White Chocolate Mocha Cake

This White Chocolate Mocha Cake Pairs Tender White Chocolate Espresso Cake Layers With a Whipped White Chocolate Ganache and Silky Espresso Buttercream

There will likely be a constant theme with the vacation desserts coming your means this 12 months — you’ll probably both love them or hate them. I hope it’s the previous, as a result of I’m already so excited to bake all of them!

I’m unsure {that a} White Chocolate Mocha is taken into account a vacation drink, however I’m utilizing it anyway to kick off my vacation baking. To me, most issues white chocolate simply appear wintery.

What Is A White Chocolate Mocha?

White Chocolate Mocha Cake

It’s principally a mocha (chocolate & espresso), however made with white chocolate as a substitute of the darkish or milk chocolate utilized in an everyday mocha. I’m fairly certain you will get all of them 12 months spherical at Starbucks. Calling it a White Chocolate Mocha Cake is a bit redundant since mocha accommodates chocolate, however White Mocha Cake didn’t appear descriptive sufficient.

How To Make This White Chocolate Mocha Cake

 Chocolate Mocha Cake

With a purpose to make the espresso and white chocolate each stand out, I used them in several methods in every part of this cake. The cake consists of:

  • cake layers infused with white chocolate and espresso
  • whipped white chocolate ganache filling
  • espresso Swiss meringue buttercream
  • white chocolate ganache drip

White Mocha Cake Layers

For the cake layers themselves, I used each white chocolate and espresso in them. I principally took my White Chocolate Cake and added espresso powder to it. The cake has the right texture — tender, moist, and simply the proper density.

The white chocolate flavour doesn’t come by loopy sturdy due to the espresso powder, however I like the refined flavour and the feel the white chocolate offers the cake. For those who choose, you possibly can depart the espresso powder out.

Whipped White Chocolate Ganache

To make the white chocolate ganache, I used a 3:1 ratio (by weight) of chocolate:cream, and let it cool and thicken. I really let it sit in a single day (with plastic wrap positioned immediately on high), however you actually solely have to let it sit till it thickens (about Three hours or so). I used a portion of the unwhipped ganache for the white chocolate drip.

The filling enhances the cake layers and frosting so effectively, and the flavour of the white chocolate actually stands out.

Espresso Swiss Meringue Buttercream 

That is one in all my all-time favorite buttercreams. I like espresso flavoured desserts, and this buttercream is so good you’ll be consuming it with a spoon!

I used half a recipe of my Swiss meringue buttercream and added some espresso powder to it. I simply add it proper in, since my espresso powder is so nice that I discover it blends in easily. In case your immediate espresso isn’t a brilliant nice powder, I like to recommend dissolving it first in 1-2 tsp of sizzling water and cooling earlier than including to the frosting.

White Chocolate Ganache Drip 

I used a portion of the three:1 ganache I made for the filling for the drip. Because it had thickened a bit an excessive amount of, I warmed it barely within the microwave (very small increments – Three seconds) till it was the proper drip consistency. It helps to do a check drip on the “again” of the cake for those who’re not sure, and all the time do drips on a really effectively chilled cake. It helps the ganache set faster, and gained’t drip all the way in which all the way down to the underside.

I completed the entire cake off with a rope border of espresso buttercream, some small and huge white nonpareils, and a few chocolate crispearls.

Tpis For Making This White Mocha Cake Recipe

  • The recipe as-is will even work in two 8″ pans. For 3 8″ pans, 1.5x the recipe.
  • To make cupcakes, all it is advisable do is scale back the baking time — begin checking at 15minutes or so.
  • In case your immediate espresso isn’t a brilliant nice powder, I like to recommend dissolving it first in 1-2 tsp of sizzling water and cooling earlier than including to the frosting.
  • Make sure you test my Swiss Meringue Buttercream submit for suggestions and troubleshooting.
  • Learn to hold your desserts moist utilizing Easy Syrup.
  • To assist guarantee your cake layers bake up good and flat, take a look at my Flat High Truffles submit!

White Chocolate Mocha Cake

White Chocolate Mocha Cake

This white chocolate mocha cake pairs tender white chocolate espresso cake layers with a whipped white chocolate ganache and silky espresso buttercream.


White Chocolate Mocha Cake:

  • 140 g white chocolate chopped (or white chocolate chips)
  • 1 1/2 cups milk
  • 1 Tbsp espresso powder
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla

Espresso Swiss Meringue Buttercream:

  • 3 large egg whites
  • 1 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1 1/2 Tbsp instant espresso powder more or less to taste

White Chocolate Ganache:

  • 450 g white chocolate finely chopped
  • 150 g heavy cream
  • bright white color gel


  • coffee beans
  • white nonpareils
  • dark chocolate crispearls


White Chocolate Mocha Cake:

  • Warmth milk and chocolate till melted and mixed.* Add espresso powder and stir till dissolved. Cool to room temperature.
  • Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt till nicely mixed. Put aside.
  • Utilizing a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high till pale and fluffy (approx 3mins). Cut back velocity and add eggs one by one totally incorporating after every addition. Add vanilla.
  • Alternate including flour combination and milk combination, starting and ending with flour (four additions of flour and three of milk). Absolutely incorporating after every addition.
  • Bake for about 40minutes or till a toothpick inserted into the middle comes out largely clear.
  • Place desserts on wire rack to chill for 10minutes then prove onto wire rack and funky fully.

Espresso Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk till mixed.**
  • Place bowl over a double boiler on the range and whisk consistently till the combination is scorching and not grainy to the contact (approx. 3mins). Or registers 160F on a sweet thermometer.
  • Place bowl in your stand mixer and whisk on med-high till the meringue is stiff and cooled (the bowl is not heat to the contact (approx. 5-10minutes)).
  • Change to paddle attachment. Slowly add cubed butter and blend till clean.***
  • Add espresso powder and whip till clean.****

White Chocolate Ganache:

  • Place chopped chocolate and cream in a microwave protected bowl. Microwave in 5-10 second increments, stirring in between, till clean and mixed. Put aside to chill fully and thicken.
  • Take away 2/three cup of the thickened white chocolate ganache, put aside. Whip remaining ganache till gentle and fluffy.

White Chocolate Drip:

  • If wanted, microwave the the two/three cup ganache you put aside at very small increments (three seconds) to skinny out. Add a couple of drops of shiny white colour gel if desired.


  • Place one layer of cake on a cake stand or serving plate. Prime with half of the whipped ganache, unfold evenly. Repeat with remaining layers and crumb coat the cake with any remaining ganache. Chill for 20minutes till ganache is ready.
  • Frost and clean the perimeters with the espresso buttercream, reserving some for the rope border on high. Chill for 30minutes till frosting is chilly and agency.
  • Utilizing a small spoon, place dollops of white chocolate ganache across the high edges of the chilled cake, permitting some to drip down. Fill within the high of the cake with extra ganache and unfold evenly with an offset spatula. Chill to set ganache (5 minutes).
  • Pipe a rope border on high utilizing a Wilton 1M tip. Sprinkle small and enormous white nonpareils on high in addition to some chocolate crispearls if desired. Roughly toss some small nonpareils onto the perimeters of the cake if desired. Place espresso beans alongside the underside.

White Chocolate Mocha Cake

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