White Chocolate Mocha Cake: A Decadent Dessert Recipe

White Chocolate Mocha Cake is the ultimate indulgent dessert that combines the sweetness of white chocolate with the rich flavor of coffee. This cake is perfect for any celebration or a cozy dessert to savor with coffee lovers. Let’s dive into how to make this deliciously moist and creamy cake, along with some helpful FAQs!

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ¼ cup unsalted butter, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk, room temperature
• ¼ cup freshly brewed strong coffee, cooled
• 1 cup white chocolate chips or chopped white chocolate

The White Chocolate Mocha Frosting:

• 1 ½ cups unsalted butter, room temperature
• 3 cups powdered sugar
• 4 oz white chocolate, melted and slightly cooled
• 1 tsp espresso powder dissolved in 1 tbsp hot water
• 1 tsp vanilla extract
• ¼ tsp salt
• 2-3 tbsp heavy cream or milk, if needed for consistency

For Garnish (Optional):

• Shaved white chocolate or chocolate curls
• A sprinkle of cocoa powder
• Coffee beans

Instructions

Prepare the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter, Sugar, and Oil: In a large mixing bowl, beat the butter, sugar, and vegetable oil with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
5. Combine Milk and Coffee: In a separate small bowl, mix the milk and cooled coffee together.
6. Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the wet mixture, alternating with the milk-coffee mixture, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing.
7. Fold in White Chocolate: Gently fold in the white chocolate chips or chopped white chocolate.
8. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Make the White Chocolate Mocha Frosting

1. Melt White Chocolate: Melt the white chocolate in the microwave in 20-second intervals, stirring each time until smooth. Set aside to cool slightly.
2. Beat Butter: In a mixing bowl, beat the softened butter on medium speed for 2 minutes until smooth and creamy.
3. Add Melted Chocolate: Pour in the cooled, melted white chocolate and mix until incorporated.
4. Add Powdered Sugar, Espresso, and Vanilla: Gradually add powdered sugar, the dissolved espresso powder, vanilla, and salt. Beat on low to incorporate, then on high until smooth and fluffy (about 3 minutes).
5. Adjust Consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk and beat until you reach a spreadable consistency.

Assemble the Cake

1. Layer the Cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top, then place the second cake layer on top.
2. Frost the Top and Sides: Use an offset spatula to spread the frosting evenly over the top and sides of the cake.
3. Decorate: Garnish with shaved white chocolate, chocolate curls, a sprinkle of cocoa powder, or whole coffee beans for an elegant look.
4. Chill and Serve: Refrigerate the cake for about 30 minutes to allow the frosting to set. Serve and enjoy!

Tips for the Perfect White Chocolate Mocha Cake

1. Room Temperature Ingredients: Using room temperature eggs, butter, and milk ensures better texture and smoother batter.
2. Avoid Overmixing: Overmixing can make the cake dense, so mix only until the ingredients are combined.
3. Cool Cake Completely: Make sure the cake layers are completely cool before frosting to avoid melting the frosting.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the fridge. Wrap them tightly in plastic wrap. Frost the cake on the day you plan to serve it for the freshest taste.

2. Can I use instant coffee instead of brewed coffee?
Yes, you can dissolve 1 teaspoon of instant coffee in ¼ cup of hot water to substitute for brewed coffee. Just let it cool before adding it to the batter.

3. How do I store White Chocolate Mocha Cake?
Store this cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor.

4. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can be stored for up to 3 months. Thaw the layers in the refrigerator overnight before frosting.

5. Is there a substitute for white chocolate?
If you’re looking for a less sweet option, you can use milk chocolate instead. However, the flavor profile will be different, leaning more towards milk chocolate mocha.

6. How can I make the frosting thicker?
If the frosting is too thin, add more powdered sugar, ¼ cup at a time, until you reach the desired consistency. Alternatively, refrigerating the frosting for about 10 minutes will also thicken it up.

White Chocolate Mocha Cake is truly a show-stopper with its beautiful layers, creamy frosting, and delightful balance of sweet and coffee flavors. Whether for a birthday, holiday, or simply a cozy gathering, this cake is sure to impress! Enjoy every decadent bite!