Name: White Chocolate Mousse Cake Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 5 h
Cuisine: Western
Ingredients: 1 cup flour (150g); 1 tsp baking powder; ⅔ cup sugar (150g); ¼ cup cocoa powder (25g); 100g butter, melted; ⅓ cup milk (80ml); 1 tsp vanilla essence; 1 egg; 1 tsp gelatine powder; 2 Tbsp cold water (for blooming gelatine); ½ cup sugar (110g); 2 cups fresh cream (500ml), divided; 190g white chocolate; Raspberries; Strawberries; Icing sugar; Fresh mint leaves

If you’re looking for a dessert that’s elegant yet surprisingly easy to make, you’ve come to the right place. I absolutely love this White Chocolate Mousse Cake Recipe because it’s the perfect balance of fluffy mousse and moist chocolate cake—a combo that’s always a crowd-pleaser. When I first tried this, I was amazed at how something that looks so fancy can come together so simply. Stick with me, and I’ll walk you through every step so you can enjoy this fan-freaking-tastic cake in your own kitchen.

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Why You’ll Love This Recipe

Decadently Light Texture: This mousse is airy and smooth, making every bite feel like a cloud of white chocolate bliss.
Simple, No-Bake Mousse Layer: No need to babysit complicated custards or temper chocolate — the mousse comes together with ease.
Versatile for Any Occasion: Dress it up with fresh berries and mint for a dinner party or keep it simple for a family dessert.
Make-Ahead Friendly: You can make this cake a day in advance, which gives you more time to relax and enjoy.

A round, white cake sits on a white plate over a festive red cloth with green leaves and red berries around the plate's edge. The cake has a smooth, creamy white surface with a light dusting of powdered sugar. On top, there is a central layer of sliced strawberries arranged in a neat circular pattern, mixed with whole raspberries. Both berries are dusted lightly with powdered sugar. Small green mint leaves are scattered among the berries, adding a fresh contrast of color. The cake looks soft and fresh, perfect for a holiday celebration. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Mousse Cake, white chocolate mousse cake, elegant white chocolate dessert, fluffy mousse cake, easy white chocolate cake

Ingredients You’ll Need

The magic of this White Chocolate Mousse Cake Recipe lies in how these ingredients come together. From the rich cocoa in the cake to the creamy whipped mousse with the silky white chocolate, each component plays its part perfectly. I like to use good-quality white chocolate because it really lifts the flavor.

Flat lay of a small mound of fine white flour, a small white ceramic bowl filled with light brown baking powder powder, a small white bowl of fine white granulated sugar, a small white bowl of rich dark brown cocoa powder, a small white bowl with smooth melted golden butter, a small white bowl of creamy light milk, a single light brown egg with uncracked shell, a small white bowl of pale gelatin powder, a small white bowl filled with fresh white cream, a small white bowl with broken chunks of creamy white chocolate, a few bright red raspberries, a few fresh deep red strawberries with green leafy tops, a small white bowl holding fine white icing sugar, a few sprigs of fresh bright green mint leaves placed on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chocolate Mousse Cake, white chocolate mousse cake, elegant white chocolate dessert, fluffy mousse cake, easy white chocolate cake

Flour: Provides the structure for the cake layer; I always sift it so the cake is light and not dense.
Baking powder: Gives the cake a gentle rise, which makes for a soft base to hold the mousse.
Sugar: Balances the cocoa’s bitterness and sweetens the mousse perfectly.
Cocoa powder: Adds a subtle chocolate kick to the cake—it’s not overpowering but adds depth.
Butter: Melted butter makes the cake tender and adds richness; I recommend unsalted to control the taste.
Milk: Keeps the batter smooth and moist — I use whole milk for creaminess.
Vanilla essence: Boosts the flavor profile beautifully in both cake and mousse.
Egg: Binds the cake ingredients together and gives structure.
Gelatine powder: Essential for setting the mousse firmly but gently, so it holds its shape.
Fresh cream: Whipped into the mousse to create that luscious, airy texture.
White chocolate: The star of the show—make sure it’s good quality to avoid any waxy aftertaste.
Fresh raspberries and strawberries: They brighten up the cake and add a fresh, tart contrast to the sweet mousse.
Icing sugar: For a delicate dusting on top that adds a pretty finishing touch.
Fresh mint: Adds a pop of green and a hint of freshness—my secret final flourish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite parts about this recipe is how easy it is to make it your own. Over time, I’ve experimented with variations to suit different tastes or occasions, and I encourage you to play around with what you have on hand.

