Ingredients
Scale
- 4 ounces white baking chocolate
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ sticks unsalted butter, softened
- 1 ½ cups white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ⅓ cup milk
- 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee
- 12 oz. White Chocolate (for ganache)
- 6 oz Heavy Cream
- 2 sticks unsalted butter, softened
- 16 oz packages cream cheese, softened
- 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
- 6 to 6 ½ cups powdered sugar
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour three 8-inch round cake pans.
- Melt the white baking chocolate with warm milk until smooth; allow it to cool.
- In a bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar until fluffy, then add eggs one by one, mixing well after each addition.
- Alternately mix in the dry ingredients and cooled chocolate mixture until just combined.
- Pour the batter into prepared pans and bake for 22–25 minutes or until a toothpick comes out clean.
- Let the cakes cool before frosting with cream cheese espresso frosting made from softened cream cheese and white chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg