This white chocolate mocha cake pairs tender white chocolate espresso cake layers with a whipped white chocolate ganache and silky espresso buttercream.
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.
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.
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
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 flavor does not come through crazy strong because of the espresso powder, but I love the subtle flavor 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 flavor of the white chocolate really stands out.
Espresso Swiss Meringue Buttercream
This is one of my all-time favorite buttercreams. I love coffee flavored 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.
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.
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.
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans as long as they are 3″ tall, or two 9″ pans. Baking time may need to be adjusted.
- For a three layer 6″ cake, change the Servings to 12 and use those amounts. Or, if your pans are 3″ tall you can leave the recipe as is. The layers will be thicker so baking time will need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make at least 24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temp and rewhip before using.
- The ganache can be made a day or two in advance and kept at room temperature. Place plastic wrap directly on top to prevent a skin from forming. Do not refrigerate as it will get too firm.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Tips for making this White Mocha Cake recipe:
- 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!
White Chocolate Mocha Cake
Ingredients
White Chocolate Mocha Cake:
- 140 g white chocolate chopped (or white chocolate chips)
- 1 1/2 cups milk
- 1 Tbsp instant 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 extract
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
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.
Maude Laflamme says
Is there a possibility to get all the ingredient measurements in grams please?🙏🏼 my scale is one of those metal scale, they are far more accurate then kitchen ones but the downside is that i cannot scale ml and i cant find any conversation charts for most of those ingredients🥲 thank you so much for taking the time to read my comment! This recipe looks amazing!
Olivia says
Hi Maude! There is a Metric converter in the recipe card where you can toggle to the units in grams.
Chandana says
Had to let you know that the cake was a complete hit. It was for my friend’s son’s graduation party. He had requested a combination of white chocolate and coffee. It seems everyone really liked it!!
Thank you. I made 1.5X the recipe and baked it in 3 8 X1.5in pans and it worked out just fine.
Like I said, first bake from your site and I am sure it will not be the last. Thank you so much also for responding to all my questions so quickly. Very grateful.
Olivia says
Yay! I’m so happy to hear it was a hit, Chandana. Please let me know what you try next 🙂
Chandana says
Hello Olivia ..thank you so much for your quick response!! I am planning on 1.5 times.
Another question, in the section where you talk about being able the make the cake in advance you state “The mascarpone cream will not keep. It should be made right before putting the cake together.” .. I do not see mascarpone cream anywhere in the recipe. Can you please clarify?
Can the Espresso Swiss Meringue Buttercream be made in advance?
Olivia says
Opps, good catch, that shouldn’t have been listed there. I updated it! The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temp and rewhip before using.
Chandana says
Thank you! Cakes done.. on to frosting and ganache 😊
Olivia says
I hope you loved it as much as I do! 🙂
Chandana says
Love this recipe, if I double the quantity, baking in 3 8in cake pans be good or should I bake in 3 9in cake pans? Would you know?
Thank you .. love your site. This will be my first time trying a recipe from your site.
Chandana
Olivia says
Hi Chandana! For three 8″ pans I recommend 1.5x the recipe. Double will make too much batter. It should work for three 9″ though. I hope you love this one!
Doreen Kane says
Hi, looking to make this cake for my daughters 40th and just wanted to check on pans and baking time. Is it correct that i can use 2 8 in pans as long as they are 3 inches tall and i would bake them at 40 minutes? That seems like a long time.
Olivia says
Hi Doreen! Yes, you can maybe get away with baking them in 2″ tall pans but I worry that the batter might overflow. Baking times are just a guideline as every oven bakes differently and cake pans will make a difference too. I use light colored pans and baking strips (https://livforcake.com/flat-top-cakes/) which makes my cakes take longer to bake. I recommend checking on the cakes as they are baking.
DOREEN KANE says
THANK YOU SO MUCH!
Jessica says
Hello,
Can I use 3 8” baking pans (2” tall) since I don’t have the 3” tall ones. Should I use 1.5 of this recipe to be able to fill the three 8” regular pans?
Can’t wait to bake this cake for my friend’s birthday on Nov. 3.
Thank you.
Jessica
Olivia says
Hi Jessica! Yes, 1.5x the recipe for three 8×2″ pans. Change the Servings to 18 to get the ingredient amounts.
Lori Johnson says
Hello, this cake looks so delicious. Can I use instant espresso for both the cake and frosting? I don’t want to have to buy 2 different things since I won’t be making things with it a whole lot. Also could I use an American buttercream instead of swiss meringue?
Olivia says
Hi Lori! Both the cake and frosting should use instant espresso powder. I forgot to write “instant” on one of them! And yes, American buttercream should work fine too.
Lori Johnson says
Thank you so much! I can’t wait to try this recipe!
Kelly says
Hello! I love your recipes but this is my first time making this cake. Is there a certain type of milk that’s best? 2% or whole? Thank you!
