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Classic Cake Recipes with a Modern Twist

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Home » Cakes » White Chocolate Mocha Cake

White Chocolate Mocha Cake

By Olivia, 82 Comments

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This white chocolate mocha cake pairs tender white chocolate espresso cake layers with a whipped white chocolate ganache and silky espresso buttercream.

Cake with espresso buttercream and white chocolate drips.

There will be a consistent theme with the holiday cakes coming your way this year — you will likely either love them or hate them. I hope it’s the former, because I’m already so excited to bake them all!

I’m not sure that a White Chocolate Mocha is considered a holiday drink, but I’m using it anyway to kick off my holiday baking. To me, most things white chocolate just seem wintery. 

Overhead shot of the cake.

What is a White Chocolate Mocha?

It’s basically a mocha (chocolate & espresso), but made with white chocolate instead of the dark or milk chocolate used in a regular mocha. I’m pretty sure you can get them all year round at Starbucks. Calling it a White Chocolate Mocha Cake is a bit redundant since mocha contains chocolate, but White Mocha Cake didn’t seem descriptive enough.

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How to make this White Chocolate Mocha Cake

In order to make the espresso and white chocolate both stand out, I used them in different ways in each component of this cake. The cake consists of:

  • cake layers infused with white chocolate and espresso
  • whipped white chocolate ganache filling
  • espresso Swiss meringue buttercream
  • white chocolate ganache drip

Cross section of the cake showing layers and white chocolate ganache filling.

White Mocha Cake Layers

For the cake layers themselves, I used both white chocolate and espresso in them. I basically took my White Chocolate Cake and added espresso powder to it. The cake has the perfect texture — tender, moist, and just the right density.

The white chocolate flavour does not come through crazy strong because of the espresso powder, but I love the subtle flavour and the texture the white chocolate gives the cake. If you prefer, you can leave the espresso powder out.

Whipped White Chocolate Ganache

To make the white chocolate ganache, I used a 3:1 ratio (by weight) of chocolate:cream, and let it cool and thicken. I actually let it sit overnight (with plastic wrap placed directly on top), but you really only need to let it sit until it thickens (about 3 hours or so). I used a portion of the unwhipped ganache for the white chocolate drip.

The filling complements the cake layers and frosting so well, and the flavour of the white chocolate really stands out.

Close up of the side of the cake showing the frosting and the white chocolate ganache drip.

Espresso Swiss Meringue Buttercream

This is one of my all-time favourite buttercreams. I love coffee flavoured desserts, and this buttercream is so good you’ll be eating it with a spoon! 

I used half a recipe of my Swiss meringue buttercream and added some espresso powder to it. I just add it right in, since my espresso powder is so fine that I find it blends in smoothly. If your instant espresso is not a super fine powder, I recommend dissolving it first in 1-2 tsp of hot water and cooling before adding to the frosting.

Angled shot of the cake with chopped white chocolate and coffee beans in the foreground.

White Chocolate Ganache Drip 

I used a portion of the 3:1 ganache I made for the filling for the drip. Since it had thickened a bit too much, I warmed it slightly in the microwave (very small increments – 3 seconds) until it was the right drip consistency. It helps to do a test drip on the “back” of the cake if you’re unsure, and always do drips on a very well chilled cake. It helps the ganache set quicker, and won’t drip all the way down to the bottom. 

Close up of rope border on top of the cake.

I finished the whole cake off with a rope border of espresso buttercream, some small and large white nonpareils, and some chocolate crispearls. 

If you love coffee desserts as much as I do, be sure to also check out my Vanilla Latte Cake, Mocha Cake (my all time fave),  and my Coffee & Baileys Cake.

Slice of cake on a plate.

