Heavenly White German Chocolate Cake Recipe for Sweet Moments

Sweet dreams come alive with a white german chocolate cake that melts hearts and captures imaginations.

Layers of creamy, cloud-like textures promise an unforgettable dessert experience.

Decadent coconut and pecan frosting transforms this classic treat into something extraordinary.

Rich, velvety white chocolate infuses each delicate crumb with luxurious flavor.

Soft, pillowy cake layers promise pure indulgence for anyone seeking a truly special dessert.

Whisk yourself away to a world of pure culinary bliss with this irresistible recipe that will make you the star of any gathering.

Let’s create a slice of heaven that everyone will be talking about.

Why White German Chocolate Cake Is a Decadent Treat

• Bake with Minimal Effort: This white German chocolate cake requires simple ingredients and basic mixing techniques, making it perfect for bakers of all skill levels.
• Create a Crowd-Pleasing Dessert: The combination of tender white cake and rich coconut-pecan frosting guarantees a delightful treat that will impress family and friends at gatherings.
• Customize Your Celebration: Perfect for birthdays, holidays, or special occasions, this cake transforms an ordinary dessert into a memorable centerpiece that everyone will love.
• Master a Classic Recipe: Learn to create a traditional Southern-style cake that showcases your baking skills while delivering incredible flavor and texture.

Ingredients for White German Chocolate Cake

• White Cake Mix: A convenient base that provides a light and fluffy foundation for the cake.
• Buttermilk: Adds moisture and creates a tender cake texture.
• Vegetable Oil: Helps keep the cake moist and soft.
• Egg Whites: Provide structure and help the cake rise.
• Vanilla Extract: Enhances the overall flavor of the cake.

• Butter: Creates a rich and creamy foundation for the frosting.
• Sugar: Adds sweetness and helps thicken the frosting.
• Evaporated Milk: Provides a smooth and creamy consistency.
• Egg Yolks: Help create a thick and luxurious frosting texture.

• Shredded Coconut, Chopped Pecans: Add texture, crunch, and a classic German chocolate cake flavor profile.

• Vanilla Extract: Rounds out the flavor of the frosting.

How to Make White German Chocolate Cake Flawlessly

Step 1: Warm Up the Oven

Crank the oven to 350F (175C). Grab two 9-inch round cake pans and give them a generous coating of grease and flour to prevent sticking.

Step 2: Mix the Magical Batter

• White cake mix
• Buttermilk
• Vegetable oil
• