The cake version of the Starbucks white chocolate mocha latte!
Once upon a time I used to go to Starbucks so I could drink my dessert disguised as coffee!
I will admit their coffee flavors were great inspo for cakes!
Like this White Cranberry Mocha Latte Cake
White chocolate cake layers, homemade cranberry filling
With a subtle back note of mocha buttercream that just ties it all together
Cranberry compote is one of my all time favorite things to make and eat!
so much that I try to put it in everything like the filling for this cake!
Not sponsored by any product or company below
Notes for Success
I’ve baked my cake layers into 1/8 sheet pans for 4 layers of cake if you do not have these or do not want to buy them you can pour all the batter into a 12″ x 18″ sheet pan and then cut the 4 separate layers
Or cut down all the recipes to half batches and make a smaller version of this cake in 3 – 7″ cake pans instead of this giant family style rectangle cake!
The rule of thumb with pretty much all cake batter is to fill the pans half full no matter what size you are making
Use any buttercream recipe you like the best for this cake.
This recipe was developed early in my vegan baking career and I have since began making this cake with Bob’s Red Mill egg replacer instead of the Energy egg replacer which was in the original recipe
You can use another egg replacer of your choice in the same quantity listed
Cake flour is being used but if you do not have cake flour you can use all~ all purpose flour in the total amount of 360g total weight or 2¾ cups total volume
WATCH HOW TO MAKE THIS CAKE CLICK HERE!
White Chocolate Cranberry Cake
Ingredients
For the Cake Batter
- 3 cups Cake Flour 360g
- 1½ cups Granulated Sugar 300g
- 3 teaspoons Baking Powder 15g
- 3 teaspoons Egg Replacer
- ¼ teaspoon Salt
- 9 Tbs Vegan Butter 126g
- 1 cup Plant Milk 237ml
- 2 teaspoons Vanilla Extract 10ml
- 1 cup White Chocolate 168g
For the Cranberry Compote
- 12 ounce Fresh or Frozen Cranberries 336g
- 1¼ cup Granulated Sugar 250g
- 1 cup Cranberry Juice or Cranberry Moscato Wine 237ml
- 2 teaspoons Vanilla Extract
- 4 Star Anise Pods
- 1 teaspoon Ground Cinnamon or 1 stick
- 2 Tbs Orange Zest and Juice
For the Buttercream
- 1 Recipe Your Favorite Buttercream
- 1 Tbs Instant Coffee granules
- 1 Tbs Cocoa Powder 12g
- 2 Tbs Hot Water 45ml
Instructions
- Preheat the oven to 350℉ & grease & parchment line your cake pans
- Melt the white chocolate & set aside
- Combine the flour, sugar, baking powder, egg replacer & salt in the bowl of your electric mixer & blend on low to combine.
- Add the softened vegan butter & mix for about 1 minute until it resembles coarse meal
- Add the vanilla extract then slowly pour in the plant milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 20 seconds to develop the batter
- Add the melted white chocolate mix to combine
- Divide the batter into greased & parchment lined cake pans
- Bake for 20 minutes or until they springy to the touch when you gently press the centers. (depends on what pan size you are using & how deep the batter is)
- Cool the cakes while you prepare the cranberry compote
- For the Cranberry Compote:
- In a heavy bottom sauce pot, combine all the liquids with the sugar, spices. zest & orange juice & bring to a boil over high heat. Add the cranberries & then return to a boil.
- Lower the temperature to a simmer for 15 -20 minutes the sauce will begin to thicken & the berries will begin to pop.
- Remove from heat discard the anise pods & add the vanilla extract
- Cool in refrigerator while you prepare the buttercream
- Prepare your favorite buttercream recipe as per the instructions then divide the buttercream into 2 bowls in the amount of 1/3 in one bowl & 2/3 in another bowl. Add the mocha paste to the smaller portion by combining the hot water with the coffee & cocoa powder whisk smooth add only when COLD
- Assemble cake as shown in the video
Notes
This cake looks amazing. Can’t wait to try it. Question. Can I substitute the melted white chocolate for white chocolate powder? If so how much should I use?
yes but you will have to reconstitute it or you will be missing some ingredients to make this cake moist. I have never used white chocolate powder, but I will assume it will reconstitute like regular?
By adding water or oil or both? Thanks for this new product heads up! I think I will try some (I wonder if it has milk powder in it 🙁
if i am not vegan shud i use same quantities of regular milk eggs and butter ?
yes
How many eggs should be replaced the egg replacer powder?
Original recipe here at https://www.gretchensbakery.com/white-chocolate-raspberry-mousse-cake/
Hi,
I bought the king David’s white chocolate. There’s no instructions on the containers for how melt, use.
Is it just simple double-boiler method or what?
Also can I add oil-based flavorings without problem?
Thanks!
yes, just like regular chocolate, gently over double boiler- or I hit it for 15 seconds at a time in the micro. Yes you should be able to add the oil based flavor no prob (I have not done that – so be sure to test just a small amount first) you never know!
In making real white chocolate truffles(with cocoa butter) what’s the best way to cool them–in fridge or at room temp? Thank you!
I like to do it at room temp because refrigerating (in my opinion) makes the truffle ganache too hard and harder to work with to roll them, but you can do it of course. Its really just preference and the time you have to allow it to cool to set at room temp
We don’t get the mentioned egg replacer ,so what could be substitued in that place & can we use normal flour in place of cake flour
What kind of egg replacer do you get? Yes to AP Flour
very dry 🙁 what could I have done wrong? I only tasted after the cake had been refrigerated for a day but it was double wrapped in cling wrap before chilling.
this is a more dry style cake for sure, and eating it cold will definitely make it seem more “dry” when it is actually just COLD. I recommend to bring to room temperature before eating this type of cake.
** this cake is my bf’s favorite, since he cannot stand the moist (and what he calls “gummy”) cake texture from most vegan cakes. So this one for him is the best. I suppose it is all preference, but I say that all to say that I am not sure you did anything wrong per say, it is the style of this cake to be more like a sponge cake
Huh okay! Yeah I’ve never had a sponge cake so I didn’t know to expect that. Thanks Gretchen!
Hi, Gretchen!
I was wondering if it was possible to make this cake without the white chocolate? I love the final texture and drier crumb you were able to achieve here, but I’m not the biggest fan of white chocolate. Is there a way to use this cake-making technique (I believe you’re using the reverse creaming method, but correct me if I’m wrong!) to make a regular vanilla sponge? I know I can’t simply remove the chocolate and expect the same results, so I would love to hear any advice you have!
Much love! 🙂
Hey thanks, yes correct reverse creaming. I have not tired this recipe without the chocolate (meaning this did not stem from a recipe and then I added the chocolate) So to take it out, we have to add something simialr.
Think about what white chocolate adds: Sweetness/sugar. Fat/ cocobutter/ the white chocolate is also what adds to that “dryness” since after it’s all done and baked it will help to keep that “dense-ness” that is characteristic of a pound cake textured cake.
So… this would be an experiment for sure, not one I am sure YOU want to do.. LOL
But I would start there, sub for all those characteristics you are taking out.
Let me know if you do!
Do you have a chocolate cake recipe with similar texture to this one? ^_^ I liked it so much, it is just like the cake from grocery stores that I love.
Hey Gretchen, could you please let me know what could I substitute the egg replacer for since it’s not quiet easily available.
yes! You can use flax meal with aquafaba (or water if you prefer) 1 Tbs Flax meal reconstituted with 3Tbs hot AF or water – keep everything else the same 🙂
Could you use melted cocoa butter instead of chocolate?