Are you ready for a heavenly slice of White German Chocolate Cake? This twist on the classic German chocolate cake will tantalize your taste buds. It’s a fluffy white cake with a rich coconut-pecan filling and smooth white chocolate frosting. It’s perfect for birthdays, holidays, or just a weekend treat.
This White German Chocolate Cake has a lighter flavor and sweetness. It’s made with cake flour, baking powder, and egg whites for a fluffy texture. The coconut-pecan filling adds a delightful contrast of textures and flavors.
Making this homemade German chocolate cake is a labor of love. But the end result is worth it. Our easy white chocolate cake recipe will help you create a stunning dessert. It’s perfect for both experienced bakers and novices, with a step-by-step guide to making the perfect Cake.
Key Takeaways:
- White German Chocolate Cake offers a lighter, more subtle flavor compared to traditional German chocolate cake.
- The cake base is made with cake flour, baking powder, and egg whites for a fluffy texture.
- The signature coconut-pecan filling remains true to the original recipe.
- The white chocolate frosting adds a creamy, sweet finish to the cake.
- This delectable dessert is perfect for birthdays, holidays, or any special occasion.
Introduction to White German Chocolate Cake
White German chocolate cake is a tasty twist on the classic recipe. It has a light white cake base, topped with creamy white chocolate frosting. It also has a layer of coconut-pecan filling. This mix of flavors and textures is perfect for anyone with a sweet tooth.
What is White German Chocolate Cake?
White German chocolate cake is a new take on the traditional German chocolate cake. Instead of dark chocolate, it uses a vanilla-flavored white cake. It keeps the coconut-pecan filling and frosting, but adds melted white chocolate for extra richness.
How it Differs from Traditional German Chocolate Cake
The main difference is the cake base. Traditional German chocolate cake uses dark chocolate, while the white version uses vanilla or white chocolate. This makes the white version lighter and more delicate. The frosting also uses white chocolate, making it smoother and sweeter.
| Ingredient | White German Chocolate Cake | Traditional German Chocolate Cake |
|---|---|---|
| Cake base | White or vanilla cake, often with melted white chocolate | Dark chocolate cake |
| Filling | Coconut-pecan filling | Coconut-pecan filling |
| Frosting | White chocolate frosting | Chocolate buttercream or coconut-pecan frosting |
Both cakes have a rich, nutty filling and a moist cake base. Whether you like the dark chocolate or the white version, they’re both sure to impress at any event.
Ingredients for White German Chocolate Cake
To make a moist German chocolate cake with white chocolate and coconut, you’ll need several ingredients. These include the cake layers, a coconut-pecan filling, and a white chocolate frosting. Let’s explore what you’ll need before you start baking.
Cake Ingredients
The cake starts with 2 1/2 cups of all-purpose flour, making up 31.25% of the ingredients. You’ll also need 1 tablespoon of baking powder and 1/2 teaspoon of salt. These ensure the cake rises right and tastes great.
For moisture and richness, use 1 cup of softened unsalted butter and 2 cups of granulated sugar. Three large eggs, at room temperature, help bind the ingredients. They make up about 15% of the mix. Add 1 tablespoon of vanilla extract and 1 cup of whole milk for extra flavor and tenderness.
Coconut-Pecan Filling Ingredients
The filling is key to the cake’s decadence. You’ll need 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks. These make up the creamy base, accounting for 10%, 24%, and 7.5% of the filling, respectively.
Melt in 1/2 cup of unsalted butter and stir in 1 teaspoon of vanilla extract. Then, fold in 1 cup each of sweetened shredded coconut and chopped pecans. These add the classic German chocolate cake texture and taste.
White Chocolate Frosting Ingredients
The frosting is where the cake gets truly special. Start with 1 cup of chopped white chocolate and 1 cup of softened unsalted butter. Beat in 4 cups of powdered sugar until it’s smooth and creamy.
Thin the frosting with 2-3 tablespoons of heavy cream and add 1 teaspoon of vanilla extract. This will give it the perfect consistency and flavor.
With these ingredients ready, you’re set to make a stunning layered white German chocolate cake. It will impress everyone with its moist layers, rich filling, and smooth frosting.
Step-by-Step Instructions for Making the Cake
Making a unique German chocolate cake is simpler than you think. First, preheat your oven to 350°F (175°C). Then, grease and flour two 9-inch round cake pans.
In a medium bowl, mix the dry ingredients. You’ll need 2 1/2 cups (315g) of sifted cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set it aside.
Next, cream 1 cup (226g) of unsalted butter and 2 cups (400g) of granulated sugar until it’s light and fluffy. This should take about 3 minutes. Then, add 4 large eggs one at a time, beating well after each egg. Mix in 1 teaspoon of pure vanilla extract.
