If you’ve ever dreamed of a cake that feels like a warm hug wrapped in sweetness, then this White German Chocolate Cake Recipe is exactly what you need to try next. It’s a divine blend of fluffy white layers infused with luscious melted white chocolate, all stacked high and kissed with a rich coconut pecan frosting that’s irresistibly creamy and timeless. Every slice promises a perfect balance of textures—from the tender crumb to the crunchy pecans and the melt-in-your-mouth coconut—making this a real showstopper for any celebration or just because you deserve something extraordinary today.
Ingredients You’ll Need
Getting this White German Chocolate Cake Recipe just right comes down to using a handful of simple, but absolutely essential ingredients. Each one plays a special role in building the cake’s soft texture, sweet flavor, and beautiful appearance.
- All-purpose flour: The backbone of your cake providing structure and tenderness.
- Baking powder: Helps the cake rise perfectly light and fluffy.
- Baking soda: Adds a slight lift and ensures even baking.
- Salt: Balances sweetness and enhances all the flavors.
- Unsalted butter (softened): Adds rich flavor and moistness to the cake.
- Granulated sugar: Sweetens every bite and contributes to the tender crumb.
- Large egg whites: Provide lift while keeping the cake white and airy.
- Vanilla extract: Adds warmth and depth to the cake’s flavor.
- Whole milk: Keeps the cake moist and smooth in texture.
- Sour cream: Adds a subtle tang and tender crumb.
- White chocolate (melted and slightly cooled): Infuses the cake with creamy sweetness and complexity.
- Sweetened shredded coconut: Offers chewy sweetness and tropical notes for the frosting.
- Chopped pecans: Bring crunch and a toasty, buttery finish to the frosting.
- Evaporated milk: Creamy base for the decadent frosting.
- Large egg yolks: Richen the frosting and help it set perfectly.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This step ensures the leavening agents and salt are evenly distributed for a perfectly balanced rise and flavor throughout your cake. It’s a simple step, but one that lays the foundation for the tender crumb you’re aiming for.
Step 2: Cream Butter and Sugar
In a large bowl, beat your softened butter and granulated sugar together until light and fluffy. This process incorporates air into the mixture, which gives you that wonderfully soft texture once baked. Don’t rush here—the fluffier the mixture, the better the cake!
Step 3: Add Egg Whites and Vanilla
Beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. This keeps the mixture stable while enhancing its volume. Then mix in the vanilla extract for that lovely aromatic boost that’s classic and comforting.
Step 4: Combine Milk Mixture and Dry Ingredients
In a separate small bowl, combine the whole milk and sour cream. Now, alternate adding the dry ingredients and the milk mixture into the butter mixture, starting and ending with the dry. This alternating technique helps preserve the batter’s texture and ensures even mixing without overworking the gluten.
Step 5: Stir in Melted White Chocolate
Gently fold in the melted and slightly cooled white chocolate. This is the magic ingredient that elevates this cake from ordinary to extraordinary with a creamy, subtle sweetness that’s both rich and delicate—your cake batter will be silky and smooth.
Step 6: Bake the Cake
Divide the batter evenly between three prepared 8-inch cake pans. Bake at 350°F (175°C) for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 7: Make the Coconut Pecan Frosting
For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly for about 10 to 12 minutes until thickened to a luscious, custard-like texture. Remove it from heat, then stir in vanilla, shredded coconut, and pecans. Let it cool to room temperature before you start frosting the cake layers.
How to Serve White German Chocolate Cake Recipe
Garnishes
A sprinkle of extra toasted coconut and chopped pecans across the top adds irresistible crunch and eye-catching texture. A few delicate white chocolate shavings can make it look extra special and give that hint of the rich white chocolate inside.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a cup of freshly brewed coffee. For an elegant twist, serve alongside fresh berries or a light fruit compote to cut through the richness and add bright, fresh notes to each bite.
Creative Ways to Present
Try stacking the layers in a clear glass trifle bowl with frosting in between for a show-stopping presentation, or serve individual mini versions for parties. You could even drizzle a little white chocolate sauce or caramel over each slice to add a touch of gourmet flair.
Make Ahead and Storage
Storing Leftovers
Once frosted, your White German Chocolate Cake Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled locks in freshness and maintains the creamy texture of the frosting, so every slice tastes just as fabulous as the first.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen slices will keep well for up to 3 months, letting you enjoy this delicious treat anytime you want a little slice of indulgence.
Reheating
Thaw frozen cake slices overnight in the fridge and bring to room temperature before serving to restore that soft, melt-in-your-mouth texture. If you like slightly warm cake, gently microwave slices in short bursts, but be careful not to overdo it to avoid melting the frosting.
FAQs
Can I use whole eggs instead of just egg whites?
For this White German Chocolate Cake Recipe, egg whites are used specifically to keep the cake light and white. Using whole eggs might make the cake denser and slightly darker, so it’s best to stick to the recipe for the ideal texture.
Do I have to toast the coconut and pecans?
Toasting the coconut and pecans isn’t mandatory but highly recommended because it deepens their flavor and adds a delightful crunch, making your frosting even more delicious.
Can I make this cake gluten-free?
While this recipe uses all-purpose flour, you could experiment with gluten-free blends designed for baking. Just note that the texture might vary slightly, so you may need to adjust liquids or leavening accordingly.
Is the frosting cooked or raw?
The frosting for this cake is cooked on the stovetop until thickened, thanks to the combination of egg yolks, evaporated milk, and butter. This cooking process results in a safe, rich, and luscious coconut pecan frosting.
What’s the best way to cut this cake without it crumbling?
Use a sharp but serrated knife and wipe it clean between cuts. Chilling the cake slightly before slicing can also help give you clean, beautiful layers without lots of crumbs.
Final Thoughts
There’s something truly special about the White German Chocolate Cake Recipe—it’s more than just dessert, it’s a celebration of flavor and texture in every bite. Whether you’re making it for a holiday, a special occasion, or simply because your sweet tooth called, this cake never fails to impress and delight. So go ahead, gather your ingredients, and treat yourself and your loved ones to this heavenly slice of bliss. You won’t regret it!
Print
White German Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake is a decadent American dessert featuring fluffy layers of white chocolate-infused cake paired with a rich coconut and pecan frosting. The moist cake layers are perfectly balanced by the creamy, nutty frosting, making it an ideal treat for holidays or special occasions.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 4 oz white chocolate, melted and slightly cooled
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to ensure easy release after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add Egg Whites and Vanilla: Add the egg whites one at a time to the creamed butter mixture, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a small bowl, mix together the whole milk and sour cream, which adds moisture and richness to the cake.
- Alternate Dry and Wet Ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix gently to combine after each addition.
- Incorporate White Chocolate: Fold in the melted and slightly cooled white chocolate into the batter, ensuring it is evenly distributed for a subtle white chocolate flavor throughout the cake.
- Fill and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 22 to 26 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare Frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook, stirring constantly, for about 10 to 12 minutes until the mixture thickens to a custard-like consistency.
- Finish Frosting: Remove the saucepan from heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Let the frosting cool to room temperature to thicken further.
- Assemble Cake: Spread the cooled frosting evenly between the cake layers and over the top of the assembled cake. Serve and enjoy this rich, flavorful dessert.
Notes
- This cake can be made ahead and kept refrigerated to enhance flavors.
- For deeper flavor, toast the shredded coconut and chopped pecans lightly before adding them to the frosting.
- Ensure the white chocolate used for the batter is melted and cooled to avoid curdling or cooking the eggs.
- The frosting thickens as it cools; if it becomes too thick, gently warm it before spreading.
