Description
This White Chocolate Mocha Cake is a luscious layered dessert that combines the creamy richness of white chocolate with the subtle mocha flavor. Moist cake layers are enhanced by smooth white chocolate and cream cheese elements, making it a perfect treat for special occasions or any decadent dessert craving.
Ingredients
Scale
Cake
- 4 ounces white baking chocolate
- 2 1/2 cups cake flour
- 1 1/2 sticks unsalted butter (12 tablespoons), softened
- 1 1/2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk, warm
Frosting
- 12 ounces white chocolate chips
- 16 ounces cream cheese, softened
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to ensure it reaches the correct temperature for baking the cakes evenly.
- Prepare pans: Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and make removal easier.
- Melt chocolate mixture: Melt the white baking chocolate together with the warm milk until smooth, then allow it to cool slightly to avoid cooking eggs in later steps.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to ensure an even distribution of leavening agents.
- Cream butter and sugar: Using a mixer, cream the softened unsalted butter and sugar together until light and fluffy, which helps provide structure and airiness to your cake.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition, followed by the vanilla extract for flavor.
- Combine wet and dry: Gradually add alternating portions of the dry flour mixture and the melted white chocolate mixture to the creamed butter mixture, mixing gently until just combined to keep the batter light.
- Divide and bake: Evenly distribute the batter among the three prepared pans and bake in the preheated oven for 22-25 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting or assembling.
Notes
- Ensure the white baking chocolate and milk mixture is cooled before adding to prevent curdling or cooking the eggs.
- Use cake flour for a lighter, softer texture; all-purpose flour can be substituted but may yield a denser cake.
- For the frosting, melt the white chocolate chips gently and combine with the softened cream cheese, whisking until smooth before frosting the cooled cakes.
- Store the cake refrigerated because of the cream cheese frosting, and allow it to come to room temperature before serving for best flavor.
- This recipe makes a triple-layer cake, perfect for celebrations.