Now, add the dry ingredients and 1 cup (240ml) of room-temperature buttermilk to the butter mixture. Start and end with the dry ingredients. Beat until just combined, about 5 minutes.
Split the batter evenly between the prepared pans. Bake for 22-25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes before removing them. Then, transfer them to wire racks to cool completely.
Once they’re cool, your cakes are ready for the coconut-pecan filling and white chocolate frosting. This will turn them into an unforgettable dessert.
Preparing the Coconut-Pecan Filling
The caramel-y coconut-pecan filling is the star of White German Chocolate Cake. It contrasts beautifully with the moist cake and silky frosting. As you make it, your kitchen will fill with the nutty aroma of toasted pecans and sweet coconut.
Cooking the Filling
First, get the ingredients for the coconut-pecan filling:
- 1 and 1/2 cups (340 ml) evaporated milk
- 1 and 1/2 cups (319 g) light brown sugar, packed
- 6 large egg yolks
- 1 cup (227 g) unsalted butter
- 1/2 teaspoon vanilla extract
In a saucepan, mix the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for 12 to 14 minutes. The filling will thicken and turn caramel-like. Remove from heat and add vanilla extract.
Adding Coconut and Pecans
Now, add the main ingredients for the filling’s texture and flavor:
- 2 and 1/2 cups (215 g) sweetened shredded coconut
- 1 and 1/2 cups (171 g) chopped pecans
Mix in the coconut and pecans until they’re spread evenly. The filling now has a perfect balance of coconut and pecans.
Let the filling cool to room temperature before assembling the cake. This makes it easier to spread between the cake layers.
With the filling ready, you’re almost there. The cake, frosting, and filling together create a flavor symphony. Your taste buds will love it.
Creating the White Chocolate Frosting
The creamy white chocolate frosting takes the cake to the next level. It has a subtle white chocolate flavor and a smooth texture. This frosting is perfect with the moist cake layers and the rich coconut-pecan filling.
Melting the White Chocolate
Start by melting 12 ounces of high-quality white chocolate in the microwave. Stir every 20 seconds to melt evenly and avoid overheating. Once smooth, let it cool a bit while you get ready the other ingredients.
Beating Butter and Chocolate
In a big mixing bowl, beat 12 tablespoons (1 ½ cups) of unsalted butter until it’s light and creamy. Slowly add the melted white chocolate, mixing well until smooth. The mix should be lump-free.
Adding Powdered Sugar and Cream
Slowly add 3 cups of powdered sugar to the butter and chocolate mix, alternating with ⅓ cup of heavy cream. Beat on medium speed until it’s light, fluffy, and spreadable. Add 1 teaspoon of pure vanilla extract to enhance the flavor.
| Ingredient | Amount |
|---|---|
| Unsalted butter | 12 tablespoons (1 ½ cups) |
| White chocolate | 12 ounces |
| Powdered sugar | 3 cups |
| Heavy cream | ⅓ cup |
| Pure vanilla extract | 1 teaspoon |
This frosting is decadent and creamy, making your White German Chocolate Cake even better. If it’s too stiff, let it sit at room temperature for about 30 minutes before using.
Assembling the White German Chocolate Cake
It’s time to put together your white german chocolate cake. This process is all about layering and patience. But the end result is a dessert that will wow your guests.
Start by placing a cooled cake layer on a plate or cake stand. Use an offset spatula to spread half of the coconut-pecan filling on top. Make sure to leave a small border around the edge.
Next, place the second cake layer on top of the filling. Spread the remaining filling on this layer, leaving a small border. Then, place the third cake layer on top, ensuring it’s centered and level.
Now, frost the cake with white chocolate frosting. Use a spatula or bench scraper for a thin layer around the sides and top. This is called the crumb coat. Refrigerate for 15-20 minutes to set.
| Layer | Ingredient | Amount |
|---|---|---|
| 1st Layer | White Cake | 1 layer |
| 1st Filling | Coconut-Pecan Filling | 1/2 of total filling |
| 2nd Layer | White Cake | 1 layer |
| 2nd Filling | Coconut-Pecan Filling | Remaining filling |
| 3rd Layer | White Cake | 1 layer |
| Frosting | White Chocolate Frosting | Enough to cover cake |
After the crumb coat sets, add a generous layer of frosting. Smooth it out with your spatula or bench scraper. For a polished look, run the bench scraper around the sides while spinning the cake.
The key to a beautifully assembled white german chocolate cake is taking your time and allowing the layers to set before moving on to the next step.
Finish with toasted coconut flakes and chopped pecans. These toppings add visual appeal and a delightful crunch.
