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If you have a sweet tooth that leans toward the elegant and creamy, you simply must try this White Chocolate Mousse Cake Recipe. Imagine a tender, moist white cake layered lovingly with light, airy white chocolate mousse and enveloped in a luscious white chocolate buttercream frosting. Every bite offers a beautiful balance of buttery richness, delicate sweetness, and creamy textures that melt effortlessly in your mouth. This recipe strikes the perfect harmony between cake and mousse, creating a dessert that’s both stunning to look at and irresistible to taste. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this White Chocolate Mousse Cake Recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
What’s wonderful about this White Chocolate Mousse Cake Recipe is how the simple, thoughtfully chosen ingredients come together to create something truly spectacular. Each ingredient plays a crucial role — from the rich white chocolate that delivers silky flavor, to the fresh cream providing fluffy mousse and frosting texture, to the eggs and flour ensuring a soft, tender crumb in the cake layers.
- White chocolate chips (1 1/3 cups + 1 cup): Use good quality white chocolate to get the best creamy flavor and smooth texture in both the mousse and frosting.
- Heavy cream (1 1/2 cups, cold): Divided use for whipping and melting, it adds essential richness and body to mousse and frosting.
- Powdered sugar (7 1/4 cups total): Sweetness and smoothness for the frosting and mousse, dissolves quickly for a silky finish.
- Vanilla extract or vanilla bean paste (multiple teaspoons): Enhances the overall flavor with a gentle, aromatic warmth.
- Fine salt (pinch and measured amounts): Balances the sweetness perfectly and brightens the white chocolate flavor.
- Unsalted butter (3 cups total, room temperature): For a smooth, creamy buttercream and light, fluffy cake texture.
- Granulated sugar (3 cups): Essential for tenderizing the cake and adding sweetness.
- Egg whites (1 cup or 7 large, room temperature): Whipped into the batter for airiness and rise.
- Cake flour (3 cups): Gives a delicate crumb and soft structure without heaviness.
- Baking powder (2 1/2 tsp): Helps the cake layers rise just right for a light texture.
- Full-fat sour cream (1 1/2 cups): Adds moisture and a subtle tang that balances sweetness.
- Vegetable or canola oil (1/4 cup): Contributes an extra softness to the cake crumb.
How to Make White Chocolate Mousse Cake Recipe
Step 1: Make the White Chocolate Mousse Filling
Start by melting the white chocolate with half a cup of heavy cream until silky smooth. It’s easiest to use a microwave in short bursts or a gentle double boiler. Let this mixture cool slightly—it’s important not to have it too hot before combining it with the whipped cream. Meanwhile, whip the remaining cream with powdered sugar, vanilla, and salt to soft peaks. Gently fold half of this whipped cream into the white chocolate mixture to lighten it, then fold in the rest carefully so your mousse remains airy and fluffy. Wrap it up and chill in the fridge for at least two hours—you’ll be amazed at how luxurious and silky this mousse becomes.
Step 2: Prepare the White Cake Layers
Preheat your oven and prep your cake pans lined with parchment. Cream together butter and granulated sugar until the mixture is light and fluffy, the key to a tender crumb. Carefully mix in the egg whites to create structure without heaviness. In a separate bowl, whisk your dry ingredients, then alternate adding them to the butter mixture with sour cream, oil, and vanilla until just combined. Divide the batter evenly—using a kitchen scale here can help with perfectly even layers—and bake until a toothpick comes out mostly clean but with a few moist crumbs. Once cooled slightly, chill your cake layers in the freezer to firm up and make assembly easier.
Step 3: Make the White Chocolate Buttercream Frosting
With the cakes cooling, whip your butter until silky, then blend in vanilla and salt. Gradually add powdered sugar while mixing on low speed to avoid a sugar cloud! Halfway through, add the heavy cream to smooth everything out. The star of this frosting is the melted white chocolate, which you fold in last for a gleaming, velvety finish. It’s rich but light enough to complement the mousse layers beautifully. Adjust with extra cream or sugar if you want your frosting thicker or thinner, then transfer it to a piping bag for neat assembly.
Step 4: Assemble Your White Chocolate Mousse Cake Recipe
Place your first cake layer on a cake board and secure it with a dollop of frosting. Pipe a ring of buttercream around the edge—it acts like a dam to keep your mousse filling perfectly contained. Spread a luscious layer of chilled mousse inside the ring; for four layers divide mousse accordingly, for three layers use a bit more per layer. Repeat until all layers are stacked and mousse is evenly distributed. Next, apply a thin crumb coat of frosting to seal any crumbs and smooth the cake. Chill to set, then finish with a final thicker layer of buttercream. Use an icing comb or bench scraper to smooth the sides for a professional look, then decorate with simple swirls or sprinkles to add some festive charm.
How to Serve White Chocolate Mousse Cake Recipe
Garnishes
To make your White Chocolate Mousse Cake Recipe truly shine, think fresh and light for garnishes. Delicate white chocolate curls or shavings add an elegant visual and textural contrast. Fresh berries like raspberries or strawberries bring a pop of color and tartness that cuts through the sweetness perfectly. Edible flowers or a light dusting of powdered sugar can elevate the presentation to stunning, making it a centerpiece dessert for any occasion.
Side Dishes
This cake pairs beautifully with a cup of vibrant coffee or a subtly floral tea, which balance its sweetness wonderfully. For a more indulgent pairing, serve alongside a scoop of tangy lemon sorbet or a small bowl of citrus-infused fresh fruit salad. These accompaniments both complement the creamy texture and refresh the palate between bites.
