White Chocolate Mocha Cake With Espresso Swiss Meringue Buttercream

Craving something sweet, indulgent, and absolutely divine? Let me introduce you to the White Chocolate Mocha Cake, a dreamy combination of velvety white chocolate and bold espresso flavors. This is no ordinary cake — it’s a show-stopping masterpiece that’s perfect for celebrations, cozy gatherings, or even an indulgent weekend treat.

Layers of tender mocha-infused cake are paired with a luxurious espresso Swiss meringue buttercream and topped with a silky white chocolate ganache. Every bite is rich, creamy, and packed with flavors that melt in your mouth. Whether you’re a white chocolate lover or a coffee enthusiast, this cake promises to satisfy every craving.

Why You’ll Love This White Chocolate Mocha Cake

• Irresistible Flavor Fusion: The sweetness of white chocolate perfectly balances the boldness of espresso for a taste that’s truly unforgettable.
• Elegant Presentation: With its creamy frosting, ganache drip, and delicate decorations, this cake is as stunning as it is delicious.
• Crowd-Pleaser: Ideal for birthdays, anniversaries, or any occasion that calls for a slice of happiness.
• Customizable: From frosting options to unique toppings, this cake can easily be tailored to your preferences.

Let’s dive into what makes this cake so special and how you can create your own masterpiece at home!

About the White Chocolate Mocha Cake

There’s something magical about the combination of white chocolate and coffee. The creamy sweetness of white chocolate blends seamlessly with the bold, robust flavor of espresso to create a truly indulgent experience. This White Chocolate Mocha Cake was born out of my love for all things coffee and chocolate, and I’m thrilled to share it with you.

Creating this cake was a journey of flavors and textures. From perfecting the moist, tender layers of mocha cake to whipping up the silkiest espresso buttercream, every step of this recipe has been thoughtfully crafted to deliver a dessert that’s both beautiful and delicious.

What Makes This Recipe Special

• Infused with Espresso: This cake features espresso powder in both the batter and frosting, giving it a rich, coffee-forward flavor.
• Decadent Ganache Drip: A luxurious white chocolate ganache adds a touch of elegance and enhances the overall flavor profile.
• Perfect for Any Occasion: Whether you’re celebrating a special day or simply treating yourself, this cake is guaranteed to impress.

So, if you’re ready to take your baking to the next level, let’s gather the tools and ingredients you’ll need to bring this masterpiece to life.

Equipment Needed

Before diving into the recipe, let’s make sure you have all the tools you’ll need. Having the right equipment on hand will make the process smooth and enjoyable.

Tools You’ll Need

• Mixing Bowls: A few medium and large bowls for mixing your cake batter, frosting, and ganache.
• Whisk: To combine dry ingredients and ensure your batter is smooth.
• Stand Mixer or Hand Mixer: For whipping up the cake batter and the espresso Swiss meringue buttercream.
• Cake Pans: Three 6-inch round pans for even and professional-looking cake layers.
• Cooling Rack: To cool your cake layers before frosting.
• Offset Spatula: Perfect for spreading frosting evenly.
• Double Boiler or Microwave-Safe Bowl: For melting the white chocolate and preparing the ganache.
• Candy Thermometer: To ensure your meringue reaches the right temperature for the frosting.

Having these items ready will not only make your baking process easier but also ensure that your cake turns out as perfect as possible!

Ingredients for White Chocolate Mocha Cake

Gathering the best ingredients is essential for creating a cake that’s rich in flavor and texture. Here’s everything you’ll need for the different components of this decadent dessert.

For the Cake:

• 140g white chocolate, chopped or white chocolate chips
• 1½ cups milk, room temperature
• 1 Tbsp instant espresso powder
• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract

Ingredient Insights:

• White Chocolate: This gives the cake a creamy and sweet base, perfectly balanced by the coffee notes.
• Espresso Powder: A concentrated coffee flavor that enhances the mocha profile.
• All-Purpose Flour: Creates structure and stability in the cake layers.
• Unsalted Butter: Adds richness while allowing you to control the salt content.
• Vanilla Extract: A subtle touch of vanilla elevates the overall flavor.

For the Espresso Swiss Meringue Buttercream:

• 3 large egg whites
• 1 cup granulated sugar
• 1½ cups unsalted butter, room temperature
• 1½ Tbsp instant espresso powder, adjust to taste

Ingredient Insights:

• Egg Whites and Sugar: Combined to create a light, silky meringue base for the buttercream.
• Instant Espresso Powder: Infuses the frosting with a bold coffee flavor.

