International White Chocolate Mousse Cake

White chocolate mousse cake recipe is a rich dessert made with layers of soft white chocolate cake and smooth, creamy white chocolate mousse.

The cake is extremely delicious, offering a sweet, velvety taste that melts in the mouth. Many people enjoy making white chocolate mousse cake while watching baking shows or online tutorials for guidance.

The ideal time to make this cake is when there is a few hours to prepare, bake, and chill the layers properly. Now I will explain how to make white chocolate mousse cake recipe step by step for a creamy, elegant dessert.

About This White Chocolate Mousse Cake

The white chocolate mousse cake recipe is a decadent, melt-in-your-mouth dessert with a luxurious, creamy texture. The cake layers are soft, moist, and subtly sweet, with a delicate vanilla undertone that complements the richness of white chocolate.

The mousse is light, airy, and silky, offering a smooth, velvety sweetness without being cloying. Topped with a glossy white chocolate ganache, each bite delivers a perfect balance of rich, creamy chocolate flavor and gentle sweetness.

The combination of soft cake, fluffy mousse, and silky ganache creates a harmonious, indulgent taste experience that feels both elegant and comforting.

How To Prepare White Chocolate Mousse Cake?

To make this white chocolate mousse cake recipe perfectly, we’ll go through each step carefully. I’ve explained everything clearly and included helpful tips.

Using some kitchen tools can make the process easier, but don’t worry if you don’t have them all you’ll still enjoy a delicious cake!

Recipe Overview

Preparation Time: 40 minutes

Cooking Time: 35 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: International

Yield: 8 servings

Kitchen Utensils

• Mixing bowls (small and large)
• Whisk and electric mixer
• Spatula
• Saucepan
• 8-inch (20 cm) cake pans
• Parchment paper
• Cooling rack
• Cake turntable or plate
• Measuring cups and spoons

Ingredients

White Chocolate Cake Layers:

• 225 g white chocolate, chopped
• 310 g all-purpose flour
• 115 g unsalted butter, at room temperature
• 300 ml buttermilk, divided
• 250 g sugar
• 4 large eggs
• 7 g baking powder (1 3/4 tsp)
• 2 g baking soda (1/2 tsp)
• 120 ml vegetable oil
• 3 g salt (1/2 tsp)
• 5 ml vanilla extract (1 tsp)

White Chocolate Mousse:

• 360 ml heavy cream, cold, divided
• 240 g white chocolate chips, good quality
• Pinch of fine salt
• 30 g powdered sugar
• 5 ml vanilla extract or vanilla bean paste (1 tsp)

White Chocolate Ganache:

• 45 ml heavy cream
• 105 g white chocolate, finely chopped

Instructions

Step 1 – Preheat and Prepare Pans:

Preheat the oven to 175°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.

Step 2 – Melt White Chocolate:

Gently melt 225 g white chocolate over a double boiler or in short bursts in the microwave. Set aside to cool slightly.

Step 3 – Mix Wet Ingredients:

In a large bowl, beat 115 g butter and 250 g sugar until creamy. Add eggs one at a time, mixing well after each. Stir in the melted chocolate, 120 ml vegetable oil, and 5 ml vanilla extract.

Step 4 – Combine Dry Ingredients:

In a separate bowl, whisk together 310 g flour, 7 g baking powder, 2 g baking soda, and 3 g salt.

Step 5 – Combine Wet and Dry Mixtures:

Add the flour mixture alternately with 300 ml buttermilk to the chocolate mixture, starting and ending with the flour. Mix until just combined.

Step 6 – Bake the Cake Layers:

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.

Step 7 – Prepare White Chocolate Mousse:

Melt 240 g white chocolate in a heatproof bowl. Whip 180 ml heavy cream with a pinch of salt and 30 g powdered sugar until soft peaks form. Gently fold whipped cream into the melted chocolate. Whip remaining 180 ml cream until stiff peaks form and fold carefully into the chocolate mixture. Add 5 ml vanilla extract. Chill for 30 minutes.

Step 8 – Assemble the Cake:

Place one cake layer on a plate. Spread half of the mousse over it. Place the second cake layer on top and cover the cake with the remaining mousse. Smooth with a spatula. Chill the cake in the fridge for at least 1 hour.

Step 9 – Prepare Ganache and Finish:

Heat 45 ml heavy cream until just simmering. Pour over 105 g finely chopped white chocolate. Let sit 2–3 minutes, and then stir until smooth. Pour ganache over chilled cake and spread evenly. Chill for 30 minutes before serving.

