White German Chocolate Cake Recipe

If you’ve ever wished for a show-stopping dessert with rich, buttery layers and the most luscious coconut pecan frosting, you’re about to fall in love with this White German Chocolate Cake. This beauty takes everything you adore about classic German chocolate cake and reimagines it with delicate, white chocolate flavor running through every crumb. It’s a celebration cake, a comfort slice, and honestly, it’s so stunning that it will steal the spotlight at any gathering. Get ready to fill your kitchen with the aroma of toasted pecans and sweet coconut—you’re in for a genuinely memorable bake!

Ingredients You’ll Need

Every element in this White German Chocolate Cake works a little magic, from the pillowy cake base to the richly textured frosting. Pay special attention to these simple, purposeful ingredients—they all have a starring role in taste, texture, or appearance.

• White baking chocolate: This is the secret to a velvety, subtly sweet cake crumb that sets this recipe apart from ordinary yellow or chocolate cakes.
• All-purpose flour: Provides the perfect structural foundation—use the scoop-and-sweep method for accuracy.
• Baking soda: Gives the cakes just the right lift and tenderness.
• Salt: Balances sweetness and brings the white chocolate and coconut flavors to life.
• Salted butter: Deepens the flavor and adds that irresistible creamy richness.
• Granulated sugar: Sweetens the cake and helps it brown beautifully.
• Large eggs (separated): Yolks create richness, and beaten whites turn the cake light as a cloud.
• Vanilla extract: Rounds out all the flavors with warmth and depth.
• Buttermilk: Keeps every bite soft, moist, and just a touch tangy.
• Pecans (finely chopped): Toasting them elevates their buttery nuttiness in the frosting.
• Evaporated milk: Adds creaminess to the coconut-pecan frosting without overpowering the flavors.
• Light brown sugar: Adds caramelly depth to the frosting alongside white sugar.
• Egg yolks (for frosting): Make the frosting ultra-rich and satiny.
• Sweetened shredded coconut: Brings irresistible chewy texture and a burst of tropical flavor.

How to Make White German Chocolate Cake

Step 1: Prep Your Pans and Oven

Before you start mixing anything, set your oven to 350°F (175°C) and get those cake pans ready. Grease three 9-inch rounds, line them with parchment bottoms, and grease again. This helps ensure every layer slides out easily with a perfect crumb.

Step 2: Melt the White Chocolate

Gently microwave the chopped white chocolate in 20-second bursts, stirring well after each one. Once it’s glossy smooth, let it cool for about five minutes—still pourable, but not hot. The fragrant, melted white chocolate is the heart of the White German Chocolate Cake.

Step 3: Mix the Dry Ingredients

Whisk together your flour, baking soda, and salt in a medium bowl. This ensures they distribute evenly in the batter for a light, even rise and a tender finish.

Step 4: Cream Butter and Sugar

With a stand mixer or handheld beater, whip the softened butter until creamy, then slowly pour in the sugar. Beat until pale, fluffy, and beautiful—a step that sets the stage for a cake that’s anything but dense.

Step 5: Add Yolks, Chocolate, and Vanilla

Beat in your egg yolks, one at a time, then pour in the cooled white chocolate and vanilla extract. The mix will smell heavenly at this stage—don’t rush it!

Step 6: Alternate Flour and Buttermilk

Start and end with the dry mix: add about a third of the flour mixture, then half the buttermilk, and repeat until everything’s just blended. You’ll get a silky, luscious batter for the White German Chocolate Cake—don’t overmix to keep it light.

Step 7: Whip and Fold Egg Whites

In a perfectly clean bowl, beat the egg whites to medium-stiff peaks. Gently fold them into the batter in two additions, keeping as much loft as possible. This is the key to that dreamy, airy texture you can’t get with boxed cakes!

Step 8: Divide and Bake

Spread the batter evenly in the prepared pans and smooth the tops. Bake for 20–22 minutes; you’ll know they’re done when a toothpick comes out clean and the tops lightly spring back.

Step 9: Cool Down

Let the cakes rest in their pans for 10 minutes (this makes them easy to release), then turn them onto wire racks to cool completely before you even think about frosting.