Creative Ways to Present
If you want to impress guests, consider serving individual slices atop small plates with a drizzle of fruit coulis or a quenelle of mousse beside the slice. Alternatively, assemble mini versions of this cake in clear glasses for a parfait-like experience. Layer cake cubes, mousse, and frosting topped with berries for a portable, elegant treat that adds a modern twist to this classic White Chocolate Mousse Cake Recipe.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in a cake box to maintain moisture and prevent it from absorbing other fridge odors. For best texture and flavor, enjoy leftovers within three to four days.
Freezing
You can freeze the fully assembled White Chocolate Mousse Cake Recipe, but be sure to wrap it well in several layers of plastic wrap and then foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving. The mousse and frosting hold up nicely, making this a great option for prepping ahead for special celebrations.
Reheating
No reheating needed for this cake—the delicate mousse and buttercream taste best chilled. Allowing it to sit briefly at room temperature before serving lets the flavors and textures come alive without losing the refreshing creaminess.
FAQs
Can I use regular chocolate instead of white chocolate in this recipe?
While this recipe is designed specifically for white chocolate to maintain its signature flavor and color, you can experiment with milk or dark chocolate for a different twist. Keep in mind the taste and color will change, and you may need to adjust the sweetness accordingly.
How do I know when the cake layers are fully baked?
The best test is to insert a toothpick into the center of the layers. You want it to come out with moist crumbs but not wet batter. This ensures the cakes are tender and moist without being undercooked.
Can I make the mousse and frosting in advance?
Absolutely! Both the mousse and frosting can be made a day ahead and stored in airtight containers in the refrigerator. This actually helps the flavors develop and makes the assembly process quicker and easier on cake day.
What’s the best type of pan to bake the cake layers?
Use 7-inch or 8-inch round cake pans with parchment paper lining and a light grease to ensure even baking and easy removal of the cake layers. Weighing out the batter for each pan helps achieve uniform layers, making assembly neater and presentation flawless.
Is there a way to make this recipe gluten-free?
You can substitute the cake flour with a gluten-free cake flour blend designed for baking. Make sure it contains xanthan gum or another binding agent to help the cake maintain its structure and tender crumb.
Final Thoughts
This White Chocolate Mousse Cake Recipe is more than just a dessert; it’s a celebration of textures and flavors that come together to create something truly special. The layers of airy cake and luscious mousse, plus the dreamy buttercream, make every slice a moment of joy. Whether for a party or a cozy night in, I encourage you to dive in and give this recipe a try—you might just discover your new favorite cake to bake again and again.
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Print
White Chocolate Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus 2 hours chilling and 45 minutes chilling cake layers
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Mousse Cake combines moist white cake layers with a luscious white chocolate mousse filling and a smooth white chocolate buttercream frosting. The cake is made with quality white chocolate, sour cream for moisture, and a delicate balance of sweet and creamy textures. Perfect for special occasions, this elegant dessert delivers a rich but airy experience that delights white chocolate lovers.
Ingredients
White Chocolate Mousse Filling
- 1 1/3 cups good quality white chocolate chips (215g)
- 1 1/2 cups heavy cream or heavy whipping cream, cold – divided (360ml)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- pinch fine salt (less than 1/8 tsp)
White Cake Layers
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 3 cups granulated sugar (600g)
- 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
- 3 cups cake flour (360g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 1/2 cups full-fat sour cream, room temperature (380g)
- 1/4 cup vegetable or canola oil (56 ml)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
White Chocolate Buttercream Frosting
- 2 cups unsalted butter, room temperature (452g)
- 7 cups powdered sugar (900g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/2 tsp fine salt (3g)
- 1/3 cup heavy whipping cream, room temperature (75g)
- 1 cup white chocolate chips, melted and cooled (160g)
Instructions
- Make the White Chocolate Mousse Filling: Melt the white chocolate chips with 1/2 cup of heavy cream using a microwave or double boiler until smooth. Set aside to cool slightly. Whip 1 cup of heavy cream with powdered sugar, vanilla extract, and a pinch of salt until soft peaks form. Gently fold half of the whipped cream into the melted white chocolate, then fold in the rest carefully. Cover and refrigerate for at least 2 hours.
- Prepare the White Cake Layers: Preheat oven to 325°F. Grease and line four 7-inch or three 8-inch cake pans with parchment paper. Cream butter and granulated sugar on high until light and fluffy. Add egg whites and mix on medium speed. Whisk together cake flour, baking powder, and salt in a separate bowl. Add half dry ingredients to butter mixture on low speed, then sour cream, oil, and vanilla, followed by remaining dry ingredients. Mix until just combined. Divide batter evenly among pans and bake for 37-40 minutes until a toothpick comes out with moist crumbs. Cool for 10 minutes, then chill in freezer for 45 minutes.
- Make the White Chocolate Buttercream Frosting: Beat room-temperature butter on low speed until smooth. Add vanilla and salt, then gradually add powdered sugar while mixing. Incorporate heavy cream halfway through to ease mixing. Fold in melted, cooled white chocolate and mix until smooth. Adjust consistency with cream or powdered sugar as needed. Transfer to a piping bag.
- Assemble the Cake: Place the first cake layer on a cake board and secure with frosting. Pipe a buttercream ring around edge to form a dam. Spread a layer of chilled white chocolate mousse inside the ring, about 1/3 of mousse per layer for four layers. Stack remaining layers and mousse similarly. Apply a thin crumb coat of frosting and chill until firm. Finish with a thicker layer of buttercream, smooth the sides with an icing comb, and decorate as desired.
Notes
- Use high-quality white chocolate for best flavor and smooth texture.
- Ensure egg whites and other dairy are at room temperature for proper mixing.
- Chilling cake layers before assembly helps prevent crumble and makes frosting easier.
- Adjust frosting thickness by adding cream or powdered sugar depending on your climate and preference.
- This cake can be refrigerated up to 3 days, or frozen for longer storage.
- Be careful folding the mousse to retain its airy texture.
