# White German Chocolate Cake: A Festive and Flavorful Twist

Dive into a delightful twist on a beloved classic with this white German chocolate cake recipe. We’re reinventing the traditional chocolate layers by using tender, moist white chocolate cake instead. Paired with the signature sweet, nutty, and coconut-laden frosting, this cake offers a unique, mild flavor that’s perfect for holidays or any special occasion. Prepare a show-stopping dessert that will impress everyone!

Why You’ll Love This White German Chocolate Cake

This unique cake quickly becomes a favorite for many reasons:

• It features a distinctive white chocolate cake flavor, offering a lighter profile than its classic counterpart.
• You get the perfect balance of a tender cake with a rich, decadent coconut pecan frosting.
• This dessert creates a show-stopping appearance, making it ideal for any festive gathering.
• The recipe yields a generous cake that feeds a crowd easily, perfect for sharing.
• It’s an ideal choice for celebrations, birthdays, or just a special weekend treat.
• Our step-by-step guide makes this unique white German chocolate cake simple for any baker.

Ingredients

Creating this delightful white German chocolate cake is a straightforward process when you have all your ingredients ready. This recipe delivers tender cake layers and a rich, creamy frosting that balances sweetness with nutty texture.

For the White Chocolate Cake:

• 1 (4-ounce) bar white baking chocolate, chopped
• 2 ½ 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
• 1 ¼ cups buttermilk

For the Coconut Pecan Frosting:

• 2 ½ cups finely chopped pecans
• 3 (5-ounce) cans evaporated milk
• 1 ¼ cups granulated sugar
• 1 cup salted butter
• ⅔ cup firmly packed light brown sugar
• 5 large egg yolks, lightly beaten
• 3 ½ cups sweetened shredded coconut

Notes & Substitutions

• White Chocolate: America’s Test Kitchen offers valuable insights into the differences between white chocolate and white baking chips. For the best flavor, use high-quality white baking chocolate, not white chocolate chips. Chips often contain stabilizers that prevent smooth melting.
• Eggs: The American Egg Board explains why room temperature eggs are essential for baking. Always bring eggs to room temperature before baking. This helps them incorporate better into the batter, leading to a lighter, fluffier cake.
• Buttermilk: No buttermilk? You can easily make your own. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill with regular milk to the 1 ¼ cup mark. Let it sit for 5-10 minutes until it slightly curdles.
• Butter: We specify salted butter for both the cake and frosting. The slight saltiness helps balance the sweetness perfectly. If you only have unsalted, add an extra ¼ teaspoon of salt to the cake batter and a pinch to the frosting.
• Pecans: Toasting the pecans significantly enhances their flavor, bringing out a deeper, nuttier taste that truly shines in the frosting.

Equipment

Gathering your tools before you start makes the baking process smoother and more enjoyable.

• Three 9-inch round cake pans
• Parchment paper
• Electric mixer (stand or hand-held)
• Microwave-safe bowl
• Medium and large mixing bowls
• 3-quart heavy-bottomed saucepan
• Rubber spatula
• Wire cooling racks

Instructions

Follow these simple steps to bake your delicious white German chocolate cake with ease. Precision and patience are key for perfect results.

Prepare the Cake:

1. Preheat your oven to 350 degrees F. Grease three 9-inch cake pans. Line the bottoms with parchment paper, then lightly grease the parchment paper as well.
2. Microwave the chopped white chocolate in a microwave-safe bowl. Heat in 20-second increments, stirring until it becomes smooth. Let it cool for 5 minutes.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4. Using an electric mixer, beat the softened butter at medium speed until it is creamy. Gradually beat in the granulated sugar until the mixture is light and fluffy.
5. Add the egg yolks one at a time, beating just until each is blended into the mixture.
6. Beat in the melted white chocolate and vanilla extract until well combined.
7. Add the flour mixture, alternating with the buttermilk. Begin and end with the flour mixture, beating at low speed just until blended after each addition. Do not overmix.
8. In a separate, clean bowl with a clean whisk attachment, beat the egg whites until medium-stiff peaks form. Gently fold these whipped egg whites into the cake batter in two additions, being careful not to deflate the batter.
9. Divide the batter evenly among the three prepared cake pans. Smooth the tops with a rubber spatula.
10. Bake for 20 to 22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then invert them onto wire cooling racks to cool completely.