Step 10: Toast the Pecans

Don’t skip this! Toast the chopped pecans in the oven for 8–10 minutes. The aroma will let you know when they’re ready, and this step takes the frosting’s flavor over the top.

Step 11: Make the Coconut Pecan Frosting

Combine the evaporated milk, both sugars, butter, and egg yolks in a saucepan over medium heat. Stir constantly—about 10 minutes—until the mixture thickens beautifully. Remove from heat, then stir in the vanilla, coconut, and toasted pecans. Cool for about an hour, stirring now and then for a perfectly creamy, spreadable icing.

Step 12: Assemble Your White German Chocolate Cake

Set the first cake layer on your serving plate, spread a generous layer of coconut pecan frosting, and repeat with the remaining layers. Cover the top and sides with the rest of the glorious frosting. Admire your creation, then slice and serve!

How to Serve White German Chocolate Cake

Garnishes

The crowning touch for White German Chocolate Cake is a flourish of extra toasted pecans and a sprinkle of shredded coconut. For an elegant finish, top with white chocolate shards or a few curls. A handful of fresh berries can add brilliant color and a pop of tartness, making every slice look just as good as it tastes.

Side Dishes

This cake is rich enough to enjoy all by itself, but if you’d like to go all out, offer something light and refreshing on the side. Fruit salad, a scoop of smooth vanilla ice cream, or even a small glass of iced coffee helps balance each decadent bite. For special occasions, a glass of bubbly is absolutely delightful alongside your slice!

Creative Ways to Present

Turn the classic layer cake into cupcakes for a party platter, or use a ring mold to make adorable mini cakes—all with the regular coconut pecan frosting piped on top. For a rustic, eye-catching look, leave the sides semi-naked (just frosted between the layers and on top), or decorate the top with candied citrus peel for added flair. However you serve it, this White German Chocolate Cake is guaranteed to be the centerpiece.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, keep your White German Chocolate Cake fresh by covering it tightly and storing at room temperature for up to 2 days. For longer freshness, refrigerate; just let slices come to room temp before enjoying, to bring back the full flavor and texture.

Freezing

You can freeze individual slices or the whole frosted cake! Wrap with plastic wrap and a layer of foil. Store for up to 2 months—just thaw in the fridge overnight and let sit at room temp before serving. Both cake and frosting freeze beautifully, so you’ll always have a treat ready.

Reheating

While White German Chocolate Cake is best at room temperature, you can microwave a slice for 10-15 seconds to restore a fresh-from-the-oven softness. Be sure not to overheat or the frosting may melt; a gentle warm-up brings back that delightful pillowy crumb.

FAQs

Can I use white chocolate chips instead of a bar?

You can, but be aware that many white chocolate chips contain stabilizers and may not melt as smoothly as a good-quality baking bar. For the best flavor and texture, stick with a real white baking chocolate bar if possible.

What’s the difference between this and classic German chocolate cake?

The classic version uses sweet baking chocolate and a milder cocoa flavor; this White German Chocolate Cake skips the cocoa for a pure, buttery white chocolate base, creating a lighter look and a luxuriously delicate taste that’s all its own.

Can I make this recipe gluten-free?

Absolutely! Substitute a reputable 1:1 gluten-free all-purpose flour blend and double-check that your other ingredients are gluten-free. The texture will be slightly different, but the taste will still shine.

Is it possible to make the frosting ahead of time?

Yes, you can make the coconut pecan frosting up to a day in advance. Just store it in an airtight container in the fridge and let it come to room temperature before you frost the cake for the smoothest, creamiest results.

How do I keep my cake layers moist?

The key is not to overbake, use buttermilk as specified, and store the cake well wrapped. If you want extra insurance, you can brush the layers with a simple syrup before frosting—but with this recipe, you probably won’t need it!

Final Thoughts

This White German Chocolate Cake truly delivers on every promise of flavor and flare—a little slice of celebration for any day of the year! I hope you give it a try, share it with someone special, and create a new family tradition. Ready for your kitchen to smell unbelievable and for your guests to ask for seconds?

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