Sweet cake layers, creamy frosting, and rich chocolate ganache make this white chocolate layer cake with hazelnut espresso buttercream is a cake worthy of a celebration!
Hey, guess what? IBK turned two last week! On Friday to be precise.
I’ve been blogging for two whole years! WHAT? Two whole years of eating way more sugar than I really should, all in the name of recipe testing. Two years of baking cakes and cookies and pies on an almost daily basis. Two years of obsessively keeping my fridge stocked with butter. (OK that last one isn’t any different than my life before blogging. I need my buttah!)
I’m totally not complaining.
Really, I feel like I’ve only been blogging for the last six-ish months because for the first year and a half I was too embarrassed to pin my content on Pinterest/share on FB/tell anyone I even had a blog.
Then six months ago I (sort of) gave up on my need for posts to be perfect. And now I’m not (as) embarrassed.
That is the greatest gift blogging has given me: the knowledge that something doesn’t have to be exactly the way I want it before I can be happy.
The second greatest gift is the amazing community of bloggers (don’t gag—it’s true!) I have the pleasure of calling my friends. I love you guys so much! Reading your posts and hearing your feedback on mine brings me more joy than I can express.
Two WHOLE YEARS of IBK calls for a cake. A delicious white chocolate layer cake, amiright?
I actually wanted to make a chocolate and peanut butter cake, similar to last year’s IBK birthday cake, but it just never turned out right.
My perfectionism is on the mend but clearly not yet cured. I’ll bring you that cake at some point but for now you’ll have to settle for a white chocolate layer cake with hazelnut espresso buttercream.
Oh yeah, and a dark chocolate espresso ganache drip. Can’t forget that! But if you wanted to simplify your cake, or if you have a cocoa allergy, just don’t do the drip. Or make it a white chocolate ganache drip! That would be delicious too; I used dark because I like the color contrast.
The buttercream on this cake has given me a whole new love for hazelnuts. You know they’re delicious combined with chocolate (Nutella is my kryptonite) but did you know that with a little coffee flavor they’re even better? It’s true. The bitterness from the espresso powder combined with the sweetness from the Frangelico and the crunch of the hazelnuts is mind-bogglingly good.
Then you add the sweet white chocolate cake layers and you just never even want to stop eating.
I currently have five pieces of leftover cake sitting in my freezer. I’m truly afraid of what’s going to happen when my 2 o’clock sugar craving hits me this afternoon. . .send help! And have a fabulous day!
If you make this white chocolate layer cake–or any of my recipes!–be sure to let me know what you think with a comment and rating below. And post a pic on Insta! Tag @theitsybitsykitchen so I can see!
White chocolate layer cake with hazelnut espresso buttercream is a cake worthy of a celebration!
- 6 ounces white chocolate finely chopped
- 1/2 cup unsalted butter
- 1 16- to 18-ounce box white cake mix
- 1 cup whole milk at room temperature
- 4 large eggs at room temperature
- 1 1/2 cups unsalted butter at room temperature
- 3 tablespoons Frangelico
- 4 1/2 teaspoons instant espresso powder
- 1/4 teaspoon salt
- 5 to 5 1/2 cups powdered sugar
- 1 to 3 tablespoons whole milk or heavy cream
- 1/2 cup very finely chopped toasted hazelnuts + additional hazelnuts for decorating if desired
- 4.5 ounces dark chocolate finely chopped
- 1/2 cup heavy cream*
- 1 teaspoon instant espresso powder
- Preheat the oven to 350 degrees. Spray 2 8-inch cake pans with cooking spray. Line with parchment paper, spray the paper with cooking spray, and set pans aside.
- Combine the chocolate and butter in a microwave-safe bowl and heat in 15-second intervals, stirring after each interval, until mixture is melted and smooth. Set aside to cool for 5 minutes.