Berry Explosion: I love swapping out just raspberries for mixed berries like blueberries and blackberries for a more vibrant topping; it turns every slice into a fruit lover’s dream.
Dairy-Free Version: I once tried coconut cream and dairy-free white chocolate for a friend who’s vegan, and it worked surprisingly well—just keep an eye on how the mousse sets.
Chocolate Base Swap: For a more intense chocolate experience, replacing the cocoa powder in the cake with espresso powder packs a subtle mocha punch.
Mini Cakes: When hosting a brunch, I made this recipe in cupcake tins for individual mousse cakes—it was a hit with kids and adults alike!

How to Make White Chocolate Mousse Cake Recipe

Step 1: Whip Up the Chocolate Cake Base

Start by preheating your oven to 180°C fan bake—don’t skip this step because a properly heated oven ensures the cake bakes evenly. In a mixer bowl, whisk together your dry ingredients: flour, baking powder, sugar, and cocoa powder on low speed. Then add the melted butter, milk, vanilla essence, and egg. Whisk everything on medium speed until the batter is luxuriously smooth and lump-free. Pour your batter into a 22cm springform cake tin that’s lined with baking paper. Bake for about 22 minutes; you’ll know it’s done when a skewer inserted in the center comes out clean or with just a few moist crumbs.

Step 2: Cool and Prepare the Cake for Mousse

After baking, let the cake cool for about 20 minutes in the tin on your counter. Here’s a little trick I discovered: pop the cake in the freezer for 20 minutes while it’s still in the tin. This makes sure the cake is cold enough, so your mousse won’t melt or slip when you pour it on. Once chilled, remove the cake from the tin, flip it over, and peel off the old baking paper. Then, relign the base with fresh baking paper and place the cake back on top. Line the sides of the tin with new baking paper as well and clip the springform back together. This setup makes a clean release easier after the mousse sets.

Step 3: Make the White Chocolate Mousse

Mix your gelatine powder with 2 tablespoons of cold water and let it bloom for about 5 minutes. Meanwhile, in a saucepan, combine sugar and ½ cup of fresh cream over gentle heat, stirring until the sugar dissolves completely. Add the gelatine mixture and stir through to dissolve it fully. Turn off the heat and break the white chocolate into the pan. Let it sit for a couple of minutes so the chocolate begins to melt, then stir until smooth. Set this mixture aside to cool for at least 10 minutes while you whip the remaining cream.

Step 4: Whip and Fold for Perfect Mousse

Whip the remaining cream in your mixer until stiff peaks form—taking care not to overwhip, or the mousse can become grainy. Take about ¼ of the whipped cream and gently fold it into your cooled white chocolate mixture to lighten it. Then, set your mixer to the lowest speed and slowly add the white chocolate mixture back into the whipped cream. Once combined, give it one last quick whisk on medium speed until smooth and airy.

Step 5: Assemble and Chill

Pour the mousse over your chilled cake base and smooth the top with a spatula. Place the cake (still in the tin) into the fridge and let it set for at least 4 hours, though overnight gives the best texture and flavor development. Patience here pays off big time—the mousse firms up just right, giving you that melt-in-your-mouth consistency.

Step 6: The Finishing Touches

Carefully unlatch the springform tin and slide your cake onto a serving plate. Peel off the parchment paper from the sides; sometimes it helps to run a butter knife gently along the edge to loosen the mousse. Remove the base paper with care to keep your cake looking pristine. Use a butter knife to tidy up any imperfections around the edges—they smooth out beautifully. Finally, crown your cake with fresh strawberries and raspberries, sift a little icing sugar over the top for that delicate snow-kissed look, and scatter fresh mint leaves for a burst of color and freshness.

