A White German Chocolate Cake is a decadent and elegant twist on the classic favorite. This delightful dessert combines the rich, buttery flavor of white chocolate with the moist and tender texture of a traditional German chocolate cake.
Perfect for celebrations or as a sweet indulgence, this cake pairs beautifully with a creamy frosting or a coconut-pecan topping. Whether you’re a seasoned baker or trying something new, this recipe promises a stunning and delicious result that is sure to impress family and friends alike.
Why Do People Love This White German Chocolate Cake Recipe?
Who could resist the perfect mix of luxury and nostalgia that a White German Chocolate Cake delivers? This isn’t just any cake—it’s a rich, creamy, slightly nutty masterpiece that combines the classic charm of German chocolate cake with the decadence of a white chocolate twist. It’s beloved by many for its balanced sweetness, pillowy-soft layers, and the dreamy coconut-pecan frosting that ties everything together.
Whether you’re baking for a birthday, a festive gathering, or just a treat-yourself occasion, this cake never fails to wow. And the best part? It has all the sophistication of a bakery-made dessert, but it’s simple enough for home bakers to recreate.
Ingredients Needed for White German Chocolate Cake
Before you start, gather these key ingredients to bake this show-stopping dessert. These are divided into cake layers, filling, and frosting for clarity.
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tsp vanilla extract
- 4 oz white chocolate, melted and slightly cooled
- 1 cup buttermilk
For the Coconut-Pecan Filling & Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ¼ cups shredded coconut
- 1 cup chopped pecans
Optional decorations:
- White chocolate shavings
- Whole pecans for garnish
Equipment Needed
Here’s the equipment you’ll need to whip up this cake with ease:
- Mixing bowls (at least 2)
- Electric hand or stand mixer
- Spatula
- 3 x 8-inch cake pans
- Parchment paper
- Saucepan (for the frosting)
- Cooling rack
- Offset spatula (for frosting)
Recipe for White German Chocolate Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grease the three 8-inch cake pans thoroughly and line the bottoms with parchment paper to ensure the cakes release easily once baked. This step is pivotal to avoid sticking and to keep your cake layers perfectly intact.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Ensuring these dry ingredients are evenly combined will help guarantee an even distribution of flavor and proper rise during baking.
Step 3: Cream Butter and Sugar
Using an electric hand or stand mixer, cream the butter and sugar together in a separate bowl until the mixture becomes light and fluffy. This process incorporates air into the batter, resulting in a light and tender cake texture. Add the vanilla extract to enhance the flavor profile.
Step 4: Incorporate the Eggs
Add the eggs to the creamed butter and sugar mixture one at a time, beating well after each addition. This step allows the eggs to combine properly with the batter, ensuring a smooth and consistent texture for your cake.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet batter, alternating with the addition of buttermilk. Begin and end with the dry ingredients, mixing them in just until combined. Overmixing should be avoided to maintain the cake’s soft and fluffy crumb.
Step 6: Fold in Coconut and Pecans
Gently fold the shredded coconut and chopped pecans into the batter using a spatula. This not only adds texture but also infuses a delightful crunch and natural sweetness into the cake layers.
Step 7: Divide and Bake the Batter
Divide the batter evenly among the prepared cake pans, using a spatula to level the tops. Bake the cakes in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly in their pans before transferring them onto a cooling rack.
Step 8: Prepare the Frosting
While the cakes are cooling, prepare the frosting in a saucepan. Combine condensed milk, egg yolks, butter, and vanilla extract, cooking over medium heat while stirring constantly until the mixture thickens. Remove from heat and stir in shredded coconut and pecans, allowing the frosting to cool before use.
Step 9: Assemble and Decorate the Cake
Place one cake layer on a serving plate or stand. Spread an even layer of frosting on top before adding the next cake layer. Repeat this process until all layers are stacked and frosted. Use an offset spatula to spread the remaining frosting over the top and sides of the cake. If desired, garnish with white chocolate shavings or whole pecans for a decorative finish.
Step 10: Chill and Serve
Allow the assembled cake to set in the refrigerator for at least 30 minutes before serving. This step helps the layers hold together and enhances the overall flavor. Slice, serve, and enjoy your decadent White German Chocolate Cake!
Serving Suggestions
This cake shines on its own, but a few extras can elevate the experience:
- A scoop of vanilla or caramel ice cream for a cool and creamy contrast.
- A drizzle of warm caramel or chocolate sauce for added richness.
- Fresh berries, such as raspberries or strawberries, to balance the sweetness with a hint of tartness.
- A dollop of whipped cream for a light and airy topping.
- Pair with freshly brewed coffee or a glass of dessert wine to complement the flavors of the cake.
Storage Tips and Tricks
Short-Term Storage:
- Store the cake in an airtight container at room temperature for up to 2 days.
Long-Term Storage:
- For longer storage, refrigerate the cake. Wrap individual slices in plastic wrap and place them in an airtight container. It’ll stay fresh for up to 5 days.