For the White Chocolate Ganache:

• 450g white chocolate, finely chopped
• 150g heavy cream
• Bright white color gel (optional, for aesthetic purposes)

For Assembly and Decoration:

• Coffee beans
• White nonpareils
• Dark chocolate crispearls

How to Make White Chocolate Mocha Cake

Creating this cake might look like a challenge, but trust me—it’s simpler than you think! With clear steps and some patience, you’ll have a masterpiece to enjoy. Let’s break it down:

For the Cake:

1. Prepare the Milk Mixture
   In a saucepan or microwave-safe bowl, heat the milk and white chocolate until melted and combined. Stir in the espresso powder until dissolved, then set the mixture aside to cool to room temperature.
2. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans and line them with parchment paper.
3. Mix Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of the leavening agents.
4. Cream Butter and Sugar
   Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar on medium-high speed until pale and fluffy. This should take about 3 minutes.
5. Incorporate the Eggs
   Reduce the mixer speed and add the eggs one at a time, fully incorporating each before adding the next. Add the vanilla extract and mix until combined.
6. Combine Wet and Dry Ingredients
   Alternate adding the dry ingredients and the cooled milk mixture to the batter, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.
7. Bake the Cake Layers
   Divide the batter evenly among the prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool the Cakes
   Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Level the cake layers if needed for even stacking.

How to Make Espresso Swiss Meringue Buttercream

This buttercream is the star of the show, with its silky texture and bold espresso flavor. Follow these steps to whip up the perfect frosting:

For the Espresso Swiss Meringue Buttercream:

1. Combine Egg Whites and Sugar
   In the bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar is fully dissolved and the mixture is hot to the touch (or registers 160°F on a candy thermometer).
2. Whip the Meringue
   Transfer the bowl to the stand mixer and whisk on medium-high speed until the meringue forms stiff peaks and the bowl feels cool to the touch. This can take about 5–10 minutes.
3. Add Butter Gradually
   Switch to the paddle attachment and reduce the mixer speed to medium. Add the softened butter one cube at a time, allowing each piece to fully incorporate before adding the next. Don’t panic if the mixture looks curdled—just keep mixing, and it will come together into a smooth buttercream.
4. Infuse with Espresso
   Dissolve the instant espresso powder in 1–2 teaspoons of hot water (if it’s not superfine) and let it cool. Add it to the buttercream and whip until fully combined. Adjust the amount to your taste preference.

For the White Chocolate Ganache:

1. Melt the Chocolate
   Place the finely chopped white chocolate and heavy cream in a microwave-safe bowl. Heat in 10-second intervals, stirring in between, until fully melted and smooth.
2. Cool and Whip
   Allow the ganache to cool until it thickens slightly. Reserve about ⅔ cup for the drip, and whip the remaining ganache until light and fluffy to use as a filling.

How to Assemble and Decorate the White Chocolate Mocha Cake

Now that all the components are ready, it’s time to bring everything together! Here’s how to assemble and decorate your masterpiece:

Assembly:

1. Prepare the First Layer
   Place one cooled cake layer on a serving plate or cake stand. Spread half of the whipped white chocolate ganache evenly over the top using an offset spatula.
2. Stack the Cake Layers
   Add the second cake layer on top and repeat the process with the remaining whipped ganache. Finally, place the third cake layer on top and lightly press to secure.
3. Crumb Coat the Cake
   Spread a thin layer of the espresso Swiss meringue buttercream over the entire cake to lock in crumbs. Smooth it out with an offset spatula or bench scraper. Chill the cake in the refrigerator for 20–30 minutes until the buttercream sets.
4. Frost the Cake
   Apply a generous layer of espresso buttercream to the sides and top of the cake. Smooth it out for a clean finish, reserving some buttercream for piping decorations if desired.

Decorating:

1. Add the Ganache Drip
   Warm the reserved white chocolate ganache slightly if it has thickened too much. Using a spoon, carefully drizzle the ganache around the edges of the cake, allowing it to drip down the sides. Spread the remaining ganache on the top for a glossy finish. Chill the cake briefly to set the ganache.
2. Pipe a Border
   Using a piping bag fitted with a star tip (like Wilton 1M), pipe a decorative border around the top edge of the cake.
3. Add Finishing Touches
   Sprinkle white nonpareils, dark chocolate crispearls, and coffee beans on the top for a touch of elegance. Optionally, toss some small nonpareils along the sides for added texture.

Final Touches

Slice your beautiful White Chocolate Mocha Cake, serve, and enjoy! This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.