White German Chocolate Cake Recipe
If you’re dreaming of a show-stopping dessert that marries fluffy white layers with a lush, coconut-pecan filling, look no further than this White German Chocolate Cake. This recipe is the perfect twist on a beloved classic, bringing together soft vanilla-almond sponge and a rich golden frosting that’s absolutely bursting with sweet coconut and buttery pecans. Whether it’s for a special celebration or just because you love to bake, this cake will make every slice feel like an occasion.
Ingredients You’ll Need
Every component in this recipe is thoughtfully chosen to yield a moist, flavorful cake and an unforgettable coconut-pecan frosting. These basics combine in such a magical way, and I promise, each one is essential to capture the heart of a true White German Chocolate Cake.
- All-purpose flour: This forms the backbone of your cake, giving it structure and a tender crumb.
- Baking powder: Ensures a beautiful, even rise for those irresistible layers.
- Salt: Just a touch enhances all the flavors and prevents the cake from tasting flat.
- Unsalted butter: Lends a rich, creamy taste and helps whip up that dreamy soft texture.
- Granulated sugar: Sweetens both the cake and the frosting while keeping the crumb light.
- Egg whites: Key for making the cake extra fluffy and extra white — beat them in for wonderful lift.
- Vanilla extract: Adds a warm, familiar aroma that ties all the flavors together.
- Almond extract: Just a hint makes the cake memorable and truly special.
- Whole milk: Moistens the batter for richness and a soft bite—no dry cakes here!
- Sour cream: Brings a subtle tang and undeniable moisture to every layer.
- Evaporated milk: This thick, creamy milk is the secret to a decadently smooth frosting.
- Egg yolks: Use just the yolks for the frosting—they make it extra luscious and golden.
- Sweetened shredded coconut: You want plenty for that signature flavor and texture.
- Chopped pecans: Toasty and nutty, pecans bring crunch and balance to the sweet frosting.
How to Make White German Chocolate Cake
Step 1: Prepare Your Cake Pans
Begin by preheating your oven to 350°F. Grease and flour three 8-inch (or two 9-inch) round cake pans, then line the bottoms with parchment paper. This step is a lifesaver for easy cake removal, keeping those tender layers intact.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Giving them a good mix ensures an even rise and a perfect crumb—don’t skip this simple step!
Step 3: Cream the Butter and Sugar
In a large bowl, beat softened butter and sugar together until light and fluffy, about 3–5 minutes. This helps whip air into the mixture, which gives your cake its signature lightness.
Step 4: Add Eggs and Flavors
Beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. Stir in your vanilla and almond extracts for that classic White German Chocolate Cake taste.
Step 5: Combine Wet and Dry Ingredients
Mix your whole milk and sour cream together in a measuring cup. Add the dry ingredients to the creamed mixture in three parts, alternating with the milk mixture. Always begin and end with the flour mixture, mixing only until everything is just combined. Overmixing can make the cake tough!
Step 6: Bake the Layers
Divide the cake batter evenly among your prepared pans, smoothing the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. After baking, cool the cakes in their pans for 10 minutes, then carefully turn them out onto wire racks to cool fully. Trust me, patience here pays off.
Step 7: Make the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly over medium heat for about 10–12 minutes until the mixture thickens beautifully. Remove from heat, then stir in vanilla extract, sweetened shredded coconut, and pecans. Allow the frosting to cool completely before using—this helps it set and spread like a dream.
Step 8: Assemble the Cake
Once your cakes and frosting have cooled, layer the cakes with generous swaths of coconut-pecan frosting between each layer and on top. For that authentic White German Chocolate Cake look, leave the sides bare, or go ahead and frost them for extra decadence if you wish. Either way, it’s gorgeous.
How to Serve White German Chocolate Cake
Garnishes
For that extra wow factor, try sprinkling a little extra toasted coconut and a few whole pecans over the top of your frosted cake. Edible gold flakes or a dusting of powdered sugar can turn an already stunning dessert into a centerpiece at any table.
Side Dishes
Because White German Chocolate Cake is rich and flavorful, pair slices with something light and refreshing. Fresh berries, a scoop of vanilla bean ice cream, or even a dollop of lightly sweetened whipped cream keep the party going without overwhelming the star of the show.
Creative Ways to Present
This cake loves to be celebrated! Serve as a stunning tall layer cake on your favorite cake stand, cut into dainty squares for a dessert buffet, or make mini cakes by baking in cupcake pans and topping each with a mound of coconut-pecan frosting. However you present it, the flavors always shine.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake slices tightly in plastic or store in an airtight container. They’ll stay fresh and moist at room temperature for up to two days, or in the fridge for up to five days. If refrigerating, let slices return to room temperature for the softest crumb before serving again.
Freezing
To freeze, wrap individual cake layers (before frosting) or finished slices tightly in plastic wrap, then in foil. Label and store in the freezer for up to two months. Thaw at room temperature, and you’ll be ready to enjoy homemade White German Chocolate Cake anytime you need a slice of comfort.
Reheating
If your cake has been chilled, simply let it sit at room temperature for about 30 minutes. You can also microwave each slice for 10–15 seconds for a just-baked warmth and revived moisture—your frosting will get a little gooey and delicious.
FAQs
What makes White German Chocolate Cake different from the classic version?
The white version swaps out the standard sweet chocolate layers for a delicate, vanilla-almond cake that lets the coconut-pecan frosting become the real star. It’s a lighter, almost ethereal twist that still brings all the nostalgic flavors you love.
Can I use cake flour instead of all-purpose?
Yes, you can use cake flour for an even silkier texture. Just substitute the same amount by weight (not volume), and expect a slightly softer crumb—perfect for this style of layer cake!
How do I get super white cake layers?
Using only egg whites and clear vanilla extract helps keep the cake snowy white. If you want an extra-bright result, be sure to use colorless vanilla and avoid overbrowning in the oven.
Can I make the coconut-pecan frosting ahead?
Absolutely! The frosting can be made up to three days in advance and stored, covered, in the refrigerator. Let it come back to room temperature and give it a good stir before assembling your cake for easy spreading.
Is this White German Chocolate Cake suitable for special diets?
This version is vegetarian. For gluten-free needs, try using a high-quality gluten-free all-purpose flour. If you need to make it dairy-free, plant-based butters and non-dairy milks work well, though the flavor may be slightly different.
Final Thoughts
Once you’ve tasted this White German Chocolate Cake, you may find it becomes your go-to celebration dessert—it certainly has in my kitchen! I hope you give it a try and share it with your favorite people. There’s nothing quite like the joy of serving a cake you made from scratch, especially one this beautiful and memorable.
Print
White German Chocolate Cake Recipe
- Total Time: 1 hour (plus cooling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of a White German Chocolate Cake. This stunning layer cake features moist vanilla cake layers filled and topped with a luscious coconut-pecan frosting. Perfect for any celebration or special occasion.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
- 1/2 cup sour cream
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease and flour cake pans, line with parchment paper.
- Whisk together dry ingredients. Beat butter and sugar, add eggs, extracts, and milk mixture.
- Combine wet and dry ingredients. Divide batter, bake until done.
- Make the frosting. Cook milk, sugar, yolks, and butter until thickened; stir in vanilla, coconut, and pecans.
- Assemble the cake. Layer and spread frosting between layers and on top.
Notes
- Pulse coconut and pecans for smoother texture.
- Cake layers can be baked ahead for easy assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