Olivia says
Hi Kelly! Whole milk is ideal but I always just use whatever I have on hand which is usually 1%.
Barb says
HI! Would the recipe work switching the espresso powder for a coffee licqueur?
Olivia says
Hi Barb! Since the liqueur is a liquid, you’d need to reduce the amount of milk by the amount of liqueur you plan to add. I’m not sure if it would give a strong enough flavour vs the powder. For best results I always say to make the recipe as written, but you can definitely give it a try!
Amy says
What if I wanted to do cupcakes instead of cake? Would I fill the tin halfway and bake for same amount of time?
Olivia says
Hi Amy! I don’t bake cupcakes often but I usually fill the liners about 2/3 full. Baking time would be shorter. Start checking around 15mins or so.
Alison says
Hi! Making this for a birthday this weekend – going to attempt to use 1:1 gluten free flour (we’ll see how that goes!!). Question — if I wanted to make this a 4 layer cake, what should I set the servings to? Thanks so much! Excited to try it out!
Olivia says
Hi Alison! The 1:1 flour should work just fine. You’d need to increase the recipe by 1/3 to get another layer. Change the Servings to 16 and try those amounts.
Lizette says
If you are an experienced baker, this is a no fail recipe! My cake came out amazing ! Thank you !
Olivia says
Thanks so much, Lizette! I’m so happy you loved it 🙂
Amy says
which brand of espresso powder do you use? Your link doesn’t work. Thanks!
Olivia says
Hi Amy! Sorry about that. I use Nescafe Gold Instant Espresso Powder: https://amzn.to/3Uhfe4d
Rita says
I made the white chocolate mocha cake and was pleasantly surprised how light it came out. I only did two 6inch pans and a dozen cupcakes. This was a trial run for a birthday coming up. I want to make the cake to serve at least 20 people. This cake is really delicious!
Olivia says
Hi Rita! So glad you loved it! Thanks for the feedback 🙂
Krista says
I would like to make the bottom tier of a wedding cake with this cake.
My question is my bottom tier will be 3 – 12×2 layers so would I have to double or triple this recipient to fit in my 12×3 pans?
Thank you
Olivia says
Hi Krista! 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
Jenny says
The cake was glorious- dense and very flavorful.
I think I screwed up on the Swiss Meringue, but it tasted fine. It was my first time but I really want to try it again to see if I can get it smooth, like it is in your pictures.
It definitely was a bit more buttery tasting than the usual buttercreams I’ve always made. But so good! Not nearly as sweet either- which was a nice change of pace.
I feel like this cake was more adult, if that makes sense. Great recipe! Thank you for sharing it.
Olivia says
Hi Jenny! I’m so happy you liked it 🙂 I have a detailed tutorial on SMBC here that can help with any tips or troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/ Let me know if you try it again!
Ana says
Hi Olivia, I would love to try this recipe, but I have no much time for trials. My fear is that the SMB won’t work or come out as expected. Therefore, I’ve scrolled though the other buttercream types and Inwant to give the German Buttercrem or the Ermine Buttercream a try instead.
We prefer something less sweet and honestly I prefer something easier to prepare this time.
So my question ist if this cake goes well with the German or the Ermine Buttercream as it goes with the SMB.
Can as chill the cake once frosted? I would like to prepare one or two days in advance, and only do the piping and put the little decoration on on the day of the party.
Please tell me if that goes well and if my plan would work as well. Thank you and congratulations for your fine work.
Olivia says
Hi Ana! The cake would be equally delicious with any kind of frosting. You can make it in advance and refrigerate for 2-3 days, after that it will start to dry out. I would do the piping at the time of decorating. Otherwise you’ll have to refrigerate the leftover frosting, then bring it to room temp again and rewhip to do that. Let me know how it turns out!
Michelle says
Made this for my daughters sweet sixteenth birthday. I halved the recipe and it still was a lot of cake. It tasted amazing and was a big hit. Thank you for sharing the recipe and the great instructions.
Olivia says
Hi Michelle! So happy you liked it and found the recipe easy to follow 🙂
Antoinette Tiu says
Hi Olivia, i tried making your cake but its quite dense, how can you make it light and fluffy i also tried using oil instead of butter but the texture is the same , also baking it in a loaf pan
( 81/2 x 4 1/2 x 3 )
Olivia says
Hi Antoinette! This cake is more on the dense side due to the white chocolate in the cake batter. It is essentially a mud cake. You could try using cake flour to lighten it up a bit but it will still be a denser cake than most of my recipes.
Alex says
Hi! Id like to use an 8in round cake pan, do you know what the differences in oven time and baking time would be? Thank you!
Olivia says
Hi Alex! Are you planning to only use one 8″ pan? It would need to be about 4″ tall so the batter doesn’t overflow. Oven temperature would stay the same but baking time will be much longer. I generally don’t recommend baking such tall cakes as the cake won’t bake evenly.