White Chocolate Coffee Cake + Meringue Frosting


Is it me, or does cake just taste better with coffee? Well, if you're wavering the line, this recipe is sure to change that! Our White Chocolate Coffee Cake is tender, fluffy, and lightly sweet. It's wrapped in a heavenly Collagen Creamer Meringue Frosting to make it irresistible, while also being, you know, healthy (read more below) ;)

What is VitaCup Keto+ Collagen Creamer?

This superfood infused creamer is everything you've been needing in your life. It's made with Collagen, MLT, and L-Theanine that work together to support clean energy, improve skin elasticity, promote nail and hair growth, AND assist in fat burn. Wow, what a list!

What does the Vanilla Creamer taste like?

Alrighty, so I've been having a scoop of VitaCup's Keto+ Collagen Creamer (Vanilla) in my coffee every morning since making this cake, and it's just too tasty to stop! It makes my coffee extra smooth and creamy, and adds a delicate touch with its natural vanilla flavor. It's also made with coconut milk powder, so it dissolves like a dream! Very light but flavorful enough to mimic your coffee shop favorite, but with added nutrients.

Learn more or shop now by clicking here.

How to get the coffee cake flavor without making actual coffee...

VitaCup's Genius Blend Instant Sticks are the secret weapon to creating a lightly rich coffee cake without the mess of having to make coffee. Can we get a hallelujah?? LOL

How are VitaCup's Genius Blend Instant Sticks healthy?

You may want to take a seat for this one... Not only is their delicious creamer packed with superfoods, but so are their instant coffee sticks!

Each instant cold brew coffee stick is infused with MCT oil (medium-chain triglycerides), cinnamon, turmeric, and vitamins B1, B5, B6, B9, B12, and D3 to help your body and brain stay brilliant.

I highly recommend learning more on their website, by clicking here. It's worth the try!!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

White Chocolate Coffee Cake + Meringue Frosting



For the White Chocolate-Coffee Cake:

  • 5 oz White Chocolate
  • 1 3/4 cup Whole Milk
  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 cup Olive Oil
  • 1 cup Granulated Cane Sugar
  • 3 large Eggs, preferably at room temperature
  • 3-6 VitaCup Genius Blend Instant Sticks, depending on how strong you'd like the coffee flavor
  • 1 tsp. Vanilla Extract

For the Collagen Creamer Meringue Frosting:

  • 6 large Egg Whites, preferably at room temperature
  • 1 1/2 cup Granulated Cane Sugar
  • 1 1/2 cup Butter, about 3 sticks, softened
  • 1/3 cup VitaCup Keto+ Collagen Creamer
  • 5 oz White Chocolate, melted and cooled to room temperature or colder
  • (optional) 1/4 cup Pecans, unsalted, roasted and finely crushed


For the White Chocolate-Coffee Cake:

  1. Preheat oven to 350F. Lightly grease three 6" cake pans, then line the bottoms of each with parchment paper.
  2. In a small saucepan over medium-low heat, stir the white chocolate and milk together until the chocolate has melted. Set aside too cool to room temperature.
  3. In the meantime, whisk together the flour, baking powder, and salt in a medium-sized bowl.
  4. In a larger bowl, stir together the olive oil, sugar, and vanilla extract until well-combined.
  5. Whisk in the eggs one at a time. Carefully pour the chocolate milk mixture into the bowl, stirring to combine.
  6. Gradually whisk in the flour mixture, careful not to over mix the batter.
  7. Evenly distribute the batter into the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Set aside to cool in the cake pans for 10 minutes, then on a wire rack completely.

For the Collagen Creamer Meringue Frosting:

  1. In the top bowl of a double boiler, whisk the egg whites and sugar together until no longer grainy and a candy thermometer reaches 160F, about 5-6 minutes.
  2. Transfer the bowl to a stand mixer and whisk on medium-high heat for 8-10 minutes, or until stiff peaks form and the bottom of the bowl is no longer warm to touch. To ensure an extra fluffy frosting, I recommend set it aside in the fridge for an additional 10-15 minutes.
  3. In the meantime, slice the butter into tablespoon-sized squares. Using the paddle attachment, gradually add the softened butter into the egg white bowl, mixing on medium-high speed. Add in the collagen creamer, then pour in the melted and cooled white chocolate. Beat with the paddle attachment for 4-5 minutes, or until thick and fluffy.
  4. (Optional) Fold in the crushed pecans.
  5. Place the frosting in the fridge for 10-15 minutes before frosting, then enjoy!

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