Tips for making this White Mocha Cake recipe:

  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • If your instant espresso is not a super fine powder, I recommend dissolving it first in 1-2 tsp of hot water and cooling before adding to the frosting.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
Cake on a cake stand.
Print Pin Rate
4.84 from 12 votes

White Chocolate Mocha Cake

This white chocolate mocha cake pairs tender white chocolate espresso cake layers with a whipped white chocolate ganache and silky espresso buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 40 minutes
Ganache Resting Time 3 hours
Total Time 5 hours 40 minutes
Servings 12
Calories 918kcal
Author Olivia

Ingredients

White Chocolate Mocha Cake:

  • 140 g white chocolate chopped (or white chocolate chips)
  • 1 1/2 cups milk
  • 1 Tbsp 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 temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla

Espresso Swiss Meringue Buttercream:

  • 3 large egg whites
  • 1 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1 1/2 Tbsp instant espresso powder more or less to taste

White Chocolate Ganache:

  • 450 g white chocolate finely chopped
  • 150 g heavy cream
  • bright white color gel

Assembly:

  • coffee beans
  • white nonpareils
  • dark chocolate crispearls
US Customary - Metric

Instructions

White Chocolate Mocha Cake:

  • Heat milk and chocolate until melted and combined.* Add espresso powder and stir until dissolved. Cool to room temperature.
  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

Espresso Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add espresso powder and whip until smooth.****

White Chocolate Ganache:

  • Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Set aside to cool completely and thicken.
  • Remove 2/3 cup of the thickened white chocolate ganache, set aside. Whip remaining ganache until light and fluffy.

White Chocolate Drip:

  • If needed, microwave the the 2/3 cup ganache you set aside at very small increments (3 seconds) to thin out. Add a few drops of bright white color gel if desired.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with half of the whipped ganache, spread evenly. Repeat with remaining layers and crumb coat the cake with any remaining ganache. Chill for 20mins until ganache is set.
  • Frost and smooth the sides with the espresso buttercream, reserving some for the rope border on top. Chill for 30mins until frosting is cold and firm.
  • Using a small spoon, place dollops of white chocolate ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
  • Pipe a rope border on top using a Wilton 1M tip. Sprinkle small and large white nonpareils on top as well as some chocolate crispearls if desired. Roughly toss some small nonpareils onto the sides of the cake if desired. Place coffee beans along the bottom.

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  • This White Chocolate Cake is both decadent and delicious! White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.
    White Chocolate Cake

Notes

* You can do this in the microwave, stirring between 30 second bursts or in a pot in the stove, stirring constantly, or in a double boiler, stirring occasionally.
** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
**** If your instant espresso is not a superfine powder, I recommend dissolving it first in 1-2 tsp hot water and cooling before adding to the frosting.
The inspiration for this cake came from Summer over at Cake Paper Party.
Calories: 918kcalCarbohydrates: 94gProtein: 10gFat: 58gSaturated Fat: 35gCholesterol: 175mgSodium: 200mgPotassium: 403mgFiber: 1gSugar: 72gVitamin A: 1385IUVitamin C: 1mgCalcium: 208mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

White chocolate mocha cake collage.

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October 11, 2019

Comments

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    Recipe Rating




  1. Mariah johnson says

    March 1, 2021 at 3:42 PM

    Hi, do you put the frosting between the layers as well or just the ganache?
    Thanks

    Reply
    • Olivia says

      March 3, 2021 at 8:58 AM

      Hi Mariah! I only did the ganache between the layers.

      Reply
  2. Hannah says

    February 28, 2021 at 8:27 PM

    Idk what happened to my cake. It domed and was really dense and had a lot of holes and the batter tasted bitter? I put the right about of baking powder so I’m not sure what happened

    Reply
    • Olivia says

      March 1, 2021 at 10:49 AM

      Hi Hannah! The batter should not taste bitter, is it possible you used baking soda instead of baking powder? That could account for the huge dome too, but it should probably have collapsed due to too much raising agent. Is your baking powder fresh still? Regarding the density and holes that is likely due to overmixing the cake batter. You really want to mix just until the flour is incorporated.

      Reply
  3. Ellen says

    January 30, 2021 at 7:20 AM

    Anxious to try. I have a huge container of Ghirardelli white chocolate powder. Do you think I can sub for the white chocolate chips in recipe? Wondering how I’ll ever use it up ! ?

