Indulge in the rich flavors of the White German Chocolate Cake, a decadent dessert that reimagines the classic German chocolate cake with a white chocolate twist. Soft, moist layers of cake paired with the iconic coconut-pecan frosting make this cake a perfect choice for celebrations or indulgent evenings.
About The Recipe
The White German Chocolate Cake is a fusion of textures and flavors. It blends the creaminess of white chocolate with the nutty sweetness of a classic German chocolate frosting. Each bite delivers a harmonious balance of soft cake layers and rich frosting, perfect for satisfying any sweet tooth.
This cake is more than a dessert; it’s an experience. The recipe has been carefully developed to ensure a light and tender crumb in the cake layers while keeping the frosting luscious and full of flavor. From family gatherings to special occasions, this cake is guaranteed to be a crowd-pleaser.
Reasons You’ll Love This White German Chocolate Cake
If you’re looking for a dessert that stands out, this White German Chocolate Cake is everything you need and more. Here are a few reasons why you’ll fall in love with this recipe:
- A Delicious Twist on a Classic: The addition of white chocolate elevates the traditional German chocolate cake, giving it a uniquely creamy and delicate flavor profile.
- Perfect Texture: The combination of buttermilk and whipped egg whites ensures a moist and fluffy cake with every bite.
- Rich Coconut-Pecan Frosting: The signature frosting is thick, nutty, and perfectly sweetened, adding a delightful crunch to every slice.
- Great for Any Occasion: Whether it’s a birthday, an anniversary, or just a casual dessert night, this cake is always a showstopper.
- Homemade Goodness: Skip the store-bought cakes—this recipe delivers bakery-quality results right in your kitchen.
Every slice of this cake is an invitation to savor rich, creamy, and nutty flavors that will leave your guests talking about it for days.
Equipment Needed
Before diving into the recipe, gather the necessary tools to make your baking process smooth and efficient:
- Mixing Bowls: For combining wet and dry ingredients separately.
- Hand or Stand Mixer: To cream the butter, sugar, and mix the batter perfectly.
- Whisk: For sifting and blending dry ingredients.
- Rubber Spatula: For folding egg whites and scraping the bowl.
- 9-Inch Round Cake Pans (x3): To bake the cake layers evenly.
- Parchment Paper: To line the pans and prevent sticking.
- Cooling Racks: To cool the cake layers before frosting.
- Saucepan (3-Quart): For preparing the coconut-pecan frosting.
Ingredients
For The Cake:
- 1 (4-ounce) bar white baking chocolate, chopped
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 ¼ cups buttermilk
Ingredient Notes:
- White Baking Chocolate: Adds a creamy and rich flavor to the cake layers.
- Buttermilk: Helps create a tender and moist cake.
- Egg Whites: Beaten to medium-stiff peaks for added fluffiness.
- All-Purpose Flour: Provides the perfect structure for the cake.
For The Coconut-Pecan Frosting:
- 2 ½ cups finely chopped pecans
- 3 (5-ounce) cans evaporated milk
- 1 ¼ cups granulated sugar
- 1 cup salted butter
- ⅔ cup firmly packed light brown sugar
- 5 large egg yolks, lightly beaten
- 3 ½ cups sweetened shredded coconut
- 2 teaspoons vanilla extract
Ingredient Notes:
- Evaporated Milk: Creates a creamy and thick frosting base.
- Pecans and Coconut: Add the signature crunch and nutty sweetness to the frosting.
- Light Brown Sugar: Enhances the frosting’s caramelized flavor.
Instructions
For the Cake:
- Prepare Your Pans:
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment paper as well. - Melt the White Chocolate:
In a microwave-safe bowl, melt the white baking chocolate in 20-second increments, stirring after each, until smooth. Set aside to cool for 5 minutes. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later. - Cream the Butter and Sugar:
Using a stand or hand mixer, beat the butter at medium speed until creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. - Add Eggs and Chocolate:
Beat in the egg yolks, one at a time, mixing until just blended. Then, add the cooled melted white chocolate and vanilla extract, stirring until combined. - Combine Wet and Dry Ingredients:
Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture, and mix on low speed until just combined. - Whip the Egg Whites:
In a clean mixing bowl, beat the egg whites with a whisk attachment until medium-stiff peaks form. Gently fold the whipped egg whites into the batter in two additions, ensuring the batter remains light and airy. - Bake the Cake Layers:
Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cakes:
Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a cooling rack. Let them cool completely before frosting.
