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White Chocolate Mousse Cake Recipe

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4.2 from 12 reviews

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.

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.

Find it online: http://bitezly.com/white-chocolate-mousse-cake-recipe/