White Chocolate Mousse Cake is the ultimate dessert for anyone who loves a combination of soft, fluffy cake and rich, velvety mousse. Starting with a white cake mix and elevating it with a few extra ingredients, this cake becomes something truly special. Topped with a homemade white chocolate mousse, stabilized with cream cheese, every bite is bursting with flavor.
No complicated steps here—just simple techniques that deliver big results. The cream cheese not only stabilizes the mousse but enhances the white chocolate flavor to a heavenly level. It's like biting into a fluffy cloud of sweetness! Perfect for holidays, special occasions, or a cozy baking night, this cake will impress every time like my chocolate mousse cake and strawberry white chocolate cheesecake!
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Why you'll love this recipe
- Flavor: Every bite is packed with rich white chocolate flavor, balanced perfectly by the cream cheese’s slight tang. It’s sweet, creamy, and completely irresistible. You’ll find yourself going back for seconds.
- Ease: Using a box cake mix as a base saves time without sacrificing quality. The mousse comes together effortlessly thanks to cream cheese, which means no tricky gelatin or complicated steps. It's baking made easy but still feels gourmet.
- Dreamy Texture: The cake is soft and fluffy, while the mousse is light, creamy, and melts in your mouth. It’s like eating a cloud that’s been dipped in white chocolate. Caramel mousse cake has the same textures.
- Versatility: Whether it’s a birthday, a holiday gathering, or just a random Tuesday when you feel like baking, this cake fits any occasion. Dress it up with decorations or keep it simple—it’s always a crowd-pleaser.
Equipment
Using a hand mixer or stand mixer is the best option when whipping cream because it saves both time and effort while ensuring the perfect texture. Whipping cream by hand with a whisk can be incredibly tedious—it takes a lot of strength and stamina to get it to the right consistency, and you could be whisking for what feels like forever.
Ingredients
Ingredients needed for white chocolate cake!
- White cake mix: Pick a high-quality mix, and don’t be afraid to experiment with one that includes real vanilla for an extra flavor boost.
- Buttermilk: This is your secret weapon for a super moist cake. It adds moisture and just a touch of tang to balance out the sweetness. I highly recommend using store bought buttermilk, but if you can't find it, you can place 1 tablespoon of lemon juice or white vinegar in a measuring cup and then fill milk (whole or 2 %) to the 1 cup line.
- High-quality white chocolate: Whether you’re melting it for the ganache or mixing it into the mousse, better chocolate equals better flavor. Look for brands with real cocoa butter for the best results.
- Heavy cream: Essential for making the ganache silky smooth and for whipping into that light, dreamy mousse texture. Check out my chocolate cake with chocolate ganache.
- Full-fat brick-style cream cheese: Don’t skimp on the cream cheese! The full-fat kind is what gives the mousse structure and a creamy, tangy richness. I use it in my chocolate cake with chocolate cream cheese frosting as well!
See recipe card below for quantities.
Variations
Variations for the white chocolate mousse cake!
- Serve with raspberry sauce: The tartness of raspberry sauce perfectly complements the sweetness of the white chocolate. Drizzle it on each slice or serve it on the side for an elegant touch.
- Make a layer cake: Bake the cake in round pans and layer it with mousse in between for a show-stopping presentation.
- Add sliced almonds: Sprinkle sliced almonds on top of the mousse or around the sides for a bit of crunch. For an even nuttier flavor, increase the almond extract in the cake batter.
- Mix in citrus zest: Add a teaspoon of lemon or orange zest to the mousse for a bright, zippy contrast to the rich white chocolate. Chocolate orange cake with ganache is amazing.
- Top with fresh berries: Garnish the cake with fresh raspberries, strawberries, or blueberries for a pop of color and natural sweetness.
This white chocolate mousse cake recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make white chocolate white cake!
Step 1. Preheat the oven to 350°F. Line a 9X13 metal baking pan with parchment paper. Place the buttermilk, eggs, extracts, and oil in a large bowl. Mix until combined, about 1 minute.
Step 2. Add the cake mix, beat until combined and smooth, about 2 minutes. Pour the batter into the prepared baking pan. Bake for 22-25 minutes or until a toothpick inserted comes out clean. Set aside to cool.
Step 3. Chop the white chocolate finely and place it in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped white chocolate. Let the mixture sit undisturbed for 2-3 minutes to allow the chocolate to melt. Stir gently until smooth and fully combined.
Step 4. Using a stand mixer or hand mixer In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the cooled ganache and vanilla extract to the cream cheese. Beat the mixture until fully combined and smooth.
Step 5. In a separate bowl, beat 1 ½ cups of heavy cream and powdered sugar. Continue whipping until stiff peaks form (when the cream holds its shape and doesn’t collapse).
Step 6. Gently fold the whipped cream into the cream cheese and ganache mixture. Use a spatula to fold carefully, ensuring you do not deflate the whipped cream. Mix until fully combined and smooth.
Step 7. Make sure the cake is cool. Pour the white chocolatemousse on top of the cake, spreading it out evenly. Cover and refrigerate until cold and set, about 3 hours.
Step 8. Take the cake out of the refrigerator for about 45 minutes before eating so the crumb has time to soften.
Hint: When folding, go around the sides of the bowl swooping down the center, making sure to have a light hand so you don't knock down the air in the whipped cream.