    Reply
    • Olivia says

      January 30, 2021 at 4:04 PM

      Hi Ellen! I haven’t tried it so I can’t say for sure how it will turn out. If you want to experiment though, I would dissolve it with the milk and give it a go 🙂

      Reply
  4. Kristin Frampton Neal says

    January 26, 2021 at 5:40 AM

    Hi Liv,

    If I double this recipe for 24 servings and I use 9” baking pans how many layers am I looking at ?

    Reply
    • Olivia says

      January 26, 2021 at 9:43 AM

      Hi Kristin! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Reply
  5. Antonia says

    January 25, 2021 at 6:54 AM

    Hi Liv,
    I made this for my mother’s birthday and it was awesome.
    Thank you for a great recipe. Can this recipe work for cupcakes?
    TIA

    Reply
    • Olivia says

      January 25, 2021 at 10:18 AM

      Hi Antonia! So happy you loved it. You can definitely do cupcakes. To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.

      Reply
  6. Laeticia says

    December 2, 2020 at 8:48 PM

    This looks like a great recipe! I’ve done your white chocolate cake and it was a big hit !
    Do you think that coffee extract could work instead of espresso powder?
    Thanks in advance!

    Reply
    • Olivia says

      December 3, 2020 at 4:25 PM

      Hi Laeticia! Yes, I think that would be fine. Let me know how it turns out!

      Reply
  7. Helen says

    November 20, 2020 at 8:19 AM

    Hi! I’d really like to make this cake, but always struggle with cup measurements. I’m from the UK where we measure in grams and have found from US recipes in the past that cup measurements don’t always match the weight in grams. Can you help?

    Reply
    • Olivia says

      November 20, 2020 at 3:06 PM

      Hi Helen! There is a metric converter below the list of ingredients 🙂

      Reply
      • Helen says

        November 21, 2020 at 8:36 AM

        Has anyone used the metric conversions though?

        Reply
        • Lissi says

          December 12, 2020 at 5:19 AM

          Yes I used them today and it came.out perfect! Thanks Olivia for another wonderful cake recipe x

          Reply
          • Olivia says

            December 14, 2020 at 9:54 AM

            Yay! So glad to hear that Lissi. Thanks for the update!

  8. samantha says

    November 17, 2020 at 4:59 PM

    could i use an 8 inch pan instead of 6 inch ?

    Reply
    • Olivia says

      November 18, 2020 at 2:44 PM

      Hi Samantha! Yes, I talk about that in the Tips section above the recipe.

      Reply
  9. Hilary says

    November 13, 2020 at 6:17 PM

    I’ve made this recipe twice and both times the cake completely sunk in the middle. Like… crater status. What happened!! I followed the recipe exactly! I’m so sad!!

    Reply
    • Olivia says

      November 14, 2020 at 7:52 AM

      Hi Hilary! So sorry you’re having trouble with this one. A sinking cake is the worst!! I’d love to help you troubleshoot. I have a couple questions:

      – Is it sinking in the oven or after you take it out?
      – Are you at high elevation?

      Reply
  10. mary says

    October 21, 2020 at 4:53 PM

    Hey,

    I wanna ask if i want to make it with dark or milk chocolate instead of white chocolate, how do i change the recipe?

    Reply
    • Olivia says

      October 23, 2020 at 3:32 PM

      Hi Mary! You can use any chocolate you like, but I don’t think the milk or dark one will really stand out and be chocolatey. You can try replacing some of the flour with cocoa powder as well. I haven’t tried that myself, but if you feel like experimenting that’s what I’d do.

      Reply
  11. Fathima says

    September 14, 2020 at 10:46 AM

    5 stars
    Hi,
    I made the layer following the recipe,will frost tomorrow or so…just would like to clarify :

    1. Should I whip the ganache until stiff peaks for the filling and covering?

    2.should I use sugar syrup in the cake layer?

    I simply love this combination…
    The layers cane out well ,so flavorful…hope the whole cake turns into a delicious treat once made …
    Thank you for this amazing recipe
    Hoping to hear from you soon …

    Reply
    • Olivia says

      September 14, 2020 at 11:23 AM

      Hi Fathima! Just whip the ganache until it fluffs and stiffens up. You will notice the difference 🙂 Sugar syrup is optional. If you’d like to add moisture or worry that the cakes might be overbaked then add it. Please let me know how it turns out! 🙂

      Reply
  12. Carmen says

    September 13, 2020 at 9:43 AM

    I made this and the frosting turned green!! Do you have any idea what could have happened?