Make the Coconut Pecan Frosting:

1. While the cakes cool, toast the pecans. Spread them on a baking sheet and bake in a 350-degree F oven for 8 to 10 minutes, or until fragrant and lightly golden. Watch them closely to prevent burning.
2. In a 3-quart heavy-bottomed saucepan, combine the evaporated milk, granulated sugar, butter, light brown sugar, and lightly beaten egg yolks.
3. Cook this mixture over medium heat, stirring constantly, for at least 10 minutes, or until it visibly thickens. It should coat the back of a spoon.
4. Remove the saucepan from the heat. Stir in the vanilla extract, sweetened shredded coconut, and toasted pecans.
5. Pour the frosting into a large bowl. Let it cool, stirring occasionally, for about an hour. It should be thick and spreadable once cooled.

Assemble the Cake:

1. Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the coconut pecan frosting evenly over the top.
2. Carefully place the second cake layer on top. Spread another third of the frosting.
3. Add the final cake layer and cover the top and sides of the entire cake with the remaining frosting. Your homemade white German chocolate cake is now ready!

Pro Tips & Troubleshooting

• Achieving Fluffy Cake: The key to a light, airy cake is to avoid overmixing. Once you add the dry ingredients and buttermilk, mix only until just combined. Gently folding in the whipped egg whites preserves their air, resulting in a tender crumb for your white German chocolate cake.
• Perfect Frosting Consistency: Cooking the frosting long enough is crucial for thickness. If it’s too runny, return it to low heat and cook longer, stirring constantly. Ensure it cools completely before frosting to achieve a spreadable texture.
• Preventing Sticking: Always use parchment paper circles on the bottom of your cake pans. Grease the pans, place the parchment, then grease the parchment too. This guarantees easy release.
• Even Layers: For consistently thick cake layers, divide your batter by weight. Place each empty pan on a kitchen scale, tare it, then pour in batter until each pan holds the same weight.
• Avoiding Salty Taste: While our recipe uses salted butter, the salt content is necessary. It balances the sweetness of the white German chocolate cake and frosting, enhancing all the flavors rather than making it taste overly salty.

Serving, Storage & Variations

This white German chocolate cake is a treat on its own, but a few additions can elevate the experience.

Serving Suggestions:

Serve slices with a warm cup of coffee, a soothing tea, or a scoop of premium vanilla bean ice cream. The creamy ice cream perfectly complements the cake’s rich texture and flavor.

Storage:

Store the frosted cake loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture.

Freezing:

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator overnight. You can also freeze individual slices of frosted cake for quick treats, wrapped similarly.

Variations:

• Cheesecake Layer: For an extra decadent twist, add a thin layer of no-bake cheesecake filling between two cake layers.
• Chocolate Drizzle: Melt some dark or milk chocolate and drizzle it decoratively over the top of the frosted cake.
• Nut Swap: If pecans aren’t your favorite, swap them out for toasted walnuts or even almonds in the coconut pecan frosting.
• Cupcakes: Easily adapt this recipe to make cupcakes. Fill liners about two-thirds full and bake for 18-20 minutes. Adjust frosting amount accordingly.

Nutrition

Please note that nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

White German Chocolate Cake
Serving Size: 1 slice (1/18 of cake)

FAQ

• What makes it “German” Chocolate Cake? It’s named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company, not because of its origin in Germany.
• Can I make this in a 9×13 pan? Yes, you can. You’ll likely need to increase the baking time slightly, probably to 35-45 minutes. Watch for a clean toothpick test.
• Do I have to use salted butter AND extra salt? Using salted butter throughout helps balance the intense sweetness. The additional salt in the cake batter further enhances overall flavor without making it taste salty.
• How do I prevent the frosting from being too runny? The key is cooking it long enough over medium heat until it visibly thickens. Don’t rush this step, and ensure your white German chocolate cake frosting cools thoroughly before spreading.
• Can this cake be made ahead of time? Absolutely! You can bake the cake layers a day in advance and store them wrapped at room temperature. The frosting can also be made ahead, stored covered in the fridge, and then brought to room temperature and stirred until spreadable.
• What’s the best way to chop pecans finely? A food processor is your best friend here. Pulse them in short bursts until they reach your desired fineness, being careful not to over-process them into a paste.

Conclusion

This white German chocolate cake truly offers a delightful twist on a classic, blending the creamy richness of white chocolate with that iconic coconut pecan frosting. It’s a showstopper that’s simpler to make than you might think, perfect for any home baker aiming to create something special. We encourage you to try this unique recipe and share the joy with your loved ones. We’d love to hear your thoughts in the comments below!