White Chocolate Mocha Cake: A Decadent Dessert with Coffeehouse Flavor

This White Chocolate Mocha Cake is my idea of dessert perfection—rich, moist chocolate cake layers infused with espresso and filled with a luscious white chocolate frosting. It’s elegant, indulgent, and tastes like a slice of my favorite coffeehouse drink turned into a beautiful, shareable treat. Whether I’m baking for a birthday, holiday, or just because, this cake always steals the show.

Why You’ll Love This Recipe

I love this cake because it brings together two things I can’t get enough of: coffee and white chocolate. The mocha cake is soft, flavorful, and perfectly balanced with a hit of espresso. The white chocolate frosting is creamy, smooth, and sweet without being overwhelming. Every bite is rich and dreamy. It’s the kind of cake that feels fancy but is surprisingly easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the mocha cake:

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Brewed espresso or strong coffee

• Buttermilk

• Vanilla extract

For the white chocolate frosting:

• White chocolate, chopped

• Unsalted butter, softened

• Powdered sugar

• Heavy cream or milk

• Vanilla extract

• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.

2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, beat sugar, eggs, and oil until smooth. Stir in the brewed coffee, buttermilk, and vanilla.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.

5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting:

1. Melt the white chocolate in a heatproof bowl over a pot of simmering water (or in the microwave in 20-second bursts), then let it cool slightly.

2. Beat the butter until light and fluffy.

3. Add the melted white chocolate, then gradually mix in powdered sugar.

4. Add the cream or milk, vanilla, and a pinch of salt, and beat until smooth and spreadable.

5. Frost the cooled cake layers and decorate as desired. I love adding white chocolate curls or a light dusting of cocoa powder.

Servings and timing

This recipe makes one 2-layer cake, serving about 10–12 people. It takes around 25 minutes to prep, 35 minutes to bake, and about 30 minutes to cool and frost. I usually make the cake layers ahead so I can focus on frosting and decorating just before serving.

Variations

• I sometimes add espresso powder to the frosting for a deeper coffee flavor.

• For a boozy twist, I add a splash of coffee liqueur to the cake batter or frosting.

• Swapping half the white chocolate for cream cheese in the frosting gives it a tangy balance.

• I’ve used dark chocolate ganache between the layers for an extra indulgent version.

• For cupcakes, I divide the batter into liners and bake for 18–22 minutes.

storage/reheating

I store this cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let it come to room temperature before serving so the frosting softens. The cake layers freeze well—I wrap them tightly and freeze for up to 2 months, then thaw and frost when ready.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, I dissolve instant coffee or espresso powder in hot water and use it as a substitute. It works great and still brings that rich mocha flavor.

Can I make this cake ahead?

Definitely. I bake the cake layers a day ahead and store them covered. I frost the cake fresh the day I plan to serve it.

What’s the best white chocolate for the frosting?

I use high-quality white chocolate bars (not chips) for the best melt and flavor. Look for something with real cocoa butter.

Is this cake very sweet?

It’s rich and sweet, but the coffee balances it out nicely. If I want it less sweet, I reduce the powdered sugar in the frosting slightly.

Can I make this as a sheet cake?

Yes, I pour the batter into a 9×13-inch pan and bake for 35–40 minutes. Then I frost the top with a generous layer of white chocolate frosting.

Conclusion

This White Chocolate Mocha Cake is the ultimate dessert when I want something elegant, rich, and full of flavor. With its bold coffee notes, soft chocolate cake, and creamy white chocolate frosting, it never fails to impress. Whether I’m serving it for a celebration or just treating myself, this cake always earns rave reviews.

White Chocolate Mocha Cake: A Decadent Dessert with Coffeehouse Flavor

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• Author: Linda
• Prep Time: 25 minutes
• Total Time: ~1 hour 30 minutes
• Yield: One 2-layer cake (10–12 servings)
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This White Chocolate Mocha Cake is a rich and decadent dessert made with soft mocha-infused cake layers and a luscious white chocolate frosting. With bold espresso notes and creamy white chocolate, this homemade cake is perfect for birthdays, holidays, or any coffee lover’s celebration.

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Ingredients

• For the Mocha Cake:
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 cup brewed espresso or strong coffee
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• For the White Chocolate Frosting:
• 8 oz white chocolate, chopped
• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2–4 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.

2. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.

3. In another bowl, beat sugar, eggs, and oil until smooth. Stir in espresso, buttermilk, and vanilla.

4. Combine wet and dry ingredients and mix until just combined.

5. Divide batter between pans and bake for 30–35 minutes, until a toothpick comes out clean.

6. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the Frosting:

1. Melt white chocolate in a double boiler or microwave in 20-second bursts. Let cool slightly.

2. Beat softened butter until fluffy.

3. Mix in melted white chocolate, then gradually add powdered sugar.

4. Add cream, vanilla, and salt. Beat until smooth and fluffy. Adjust consistency with more cream or sugar.

5. Frost cooled cake layers and decorate as desired.

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Notes

• Espresso powder + hot water can replace brewed espresso.
• Add espresso powder to frosting for extra coffee flavor.
• Use high-quality white chocolate bars (not chips) for best results.
• Cake layers can be made ahead and frozen.
• Great as a 9×13 sheet cake or cupcakes (adjust baking time).