White German Chocolate Cake is a stunning twist on the classic, offering a tender, moist crumb with the creamy decadence of white baking chocolate and the robust flavors of coconut‑pecan frosting. With luscious layers, rich vanilla notes, and a nostalgic pudding‑like frosting brimming with toasted pecans and sweet coconut, this dessert is destined to become a family favorite. Perfect for celebrations or cozy weekend baking, it’s approachable yet elegant—guaranteeing compliments from guests. Let’s dive into this delightful recipe and discover how easy it is to create a memorable cake with irresistible flavor.
Why You’ll Love This Recipe
You’ll love this White German Chocolate Cake because it’s both classic and unique: the white chocolate gives a delicate twist to the traditional German chocolate, delivering a milder sweetness and smoother texture. The coconut‑pecan frosting strikes the perfect balance between creamy and chewy with caramel undertones from the sugars and egg yolks. And with simple ingredients and straightforward steps, this cake is impressive yet manageable—even if you’re baking it for the first time.
Ingredients
Cake Layers
- 1 (4‑oz) 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
Coconut‑Pecan Frosting
- 2 ½ cups finely chopped pecans
- 3 cans (5 oz each) 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
Step‑by‑Step: How to Make White German Chocolate Cake
- Preheat your oven to 350 °F and prepare three 9-inch cake pans by greasing them, lining with parchment paper, and greasing the parchment lightly.
- Microwave the chopped white baking chocolate in a safe bowl in 20‑second bursts, stirring until smooth. Cool for 5 minutes.
- Whisk together flour, baking soda, and salt.
- Cream the softened butter in a mixer on medium until smooth. Gradually beat in granulated sugar until fluffy.
- Add egg yolks one at a time, mixing until just blended. Mix in melted white chocolate and vanilla.
- Gradually alternate the flour mixture with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until everything is incorporated.
- In a clean bowl, whip egg whites to medium‑stiff peaks and gently fold into the batter to maintain its light, airy texture.
- Divide the batter equally among the three pans and smooth the surfaces with a spatula. Bake for 20–22 minutes. Cool in pans for 10 minutes, then transfer cakes to racks to cool completely.
Frosting
- While cakes cool, toast pecans on a baking sheet in the 350 °F oven for 8–10 minutes until fragrant.
- In a heavy‑bottomed 3‑quart saucepan, combine evaporated milk, granulated sugar, butter, brown sugar, and lightly beaten egg yolks. Stir constantly over medium heat until the mixture thickens—about 10 minutes.
- Remove from heat. Add the vanilla, shredded coconut, and toasted pecans, stirring until fully combined.
- Pour into a bowl and stir occasionally for about an hour until thick enough to hold in a spreadable consistency.
- After the cake layers have completely cooled, spread the coconut‑pecan frosting between the layers and over the top and sides of the cake.
Helpful Tips
- Be sure your pans are properly greased and lined to ensure cakes release cleanly.
- Cool the melted white chocolate slightly before mixing into the egg yolks—it prevents scrambling.
- Be careful not to overmix the egg whites—gently fold them into the batter to maintain its light, airy texture.
- Constant stirring is a must when making the frosting to prevent scorching or uneven cooking.
- Let the frosting cool adequately so it sets well but remains spreadable when frosting the cake.
Substitutions And Variations
- Coconut: Use unsweetened shredded coconut or even chopped crystallized ginger for a twist.
- Nuts: Swap pecans for walnuts or almonds to adjust texture and flavor profile.
- Chocolate type: Use white chocolate chips instead of a bar. Just melt and measure the same volume.
- Buttermilk substitute: If you’re out of buttermilk, mix 1 ¼ cups milk with 1 ½ tablespoons vinegar or lemon juice and let sit for 5 minutes before using.
- Frosting variation: Turn this into a classic buttercream by using a cream cheese or vanilla buttercream in place of coconut‑pecan.
Storage Instructions
- Room temperature: Store cake in an airtight container or cake carrier for up to 2 days.
- Refrigerator: Keep covered and refrigerated for up to 5 days. Let the cake sit at room temperature before serving for the best flavor and texture.
- Freezing: Freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in fridge. Frost when completely cooled.
