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White Chocolate Coffee Cake

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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 12

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.