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White German Chocolate Cake Recipe

White German Chocolate Cake Recipe
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★★★★★

4.7 from 30 reviews

Indulge in the decadent delight of a White German Chocolate Cake. Moist white chocolate cake layers are sandwiched between rich, coconut-pecan frosting for a truly luxurious dessert experience.

Ingredients

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For the Cake:

  • 1 (4-ounce) bar white baking chocolate, chopped
  • 2½ 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
  • 1¼ cups buttermilk

For the Coconut Pecan Frosting:

  • 2½ cups finely chopped pecans
  • 3 (5-ounce) cans evaporated milk
  • 1¼ cups granulated sugar
  • 1 cup salted butter
  • ⅔ cup firmly packed light brown sugar
  • 5 large egg yolks, lightly beaten
  • 3½ cups sweetened shredded coconut
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the Oven: Preheat to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment, and lightly grease the parchment.
  2. Melt the White Chocolate: Microwave chopped white chocolate in 20-second intervals, stirring between each, until smooth. Cool for 5 minutes.
  3. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
  4. Cream Butter and Sugar: In a large bowl, beat butter until creamy. Gradually add granulated sugar; beat until light and fluffy.
  5. Add Yolks and Flavorings: Beat in egg yolks one at a time. Stir in melted white chocolate and vanilla extract.
  6. Mix Batter: Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Beat on low speed until just blended.
  7. Whip Egg Whites: In a clean bowl, beat egg whites to medium-stiff peaks. Gently fold into the batter in two additions.
  8. Bake: Divide batter among pans. Smooth tops and bake for 20–22 minutes or until a toothpick comes out clean.
  9. Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Toast Pecans: Toast pecans in a 350°F (175°C) oven for 8–10 minutes.
  11. Cook Frosting Base: In a saucepan, combine evaporated milk, sugars, butter, and egg yolks. Cook over medium heat, stirring constantly, for about 10 minutes, until thickened.
  12. Finish Frosting: Remove from heat. Stir in vanilla, shredded coconut, and toasted pecans. Let cool for about 1 hour, stirring occasionally.
  13. Assemble the Cake: Place the first cake layer on a serving plate. Spread frosting on top. Repeat with the second and third layers, covering the top and sides with remaining frosting.

Nutrition

Keywords: White German Chocolate Cake, White Chocolate Cake, Coconut Pecan Frosting

Find it online: https://foodbylina.com/white-german-chocolate-cake-recipe/