White Chocolate Mousse Cake Recipe

If you’re hunting for a show-stopping dessert that feels like a dream with every bite, this White Chocolate Mousse Cake Recipe is your new best friend. Imagine luscious white chocolate mousse layered between moist, tender cake and topped with a silky white chocolate buttercream frosting that melts in your mouth. Whether it’s a special occasion or just a moment to treat yourself, this cake blends elegance and comfort perfectly. It’s the kind of dessert that not only tastes incredible but also looks so stunning, you’ll be proud to serve it to anyone lucky enough to have a slice.

Ingredients You’ll Need

Every ingredient in this White Chocolate Mousse Cake Recipe plays a vital role—from the creamy white chocolate that builds the mousse to the perfect amount of vanilla that elevates the cake’s fragrance. These simple, thoughtful components come together in harmony to create the distinct layers and rich textures this cake is famous for.

• White chocolate chips: Use good quality chips for a smooth, rich flavor in both the mousse and the frosting.
• Heavy cream: Cold cream is key for whipping to soft peaks, giving the mousse its silky, airy texture.
• Powdered sugar: Adds sweetness and helps create a smooth frosting consistency.
• Vanilla extract or vanilla bean paste: Enhances the aroma and depth of the cake and mousse.
• Fine salt: Balances the sweetness and enriches the overall flavor.
• Unsalted butter: Room temperature butter makes for a fluffy cake batter and a creamy, stable frosting.
• Granulated sugar: Sweetens and aerates the cake batter for lightness.
• Egg whites: Whipped to add lightness and structure to the cake layers.
• Cake flour: Provides tender, delicate crumb needed for soft, moist layers.
• Baking powder: Leavens the cake for a perfect rise.
• Full-fat sour cream: Keeps the cake moist and adds a slight tanginess that complements the white chocolate.
• Vegetable or canola oil: Adds moisture and tenderness without overpowering the delicate flavors.

How to Make White Chocolate Mousse Cake Recipe

Step 1: Prepare the White Chocolate Mousse

Starting off with the mousse is actually a smart move because it needs time to chill and develop that dreamy, creamy texture. Gently melt the white chocolate chips with half a cup of heavy cream in short bursts in the microwave or with a double boiler to avoid burning. When smooth and glossy, let it cool just enough so it’s warm but not hot. Meanwhile, whip the remaining heavy cream with powdered sugar, vanilla, and a pinch of salt until soft peaks form. The magic happens when you gently fold the whipped cream into the melted white chocolate—careful not to overmix so the mousse stays light and airy. Pop this in the fridge for at least two hours to set perfectly.

Step 2: Bake the White Cake Layers

The cake itself is a delicate masterpiece that balances richness with softness. Start by creaming the butter and granulated sugar until it’s pale and fluffy—this traps air for that tender crumb we all love. Slowly add your room temperature egg whites for structure without heaviness. Next, combine the dry ingredients separately and add them in two parts to avoid overmixing. The sour cream and oil add moisture while keeping the texture rich but not dense. Dividing your batter evenly among prepared pans is a game-changer for creating even layers—using a kitchen scale really helps here. Bake at 325°F until a toothpick shows just a few moist crumbs; cooling completely is key before assembly.

Step 3: Craft the White Chocolate Buttercream Frosting

No White Chocolate Mousse Cake Recipe would be complete without a luscious frosting layer to wrap everything in sweet, silky goodness. Beat your room temperature butter until smooth, then gradually add vanilla, salt, powdered sugar, and cream, alternating to get the perfect consistency. Stir in melted white chocolate for a dreamy, rich frosting that is creamy without being too heavy. Fine-tune the texture by adjusting the cream or powdered sugar to your liking, then smooth it out by hand with a spatula for that flawless finish. Transfer the frosting to a piping bag for neat, artistic assembly.

Step 4: Assemble the Cake

Now comes the fun part—layering your cake! Place the first cake layer on a greaseproof cake board and secure it with a bit of frosting. Pipe a ring of buttercream around the edges to hold that fluffy white chocolate mousse in place, then spread the mousse generously inside. Depending on your number of layers, divide the mousse accordingly to keep each one balanced. Repeat with remaining layers. Once stacked, coat the entire cake with a thin crumb coat and chill briefly until set. Apply your final thick frosting layer and smooth it with an icing comb for a sleek look. Decorate with piped buttercream swirls or sprinkles for a truly stunning presentation.

