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White Chocolate Mocha Cake – A Classic Homemade Delight

White Chocolate Mocha Cake
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This indulgent White Chocolate Mocha Cake is a dream for coffee and chocolate lovers. With a rich espresso-infused cake, creamy white chocolate frosting, and a hint of mocha flavor, this dessert is perfect for special occasions!

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • ½ cup brewed espresso (cooled)
  • 4 ounces white chocolate, melted

For the White Chocolate Mocha Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 6 ounces white chocolate, melted and cooled
  • 1 tablespoon espresso or strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (as needed for consistency)

For Garnish (Optional):

  • White chocolate shavings or curls
  • Coffee beans
  • Cocoa powder for dusting

 

Instructions

Directions:

  1. Prepare the Cake Batter:

    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
    • Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  2. Incorporate Wet and Dry Ingredients:

    • Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
    • Mix in the cooled brewed espresso and melted white chocolate until well combined.

  3. Bake the Cakes:

    • Divide the batter evenly between the prepared cake pans.
    • Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  4. Prepare the Frosting:

    • In a large mixing bowl, beat the butter until creamy.
    • Gradually add powdered sugar, beating until smooth.
    • Mix in the melted white chocolate, espresso, and vanilla extract.
    • Add heavy cream 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.

  5. Assemble the Cake:

    • Place one cake layer on a serving plate. Spread a layer of frosting over the top.
    • Place the second cake layer on top and frost the entire cake evenly.
    • Garnish with white chocolate shavings, coffee beans, or a light dusting of cocoa powder.

  6. Chill and Serve:

    • Let the cake chill in the refrigerator for 30 minutes before slicing for clean cuts.
    • Serve and enjoy this creamy, coffee-infused delight!

Notes

  • Espresso Substitute: If you don’t have an espresso machine, you can use instant espresso powder (1 tablespoon dissolved in ½ cup hot water) or strong brewed coffee instead.
  • White Chocolate Quality: Use high-quality white chocolate (not white chocolate chips) for the best flavor and smooth melting.
  • Cake Texture: Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by mixing ¾ cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
  • Chilling the Cake: For cleaner slices, refrigerate the cake for 30 minutes before cutting.
  • Frosting Consistency: If the frosting is too thick, add a little more heavy cream. If it’s too thin, add more powdered sugar until desired consistency is reached.
  • Make Ahead: You can bake the cake layers a day in advance, wrap them in plastic wrap, and store them at room temperature. Frost the cake before serving.

Nutrition

Keywords: White Chocolate Mocha Cake

Find it online: https://sofyarecipes.com/white-chocolate-mocha-cake-recipe/