If you have yet to discover the magic tucked inside this White German Chocolate Cake Recipe, prepare yourself for a delightful journey. This cake is a luminous twist on the classic German Chocolate Cake, swapping the usual dark cocoa for rich, melted white chocolate that infuses each bite with a creamy sweetness that’s absolutely irresistible. With tender layers brimming with shredded coconut and chopped pecans, and a luscious homemade frosting that blends evaporated milk and tropical textures, this cake is an unforgettable showstopper bound to charm every dessert lover.
Ingredients You’ll Need
The beauty of this White German Chocolate Cake Recipe is in its simplicity and the way each ingredient plays a crucial role in building its beautifully balanced flavor and texture. From the soft, tender crumb of the cake to the creamy, nutty frosting, every component contributes something special.
- All-purpose flour: Provides the structure and base for the tender cake layers.
- Baking powder and baking soda: These leavening agents ensure a perfect rise and light crumb.
- Salt: Enhances the sweetness and balances the overall flavor.
- Unsalted butter (softened): Adds richness and moisture to the cake.
- Granulated sugar: Sweetens the batter and promotes a light texture.
- Large egg whites: Whisked in for structure without adding heaviness.
- Vanilla extract: Brings warmth and depth to the cake’s flavor.
- Whole milk: Moistens the batter and helps create a tender crumb.
- Sour cream: Adds acidity and richness, enhancing tang and moistness.
- White chocolate (melted): The star ingredient adding creamy sweetness throughout.
- Sweetened shredded coconut: Adds tropical texture and subtle chewiness inside the batter and frosting.
- Chopped pecans: Provide delightful crunch and nuttiness.
For the frosting:
- Evaporated milk: Creates a smooth, creamy custard base.
- Granulated sugar: Sweetens the frosting perfectly.
- Large egg yolks: Enrich the custard, giving it great body and richness.
- Unsalted butter: Adds luxurious creaminess to the frosting texture.
- Vanilla extract: Enhances the overall flavor profile.
- Sweetened shredded coconut and chopped pecans: Mixed in for that signature chewy, nutty frosting classic to this cake.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking. In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Setting these dry ingredients aside ensures even distribution later and results in a perfectly textured cake.
Step 2: Cream Butter and Sugar, Add Egg Whites and Vanilla
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and luxurious. This step is crucial for an airy crumb. Then add the egg whites one at a time, beating well after each addition to incorporate air and structure. Finally, stir in the fragrant vanilla extract to add warmth and depth.
Step 3: Combine Milk Mixture with Dry Ingredients
Mix the whole milk together with the sour cream in a separate small bowl—this tangy combo adds moisture and tenderness. Then, alternate adding the dry ingredients and the milk mixture to the butter mixture in three parts, beginning and ending with the dry ingredients. This alternating method keeps your batter smooth and well combined, preventing overmixing that could toughen your cake.
Step 4: Stir in Melted White Chocolate
Carefully fold in the melted and slightly cooled white chocolate. This ingredient is a magical addition that infuses the batter with a velvety sweetness you won’t get from anything else.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans, smoothing the tops gently. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Proper cooling helps with easier frosting later.
Step 6: Make the Coconut Pecan Frosting
This frosting is the crowning glory. Combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir this mixture constantly—don’t forget this step or it can burn—until it thickens to a custard-like consistency, about 10 to 12 minutes. Off the heat, stir in the vanilla extract, shredded coconut, and chopped pecans. Let this frosting cool to room temperature before frosting your cake layers.
How to Serve White German Chocolate Cake Recipe
Garnishes
To elevate your presentation, sprinkle extra toasted chopped pecans and shredded coconut on top of the frosting. This adds a delightful crunch and an inviting look that hints at the cake’s signature flavors.
Side Dishes
This cake pairs wonderfully with fresh berries or a bright berry compote to cut through the sweetness. A scoop of vanilla bean ice cream or a dollop of whipped cream also complements the creamy texture beautifully.