How to Serve White Chocolate Mousse Cake Recipe

Garnishes

A perfectly served White Chocolate Mousse Cake shines even brighter with delicate garnishes. Think white chocolate curls, a sprinkle of edible glitter, or fresh raspberries for a pop of color and tartness that beautifully contrasts the sweetness. Toasted nuts like pistachios or almonds also add a subtle crunch and an elegant look, elevating every slice.

Side Dishes

Pairing your mousse cake with the right side dishes can elevate the entire dessert experience. Fresh fruit salads with citrus and berries provide a refreshing balance, while a scoop of lightly sweetened whipped cream or vanilla bean ice cream complements the creaminess of the cake. For coffee lovers, a well-brewed espresso or a floral tea adds warmth and depth to every bite.

Creative Ways to Present

Presentation can make this White Chocolate Mousse Cake Recipe feel extra special. Try serving individual mousse-filled cake cubes on fancy dessert plates or as mini parfaits in clear glasses. Incorporating edible flowers or layering tiny cakes on a tiered stand creates a delightful centerpiece for gatherings. A dusting of powdered sugar or a drizzle of berry coulis adds artistry and a hint of flair that guests will adore.

Make Ahead and Storage

Storing Leftovers

One of the best things about this white chocolate mousse cake is that it keeps wonderfully in the fridge for up to 3 days if covered properly to avoid drying out. Wrap the cake loosely with plastic wrap or store in an airtight container. Before serving leftovers, give the cake some time at room temperature to let the mousse and frosting soften slightly, bringing back its luscious texture.

Freezing

If you want to make this White Chocolate Mousse Cake Recipe ahead of time or save some slices for later, freezing works well. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn, and store it in the freezer for up to 1 month. When thawing, place the cake in the fridge overnight to keep the mousse stable and let the frosting firm up without melting.

Reheating

Since this dessert is mousse-based, reheating isn’t recommended as it will change the texture and melt the delicate mousse and frosting. Instead, serve chilled or at room temperature for the best experience. If you prefer a slightly softer mousse, allow the cake to sit at room temperature for 20 to 30 minutes before serving.

FAQs

Can I make the white chocolate mousse in advance?

Absolutely! The mousse can be made 1 to 2 days ahead, which actually helps it firm up nicely in the fridge and deepens the flavors. Just cover tightly with plastic wrap to prevent any fridge odors from affecting it.

What is the best way to melt white chocolate?

The gentle microwave method or using a double boiler is best to melt white chocolate smoothly without burning. Heat in short intervals, stirring frequently, until just melted and smooth.

Can I substitute the sour cream in the cake?

Sour cream adds moisture and a subtle tang, but if needed, you can swap it for full-fat Greek yogurt with similar results. Avoid low-fat options that might affect the cake’s texture.

How do I ensure even cake layers?

Using a digital kitchen scale to weigh your batter in each pan ensures all layers bake evenly. Also, rotating the pans halfway through baking promotes even cooking and prevents uneven domes.

Is it necessary to use a piping bag for the frosting?

While not mandatory, piping the frosting helps create neat edges and beautiful decoration. You can also smooth the frosting with an offset spatula for a rustic look if preferred.

Final Thoughts

This White Chocolate Mousse Cake Recipe is truly one of those desserts that’s both luxurious and approachable—a fantastic way to impress without stress. Whether you’re celebrating a special occasion or simply craving an elegant treat, this cake checks all the boxes with its delicate mousse, tender layers, and dreamy frosting. Trust me, once you try this, it will become a treasured recipe you’ll want to make time and again. So, why wait? Dive in, have fun assembling, and savor every lovely bite of this unforgettable cake!