Your white german chocolate cake is now ready to be served. It’s sure to be a hit at any gathering, thanks to its irresistible flavors and textures.
Tips for Baking the Perfect White German Chocolate Cake
Baking a perfect white german chocolate cake needs focus and some key tips. Here are some essential baking tips to make sure your cake is moist, flavorful, and beautifully frosted.
Buttermilk Substitute
Don’t have buttermilk? No worries. Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5-10 minutes until it thickens. Then, use it in your recipe instead of buttermilk.
Using Egg Whites
For a lighter cake, separate eggs and whip the whites until stiff peaks form. Fold the whipped egg whites into the batter gently. This way, you keep the air bubbles in. The recipe needs 4 large eggs, with the whites for the batter.
Frosting Tips
To make the coconut-pecan frosting, cook it over medium heat for about 12 minutes. Stir constantly until it thickens and turns golden. This gives the frosting a rich, caramelized taste. The frosting recipe includes 1 cup of evaporated milk, 1 cup of sugar, 1 stick of butter, and 1 teaspoon of vanilla extract.
| Ingredient | Amount |
|---|---|
| Flaked Sweetened Coconut | 1 1/3 cups |
| Chopped Pecans | 1 cup |
Storing the Cake
To keep your cake fresh, store it in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it for up to 2 months. Let the cake cool completely before frosting and storing. This prevents moisture buildup and keeps the cake from getting soggy.
The key to a perfect white german chocolate cake is using high-quality ingredients and taking your time with each step of the process.
By following these baking tips and paying attention to the details, you’ll create a stunning and delicious white german chocolate cake. It will impress your family and friends.
Nutritional Information and Serving Suggestions
White German Chocolate Cake is a treat that’s also good for you. It has coconut and pecans, which add nutritional value. One slice has about 967 calories, with most coming from fat and carbs.
It also has 23% of Vitamin A and lots of calcium, iron, and other vitamins. This makes it a nutritious choice for a sweet treat.
The recipe makes 12 servings, each full of flavor and nutrients. It has different types of fats and dietary fiber. It also has amino acids and some essential nutrients like choline and folate.
Consider White German Chocolate Cake a special treat. Serve it with vanilla ice cream or whipped cream for a richer taste. For a lighter option, try smaller slices with fresh berries or fruit compote.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 967 | – |
| Total Fat | 61g | 94% |
| Saturated Fat | 29g | 181% |
| Trans Fat | 1g | – |
| Cholesterol | 195mg | 65% |
| Sodium | 381mg | 17% |
| Total Carbohydrates | 106g | 35% |
| Dietary Fiber | 4g | 17% |
| Sugars | 88g | 98% |
| Protein | 8g | 16% |
To keep your cake fresh, store it at room temperature for 5 days. You can also refrigerate it for a week or freeze it for 3 months. Let it come to room temperature before serving for the best taste and texture.
Indulge in a slice of White German Chocolate Cake and savor the rich, decadent flavors of this classic dessert with a twist.
Variations and Substitutions for White German Chocolate Cake
White German Chocolate Cake is a favorite dessert loved for over 20 years. It combines coconut pecan topping, box cake mix layer, and cream cheese filling. You can customize this cake to fit your taste or dietary needs.
Dairy-Free Options
Want a dairy-free version of this cake? Swap buttermilk and evaporated milk with almond or coconut milk. Use vegan butter instead of regular butter. These changes keep the cake’s flavor and texture great.
Alternative Frosting Ideas
While white chocolate frosting is perfect, you can try other frostings too. Cream cheese frosting adds a tangy twist, and chocolate ganache can elevate your cake. Experiment to find the frosting that suits your taste best.
Here are some frosting alternatives and their main ingredients:
| Frosting | Key Ingredients |
|---|---|
| Cream Cheese Frosting | Cream cheese, butter, powdered sugar, vanilla extract |
| Chocolate Ganache | Heavy cream, chocolate (dark, milk, or white), butter |
| Vanilla Buttercream | Butter, powdered sugar, vanilla extract, milk or cream |
Remember, each serving of white german chocolate cake has about 321 calories. It has 14g of fat and 26g of sugar. Enjoying it in moderation is key to a balanced diet.
These variations and substitutions let you create a unique dessert. They cater to dietary needs or add a twist to a classic. Your cake can truly be your own.
Why White German Chocolate Cake is Perfect for Any Occasion
White German Chocolate Cake is a delightful twist on the classic dessert. It’s perfect for birthdays, holidays, and special occasions. The light and fluffy white cake base is made with 2 cups of sugar, 1-3/4 cups of all-purpose flour, and 3/4 cup of cocoa powder. This creates a heavenly foundation for the rich, nutty coconut-pecan frosting.