Freezing Tips:
- To freeze, wrap each cake layer (unfrosted) in plastic wrap and then foil. Freeze for up to 3 months. Thaw and assemble fresh frosting before serving.
Pro Tips for Baking the Perfect White German Chocolate Cake
- Use Room-Temperature Ingredients
Room-temperature butter, eggs, and buttermilk ensure smooth blending and a light, fluffy texture.
- Don’t Overmix the Batter
Overmixing can toughen up your cake. Once the dry ingredients are just incorporated, stop mixing!
- Layer Frosting Evenly
Use an offset spatula to spread frosting evenly between layers—that’s the secret to a polished look.
- Chill the Cake Before Serving
Chilling your cake for about an hour before slicing will make even layers much easier to cut.
FAQ
Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, you can use sweetened coconut, but it will make the cake sweeter. Consider reducing the sugar in the recipe slightly to balance the sweetness.
Q: What if I don’t have buttermilk?
A: If you don’t have buttermilk, you can easily make a substitute at home. Combine 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Stir and let it sit for 5–10 minutes until it thickens slightly. This mixture works as a great replacement in most recipes.
Q: Can this cake be made gluten-free?
A: Yes, this cake can be made gluten-free by using a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or a similar binding agent for the best texture.
Q: Can I make the frosting ahead of time?
A: Yes, the frosting can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and give it a quick mix to restore its smoothness.
Q: Can I use a different type of sugar in the recipe?
A: Yes, you can substitute granulated sugar with alternatives like coconut sugar, brown sugar, or a sugar substitute of your choice. Keep in mind that changes in sugar can slightly affect the texture and flavor of the cake.
Indulge in a Slice of Perfection
Why settle for ordinary when you can have extraordinary with this White German Chocolate Cake? Each bite is a harmony of fluffy cake, rich white chocolate, and irresistible coconut-pecan frosting. It’s the perfect dessert to celebrate life’s sweetest moments.
Now it’s your turn! Gather your ingredients, preheat your oven, and get started on creating a dessert masterpiece. Take a picture of your finished creation and tag us—we’d love to see your baking skills in action!
White German Chocolate Cake Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans
- Cooling racks
- Oven
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs at room temperature
- 1 tsp vanilla extract
- 4 oz white chocolate melted and slightly cooled
- 1 cup buttermilk
For the Coconut-Pecan Filling & Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ¼ cups shredded coconut
- 1 cup chopped pecans
Optional decorations:
- White chocolate shavings
- Whole pecans for garnish
Instructions
Step 1: Prepare the Cake Pans
- Start by preheating your oven to 350°F (175°C). Grease the three 8-inch cake pans thoroughly and line the bottoms with parchment paper to ensure the cakes release easily once baked. This step is pivotal to avoid sticking and to keep your cake layers perfectly intact.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Ensuring these dry ingredients are evenly combined will help guarantee an even distribution of flavor and proper rise during baking.
Step 3: Cream Butter and Sugar
- Using an electric hand or stand mixer, cream the butter and sugar together in a separate bowl until the mixture becomes light and fluffy. This process incorporates air into the batter, resulting in a light and tender cake texture. Add the vanilla extract to enhance the flavor profile.
Step 4: Incorporate the Eggs
- Add the eggs to the creamed butter and sugar mixture one at a time, beating well after each addition. This step allows the eggs to combine properly with the batter, ensuring a smooth and consistent texture for your cake.
Step 5: Combine Wet and Dry Ingredients
- Gradually incorporate the dry ingredients into the wet batter, alternating with the addition of buttermilk. Begin and end with the dry ingredients, mixing them in just until combined. Overmixing should be avoided to maintain the cake’s soft and fluffy crumb.
Step 6: Fold in Coconut and Pecans
- Gently fold the shredded coconut and chopped pecans into the batter using a spatula. This not only adds texture but also infuses a delightful crunch and natural sweetness into the cake layers.
Step 7: Divide and Bake the Batter
- Divide the batter evenly among the prepared cake pans, using a spatula to level the tops. Bake the cakes in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly in their pans before transferring them onto a cooling rack.
Step 8: Prepare the Frosting
- While the cakes are cooling, prepare the frosting in a saucepan. Combine condensed milk, egg yolks, butter, and vanilla extract, cooking over medium heat while stirring constantly until the mixture thickens. Remove from heat and stir in shredded coconut and pecans, allowing the frosting to cool before use.
Step 9: Assemble and Decorate the Cake
- Place one cake layer on a serving plate or stand. Spread an even layer of frosting on top before adding the next cake layer. Repeat this process until all layers are stacked and frosted. Use an offset spatula to spread the remaining frosting over the top and sides of the cake. If desired, garnish with white chocolate shavings or whole pecans for a decorative finish.
Step 10: Chill and Serve
- Allow the assembled cake to set in the refrigerator for at least 30 minutes before serving. This step helps the layers hold together and enhances the overall flavor. Slice, serve, and enjoy your decadent White German Chocolate Cake!