Nutrition Facts Of White Chocolate Mousse Cake

Nutrition	Amounts
Calories	550 kcal
Protein	6 g
Fat	35 g
Carbohydrates	55 g
Sugar	40 g

Why My Recipe Works

Your white chocolate mousse cake recipe works because it balances flavors, textures, and techniques perfectly. The cake layers stay moist and tender thanks to the combination of butter, oil, and buttermilk, while baking powder and baking soda give just enough rise.

The white chocolate mousse is light and airy because whipped cream is gently folded into melted chocolate, creating a creamy but not heavy filling.

Finally, the ganache adds a smooth, glossy finish that ties the layers together. Proper melting, mixing, and chilling ensure each component sets correctly, giving a cake that is rich, elegant, and indulgent.

Professional Baking Tips

1. Always weigh your flour, sugar, and chocolate with a kitchen scale when possible. Baking is precise, and even small changes in measurements can affect texture and rise.

2. Butter, eggs, and buttermilk should be at room temperature. This ensures they mix smoothly and trap air, making the cake light and tender.

3. Use a double boiler or short bursts in the microwave to melt chocolate. Overheating can make it grainy or cause it to seize, ruining the mousse or batter.

4. When combining whipped cream with melted chocolate for the mousse, fold gently with a spatula. This keeps the mousse airy instead of dense or deflated.

5. Grease and line your cake pans with parchment paper. It prevents sticking and helps the cakes release cleanly without breaking.

6. Allow the mousse to chill before assembly and the ganache to set after pouring. Cooling ensures the cake layers stay firm, the mousse holds its shape, and the ganache has a smooth finish.

How To Decorate And Serve

To decorate white chocolate mousse cake, pour the cooled ganache over the top, letting it drip slightly down the sides for a polished look.

Smooth the surface with an offset spatula and add white chocolate shavings, curls, or fresh berries for extra texture and color. You can also dust a little cocoa powder or edible gold for elegance.

Chill the cake until the ganache sets before slicing. Serve with a clean, sharp knife for neat slices. Each slice reveals the creamy mousse layers, creating a visually appealing and delicious dessert experience.

Health Benefits

White chocolate mousse cake is primarily a dessert and should be enjoyed in moderation, but it can offer some small benefits. White chocolate contains milk, which provides calcium and protein that support bone health.

Using high-quality white chocolate can also provide antioxidants, though in smaller amounts compared to dark chocolate.

Eggs in the cake contribute protein and essential vitamins like B12, while nuts or berries added as toppings can supply fiber, healthy fats, and extra vitamins.

Overall, the cake is an enjoyable treat, offering energy and a moment of indulgence, but it is not a health food.

Best Variations

✔ Berry White Chocolate Mousse Cake – Add a layer of fresh raspberries, strawberries, or blueberries between the cake and mousse for a fruity contrast to the sweet white chocolate.

✔ Matcha White Chocolate Mousse Cake – Mix matcha powder into the mousse or cake layers for a subtle, earthy flavor that pairs beautifully with white chocolate.

✔ Caramel White Chocolate Mousse Cake – Drizzle caramel sauce between layers or swirl it into the mousse for a rich, buttery sweetness.

✔ Nutty White Chocolate Mousse Cake – Add finely chopped toasted almonds, hazelnuts, or pistachios to the mousse or sprinkle on top for crunch and flavor.

✔ Coffee White Chocolate Mousse Cake – Infuse the cake layers or mousse with espresso or coffee syrup to balance the sweetness and add depth of flavor.

Storage Instructions

White chocolate mousse cake should be stored in the refrigerator to keep the mousse and ganache firm and fresh. Cover the cake with plastic wrap or place it in an airtight container to prevent it from absorbing other odors.

It can be kept in the fridge for 3 to 4 days. If you want to store the cake longer, freeze the cake layers separately without mousse, wrapped tightly in plastic wrap, for up to one month.

FAQs About White Chocolate Mousse Cake

Conclusion

Making this white chocolate mousse cake was a wonderful experience, and the result was absolutely delicious. Each layer turned out soft and creamy, and the mousse was light and perfectly sweet.

My guests loved every bite, complimenting the flavor and presentation, which made me feel proud of my effort. I am very happy with how easily the recipe came together and how successful it was.

This experience has inspired me to try more baking projects in the future, and I hope to continue creating desserts that bring joy to everyone who tastes them.

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