Light, luxurious, and layered with latte vibes this White Chocolate Mocha Cake is the dessert that turns every slice into a coffee-break celebration. Think tender white-chocolate-espresso sponge, silky espresso Swiss meringue buttercream, and a cloud-like whipped white-chocolate ganache all dressed up in elegant white-chocolate drips and crunchy coffee-bean confetti. One forkful and you’ll swear you’re sipping a barista-level mocha in cake form.
Whether you’re planning a birthday show-stopper 🎂, need a “wow” dessert for your next dinner party 🥂, or just want to treat yourself to bakery-level indulgence without leaving the house, this recipe has you covered. Yes, it looks couture but every step is broken down so even first-time layer-cake bakers can nail it.
💡 Ready to brew up something beautiful? Scroll down your new signature cake is waiting 🍰☕💖.
✔️ White-chocolate cake layers stay moist for days (thanks, oil & buttermilk!)
✔️ Espresso Swiss meringue buttercream = silky, not too sweet, and pipe-perfect
✔️ Two textures of ganache whipped for filling, pourable for drip drama
✔️ Coffee beans + nonpareils = barista vibes in every bite
✔️ Make-ahead friendly flavors deepen overnight
• Three 6-inch cake pans (or two 8-inch)
• Stand or hand mixer with whisk & paddle
• Candy thermometer (for Swiss meringue)
• Offset spatula & bench scraper for frosting
• Microwave-safe bowls or double boiler
• Piping bag + Wilton 1M tip for rope border
• Wire racks for cooling
🍫 White chocolate – Melts into the batter for ultra-moist crumbs and ganache richness.
☕ Instant espresso powder – Deep coffee punch without extra liquid.
🧈 Butter + oil – Butter for flavor, oil for lasting moisture.
🥚 Swiss meringue base – Silky, stable frosting that won’t crust or weep.
🌟 Heavy cream – Gives ganache its luscious, pipe-able texture.
1️⃣ Bake the Layers
• Preheat oven to 350 °F (175 °C). Grease, flour, and line three 6" pans.
• Warm milk & white chocolate until melted; whisk in espresso powder. Cool.
• Cream butter + sugar until pale & fluffy (3 min). Beat in eggs one at a time, then vanilla.
• Alternate dry ingredients (flour, baking powder, salt) with espresso-milk mix, beginning and ending with flour.
• Divide among pans; bake 40 min or until a toothpick comes out mostly clean. Cool 10 min, then flip onto racks.
2️⃣ Espresso Swiss Meringue Buttercream
• Whisk egg whites + sugar over a double boiler until 160 °F / 71 °C and sugar dissolves.
• Transfer to mixer; whip to stiff, glossy peaks and room temp.
• Switch to paddle; add butter cube by cube until silky. Blend in espresso powder (dissolved in 1–2 tsp water if coarse).
3️⃣ White Chocolate Ganache
• Microwave cream + white chocolate in 10-second bursts until smooth. Cool until thick enough to spread.
• Reserve ⅔ cup for drip; whip remaining ganache to fluffy perfection for filling.
4️⃣ Assembly
• Layer cake → whipped ganache → cake → ganache → cake. Thin crumb-coat with ganache; chill 20 min.
• Frost sides and top with espresso buttercream; chill 30 min.
• Warm reserved ganache slightly, tint bright-white if desired, and spoon drips around the top edge. Fill center, smooth, chill 5 min.
• Pipe rope border with remaining buttercream using Wilton 1M tip. Sprinkle nonpareils, crispearls, and perch coffee beans along the base for that café finish.
✨ Toast the coffee beans for 3 min in a dry pan for deeper aroma.
✨ Make it a day ahead flavors meld and the cake slices cleaner.
✨ If buttercream looks curdled, keep beating or chill 20 min and re-whip.
✨ Swap white chocolate for blonde chocolate for a caramel twist.
✨ Need gluten-free? Sub 1:1 GF flour blend + ½ tsp xanthan gum.
❄️ Fridge: Covered, up to 4 days bring to room temp 30 min before serving.
🧊 Freeze: Wrap unfrosted layers or sliced cake (frosted) in plastic + foil; freeze 1 month. Thaw overnight in fridge.
🔥 Re-crisp: Refresh coffee-bean garnish in a 300 °F oven for 3 min.
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This White Chocolate Mocha Cake brings together tender white chocolate espresso cake layers with a dreamy whipped ganache filling and smooth espresso Swiss meringue buttercream. Finished with a glossy white chocolate drip and luxe decorations, it's perfect for birthdays, brunches, or any celebration where coffee meets dessert!
