Homemade White Chocolate Mocha Cake
When you're looking for a dessert that feels truly elegant and indulgent, this White Chocolate Mocha Cake is the absolute gold standard. There is an undeniable magic that happens when you combine the velvety sweetness of white chocolate with the sophisticated, roasted depth of espresso.
Ingredients
- For the Cake:
- 3 cups cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 4 oz high-quality white chocolate melted and cooled
- 1 cup buttermilk room temperature
- 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
- For the Mocha White Chocolate Buttercream:
- 1 ½ cups unsalted butter softened
- 4-5 cups powdered sugar sifted
- 4 oz white chocolate melted and cooled
- 1 tbsp instant espresso powder
- 2-3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and grease and line three 8-inch cake pans.
- In a medium bowl, whisk the cake flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar for 3-5 minutes until very light and fluffy.
- Add eggs one at a time, followed by the vanilla and the melted white chocolate.
- Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients.
- Gently fold in the dissolved espresso mixture until streaks disappear.
- Divide the batter between pans and bake for 30–33 minutes or until a tester comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat the butter until creamy. Gradually add powdered sugar, melted white chocolate, espresso powder, and heavy cream. Whip on high for 3-4 minutes until light and airy.
- Layer the cake with frosting between layers, then frost the top and sides. Pipe rosettes on top for decoration.