White German Chocolate Cake recipe

If you’re a fan of classic German chocolate cake but looking for a lighter, sweeter twist, this White German Chocolate Cake is a delightful option. With creamy white chocolate mixed into a moist cake base, it offers a subtle and smooth sweetness that feels sophisticated yet comforting. This cake brings together the richness of white chocolate with the traditional flavors of coconut and pecan, creating a dessert that’s both familiar and refreshingly new.

This White German Chocolate Cake is perfect for family gatherings, birthdays, or any celebration where you want to impress your guests. It stands out with its creamy coconut-pecan frosting that beautifully complements the cake’s soft, rich layers. Plus, it’s easier to make than you might think, with straightforward ingredients and simple steps.

Not only is this cake delicious, but it’s also a beautiful centerpiece. The rustic coconut-pecan frosting spread between and over the layers adds texture and charm, making it as inviting to look at as it is to eat. Try this recipe for a cake that’s a treat for both the eyes and the taste buds!

How to Make White German Chocolate Cake

Ingredients:

For the Cake:

2 cups granulated sugar

1 cup butter, softened

4 large eggs

1 cup buttermilk

2 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

4 oz white chocolate, melted and cooled

1 tsp vanilla extract

For the Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks

½ cup butter

1 tsp vanilla extract

1 ½ cups shredded coconut

1 cup chopped pecans

Directions:

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, cream the sugar and butter until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the melted white chocolate and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until well combined.

Bake the Cake Layers:

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly over medium heat until the mixture thickens and turns golden brown, about 12-15 minutes.

Remove from heat and add vanilla, coconut, and pecans. Cool to room temperature.

Assemble the Cake:

Place one cake layer on a serving plate, spread half of the frosting on top.

Place the second layer on top, and spread the remaining frosting over the top of the cake.

How to Serve White German Chocolate Cake

To serve this cake, slice it generously to show off the beautiful layers and rich coconut-pecan frosting. It pairs well with a warm cup of coffee or tea, enhancing the subtle sweetness of the white chocolate and coconut flavors. For an extra special touch, garnish each slice with white chocolate shavings or a sprinkle of chopped pecans.

White German Chocolate Cake

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