- Combine the remaining ingredients in a large mixing bowl and beat on low speed with an electric mixer until just combined. Add the cooled chocolate mixture and beat to combine. Turn mixer to medium speed and beat for 2 minutes. Divide batter evenly between the prepared cake pans and bake 28 to 32 minutes, until a cake tester inserted into the center comes out clean.
- Cool in pans for 10 minutes, then carefully invert onto a wire rack to cool completely before frosting.
- Beat butter on medium speed until very smooth. Add the Frangelico, espresso powder, and salt and beat 1 minute more. Add 5 cups of powdered sugar and mix on low speed until combined. Beat in 1 tablespoon of milk to combine. Turn mixer to high speed and beat for 3 minutes, until very light and fluffy. If frosting is too thick, add additional milk or cream. If it’s too thin add additional powdered sugar.
- Transfer about 1 cup of the frosting to a small mixing bowl and fold in the chopped hazelnuts. This will be your filling.
- If your cake layers have domed, use a serrated knife to trim them so they’re even. Place one of the layers on a cake stand and spread the filling into an even layer over the top. Top with remaining cake layer. Apply a thin coat of frosting to the outside of the cake, then refrigerate to set, about 30 minutes. (This is your crumb coat and will prevent cake crumbs from getting in the frosting on the final layer.)
- Spread remaining frosting over the crumb coat.
- Refrigerate cake for at least 8 hours, or overnight.
- Place the chopped chocolate in a large bowl. Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Stir in the espresso powder, then pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until the chocolate is melted and mixture is smooth. Transfer the ganache to a reusable plastic piping bag and snip off the tip (or a large zip-top plastic bag and snip off one of the corners, or a plastic squeeze bottle).
- Take cake out of the fridge and gently squeeze a circle of ganache around the top edge of the cake, applying a little extra pressure at certain points to create drips. Carefully spread the remaining ganache over the top of the cake. Top with chopped hazelnuts, if desired. Refrigerate to set the ganache, then slice the cake and serve.
*This was exactly the right amount of heavy cream for my ganache drip—I used Trader Joe’s dark chocolate. Depending on the brand of chocolate you use, you made need a little more or less heavy cream; you want the ganache to be thin enough to drip nicely down the cake but not so thin that it runs. If you use milk or white chocolate, you’ll most likely need heavy cream.
Cake layers adapted from McCormick.com
blahnikbaker says
Happy happy blogiversary!! You are so talented and love all your creations. This cake is no exception. The blend of flavors sound incredible.
Kelsie says
Awwww thank you, Zainab! Have a great rest of your week, my dear!
Bev says
You are so talented! Your commentary, pictures, recipes…you do it all! You bring recipes to life and a smile to my face. Congrats on two years!
Kelsie says
Thank you so much, Bev!
crumbtopbaking says
Congrats Kelsie! Two years blogging is awesome! I started about 6 months ago and can totally relate to the perfectionist trap. But your work is fantastic so keep on putting it out there!! And, you’re right, I’m new to the community, but the blogging community really is great! P.S. I need this cake in my life!!
Kelsie says
Thank you, Leanne! The blogging community is just the best 🙂
heather (delicious not gorgeous) says
YAY CONGRATS ON 2 YRS!! i was in stealth mode for 2 years too, and when i finally started telling people, my mom was like YOU DID THIS FOR TWO YEARS AND DIDN’T TELL ME? oops. cheers to getting the courage to start marketing it (: also, that buttercream sounds DAAAANGEROUS. if i made it, the buttercream may or may not have even gotten onto the cake…
Kelsie says
Thank you, Heather! Haha, your poor mom :). Hope you’re having a great week, my dear!
thatskinnychickcanbake says
Happy anniversary to your fabulous blog! I hope you saved me a slice of this magnificent cake!!!
