the cake batter, like a hint of almond or hazelnut, for a unique twist.

What Goes Well With This White Chocolate Mocha Cake

The White Chocolate Mocha Cake is a versatile dessert that can be enjoyed in numerous ways. Here are some perfect pairings and serving suggestions:

• Fresh Berries: Serve slices of cake with a side of fresh strawberries or raspberries. The tartness complements the sweetness of the cake.
• Coffee: A warm cup of coffee is the classic pairing. The flavors of coffee enhance the cake’s mocha notes beautifully.
• Ice Cream: A scoop of vanilla or coffee ice cream on the side can elevate your dessert experience.
• Seasonal Occasions: This cake is perfect for winter gatherings and holiday celebrations, bringing warmth and richness to the table.
• Picnics: Slice this cake into individual pieces for easy transport to outdoor events. It holds up well and remains delicious!
• Brunch Events: Serve this cake at brunch to impress your guests. It’s a delightful sweet treat that pairs well with breakfast beverages.

FAQ

Conclusion

The White Chocolate Mocha Cake is a delightful combination of flavors that’s sure to impress anyone who tries it. With its rich coffee notes paired with the sweetness of white chocolate, it’s an indulgent treat for any occasion. I hope you feel inspired to make it soon! You won’t regret bringing this beautiful cake to your table.

White Chocolate Mocha Cake

The ultimate indulgence awaits with this White Chocolate Mocha Cake. A perfect blend of rich coffee and creamy white chocolate, this cake is a showstopper at any gathering. With a luscious frosting and stunning presentation, it’s sure to wow your guests. Try it tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 ¾ cups sugar
• ¾ cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 3 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee
• 28 ounce cream cheese
• 1 cup unsalted butter
• 4 to 5 cups powdered sugar
• 3 tablespoons instant espresso powder
• 2 teaspoons vanilla extract
• 8 ounces white chocolate bars

Equipment

• Frying pan
• Oven
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it’s the kind that has the flour in the spray!
2. In a bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
3. In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, vegetable oil, and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
4. Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
5. I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
6. When you’re ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
7. Beat the cream cheese and butter together until creamy, about 5 minutes. Beat in the sugar and espresso powder until combined, another 5 minutes or so, being sure to scrape the bottom of the bowl. Beat in the vanilla extract.
8. Take the white chocolate bars and use a vegetable peeler, peeling down the sides and edges to scrape curls and shavings. Shave as much of the chocolate down as you can!
9. Frost the cooled cake. Gently press the white chocolate shavings into the frosting.
10. We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.

Notes

• Storage: Store leftover cake in the refrigerator to keep the frosting fresh. It will last for up to a week.
• Freezing: You can freeze individual layers of cake wrapped tightly in plastic wrap for up to three months. Just thaw in the fridge before frosting.
• Pairing: This cake pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. The flavors complement each other wonderfully.
• Decoration: Get creative with your toppings! Consider using chocolate shavings or even fresh berries for a pop of color.
• Serving Size: When cutting the cake, consider serving larger pieces for special occasions. Your guests will appreciate the indulgence!
• Experiment: You can add different flavors to the cake batter, like a hint of almond or hazelnut, for a unique twist.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!