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Pro Tips for Making White Chocolate Mousse Cake Recipe

Freeze the Cake Before Mousse: Chilling the cake solid before adding the mousse prevents any sogginess or cake-mousse sliding.
Don’t Rush Cooling the Chocolate Mixture: Let it cool fully before combining with whipped cream to keep the mousse light and to avoid melting.
Use Fresh Cream at Room Temperature: It whips better and yields a silkier texture.
Peel Baking Paper Carefully: Using a hot knife helps glide between the mousse and paper for a neat finish without tearing.

How to Serve White Chocolate Mousse Cake Recipe

The image shows a cake with two main layers on a white plate placed on a white marbled surface. The bottom layer is dark brown, soft, and crumbly, while the top layer is a smooth, creamy, pale off-white icing that covers the cake evenly. The cake is topped with red strawberries and raspberries, some dusted lightly with powdered sugar, and a few fresh green mint leaves scattered on top. In the foreground, a slice of the cake sits on a white plate with delicate pink floral designs, with the same two layers and berry decoration visible. A golden fork is on the right side of the slice, and the scene has a bright and fresh feel. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Mousse Cake, white chocolate mousse cake, elegant white chocolate dessert, fluffy mousse cake, easy white chocolate cake

Garnishes

I always go for fresh strawberries and raspberries sprinkled with icing sugar and a few sprigs of fresh mint. It’s simple, classic, and the tartness perfectly offsets the sweet, creamy mousse. If I’m feeling fancy, I’ll add a few edible flowers or a drizzle of raspberry coulis for extra flair.

Side Dishes

This dessert is rich enough to stand on its own, but I like to serve it with a lightly brewed herbal tea or a chilled glass of sparkling wine to cleanse the palate. If you’re going the brunch route, a side of fresh fruit salad complements it beautifully.

Creative Ways to Present

For birthdays or special occasions, I’ve layered this mousse cake with a thin layer of berry jam inside the cake before chilling. Another fun idea is making mini mousse cakes in jars or glasses for a pretty, personal-sized dessert display. Top each with a single raspberry and a mint leaf for Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Once covered with plastic wrap or stored in a cake box, your white chocolate mousse cake keeps beautifully in the fridge for up to three days. I learned the hard way that leaving it uncovered dries out the mousse edges slightly, so keep it covered tight for best texture.

Freezing

Freezing mousse cake is a bit tricky due to the cream, but I’ve tried wrapping the cake tightly in plastic and foil, and it froze well for up to one month. Defrost in the fridge overnight and expect a slight change in texture—still tasty, but I prefer it fresh if you can.

Reheating

Because it’s a chilled dessert, reheating isn’t necessary nor recommended. Just let leftovers come to room temperature for about 20 minutes before serving to bring out the flavors perfectly.

FAQs

Can I substitute gelatine with agar-agar in this White Chocolate Mousse Cake Recipe?

Yes! Agar-agar can be used as a vegetarian alternative to gelatine, but keep in mind it sets firmer and faster. Use slightly less and dissolve it completely in boiling water before mixing it with the cream and chocolate, adjusting for texture as you go.
What type of white chocolate works best for the mousse?

Go for high-quality, couverture white chocolate if possible, as it melts smoothly and has a richer flavor. Avoid baking chips labeled as ‘white chocolate-flavored’ as they often contain less cocoa butter, which can impact texture.
How can I tell when the cake base is fully baked?

Insert a toothpick or skewer into the center of the cake—it should come out mostly clean or with a few moist crumbs attached. The cake will also spring back gently when pressed lightly in the center.
Can I make this recipe gluten-free?

Absolutely! Swap the flour for a gluten-free flour blend that includes xanthan gum for binding. Just keep an eye on the baking time as gluten-free flours can behave slightly differently.

Final Thoughts

This White Chocolate Mousse Cake Recipe has truly become one of my all-time favorites to share with friends and family. It’s the kind of dessert that feels special without needing hours in the kitchen or fancy tools. From the first time I made it, it quickly became a showstopper at gatherings, and I can’t recommend it enough. So next time you want to impress with a light, luscious cake that’s bursting with flavor, give this recipe a try—you’ll be thrilled with how it turns out, and so will everyone lucky enough to get a slice!