Description
White German Chocolate Cake is an elegant twist on the beloved Southern classic, replacing the traditional chocolate cake with soft, buttery white cake layers while keeping the famous coconut pecan frosting everyone loves. Rich, moist, and beautifully layered, this cake combines creamy white chocolate, toasted coconut, crunchy pecans, and a velvety crumb for a dessert that’s both sophisticated and comforting.
Ingredients
🍰 For the White Cake
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large egg whites
- 6 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup buttermilk
- 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
- 1½ cups sweetened shredded coconut
- 1 cup chopped toasted pecans
✨ Optional Decorations
- White chocolate curls
- Toasted coconut flakes
- Whole pecans
- White chocolate drizzle
- Edible pearls
- Fresh raspberries
Instructions
Step 1: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Prepare the Batter
Beat together:
- Butter
- Sugar
for 4–5 minutes until light and fluffy.
Beat in the egg whites one at a time.
Mix in:
- Melted white chocolate
- Vanilla
- Almond extract
Alternate adding the flour mixture with the buttermilk.
Fold in the sour cream.
Mix only until combined.
Step 4: Bake
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes, then transfer to wire racks to cool completely.
Step 5: Make the Coconut Pecan Frosting
In a medium saucepan combine:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from the heat.
Stir in:
- Vanilla
- Shredded coconut
- Toasted pecans
Allow the frosting to cool until spreadable.
Step 6: Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of coconut pecan frosting.
Repeat with the remaining layers.
Spread frosting over the top, allowing a little to drip naturally over the edges if desired.
Step 7: Decorate
Garnish with:
- White chocolate curls
- Toasted coconut
- Whole pecans
- White chocolate drizzle
Step 8: Chill and Serve
Refrigerate the cake for 30 minutes before slicing.
Serve at room temperature for the best flavor and texture.
Notes
- Use high-quality white chocolate for the best flavor.
- Toast the pecans and coconut before adding them to the frosting.
- Stir the frosting constantly to prevent the egg yolks from scrambling.
- Allow the frosting to cool before assembling the cake.
- Use room-temperature ingredients for a smooth batter.
- Prep Time: 30 minutes
- Cooling & Assembly Time: 1 hour
- Cook Time: 30 minutes
Nutrition
- Calories: 640
- Sugar: 49g
- Sodium: 260mg
- Carbohydrates: 68g
- Protein: 7g