Kelsie says
Thank you, Liz! I have a slice in the freezer with your name on it 🙂
Cheyanne @ No Spoon Necessary says
Happy blog-iversary, Kelsie! Two years is a huge fete! And you should NEVER be embarrassed of your photos or posts! All I have ever seen from you is DROOL-WORTHY treats!! Like this cake, for example! SO YUM! I think you know I’m allergic to cocoa? Not sure, but if you don’t know, now you know. 😉 So white chocolate it my jam! And this cake is totally calling my name! LOVE IT! Such a fantastic way to celebrate! Cheers, girl!
Kelsie says
Thank you, Chey! I know you’re allergic and was totally thinking of you when I put that line in :). Have a great week my dear!
thebakingskillet says
Happy blogiversary once again Kelsie! Blogging is deifinitely a lot of work and a lot of eating hahaha. That buttercream i think is my fav part. It sounds dangerously addicting!
Kelsie says
Thank you Jenny! The buttercream is RIDIC! I don’t think I’ve ever fully appreciated just how good espresso and hazelnut are together 🙂
cakespy says
Congratulations on your milestone!!! Blogging is the best – it has changed my life for the better for sure. Thanks for celebrating with cake! This one is a beauty.
Kelsie says
Thank you Jessie! Blogging is totally the best!
The Home Cook's Kitchen says
woohoo!!!! 2 years! Congratulations!!!! Such an amazing milestone! keep doing what you’re doing because it’s absolutely awesome and I love it! and I LOVE this cake too, looks fabulous! 🙂 x
Kelsie says
Thank you, Georgie! Happy Tuesday!
Katherine | Love In My Oven says
Happy Blogiversary!! Two years is an accomplishment. You should never, ever feel embarrassed about your posts because they’re a reflection of the beautiful you! I personally LOVE reading your charming stories and viewing your amaaaaazing recipes and photos. You’re rocking it! The food blog community is a special one and I’m so glad I get to be a part of yours. XO
PS – I have to talk about this cake. Nutella is totally kryptonite for me too!! I hope you handled your 2 pm sugar rush with at LEAST one piece of this masterpiece. You deserve it!
Kelsie says
Thank you so much, Katherine! The food blog community really is wonderful isn’t it? Nutella lovers unite!
Thao @ In Good Flavor says
Happy Blogiversary to you and IBK!! You’ve created a perfect little place to visit, to drool over delicious sweets, and to interact. I’m wishing many more bogiversaries to come, my friend!! xx
Kelsie says
Thank you so much, Thao! I hope you’re having a great week!
Laura says
Congratulations Kelsie! And Happy Blogiversary! Like you, I didn’t tell anyone either, for a while, about my website, and I look back on my earlier posts occasionally, and feel nostalgic for all I didn’t know then about blogging. I’ve gotten a bit better about promoting it all with friends and family, but it’s kind of a “put yourself out there” kind of fear, don’t you think? Anyway, I’m having a White Chocolate Moment myself, so this recipe is one I will save, I think white chocolate beats vanilla cake any day of the week. I love your website and always look forward to your creative recipes.
Kelsie says
Exactly! I didn’t want to put myself out there at all; it’s a wonder I ever got around to posting anything! Thank you, Laura! There must be something in the air because I can’t get enough white chocolate right now 🙂
Milena | Craft Beering says
OMG Kelsie! Happy Birthday to the Itsy Bitsy Kitchen! I prefer looking at the anniversary as a Birthday. And this cake? Perfect for the occasion. In case you think something is not perfect concerning your desserts, I can assure you it is in your thoughts only. I haven’t told you this – when my son was still in my belly and during the first months of his life we called him the Itsy Bitsy. Then switched to a nickname that better corresponded to his Michellin-man-lookalike-ness. So I’ve always been fond of the name of your blog:) Keep that fridge stocked with butter:)
Kelsie says
Thank you, Milena! I love that you called him the Itsy Bitsy–that’s adorable! My parents also called me the Michelin baby because I was born with some serious rolls, haha! Have a wonderful week!
