This White Chocolate Coffee Cake is an indulgent twist on a classic, combining a moist vanilla cake base with the creamy richness of white chocolate. It’s subtly sweet, ultra-tender, and makes a delicious statement at breakfast, brunch, or dessert.
Why You Will Love This Recipe:
- Easy, one-bowl batter
- Elegant flavor from white chocolate and coffee creamer
- Perfectly soft and rich without being overly sweet
- Great for slicing and sharing
- A delightful treat for both casual and special occasions
White Chocolate Coffee Cake
Coffee cake has always been the kind of comfort food that bridges the gap between breakfast and dessert. But this version? It takes things to a whole new level. With its moist crumb, buttery flavor, and the addition of white chocolate, it’s like the cake version of a cozy hug.
What makes this recipe unique is the use of white chocolate coffee creamer. It brings in a subtle coffeehouse vibe, without any bitterness—just creamy, comforting notes that enhance the cake’s rich flavor.
White chocolate isn’t just sweet here—it melts into the batter to create moistness and depth. Grated directly into the mix, it disperses just enough to give that classic mellow vanilla-chocolate essence.
The butter in this cake gives it richness, while the balance of baking powder and soda ensures a soft, light texture. It rises beautifully without becoming dry.
With no layering or fuss, this is a great entry-level cake for new bakers or a go-to for those who just want something reliably delicious.
The optional buttercream adds another layer of indulgence. While not necessary, it elevates this coffee cake into dessert territory with minimal effort.
Whether you serve it in neat wedges at a weekend brunch or cut big slabs for a sweet midweek treat, this cake delivers.
Because there are no bold flavors to overpower it, it’s also a perfect base for toppings—berries, nuts, or a dusting of powdered sugar all work well.
This cake holds up beautifully at room temperature, and it’s freezer-friendly too. Just wrap tightly and freeze slices individually for grab-and-go dessert any time.
Don’t skip the cooling step—it allows the texture to set and the flavor to deepen. It’s even better the next day.
If you like simple bakes that feel special, this is your cake. No drama, no layers—just a delicious, creamy, golden delight.
It’s also super adaptable. Want a mocha twist? Swap the creamer with a mocha or hazelnut version. Want extra texture? Add in chopped nuts or mini white chocolate chips.
No need for icing swirls or fancy decorations. This cake’s natural beauty and satisfying flavor do all the talking.
Servings: 10–12 slices
Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 65 minutes
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup (170g) unsalted butter, room temp
- 4 large eggs, room temp
- 2 tsp vanilla extract
- 1/2 cup white chocolate coffee creamer
- 1 oz white baking chocolate, finely grated
- Optional: 1 cup buttercream for topping
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch round cake pan and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and beat until mixture looks like coarse crumbs.
- Add in eggs, vanilla, and coffee creamer. Beat until smooth and well combined.
- Gently fold in the grated white chocolate with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cake cool completely in the pan on a wire rack.
- Once cooled, top with buttercream if desired. Slice and serve.
Tips:
- Use real white chocolate—not candy melts—for best flavor.
- Room temperature ingredients mix more evenly.
- Let the cake cool fully before slicing to preserve its texture.
- Optional toppings: chopped nuts, extra chocolate, fresh berries.
- Store covered at room temperature for 3 days, or refrigerate for up to 5.
White Chocolate Coffee Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup 170g unsalted butter, room temp
- 4 large eggs room temp
- 2 tsp vanilla extract
- 1/2 cup white chocolate coffee creamer
- 1 oz white baking chocolate finely grated
- Optional: 1 cup buttercream for topping
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch round cake pan and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and beat until mixture looks like coarse crumbs.
- Add in eggs, vanilla, and coffee creamer. Beat until smooth and well combined.
- Gently fold in the grated white chocolate with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cake cool completely in the pan on a wire rack.
- Once cooled, top with buttercream if desired. Slice and serve.
Notes
- Use real white chocolate—not candy melts—for best flavor.
- Room temperature ingredients mix more evenly.
- Let the cake cool fully before slicing to preserve its texture.
- Optional toppings: chopped nuts, extra chocolate, fresh berries.
- Store covered at room temperature for 3 days, or refrigerate for up to 5.
