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.
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
Instructions
For the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
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In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
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In another bowl, beat sugar, eggs, and oil until smooth. Stir in espresso, buttermilk, and vanilla.
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Combine wet and dry ingredients and mix until just combined.
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Divide batter between pans and bake for 30–35 minutes, until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the Frosting:
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Melt white chocolate in a double boiler or microwave in 20-second bursts. Let cool slightly.
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Beat softened butter until fluffy.
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Mix in melted white chocolate, then gradually add powdered sugar.
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Add cream, vanilla, and salt. Beat until smooth and fluffy. Adjust consistency with more cream or sugar.
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Frost cooled cake layers and decorate as desired.
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).