Creative Ways to Present
For a special occasion, serve individual slices with a drizzle of white chocolate ganache or place small edible flowers atop each piece for a stunning visual. You can also turn it into cupcakes with the same luscious frosting—perfect for parties!
Make Ahead and Storage
Storing Leftovers
This White German Chocolate Cake Recipe stores beautifully in the refrigerator covered with plastic wrap or in an airtight container. The flavors meld overnight, making it even more delicious the next day, and it will stay fresh up to 4 days.
Freezing
You can freeze the cooled, unfrosted cake layers by wrapping each one tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight before frosting. This is a great way to prepare in advance for celebrations.
Reheating
If you prefer your cake closer to room temperature, let it sit out for about 30 minutes before serving. Avoid microwaving the cake, as the delicate white chocolate and frosting can change texture with heat.
FAQs
Can I use dark or milk chocolate instead of white chocolate?
While traditional German chocolate cake is known for its semisweet or dark chocolate, this White German Chocolate Cake Recipe specifically shines with white chocolate’s sweet, creamy character. Substituting with milk or dark chocolate will change the flavor profile significantly but can still yield delicious results.
Is it necessary to use evaporated milk in the frosting?
Evaporated milk gives the frosting its distinctive creamy texture and richness. You could try replacing it with regular milk, but the frosting might be thinner and less stable.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Just be sure your blend includes xanthan gum or similar binding agents for the best texture.
How long does this cake stay fresh at room temperature?
Because of the frosting’s dairy ingredients, it’s best to keep the cake refrigerated and not leave it at room temperature for more than 2 hours to ensure food safety and freshness.
What’s the best way to toast the coconut and pecans?
Spread the coconut and pecans separately on a baking sheet and toast in a 350°F oven for about 5-7 minutes until golden and fragrant, stirring halfway through. This brings out their natural oils and intensifies flavors.
Final Thoughts
This White German Chocolate Cake Recipe is an absolute treasure to have in your baking repertoire. It offers a wonderful twist on a classic favorite, combining the richness of white chocolate with coconut and pecans that you’ll want to make again and again. Trust me, once you taste that creamy frosting and tender crumb, you’ll be sharing this delightful cake with everyone you know. Happy baking and even happier eating!
Print
White German Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake is a decadent layered dessert featuring a moist white chocolate cake with shredded coconut and chopped pecans baked inside. The cake is frosted with a rich, creamy coconut-pecan frosting made from evaporated milk, egg yolks, and butter, delivering a perfect balance of sweetness and texture. Ideal for special occasions or holiday celebrations, this American classic is guaranteed to impress with its unique take on the traditional German chocolate cake.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 4 oz white chocolate, melted and slightly cooled
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light, fluffy, and well combined.
- Add egg whites and vanilla: Incorporate the egg whites one at a time into the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
- Combine milk and sour cream: In a separate small bowl, mix the whole milk with the sour cream until smooth.
- Alternate adding dry and wet ingredients: Add the dry ingredient mixture to the butter mixture in three parts, alternating with the milk and sour cream mixture. Start and end with the dry ingredients. Mix gently to combine without overmixing.
- Fold in white chocolate: Stir in the melted and slightly cooled white chocolate until well distributed throughout the batter.
- Divide and bake: Evenly divide the batter among the prepared cake pans. Place in the preheated oven and bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely.
- Make frosting: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly and cook the mixture for 10–12 minutes until it thickens sufficiently.
- Add flavorings to frosting: Remove the saucepan from heat. Stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Let the frosting cool to room temperature before use.
- Assemble the cake: Once the cake layers are fully cooled, spread a generous amount of the frosting between each layer and over the top and sides of the cake.
Notes
- This cake can be made ahead and stored in the refrigerator to maintain freshness.
- For enhanced flavor and texture, toast the shredded coconut and chopped pecans in a dry skillet over medium heat until golden before adding to the frosting.
- Ensure the white chocolate is cooled slightly before incorporating it into the batter to avoid curdling.
- Use fresh eggs and high-quality butter for best results.
