Name: White German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 bar white baking chocolate (chopped); 2.5 cups all-purpose flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 cup butter ((salted), softened); 1 cup granulated sugar; 4 large eggs (separated); 2 teaspoons vanilla extract; 1.25 cups buttermilk; 2.5 cups pecans (finely chopped); 3 cans evaporated milk ((5-ounce each)); 1.25 cups granulated sugar; 1 cup butter ((salted)); 0.67 cups light brown sugar (firmly packed); 5 large egg yolks (lightly beaten); 3.5 cups sweetened shredded coconut; 2 teaspoons vanilla extract

If you’re looking for a show-stopping dessert that blends rich flavors and a beautiful presentation, then this White German Chocolate Cake is your answer. This cake combines the sweetness of white chocolate with the nutty crunch of pecans and the tropical flavor of coconut, creating a delightful experience in every bite. Perfect for celebrations or a cozy gathering, it’s sure to impress your family and friends.

Why You’ll Love This Recipe

This White German Chocolate Cake stands out for several reasons. First and foremost, the unique flavor profile of white chocolate paired with coconut and pecans offers a twist on the classic German chocolate cake. Secondly, the moistness and fluffy texture of the cake will leave you wanting more. Lastly, the homemade frosting is an absolute game changer, elevating the cake to a whole new level of deliciousness. Once you try this recipe, it will quickly become a favorite in your baking repertoire.

The Essentials

To whip up this decadent White German Chocolate Cake, you will need the following ingredients:

1 (4-ounce) bar white baking chocolate, chopped
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter (salted), softened
1 cup granulated sugar
4 large eggs, separated
2 teaspoons vanilla extract
1 ¼ cups buttermilk
2 ½ cups finely chopped pecans
3 (5-ounce) cans evaporated milk
1 ¼ cups granulated sugar
1 cup butter (salted)
⅔ cup firmly packed light brown sugar
5 large egg yolks, lightly beaten
3 ½ cups sweetened shredded coconut
2 teaspoons vanilla extract

Prep & Cook Tools

To create this masterpiece, gather these essential tools:

Mixing bowls: For combining ingredients.
Electric mixer: To achieve a fluffy cake batter.
Rubber spatula: For folding in ingredients gently.
9-inch round cake pans: To bake the cake layers evenly.
Cooling rack: To cool the cakes before frosting.
Measuring cups and spoons: For accurate ingredient measurements.

Directions: White German Chocolate Cake

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily after baking.

Step 2: Melt the White Chocolate

In a small saucepan over low heat, melt the chopped white baking chocolate. Stir continuously until smooth, then set aside to cool slightly.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Step 5: Add Egg Yolks and Vanilla

Add the egg yolks, melted white chocolate, and 2 teaspoons of vanilla extract to the butter-sugar mixture. Beat until well combined.

Step 6: Incorporate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix.

Step 7: Beat Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no streaks remain.

Step 8: Add Pecans

Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the batter.

Step 9: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.

Step 10: Prepare the Frosting

In a saucepan over medium heat, combine the evaporated milk, 1 ¼ cups granulated sugar, 1 cup butter, and light brown sugar. Stir constantly until the mixture thickens, about 10 minutes.

Step 11: Add Egg Yolks and Coconut

Remove the saucepan from heat and slowly whisk in the lightly beaten egg yolks. Return to heat and cook for an additional 2-3 minutes, stirring continuously. Remove from heat and fold in the shredded coconut and 2 teaspoons of vanilla extract. Let it cool slightly.

Step 12: Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Step 13: Garnish and Serve

For an added touch, sprinkle additional chopped pecans and shredded coconut on top of the frosted cake. Slice and serve this stunning White German Chocolate Cake to your eager guests.

Fit It to Your Goals

If you’re looking to customize this recipe to fit specific dietary needs, consider the following options:

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use dairy-free butter and a non-dairy milk alternative in place of buttermilk.
Reduced Sugar: Replace some granulated sugar with a sugar alternative, adjusting as necessary.
Nut-Free: Omit pecans or replace them with sunflower seeds for crunch without the nuts.

Pro Perspective

To achieve the best texture, make sure your ingredients are at room temperature before starting.
For a more intense coconut flavor, consider toasting the shredded coconut before adding it to the frosting.
Don’t rush the cooling process; allowing the cakes to cool completely ensures that the frosting doesn’t melt off.
Experiment with different nuts or flavors in the frosting to create your own unique twist on this classic cake.

Make-Ahead & Storage

This White German Chocolate Cake is perfect for making ahead of time. You can bake the cake layers a day in advance and store them in an airtight container at room temperature. The frosting can also be prepared in advance; just store it in the refrigerator. When ready to serve, assemble the cake and let it sit at room temperature for about 30 minutes before slicing. If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.

Reader Q&A

Can I use dark chocolate instead of white chocolate?

While traditional German chocolate cake uses dark chocolate, this recipe specifically celebrates white chocolate. However, you can experiment with dark chocolate if you prefer that flavor, but it will change the overall taste significantly.

How do I know when my cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for a few more minutes, checking frequently.

Can I freeze the cake?

Yes! This cake freezes well. Wrap the individual layers tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months. Thaw in the refrigerator before frosting and serving.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using it in the recipe.

The Takeaway

This White German Chocolate Cake is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. With its fluffy layers and rich frosting, it’s sure to bring smiles all around. Whether you’re celebrating a special event or simply treating yourself, this cake checks all the boxes. Enjoy baking and savoring every delicious bite!