White Chocolate Mousse Cake Recipe

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This White Chocolate Mousse Cake combines luscious layers of moist white cake with creamy white chocolate mousse and a smooth white chocolate buttercream frosting. Perfectly balanced sweetness and rich texture make it an elegant dessert ideal for special occasions or celebrations. The mousse is light and airy, the cake layers tender, and the frosting velvety and smooth, creating a luxurious three-part dessert.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

White Chocolate Mousse Filling

• 1 1/3 cups good quality white chocolate chips (215g)
• 1/2 cup heavy cream or heavy whipping cream, cold (120ml)
• 1 cup heavy cream or heavy whipping cream, cold (240ml)
• 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)

Equipment

• Stand mixer or electric hand mixer
• Whisk attachment
• Greaseproof Cake Board
• Spinning Cake Stand
• Icing Comb
• Large Offset Spatula
• Bench Scraper

Instructions

1. Make the White Chocolate Mousse Filling: Combine the white chocolate chips with 1/2 cup heavy cream in a heat-proof bowl and microwave for 60-75 seconds. Stir until smooth and fully melted. If no microwave, use a double boiler. Set aside to cool.
2. Whip Cream: In a stand mixer bowl with whisk attachment, add 1 cup heavy cream, powdered sugar, vanilla extract, and pinch of salt. Whip on medium-high speed until thick peaks form, about 2.5 to 3 minutes.
3. Fold Mousse: Gently fold half of the whipped cream into the cooled white chocolate mixture using a rubber spatula, then fold in the remaining whipped cream carefully to preserve the mousse’s airy texture.
4. Chill Mousse: Cover and refrigerate the mousse for at least 2 hours or up to 1-2 days in advance.
5. Prepare Cake Pans and Preheat Oven: Preheat oven to 325°F (163°C). Grease and line four 7-inch pans or three 8-inch cake pans with parchment paper rounds.
6. Cream Butter and Sugar: In a stand mixer bowl, beat unsalted butter and granulated sugar on high speed until light and fluffy, scraping sides as needed.
7. Add Egg Whites: Mix in room temperature egg whites on medium speed until incorporated.
8. Combine Dry Ingredients: Whisk together cake flour, baking powder, and salt in a separate bowl.
9. Mix Dry and Wet Ingredients: Add half of the dry ingredients to the butter mixture and mix on low speed. Add sour cream, oil, and vanilla extract, mixing on low speed until combined. Then add remaining dry ingredients and mix gently on low speed.
10. Divide Batter: Evenly divide the batter between the prepared pans, using a kitchen scale to measure for consistency.
11. Bake: Bake for 37-40 minutes, rotating pans halfway, until a toothpick inserted comes out with a few moist crumbs.
12. Cool Cake Layers: Cool pans 10 minutes, loosen edges with an offset spatula. Freeze pans for 45 minutes to speed cooling, then flip to remove cakes.
13. Level Cakes: Use a serrated knife to level tops and trim sides to remove any caramelized edges.
14. Make White Chocolate Buttercream Frosting: Beat butter on low speed 30 seconds to smooth. Add vanilla and salt, then gradually add powdered sugar while mixing on low. Add heavy cream halfway. Mix in melted, cooled white chocolate and scrape bowl. Adjust consistency by adding more cream or powdered sugar as necessary.
15. Prepare Piping Bag: Stir frosting by hand to smooth, fill a large piping bag, seal top, and cut a 3/4 inch opening at the base.
16. Assemble Cake: Place a cake layer on a greaseproof cake board using frosting to stick it. Pipe a ring of buttercream around the edge, fill center with about 1/3 (for 4 layers) or 1/2 (for 3 layers) of mousse. Repeat with remaining layers.
17. Crumb Coat and Chill: Spread a thin layer of frosting around the assembled cake, chill in fridge 30 minutes or freezer 10 minutes until firm.
18. Final Frost Layer: Add a thicker layer of buttercream and smooth with an icing comb.
19. Decorate: Pipe buttercream swirls with a Wilton 1M tip and add sprinkles or other decorations as desired.

Notes

• Make the mousse 1-2 days ahead for best flavor and texture development.
• Use a kitchen scale for accurate layering to ensure even cake heights.
• Chilling the cake between frosting layers helps achieve a smooth finish.
• If frosting consistency is off, adjust with cream or powdered sugar cautiously.
• Use room temperature ingredients for better batter and frosting incorporation.