White Chocolate Mousse Cake
A layered white cake features a rich white chocolate cream filling and a smooth buttercream frosting.
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Instructions
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Preheat the oven to 350 F and spray 2 (9-inch) round cake pans with nonstick spray.
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Combine cake mix, water, oil, and egg whites in a large bowl, then beat on high speed for 2 minutes.
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Pour batter into prepared pans and bake for 25 to 35 minutes, or until a toothpick inserted comes out clean.
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Cool cakes on a wire rack for 15 minutes, then remove from pans and cool completely.
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For the filling, combine whipping cream and white chocolate chips in a heatproof bowl and microwave at 50% power for 2 to 4 minutes, stirring until smooth.
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In another bowl, beat mascarpone cheese and vanilla until smooth, then beat in the melted white chocolate mixture.
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Separately, beat heavy cream with confectioners' sugar until thick, then fold into the mascarpone mixture and refrigerate for at least 2 hours.
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For the frosting, beat butter, confectioners' sugar, vanilla, and enough milk until a smooth consistency is achieved.
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Assemble by placing one cake layer upside down on a serving plate, spreading with all the white chocolate filling, and topping with the second cake layer right-side up.
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Frost the top and sides of the cake, optionally decorating the top with additional frosting.