Introduction to White German Chocolate Cake
White German Chocolate Cake is a delightful and elegant twist on the traditional German Chocolate Cake. Instead of the usual dark chocolate layers, this cake features moist, tender white or vanilla cake layers paired with a luscious, rich coconut-pecan frosting that is the hallmark of German chocolate desserts. The combination of light, fluffy cake and the indulgent, caramelized coconut-pecan frosting creates a perfect balance of flavors and textures, making this cake a stunning centerpiece for any celebration.
This White German Chocolate Cake is perfect for those who want the classic German chocolate taste but prefer a lighter cake base or want something unique for birthdays, holidays, or special occasions. It’s impressive, delicious, and sure to become a favorite.
Why You’ll Love This White German Chocolate Cake:
- Elegant twist: The classic coconut-pecan frosting paired with white cake layers for a lighter dessert.
- Moist, tender cake: Soft and fluffy vanilla layers that complement the rich frosting.
- Rich, homemade frosting: Traditional coconut-pecan filling adds caramelized sweetness and crunch.
- Show-stopping appearance: Beautiful layers and frosting make for an impressive presentation.
- Perfect for celebrations: Great for birthdays, weddings, holidays, or special occasions.
- Make-ahead friendly: Cake and frosting can be prepared ahead for easier party planning.
Here’s What You’ll Need:
For the White Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups whole milk, room temperature
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
How to Make White German Chocolate Cake:
Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add egg whites one at a time, beating well after each addition.
Mix in vanilla extract.
Alternately add flour mixture and milk in three parts, beginning and ending with the flour mixture. Mix until just combined.
Step 2: Bake the Cake
Divide batter evenly among the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Prepare the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly until thickened and golden, about 12-15 minutes. Be careful not to curdle the eggs.
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Allow frosting to cool to room temperature before using.
Step 4: Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous amount of coconut-pecan frosting over the top.
Repeat with the second layer, then add the third layer.
Use remaining frosting to cover the top and sides of the cake.
Step 5: Chill and Serve
Refrigerate the cake for at least 1 hour before serving to let the frosting set.
Slice and serve chilled or at room temperature.
Step 6: Enjoy
Enjoy the delightful contrast of light white cake with the rich, caramelized coconut-pecan frosting in every bite.
Tips for Success
- Use room temperature ingredients for a smooth batter.
- Beat butter and sugar until very fluffy for a lighter cake.
- Stir frosting constantly to prevent burning or curdling.
- Cool frosting completely before applying to avoid melting the cake layers.
- Store leftovers covered in the refrigerator to maintain freshness.
Equipment Needed
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- 3 x 9-inch round cake pans
- Wire cooling racks
- Medium saucepan
- Spatula and spoon
- Cake serving plate or stand
Variations of White German Chocolate Cake
- Chocolate layer twist: Add cocoa powder to one or more layers for a marbled effect.
- Pineapple addition: Mix crushed pineapple into the frosting for tropical flair.
- Gluten-free: Substitute gluten-free flour blend for all-purpose flour.
- Frosting alternatives: Use cream cheese frosting mixed with coconut and pecans.
- Mini cakes or cupcakes: Make individual portions for parties.
Serving Suggestions for White German Chocolate Cake
- Serve with fresh berries or sliced tropical fruits.
- Pair with a scoop of vanilla ice cream or whipped cream.
- Enjoy with a cup of coffee or tea for a perfect afternoon treat.
- Garnish with toasted coconut flakes or extra chopped pecans.
- Use decorative cake toppers or fresh flowers for celebrations.
FAQs about White German Chocolate Cake
Q: Can I make the cake layers ahead?
A: Yes, bake layers up to 2 days in advance and store wrapped at room temperature or refrigerated.
Q: How do I store leftovers?
A: Cover and refrigerate leftover cake for up to 4 days.
Q: Can I freeze the cake?
A: Yes, freeze assembled cake (without frosting) wrapped tightly, or freeze frosted cake for up to 1 month.
Q: What if I don’t have evaporated milk?
A: Use regular milk mixed with a tablespoon of powdered milk as a substitute.
Q: Is this cake very sweet?
A: The frosting is rich and sweet, balanced by the lighter vanilla cake layers.
Prep TimeB:
- Preparing cake batter and frosting: 40-50 minutes
- Cooling time: 1-2 hours (including frosting cooling)
Cooking Time:
- Baking cake layers: 25-30 minutes
- Cooking frosting: 12-15 minutes
Total Time:
Expect about 2.5 to 3 hours including cooling and assembly time.
Nutritional Information (Per Serving Approximation):
- Calories: 450-550 kcal
- Protein: 5-7 g
- Sodium: 250-350 mg
- Total Fats: 25-30 g
- Saturated Fats: 15-18 g
- Carbohydrates: 50-60 g
- Fiber: 1-2 g
- Sugar: 40-45 g
Note: Values vary depending on portion size and ingredients.
Final Thoughts:
White German Chocolate Cake is a stunning dessert that combines the best of both worlds: the lightness of a white cake with the decadence of traditional German coconut-pecan frosting. It’s perfect for celebrations, impressing guests, or simply indulging in a rich, satisfying treat. With its beautiful layers and irresistible flavors, this cake is sure to become a favorite go-to for special occasions or anytime you want to bake something truly special