The coconut-pecan filling adds a creamy, indulgent layer to the cake. It’s made with 1 cup evaporated milk, 1 cup light brown sugar, 3 egg yolks, and 1/2 cup unsalted butter. The 1-1/2 cups of sweetened shredded coconut and 1 cup of chopped pecans provide a delightful crunch and flavor. They are toasted for 5-7 minutes at 325°F (160°C).
White German Chocolate Cake is a versatile dessert that appeals to a wide range of tastes. Its elegant appearance and decadent flavor make it a showstopper at any gathering. The cake can be prepared in advance, with the frosting made up to 3 days ahead and the cake layers baked 2 days prior. This makes it perfect for busy hosts.
| Ingredient | Amount |
|---|---|
| White cake mix | 1 package |
| Buttermilk | 1 cup |
| Vegetable oil | 1/2 cup |
| Large egg whites | 4 |
| Vanilla extract | 1 teaspoon |
| Unsalted butter | 1/2 cup |
| Granulated sugar | 1 cup |
| Evaporated milk | 1 cup |
| Large egg yolks | 3 |
| Vanilla extract (for frosting) | 1 teaspoon |
| Sweetened shredded coconut | 1 1/2 cups |
| Chopped pecans | 1 cup |
Whether you’re celebrating a birthday, holiday, or simply want to treat yourself and your loved ones, White German Chocolate Cake is a delicious choice. With its irresistible combination of flavors and textures, this cake is sure to become a family favorite for years to come.
Conclusion
Baking white german chocolate cake is a fun experience. It lets you make a stunning dessert with a special taste. This recipe is a lighter version of the classic German chocolate cake.
It started in 1852 with Samuel German’s sweet baking chocolate. In 1957, a recipe in a Dallas newspaper made it famous. It featured German’s Sweet Chocolate in a layered cake with coconut-pecan frosting.
Making this cake is easy and fun, even for beginners. Just follow the steps and tips in this article. You’ll make a dessert that looks amazing and tastes great.
The recipe calls for baking the cake layers at 350°F (175°C) for 25-30 minutes. It uses flour, sugar, and cocoa powder in a 4:1 sugar to cocoa ratio. The cake is moist thanks to vegetable oil, buttermilk, and boiling water.
The coconut-pecan filling is a key part of the recipe. It’s made with sugars, butter, evaporated milk, shredded coconut, and chopped pecans. It’s cooked for about 12 minutes until it thickens.
Once the cake is put together, it can be stored in the fridge for up to 3 days. This lets you enjoy it for several servings.
Whether you’re a pro or just starting, this recipe is worth trying. It’s perfect for any event, from birthdays to family gatherings. So, get your ingredients ready, preheat your oven, and enjoy a slice of this delicious cake.
FAQ
What makes White German Chocolate Cake different from traditional German Chocolate Cake?
White German Chocolate Cake has a light and fluffy white cake base. This is different from the dark chocolate cake in traditional German Chocolate Cake. The coconut-pecan frosting stays the same, adding a delightful contrast of flavors and textures.
What ingredients do I need to make White German Chocolate Cake?
You’ll need all-purpose flour, baking powder, and salt for the cake. Also, unsalted butter, granulated sugar, eggs, vanilla extract, and whole milk. For the coconut-pecan filling, you’ll need evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla extract, sweetened shredded coconut, and chopped pecans. For the frosting, white chocolate, unsalted butter, powdered sugar, heavy cream, and vanilla extract are needed.
How do I store White German Chocolate Cake?
Store the cake in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.
Can I make White German Chocolate Cake dairy-free?
Yes, you can make a dairy-free version. Replace buttermilk and evaporated milk with non-dairy alternatives like almond or coconut milk. Use vegan butter instead of regular butter.
What occasions are best for serving White German Chocolate Cake?
White German Chocolate Cake is great for any occasion. It’s perfect for birthdays, holidays, special celebrations, or just a weekend treat. Its elegant look and rich flavor make it a standout at any event.
How long does it take to make White German Chocolate Cake?
The time it takes to make White German Chocolate Cake varies. It depends on your baking experience and how long the cake layers need to cool. On average, it takes about 1 hour and 30 minutes to bake the cake layers. An additional 30 minutes are needed for the frosting and filling. Remember to add extra time for cooling and assembling the cake.
Source Links
- White German Chocolate Cake – https://recipemaestro.com/white-german-chocolate-cake/
- german chocolate cake – https://bluebowlrecipes.com/german-chocolate-cake/
- White german chocolate cake – CakeZap 2025 – https://cakezap.com/white-german-chocolate-cake/