White Chocolate Mocha Cake.

This white chocolate mocha cake is cozy, rich and delicious! It’s made after your favorite coffee drink, with dark chocolate cake, coffee cream cheese frosting and white chocolate curls. It’s a show stopper!

It’s christmas cake day!!

This white chocolate mocha cake is an actual dream. Rich and tender chocolate cake covered in cream cheese espresso frosting and white chocolate curls. 

I mean, oh my goodness. 

There are no words!

For years I’ve shared a christmas cake in early December. The most popular one is my white christmas sparkle cake, and I love it so much. Followed closely by my hot cocoa cake with whipped marshmallow. 

I’ve also shared a pink peppermint cake (it looks like it’s straight out of The Grinch!), this spiced orange snowball cake and this christmas ice cream cake which is incredible. 

The truth is that I don’t love baking. Because I hate following directions! I especially do not love baking cakes, so I like to make cakes that are easy enough for just about anyone. A cake at holiday time is so fun because it feeds a crowd and looks pretty. It can be your festive centerpiece!

I usually like to keep my christmas cake rather “christmas-y” in flavor. Of course, this isn’t a holiday specific flavor, but it’s a super popular flavor! 

It’s been years since I’ve really loved a white chocolate mocha in drink form. However, it was pretty much my gateway drug into coffee! As can be expected, given that it’s like drinking a giant dessert. 

I take my mom a white chocolate mocha every single week – she loves it. She had her first one probably two years ago and thinks it is the best thing ever. That was my inspiration for this cake and I find it to be super festive and cozy.

The flavors are warm, rich and decadent. 

Perfect for the season.

And the best part is that I used components of some of my other favorite cakes to bring this all together. 

First, I used the base of my hot cocoa cake. This is a wonderful, rich chocolate cake. The original recipe is from Ina. The crumb is lovely!

Next, the coffee cream cheese frosting from my banana sheet cake. We all know that I’m an absolute freak over cream cheese frosting. I add a few tablespoons of instant espresso powder to that and the result is incredible. You’ll want to eat it straight out of the bowl. 

Finally, white chocolate shavings! Or curls. I don’t get super fancy here. I take a white chocolate lindt bar and a vegetable peeler and go to town. It’s easy. They stick right to the frosting! As long as you use a high quality white chocolate, you’ll love it. 

A little sprinkle of cocoa or espresso powder on top can finish things off. 

I threw some of these adorable holographic trees on top – I found them in the Target dollar spot. Of all places!

This cake is a show stopper, a crowd pleaser and a great way to celebrate all the fun this season!

White Chocolate Mocha Cake

White Chocolate Mocha Cake

Yield: 8 to 12 people

Prep Time: 1 hour hr

Cook Time: 35 minutes mins

Cooling Time: 1 hour hr

Total Time: 2 hours hrs 35 minutes mins

This white chocolate mocha cake is cozy, rich and delicious! It's made after your favorite coffee drink, with dark chocolate cake, coffee cream cheese frosting and white chocolate curls. It's a show stopper!

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5 from 5 votes

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Ingredients

• 1 ¾ cups all-purpose flour
• 1 ¾ cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 3 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee

espresso cream cheese frosting

• 2 8 ounce blocks cream cheese
• 1 cup unsalted butter
• 4 to 5 cups powdered sugar
• 3 tablespoons instant espresso powder
• 2 teaspoons vanilla extract
• 8 ounces white chocolate bars

Instructions 

• Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it’s the kind that has the flour in the spray!
• In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
• In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
• Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
• I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
• When you’re ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.

espresso cream cheese frosting

• Beat the cream cheese and butter together until creamy, about 5 minutes. Beat in the sugar and espresso powder until combined, another 5 minutes or so, being sure to scrape the bottom of the bowl. Beat in the vanilla extract.
• Take the white chocolate bars and use a vegetable peeler, peeling down the sides and edges to scrape curls and shavings. Shave as much of the chocolate down as you can!
• Frost the cooled cake. Gently press the white chocolate shavings into the frosting.
• We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.

Course: Dessert

Cuisine: American

Author: How Sweet Eats

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