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
Scale
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.
