If you have a sweet tooth and adore the rich, nutty flavors paired with a luscious, creamy frosting, then you are going to fall head over heels for this White German Chocolate Cake Recipe. This cake is a heavenly twist on the classic German chocolate cake, swapping out traditional dark chocolate for the smooth, velvety allure of white chocolate. Combined with the irresistible coconut-pecan frosting, each bite offers a perfect balance of moist cake layers and a decadent, textured topping that’s sure to impress everyone at your table.
Ingredients You’ll Need
This White German Chocolate Cake Recipe uses simple but essential ingredients that come together to create a remarkable dessert experience. Each element plays a crucial role, from the fluffy flour base to the rich frosting dotted with coconut and pecans that deliver texture and flavor complexity.
- All-purpose flour (2 1/2 cups): The foundation that ensures your cake is perfectly tender yet structured enough to hold the layers.
- Baking powder (2 1/2 teaspoons): Gives the cake its lovely rise and lightness.
- Baking soda (1/2 teaspoon): Balances acidity for perfect crumb texture.
- Salt (1/2 teaspoon): Enhances all the sweet flavors subtly.
- Unsalted butter, softened (1 cup): Adds richness and contributes to a soft crumb.
- Granulated sugar (2 cups): Sweetens the batter and helps with browning.
- Large egg whites (4): Provide structure while keeping the cake light.
- Vanilla extract (1 tablespoon): Brings depth and warmth to the flavor profile.
- Whole milk (1 cup): Keeps the cake moist and tender.
- Sour cream (1/2 cup): Adds tangy richness which prevents dryness.
- White chocolate, melted and slightly cooled (4 oz): The star ingredient for that smooth, luxurious taste.
- Sweetened shredded coconut (1 cup): Provides a chewy texture and tropical sweetness.
- Chopped pecans (1 cup): Adds crunch and a toasty nuttiness that complements the coconut.
For the frosting:
- Evaporated milk (1 cup): Gives creamy richness without watering down the frosting.
- Granulated sugar (3/4 cup): Adds sweetness and structure to the frosting.
- Large egg yolks (3): Create a custard-like base for luscious frosting.
- Unsalted butter (1/2 cup): Adds smoothness and richness.
- Vanilla extract (1 teaspoon): Enhances the flavor complexity of the frosting.
- Sweetened shredded coconut (1 cup): Adds chewy texture and authentic flavor to the frosting.
- Chopped pecans (1 cup): Introduces crunch and toasted nutty notes.
How to Make White German Chocolate Cake Recipe
Step 1: Prep and Gather Your Ingredients
Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them, or line them with parchment paper for an easy release. Gathering all your ingredients beforehand will make the process smooth and enjoyable.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of all the leavening agents and salt, which is critical for your cake’s perfect rise and taste.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step traps air into the batter, which is essential for a soft crumb texture.
Step 4: Add Egg Whites and Vanilla
One by one, add the egg whites to the butter mixture, beating well after each addition to incorporate them fully. Then mix in the vanilla extract to infuse the cake with its warm, familiar aroma.
Step 5: Alternate Adding Dry Ingredients and Milk Mixture
Combine the whole milk and sour cream in a small bowl. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients. This layering technique keeps your batter smooth and well-mixed without overworking it.
Step 6: Incorporate Melted White Chocolate
Gently stir in the melted and slightly cooled white chocolate to fold luxurious richness into the batter, elevating the classic cake flavor to a new level of indulgence.
Step 7: Bake Your Cake
Evenly divide the batter between the prepared pans. Bake in your preheated oven for about 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
Step 8: Make the Coconut-Pecan Frosting
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly to avoid curdling, until the mixture thickens and looks custard-like—this usually takes about 10 to 12 minutes. Remove from heat, stir in vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature so it can spread easily.
Step 9: Assemble Your Cake
Once the cake layers are completely cool, spread the frosting generously between each layer and over the top, making sure the coconut and pecans are evenly distributed for that classic texture and flavor contrast.