Pro tips
- Make the ganache first: The ganache needs time to cool down before you use it in the mousse. If it’s too warm, it can mess with the texture, so getting this step out of the way early is key.
- Don’t overheat the cream: When you’re making the ganache, warm the cream just until it starts to steam—not boil. Overheating can cause the chocolate to seize or split, and no one wants to deal with that!
- Whip the heavy cream to stiff peaks: This step is important because stiff peaks help the mousse hold its shape and create that perfect light texture. Be careful not to under- or over-whip, or the mousse won’t be as stable. It's the key to creaminess!
- Avoid over mixing: When folding the whipped cream into the mousse, use a light hand. Over mixing can deflate the whipped cream, leaving you with a mousse that’s heavy instead of airy.
- Cool the cake completely: Patience pays off here! If the cake is even slightly warm, the mousse will start to melt, and things can get messy.
- Plan ahead: Make sure you give the mousse enough time to chill and set up in the fridge. This cake gets better with a little rest time, so don’t rush it.
- Use high-quality white chocolate: It might cost a little more, but trust me, it’s worth it. Good white chocolate melts better, tastes smoother, and makes all the difference in both the ganache and mousse for this white chocolate mousse cake.
FAQ
Could I use different chocolate?
I don't recommend using different chocolate. When making white chocolate ganache the ratio is much different than dark, semi sweet, or milk chocolate ganache.
How do I prevent the cake from sticking to the pan?
Always use parchment paper!! Parchment paper is the best and saves time with clean up!
Can this cake be made ahead of time?
Yes! The white chocolate mousse needs time to set up, it's perfect making it the day before you need it. Make sure to take the cake out 45-hour before eating for the best texture of the crumb.
My mousse is runny! What happened?
Make sure the white chocolate ganache is cooled down and not hot or else it will melt the cream cheese and whipped cream.
How do I slice the cake cleanly?
Wipe off the knife with hot water in between slicing, make sure to dry the knife, you don't want water on the knife while cutting.
Storage
Refrigerator
White Chocolate Mousse Cake is best stored in the refrigerator to keep the mousse fresh and stable. Cover the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing other flavors from the fridge. It will stay fresh for up to 3 days, though the texture of the mousse and cake is at its best on the first or second day.
Freezer
If you need to store the cake longer, it freezes beautifully. Place the cake on a tray and freeze uncovered for about an hour to set the mousse. Once firm, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store it in the freezer for up to 1 month. To serve, thaw the cake in the refrigerator overnight for the best texture.
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📖 Recipe
White Chocolate Mousse Cake
Equipment
- 9X13 metal baking pan metal is best!
- Parchment Paper
- Mixing bowls
- Measuring cups or kitchen scale
- Hand or stand mixer
- Measuring Spoons
Ingredients
Cake
- 1 box (14.5 oz, 400 grams) white cake mix or vanilla cake mix
- 1 cup (230 grams) buttermilk see notes
- ½ cup (100 grams) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract gives bakery style flavor
White Chocolate Mousse
- 8 oz (227 grams) white chocolate high quality is best
- ½ cup (113 grams) heavy cream
- 8 oz (226 grams) cream cheese room temperature, full fat, brick style
- 1 ½ cups (330 grams) heavy cream cold
- ½ cup (62 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350°F. Line a 9X13 metal baking pan with parchment paper.
- Place the buttermilk, eggs, extracts, and oil in a large bowl. Mix until combined, about 1 minute.
- Add the cake mix, beat until combined and smooth, about 2 minutes.
- Pour the batter into the prepared baking pan. Bake for 22-25 minutes or until a toothpick inserted comes out clean.
- Set aside to cool.
White Chocolate Mousse
- Chop the white chocolate finely and place it in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped white chocolate.
- Let the mixture sit undisturbed for 2-3 minutes to allow the chocolate to melt. Stir gently until smooth and fully combined. If it is not fully smooth and melted, microwave for 15 seconds at a time, stirring in between until smooth. Set the ganache aside to cool.
- Using a stand mixer or hand mixer In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the cooled ganache and vanilla extract to the cream cheese. Beat the mixture until fully combined and smooth. Set aside.
- In a separate bowl, beat 1 ½ cups of heavy cream and powdered sugar. Continue whipping until stiff peaks form (when the cream holds its shape and doesn’t collapse).
- Gently fold the whipped cream into the cream cheese and ganache mixture. Use a spatula to fold carefully, ensuring you do not deflate the whipped cream. Mix until fully combined and smooth.
- Make sure the cake is cool. Pour the mousse on top of the cake, spreading it out evenly. Cover and refrigerate until cold and set, about 3 hours. Take the cake out of the refrigerator for about 45 minutes before eating so the crumb has time to soften.
- See storage instructions in notes below.
Steph says
The white chocolate mousse truly tastes like white chocolate!
Greg says
Had to tell everyone how delicious this cake was. Will make again!
Amanda says
Yay!! thank you so much!
Alina says
The explanation of the process is so complete that it was easy to follow. The tips also were of great help. Photos are perfect and everything just turned out exactly as she does it. Thanks for this incredible recipe. We all loved it!
Amanda Valsamis says
Oh my gosh what a thoughtful review!! I'm so glad you found it easy to make! Your cake was stunning, thank you Alina! 🙂