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White Chocolate Mocha Cake

White Chocolate Mocha Cake – A Classic Homemade Delight


  • Author: Sofya Petrova
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

This White Chocolate Mocha Cake blends rich espresso flavor with the creamy sweetness of white chocolate for a dessert that’s elegant, bold, and incredibly satisfying.


Ingredients

Scale

140 g white chocolate, chopped

1 1/2 cups milk

1 Tbsp instant 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 temp

1 1/2 cups granulated sugar

3 large eggs, room temp

1 tsp vanilla extract


Instructions

1. Preheat oven to 350°F and grease two 8-inch round pans.

2. Melt white chocolate with milk in a saucepan over low heat. Stir in espresso powder. Let cool.

3. In a bowl, whisk flour, baking powder, and salt. Set aside.

4. Cream butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla.

5. Alternate adding flour mix and chocolate mix to the batter. Mix just until combined.

6. Divide batter into pans. Bake for 28–32 minutes. Cool completely.

7. Layer and frost with your choice of white chocolate or espresso frosting.

8. Top with white chocolate curls or espresso beans for garnish.

Notes

Store in airtight container in fridge up to 4 days. Best served at room temperature. For variation, add raspberries between layers or drizzle white mocha glaze on top.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 38g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg