Name: White German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 4-ounce bar white baking chocolate (chopped); 2.5 cups all-purpose flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 cup salted butter (softened); 1 cup granulated sugar; 4 large eggs (separated); 2 teaspoons vanilla extract; 1.25 cups buttermilk; 2.5 cups finely chopped pecans; 3 5-ounce cans evaporated milk; 1.25 cups granulated sugar; 1 cup salted butter; 0.67 cup light brown sugar (firmly packed); 5 large egg yolks (lightly beaten); 3.5 cups sweetened shredded coconut; 2 teaspoons vanilla extract

If you’re on the hunt for a show-stopping dessert that combines rich flavors with a delightful texture, look no further than this White German Chocolate Cake. This cake is not only a feast for the eyes but also a symphony of taste, featuring layers of moist white chocolate cake, lusciously creamy frosting, and a heavenly coconut-pecan topping. It’s perfect for birthdays, celebrations, or simply to satisfy your sweet tooth. Let’s dive into the details of crafting this delectable treat!

What Sets This Recipe Apart

What makes this White German Chocolate Cake stand out from the rest is the unique blend of flavors and textures. Unlike traditional chocolate cakes, this version utilizes white baking chocolate, which provides a subtle sweetness and creamy richness. The addition of pecans and coconut gives the cake a delightful crunch and chewiness, creating a perfect balance. This cake is not just about taste; it’s also about the experience of biting into a slice that feels indulgent yet comforting.

The Ingredient Lineup

To create the perfect White German Chocolate Cake, you’ll need the following ingredients:

1 (4-ounce) bar white baking chocolate, chopped – for that creamy, rich base.
2 1/2 cups all-purpose flour – the foundation of our cake, giving it structure.
1 teaspoon baking soda – to help the cake rise perfectly.
1/4 teaspoon salt – enhances all the flavors.
1 cup salted butter, softened – adds richness and moisture.
1 cup granulated sugar – for sweetness.
4 large eggs, separated – the yolks for richness and the whites for fluffiness.
2 teaspoons vanilla extract – for that warm, aromatic flavor.
1 1/4 cups buttermilk – ensures a tender crumb.
2 1/2 cups finely chopped pecans – for crunch and nuttiness.
3 (5-ounce) cans evaporated milk – adds creaminess to the frosting.
1 1/4 cups granulated sugar – sweetens the frosting.
1 cup salted butter – the base for your frosting, making it rich and buttery.
2/3 cup firmly packed light brown sugar – adds depth of flavor.
5 large egg yolks, lightly beaten – thickens the frosting.
3 1/2 cups sweetened shredded coconut – for that classic German chocolate topping.
2 teaspoons vanilla extract – enhances the frosting flavor.

What You’ll Need (Gear)

To get started on this cake, you’ll need the following tools:

Mixing Bowls – for combining ingredients.
Electric Mixer – to whip the batter and frosting to perfection.
Rubber Spatula – for folding in ingredients gently.
9-inch Round Cake Pans – to bake your cake layers.
Parchment Paper – to prevent sticking.
Cooling Rack – to cool the cakes completely before frosting.
Double Boiler or Microwave – for melting the white chocolate.

Build White German Chocolate Cake Step by Step

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease and line the bottoms of three 9-inch round cake pans with parchment paper. This will make it easy to remove the cakes once they are baked.

Step 2: Melt the White Chocolate

In a double boiler or microwave, melt the chopped white baking chocolate until smooth. Allow it to cool slightly before using it in the batter.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.

Step 5: Add Egg Yolks and Vanilla

Add the egg yolks one at a time, mixing well after each addition. Then, stir in the melted white chocolate and vanilla extract until fully combined.

Step 6: Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

Step 7: Whip Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.

Step 8: Fold in Pecans

Gently fold in the finely chopped pecans, ensuring they are evenly distributed throughout the batter.

Step 9: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 10: Prepare the Frosting

While the cakes are cooling, prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, brown sugar, and butter. Cook over medium heat, stirring constantly until the mixture thickens, about 10-15 minutes.

Step 11: Add Egg Yolks and Cook

Once thickened, remove the saucepan from heat and stir in the lightly beaten egg yolks. Return to the heat and cook for an additional 2-3 minutes. Remove from heat and stir in the shredded coconut and vanilla extract. Allow the frosting to cool to room temperature before using.

Step 12: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top. Add the second layer and repeat the process. Place the third layer on top and frost the top and sides of the cake with the remaining frosting.

Low-Carb/Keto Alternatives

If you’re looking to make a low-carb or keto-friendly version of this White German Chocolate Cake, consider the following substitutions:

Almond Flour – replace all-purpose flour with almond flour for a lower carb option.
Granulated Erythritol – use this as a sugar substitute for sweetness without the carbs.
Coconut Cream – can be used in place of evaporated milk for a richer, low-carb frosting.
Unsweetened Shredded Coconut – opt for unsweetened coconut to control sugar intake.

Notes from the Test Kitchen

This White German Chocolate Cake is best enjoyed fresh but can be made a day in advance. Be sure to store it in an airtight container to maintain its moisture. The frosting can be made ahead of time and stored in the refrigerator, but remember to bring it to room temperature before spreading on the cake.

Storage & Reheat Guide

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply take a slice and microwave it for 10-15 seconds until warmed through. Enjoy it as is or with a scoop of vanilla ice cream for an extra treat!

Your Questions, Answered

Can I use dark chocolate instead of white chocolate?

While dark chocolate will change the flavor profile significantly, you can experiment with it. Just remember that it will not be a traditional White German Chocolate Cake anymore!

What can I substitute for buttermilk?

You can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly.

Can I freeze this cake?

Absolutely! You can freeze the un-frosted cake layers wrapped tightly in plastic wrap for up to 3 months. Just thaw them in the refrigerator before frosting and serving.

What if I don’t like pecans?

No problem! You can substitute pecans with walnuts or simply omit nuts altogether. The cake will still be delicious!

Before You Go

This White German Chocolate Cake is a delightful twist on a classic favorite. It’s perfect for any occasion, and the layers of flavor will impress even the pickiest of eaters. So, gather your ingredients, roll up your sleeves, and create a masterpiece that will have everyone coming back for seconds. Enjoy every bite of this heavenly cake, and happy baking!