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Homemade White German Chocolate Cake recipe photo

White German Chocolate Cake

This White German Chocolate Cake is a show-stopper! Moist layers of white chocolate cake topped with creamy coconut-pecan frosting will delight your taste buds.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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
For the Frosting:
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 9-inch round cake pans
  • Parchment paper
  • Cooling rack
  • Double Boiler or Microwave

Method
 

Instructions
  1. Step 1: Preheat and Prepare - Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 9-inch round cake pans with parchment paper.
  2. 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.
  3. Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. Step 4: Cream Butter and Sugar - In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
  5. Step 5: Add Egg Yolks and Vanilla - Add the egg yolks one at a time, mixing well after each addition. Stir in the melted white chocolate and vanilla extract until fully combined.
  6. Step 6: Alternate Dry Ingredients and Buttermilk - Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  7. 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.
  8. Step 8: Fold in Pecans - Gently fold in the finely chopped pecans, ensuring they are evenly distributed.
  9. Step 9: Bake the Cakes - Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Step 10: Prepare the Frosting - In a saucepan, combine evaporated milk, granulated sugar, brown sugar, and butter. Cook over medium heat until thickened.
  11. Step 11: Add Egg Yolks and Cook - Stir in the lightly beaten egg yolks. Return to heat and cook for an additional 2-3 minutes. Stir in the shredded coconut and vanilla extract.
  12. Step 12: Assemble the Cake - Once the cakes are cooled, place one layer on a serving plate and frost with the coconut-pecan frosting. Repeat with remaining layers.

Notes

  • This cake is best enjoyed fresh, but can be made a day in advance.
  • Store in an airtight container to maintain moisture.
  • The frosting can be made ahead of time and stored in the refrigerator.