    Reply
    • Olivia says

      September 14, 2020 at 11:16 AM

      Hi Carmen! That’s strange. What kind of coffee did you use for the buttercream?

      Reply
  13. Heather says

    August 23, 2020 at 5:31 PM

    Should this be stored in the fridge after all it is finished?

    Reply
    • Olivia says

      August 24, 2020 at 10:58 AM

      Hi Heather! It will be fine at room temp for a day or two unless your place is warm. Otherwise I would refrigerate.

      Reply
  14. Sarah says

    August 2, 2020 at 6:13 AM

    I LOVE this cake! So much
    Just one question- is 918 calories per piece?

    Reply
    • Olivia says

      August 5, 2020 at 10:37 AM

      Hi Sarah! So happy you love it! And yes, sadly. Though in reality, it’s probably a bit less because you will likely have some frosting left over.

      Reply
  15. eloise adair says

    July 22, 2020 at 3:37 PM

    5 stars
    Really great cake
    Love it

    Reply
    • Olivia says

      July 22, 2020 at 3:53 PM

      Thank you Eloise!

      Reply
  16. Cathy says

    July 6, 2020 at 3:26 PM

    What tip did you use for the flower decoration on top? This looks amazing.

    Reply
    • Olivia says

      July 7, 2020 at 9:36 AM

      Hi Cathy! Thank you! I mention this in the recipe. It’s a 1M tip 🙂

      Reply
  17. Tracey says

    June 25, 2020 at 5:33 AM

    4 stars
    My mom wanted a mocha cake for her 80th birthday that was not chocolate based, I tried a test cake using this white chocolate recipe with the Chocolate Mocha recipe frosting. Its a really nice consistency and the flavors are more delicate. But, the one thing I did on my sample cakes was that I soaked one in coffee liqueur to amp up the coffee flavor. OMG !! YUUUUMMY.

    Also – I used the calculator to adjust the recipe for 20 people, and even though I have US measurements selected, I get the weights in metric (the stuff in grams). Now I have to figure out how much 233 g of white chocolate is 🙂

    Reply
    • Olivia says

      June 25, 2020 at 10:02 AM

      Hi Tracey! So glad to hear you loved it!

      Reply
    • mary says

      October 21, 2020 at 5:02 PM

      Please how do you soak cakes in liqueur? what liqueur can be used?

      thanks in advance

      Reply
      • Olivia says

        October 23, 2020 at 3:32 PM

        Hi Mary! I have some info about that here: https://livforcake.com/simple-syrup-recipe/

        Reply
  18. Dhahamya says

    June 5, 2020 at 7:32 AM

    5 stars
    Hello , is there any chance of using instant coffee powder instead of espresso? Thank You.

    Reply
    • Olivia says

      June 5, 2020 at 9:58 AM

      Hi Dhahamya! For the cake it will work fine. Unless it’s a very fine powder, for the buttercream you’ll need to dissolve it with 1-2 tsp of hot water to make sure there are no granules. Let it cool before adding to the buttercream.

      Reply
  19. Margaret Rolph says

    June 4, 2020 at 9:44 AM

    5 stars
    Oh, this cake is heavenly! My daughter, also an avid baker, said it was the best cake she’s ever had. The balance of the white chocolate and espresso is wonderful. The cake texture, moistness and flavor were incredible. Thank you so much for this recipe. I will be making this again!

    Reply
    • Olivia says

      June 4, 2020 at 10:01 AM

      Hi Margaret! Thank you so much for the amazing feedback. I am so thrilled that you both loved it!

      Reply
  20. Christine says

    May 14, 2020 at 7:29 PM

    Hi can you make these cakes in advance and freeze them then frost at a later date

    Reply
    • Olivia says

      May 15, 2020 at 10:19 AM

      Hi Christine! Yes, you can freeze the cake layers (double wrapped in plastic wrap) for up to 3 months.

