This White German Chocolate Cake is a delicious twist on the classic German chocolate cake. Instead of traditional chocolate cake layers, this version features soft, moist white cake layered with a rich coconut-pecan frosting. The combination of creamy sweetness, toasted pecans, and coconut creates a beautiful dessert that is perfect for birthdays, holidays, family gatherings, or any special occasion.
Ingredients
For the White Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
For Decoration
- ½ cup white chocolate chips or chopped white chocolate
- ¼ cup toasted chopped pecans
- Extra shredded coconut, optional
Directions
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides and set the pans aside.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light, fluffy, and creamy, about 3–4 minutes.
Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients.
Fold in the sour cream until the batter is smooth. Avoid overmixing, as this can make the cake dense.
5. Bake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for approximately 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the Coconut-Pecan Frosting
In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8–12 minutes.
Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Allow the frosting to cool until it reaches a spreadable consistency.
7. Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over the top.
Add the second cake layer and spread more frosting over it. Place the final cake layer on top and cover the top with the remaining frosting.
You can leave the sides lightly frosted for a rustic appearance or cover the entire cake with a thin layer of frosting.
8. Add the Decoration
Melt the white chocolate gently in the microwave in short intervals, stirring between each interval.
Drizzle the melted white chocolate over the cake and sprinkle with toasted pecans and additional coconut if desired.
Allow the cake to rest for at least 30 minutes before slicing so the layers can set.
Tips for the Best White German Chocolate Cake
- Use room-temperature ingredients for a smoother, more evenly mixed batter.
- Do not overmix the cake batter after adding the flour.
- Let the cake layers cool completely before adding the frosting.
- Toasting the pecans gives the frosting a deeper, richer flavor.
- If the frosting seems too thin, let it cool longer before spreading.
- For extra moisture, brush the cooled cake layers lightly with a simple vanilla syrup before assembling.
- Store leftover cake covered in the refrigerator for up to 4 days.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. The cake layers can be baked a day ahead and kept tightly wrapped at room temperature. The frosting can also be prepared ahead and refrigerated until needed.
Can I use a different size cake pan?
Yes, but baking time will vary. Check the cake regularly and use a toothpick to test for doneness.
Does German chocolate cake contain German chocolate?
Traditional German chocolate cake is named after Samuel German, who developed a type of sweet baking chocolate. This white version puts a different spin on the classic by using a vanilla-based cake with the traditional coconut-pecan style frosting.
Serving Suggestion
Serve slices of White German Chocolate Cake at room temperature with a cup of coffee, tea, or a glass of cold milk. The combination of tender white cake, creamy coconut, crunchy pecans, and sweet white chocolate makes every bite rich and satisfying.
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SEO Title: White German Chocolate Cake Recipe with Coconut Pecan Frosting
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Excerpt: A delicious White German Chocolate Cake made with soft vanilla cake layers, rich coconut-pecan frosting, and white chocolate for an elegant twist on a classic favorite.