How to Serve White German Chocolate Cake Recipe
Garnishes
Elevate the presentation of your White German Chocolate Cake Recipe by garnishing it with extra toasted coconut flakes and pecan halves. The toasted bits add a pleasant crunch and a nutty aroma that complements the creamy frosting beautifully.
Side Dishes
Serve this cake alongside a scoop of vanilla bean ice cream or a cup of freshly brewed coffee or tea. These simple accompaniments balance the cake’s sweetness and enhance the overall dessert experience, perfect for sharing with friends or family.
Creative Ways to Present
Consider slicing the cake into petite squares and serving on decorative plates for an elegant touch. Alternatively, layering individual servings in clear dessert cups with extra frosting and toasted coconut on top can create a fun, modern twist that guests will love.
Make Ahead and Storage
Storing Leftovers
You can keep leftover White German Chocolate Cake Recipe refrigerated in an airtight container for up to 4 days. The frosting’s richness actually improves after a day, making the flavors even more harmonious.
Freezing
This cake freezes wonderfully. Wrap the cake tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain its moistness and texture.
Reheating
If you prefer your cake slightly warmed, simply take individual slices and microwave them for 10-15 seconds. This will soften the frosting and release the white chocolate’s flavors, creating a cozy, comforting dessert moment.
FAQs
Can I use milk chocolate instead of white chocolate in this recipe?
While you can substitute milk chocolate, it will change the cake’s flavor profile. The White German Chocolate Cake Recipe is special because the white chocolate provides a unique creamy sweetness that pairs perfectly with the coconut-pecan frosting.
Is it necessary to use separate egg whites and yolks?
Yes, separating egg whites from yolks is key here. The whites help keep the cake light and airy, while the yolks enrich the frosting, creating the custardy texture that makes this recipe stand out.
Can I toast the coconut and pecans in advance?
Absolutely! Toasting the coconut and pecans beforehand intensifies their flavor and crunch. Just spread them on a baking sheet and toast them in a 350°F oven for about 5-7 minutes, watching carefully so they don’t burn.
What can I use as a substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is an excellent substitute. It adds a similar tang and moisture, making sure your cake remains moist and flavorful.
How do I avoid the frosting becoming grainy?
Constant stirring while cooking the frosting on medium heat is crucial. Keep the heat steady and don’t rush the cooking process; this ensures the sugar dissolves properly and the mixture thickens smoothly without graininess.
Final Thoughts
Trying this White German Chocolate Cake Recipe will quickly make it one of your go-to desserts for celebrations or cozy gatherings. Its perfect balance of sweet white chocolate, rich coconut-pecan frosting, and moist, tender layers is sheer comfort wrapped in elegance. Dive in, bake it with love, and watch your friends and family fall utterly in love bite after bite.
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 rich and moist layered dessert featuring a tender white chocolate-infused cake paired with a luscious coconut and pecan frosting. Perfectly balanced with sweet shredded coconut and crunchy pecans, this classic American dessert is ideal for holiday celebrations or any special occasion.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 the Pans: Preheat 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are well combined and aerated.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add Egg Whites and Vanilla: Gradually add the egg whites one at a time, beating well after each addition to incorporate air. Then mix in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a small bowl, stir together the whole milk and sour cream to prepare for alternating additions.
- Alternate Dry and Wet Ingredients: Add the dry flour mixture to the butter mixture in three parts, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Add Melted White Chocolate: Gently fold in the melted and slightly cooled white chocolate to infuse the batter with rich white chocolate flavor.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes.
- Cool the Cakes: Turn the cakes out onto wire racks and allow them to cool completely before frosting to prevent melting the frosting.
- Prepare the Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened — about 10–12 minutes — to create a custard-like frosting base.
- Finish the Frosting: Remove the frosting from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using.
- Assemble the Cake: Spread the coconut pecan frosting between the cake layers and over the top of the cake evenly. Chill if desired to set the frosting before serving.
Notes
- This cake can be made ahead of time and stored in the refrigerator to enhance the flavors.
- For a deeper nuttier flavor, toast the coconut and pecans lightly in a dry skillet before adding them to the frosting.
- Ensure the frosting cools completely to prevent it from melting when spread on the cake.
- Use room temperature ingredients for best mixing and texture.