Nutritional Information
(Approximate per slice, assuming 12 servings)
- Calories: ~420 kcal
- Total Fat: ~22 g (saturated fat ~11 g)
- Cholesterol: ~115 mg
- Sodium: ~290 mg
- Total Carbohydrates: ~50 g (sugars ~35 g, dietary fiber ~1 g)
- Protein: ~4 g
These values are estimates and can vary based on exact ingredients and serving size.
Serving Suggestions
- Serve each slice with a dollop of lightly whipped cream or a scoop of vanilla ice cream.
- Garnish with extra chopped pecans or toasted coconut flakes on top.
- Pair with a strong cup of coffee or a floral black tea to offset the sweetness.
- For an elegant address, top with fresh berries (like raspberries or strawberries) to add a tangy contrast.
Frequently Asked Questions About White German Chocolate Cake
- Can I bake this recipe in two 9‑inch pans instead of three?
Yes, but your cake layers will be thicker. Bake for closer to 25–28 minutes, checking with a toothpick inserted in the center—it should come out clean or with a few moist crumbs. The thicker layers also mean the frosting should be divided more sparsely. - How can I cool the frosting faster?
You can place the frosting bowl in an ice bath and stir frequently to cool it faster—this helps you frost sooner without compromising consistency. Keep stirring to avoid uneven cooling or setting. - Is it possible to prepare the cake or frosting in advance?
Absolutely! You can bake the layers one day ahead and wrap them well. Make the frosting a few hours in advance or the day before. Assemble the cake a few hours before serving, or refrigerate covered and bring to room temperature before serving. - My frosting seems too runny—what happened?
It likely needs more cook time. The sugars and yolks must thicken by cooking at medium heat for at least 10 minutes. If it remains too loose, continue cooking a few more minutes while stirring continuously until it coats the back of a spoon.
(This FAQ section contains about 150 words in total.)
Conclusion
White German Chocolate Cake
Thank you so much for exploring this White German Chocolate Cake recipe with me! I truly enjoy making this cake—it’s moist, flavorful, and always brings a smile to those who taste it. It’s surprisingly easy to bake but feels truly indulgent. I hope you find joy in mixing the batter, melting the chocolate, and stirring up that dreamy coconut‑pecan frosting. Here’s wishing you a delicious baking adventure and heartfelt appreciation for being part of this food‑loving community. Enjoy the ease, relish the flavor, and happy baking!
Print
White German Chocolate Cake
- Total Time: 1 hour 52 minutes
- Yield: 12 servings 1x
Description
White German Chocolate Cake is a soft, flavorful white chocolate cake layered with rich coconut-pecan frosting. Perfect for birthdays and special gatherings. Follow this easy recipe to impress your guests—bake it today!
Ingredients
Cake Layers
1 (4 oz) 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
Coconut-Pecan Frosting
2 ½ cups finely chopped pecans
3 (5 oz) 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
Instructions
Preheat oven to 350°F. Grease three 9-inch pans, line with parchment, and grease again.
Melt white chocolate in 20-second intervals in the microwave. Stir until smooth. Cool slightly.
In a bowl, whisk flour, baking soda, and salt.
Beat butter until creamy. Gradually add sugar and mix until fluffy.
Add yolks one at a time. Mix in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour.
In a clean bowl, beat egg whites to medium-stiff peaks. Gently fold into batter.
Divide batter among pans and smooth tops.
Bake 20–22 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely.
Frosting:
Toast pecans at 350°F for 8–10 minutes.
In a heavy saucepan, stir together evaporated milk, sugars, butter, and yolks. Cook over medium heat, stirring constantly until thick—about 10 minutes.
Remove from heat and stir in vanilla, coconut, and pecans.
Let cool, stirring occasionally, for 1 hour until spreadable.
Assemble cooled cake with frosting between layers, on top, and around the sides.
Notes
Ensure white chocolate is slightly cooled before mixing to avoid curdling.
Fold egg whites gently to keep the cake light and airy.
Use an ice bath to speed up frosting cooling if needed.
Cake layers and frosting can be made a day in advance for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Carbohydrates: 50 g
- Protein: 4 g