      Reply
  21. Olivia says

    February 4, 2020 at 1:28 AM

    Hi liv
    We made buttercream with the eggs and didn’t work out just wondering if we can do one without the eggs
    Ps your cakes are amazing to make x

    Reply
    • Olivia says

      February 4, 2020 at 9:20 AM

      Hi Olivia! The eggs are necessary for this type of buttercream — what went wrong with yours? Have you read through my tips and troubleshooting here? 🙂 https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  22. Beth says

    December 20, 2019 at 11:02 AM

    Hi I am planning to make this cake for the first time this weekend, but I am wondering if I should do anything differently if I want to make them into cupcakes rather than a full cake?

    Reply
    • Olivia says

      December 20, 2019 at 3:20 PM

      Hi Beth! All you have to do is reduce the baking time. Start checking at 15mins or so 🙂

      Reply
      • Beth says

        December 20, 2019 at 4:57 PM

        Thanks!

        Reply
  23. Big says

    December 9, 2019 at 9:52 PM

    5 stars
    Good recipes. Best website.

    Reply
    • Olivia says

      December 10, 2019 at 2:43 PM

      Thanks!

      Reply
  24. Cheryl says

    December 3, 2019 at 9:31 PM

    How many batches would I need to make 3 6” and 3 8”

    Reply
    • Olivia says

      December 4, 2019 at 4:41 PM

      Hi Cheryl! I would make one full recipe for the 3×6″ and then another 1.5x recipe for the 3×8″. I would recommend doing separate batches like this rather than scaling the recipe up that much.

      Reply
  25. Dakota says

    December 1, 2019 at 6:23 AM

    5 stars
    This was a total Thanksgiving hit. Thematically, the white chocolate and espresso flavors come together to give sort of a maple-y toffee taste. My only tweak would be 1.5ing the swiss meringue buttercream recipe if you’re doing two 8 inch cakes 1. because it’s delicious and 2. it was tough to set aside frosting for piping while sufficiently covering the whole cake.

    Reply
    • Olivia says

      December 2, 2019 at 9:32 AM

      Hi Dakota! Thanks so much for your input re: the buttercream. I’m so happy to hear you loved it!

      Reply
  26. Sreekala says

    November 3, 2019 at 6:43 PM

    4 stars
    Hi Olivia, baked this cake over the weekend it was delicious!!! The Swiss meringue frosting was amazingly delicious! However my cake turned out to be a little dense. I used 2 8 inch tins. Opened the oven door at 30mins, 35mins and 39mins. Do you think that could have caused the cake to be dense? I followed all the same proportions and instructions you have listed above. Please let me know what I could have done wrong for the cake to have turned out dense. Love you blog!!! Have shared it with many of my friends!

    Reply
    • Olivia says

      November 4, 2019 at 3:31 PM

      Hi Sreekala! This cake is more dense than my other cakes due to the white chocolate, but shouldn’t be overly dense. It’s more of a mud cake in texture, but if you found it dense and rubbery that could be due to overmixing the cake batter. When you opened the oven, did the cakes sink at all?

      Reply
      • Sreekala says

        November 4, 2019 at 5:25 PM

        Thank you for the update. The cake did not sink when I opened the over door. I probably over whipped the butter and sugar. Can I replace the butter with vegetable oil like in chocolate cakes? Will try again another time.

        Reply
        • Olivia says

          November 7, 2019 at 5:06 PM

          Overmixing really matters only after the flour starts getting incorporated. You can replace some of the butter with oil if you like, but I haven’t experimented with that myself. Let me know if you try it!

          Reply
  27. Dipali says

    October 25, 2019 at 12:03 AM

    5 stars
    I like this cake mocha cake turns my mouth watery!!! I am a big fan of this cake…..

    Reply
    • Olivia says

      October 28, 2019 at 9:46 AM

      Thanks Dipali!

      Reply
  28. Beth Collins says

    October 24, 2019 at 4:43 AM

    So excited to make this cake! Question: would you double the frosting recipe or make it in two batches? I want to make frosting pumpkins to decorate the bottom of the cake… Thanks, Liv!