For the Coconut-Pecan Frosting:
- Toast the Pecans:
Spread the chopped pecans on a baking sheet and toast them in the oven at 350°F for 8–10 minutes. Let them cool completely. - Cook the Frosting Base:
In a 3-quart heavy-bottomed saucepan, combine the evaporated milk, granulated sugar, butter, light brown sugar, and egg yolks. Cook over medium heat, stirring constantly, for about 10 minutes or until the mixture thickens. - Add Coconut and Pecans:
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Transfer the mixture to a large bowl and let it cool, stirring occasionally, for about an hour. The frosting should be thick enough to spread.
How to Make White German Chocolate Cake – Step by Step Process
Step 1: Prepare Your Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- Lightly grease the parchment paper to ensure your cake layers come out smoothly.
Step 2: Melt the White Chocolate
- Chop the white baking chocolate and place it in a microwave-safe bowl.
- Microwave in 20-second increments, stirring after each, until fully melted and smooth.
- Set the chocolate aside to cool for 5 minutes.
Step 3: Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Set this mixture aside for later use.
Step 4: Cream Butter and Sugar
- In a mixing bowl, beat the softened butter with a stand or hand mixer at medium speed until creamy.
- Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
Step 5: Add Yolks and Chocolate
- Beat in the egg yolks, one at a time, mixing well after each addition.
- Add the cooled white chocolate and vanilla extract, mixing until fully incorporated.
Step 6: Alternate Dry Ingredients and Buttermilk
- Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with buttermilk.
- Begin and end with the flour mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake light and tender.
Step 7: Whip the Egg Whites
- In a clean mixing bowl, use a whisk attachment to beat the egg whites until medium-stiff peaks form.
- Gently fold the whipped egg whites into the batter in two additions, ensuring you maintain the batter’s light and airy texture.
Step 8: Bake the Cake Layers
- Evenly divide the batter among the three prepared pans.
- Smooth the tops with a spatula and bake for 20–22 minutes.
- Test doneness with a toothpick—it should come out clean when inserted into the center.
Step 9: Cool the Cake Layers
- Let the cakes cool in their pans for 10 minutes.
- Transfer them to a cooling rack and allow them to cool completely before assembling.
Step-by-Step Process for Coconut-Pecan Frosting
Step 1: Toast the Pecans
- Preheat your oven to 350°F.
- Spread the chopped pecans on a baking sheet and toast them for 8–10 minutes.
- Let them cool completely before adding them to the frosting.
Step 2: Cook the Frosting Base
- In a 3-quart heavy-bottomed saucepan, combine the evaporated milk, granulated sugar, butter, light brown sugar, and egg yolks.
- Cook over medium heat, stirring constantly, for about 10 minutes, or until the mixture thickens.
Step 3: Add Coconut and Pecans
- Remove the saucepan from heat.
- Stir in the vanilla extract, sweetened shredded coconut, and toasted pecans.
- Transfer the frosting to a large bowl and let it cool, stirring occasionally, for about an hour.
Step-by-Step Process for Assembling the Cake
Step 1: Level the Cake Layers (Optional)
- If your cake layers have domed tops, use a serrated knife to gently level them. This will ensure a stable and even assembly.
Step 2: Frost the First Layer
- Place one cooled cake layer on a serving plate or cake stand.
- Spread a generous amount of the coconut-pecan frosting evenly over the top, covering the entire surface.
Step 3: Stack the Layers
- Add the second cake layer on top of the frosted one, aligning the edges carefully.
- Spread another layer of frosting evenly over the second layer.
Step 4: Top with the Final Layer
- Place the third and final cake layer on top.
- Spread the remaining frosting evenly over the top and sides of the cake, ensuring every inch is covered.
Step 5: Add Decorative Finishes
- Sprinkle extra toasted pecans or sweetened shredded coconut on top for a beautiful garnish.
- You can also pipe whipped cream around the edges or add white chocolate curls for an elegant touch.
FAQs and Troubleshooting
1. Can I make this cake in advance?
Yes! You can bake the cake layers and prepare the frosting a day in advance. Store the cake layers wrapped in plastic wrap at room temperature and refrigerate the frosting in an airtight container. Assemble the cake on the day you plan to serve it.
2. Can I substitute white chocolate with another type of chocolate?
While white chocolate is key to this recipe’s unique flavor, you can experiment with milk or dark chocolate for a different twist. Keep in mind that this will alter the overall taste.
3. Why is my cake too dense?
A dense cake may result from overmixing the batter or not properly whipping the egg whites. Be sure to fold the egg whites gently to maintain the batter’s light texture.
4. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months.
Final Touches
Congratulations, you’ve just created a stunning White German Chocolate Cake! This dessert is as much a joy to look at as it is to eat, and it’s guaranteed to impress your family and friends. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is always the right choice.
Storage Tip: For a professional look, refrigerate the frosted cake for about 30 minutes before slicing. This will help the layers stay intact while serving.
Enjoy every rich, creamy, nutty bite of this masterpiece!