Kim | The Baking ChocolaTess says
HB to IBK! That is fantastic and what a way to bring in your celebration with this gorgeous decadent cake of dreams! I was so laughing at your blogging for only 6 months. I can totally relate with Pinterest pics and all the rest. I’m so glad to know you and you are a wonderful inspiration to me because we can always bond over dessert,butter and blogging foreva! 😀 Watch out for the bewitching hour of 2:00! At least you have a time when it hits, I don’t seem to have one of those, but kind of wish I did! Have a wonderful Monday Kelsie!!
Kelsie says
Thank you Kim! We are sugar and butter soul mates for sure :). I feel very lucky indeed to know when that sugar craving will hit. . .if only I could relegate the craving to one or two days a week, haha! You have a wonderful Monday too, my friend!
Amy (Savory Moments) says
Happy Blogiversary!! This cake looks amazing!!
Kelsie says
Thank you Amy!
annie@ciaochowbambina says
This is what you call a show stopper! Congratulations, Kelsie! I am thrilled that we found each other in the blogosphere! Your sweets make me happy and have made my family happy, too….1st SU Tailgate!! Keep up the beautiful work, my dear!
Kelsie says
Thank you Annie! I’m so glad we’ve connected, and the we’re both SU fans! Have a fantastic week, my friend!
Ben|Havocinthekitchen says
Congrats on two years, Kelsie! I think it’s a good reason to celebrate (I mean although I try staying away from desserts on Mondays, I will be strong and eat a piece of this cake, if you send it if course). But who told you it would be easy to be a food blogger? Unfortunately, the blog often dictates what to do, and if it says you’re not eating enough of sugar and butter – you’ve got to fix it:) Anyways, I’ve seen many of fabulous cakes you’ve shared this year, but this one is one of the most elegant!
Kelsie says
Thank you Ben! Haha! I never thought blogging would be easy. Anyone who thinks that must not have connected brain cells! (I’m a little mean sometimes.) I’ll gladly send you some cake!
Dawn @ Girl Heart Food says
Congrats Kelsie! That’s so awesome! Such an accomplishment for sure! I definitely love the community of food bloggers and being able to chit chat with all of you guys. So happy I came across your blog. Your recipes are always delicious and you are funny to boot 😉 Speaking of delicious, this cake! I kinda need a piece (or three) right now. They combo sounds freakin’ fabulous! P.S. You can never have too much butter 🙂 Have a great week!
Kelsie says
Thank you Dawn! I’m so happy we’ve become friends! Blogging is just so much fun :). You have a great week too!
David | Spiced says
First off, congrats! Seriously! 2 years is nothing to sneeze at, and I’m really glad I stumbled across your corner of the internet. Of course, reading your posts always makes me crave sweet treats at like 7:30am…but that’s not the worst thing in the world, right? Now, let’s talk about this cake. It seriously looks like something that would come from a fancy bakery! I mean that ganache. Woah. Also, “cocoa allergy”? Is that a thing? I have a cocoa allergy…I eat too much of it. 🙂 Speaking of eating cocoa, I see that you have (had?) 5 slices left. Save one for me?? Well done, my friend, well done!
Kelsie says
Thank you, David! I have the same allergy as you. . .or maybe allergy is the wrong word. Addiction? Obsession? I’ll try to save you a piece but no promises. It’s possible I just ate cake for breakfast 🙂
Deepika|TheLoveOfCakes says
Congratulations Kelsie!! I love your blog and all your recipes! I find all your posts so perfect..Infact your photography and creations are always inspiring me to do more and do better! Keep doing what you are doing :). Much love always!!
This white chocolate cake and that hazelnut buttercream are looking so good! Buttery, creamy and full of hazelnut flavor! I love the use of espresso.. I love Hazelnut flavor in my iced coffee..So I bet the three taste awesome together!
Kelsie says
Thank you so much, Deepika! Hazelnut and coffee are so good together right? Have a great week, my dear!