    Reply
    • Olivia says

      October 28, 2019 at 9:44 AM

      Hi Beth! I would make it in two batches unless you have a very large mixer!

      Reply
  29. Tina says

    October 18, 2019 at 12:10 PM

    5 stars
    This looks amazing! Would it be possible to do a tutorial on the rope border?

    Reply
    • Olivia says

      October 21, 2019 at 9:07 AM

      Hi Tina! Thank you! Are you on Instagram at all? I have a tutorial for it in my Baking Tips highlights (https://www.instagram.com/stories/highlights/17911160518116999/) and I also have a video for it in my Facebook Group https://www.facebook.com/groups/livforcakebakers/

      Reply
  30. Ritika says

    October 17, 2019 at 3:55 AM

    DELICIOUS! It looks so yummy 🙂 and mouth-watering. I am going to make this delicious white chocolate cake for the very first time on my mother’s birthday and will share my experience.
    Thanks for sharing!

    Reply
    • Olivia says

      October 17, 2019 at 12:56 PM

      Hi Ritika! I hope you both love it. Please let me know!

      Reply
  31. Ina says

    October 16, 2019 at 7:28 AM

    5 stars
    Amazingly delicious. Made it for my husband and he loved it. I never tried a cake with buttercream before and it worked perfectly. Your instructions are definitely fail safe. Thanks a lot for a great recipe!

    Reply
    • Olivia says

      October 17, 2019 at 12:51 PM

      Hi Ina! I’m so excited that you tried this recipe already! Happy to hear that you both loved it 🙂

      Reply
  32. Patrick Kinsey says

    October 15, 2019 at 6:40 AM

    5 stars
    What is the adjustment for using 8″ pans instead of the 6″?
    Going to make for the holidays!!

    Reply
    • Olivia says

      October 15, 2019 at 10:03 AM

      Hi Patrick! This is in the Tips section above the recipe card: The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. I hope you love this one!

      Reply
    • Lauren says

      June 28, 2020 at 1:06 PM

      Hello – I’d like to make three 8inch cakes and i see you say to x the recipe by 1.5. Can you advise on eggs as i can’t add 4.5 eggs….would you do 5small eggs perhaps? Or 4 large ones?
      Thanks in advance!

      Reply
      • Olivia says

        June 29, 2020 at 9:26 AM

        Hi Lauren! For ease, you can use 4 eggs plus either a white or a yolk from another. The recipe calls for all large eggs.

        Reply
  33. juliet says

    October 13, 2019 at 1:53 PM

    I will definitely try it this holiday

    Reply
    • Olivia says

      October 15, 2019 at 9:52 AM

      Hi Juliet! I hope you love it 🙂

      Reply
  34. Patricia Cote says

    October 11, 2019 at 5:22 PM

    Oh… this cake is simply beautiful and sounds so delicious. I’m definitely putting this on my holiday bake list. Thank you so much for sharing yet another one of your fabulous cake creations. I have great confidence in your recipes… you never disappoint!

    Reply
    • Olivia says

      October 15, 2019 at 9:44 AM

      Thanks so much Pat for the sweet comment! I hope you love this one <3

      Reply
  35. Tina Sheehan says

    October 11, 2019 at 10:01 AM

    Beautiful, beautiful, beautiful cake! You have such talent and I’m always excited when I see your latest creation in my email! Very much enjoy reading how you make them and appreciate all your helpful hints! Hope to give this a try with the upcoming holidays!

    Reply
    • Olivia says

      October 11, 2019 at 10:03 AM

      Thank you so much Tina! You just made my morning 🙂 So glad you find the tips helpful. I hope you love this one!

      Reply
  36. Lusy says

    October 11, 2019 at 9:33 AM

    Hi olivia, in this recipe is that okay if i changes buttermilk instead of milk ?
    Vegetable oil instead of butter ?

    Reply
    • Olivia says

      October 11, 2019 at 9:47 AM

      Hi Lucy! You can make both of those changes if you like but it will affect the texture. I don’t think it would be bad, just different 🙂 For best results use the recipe as listed.

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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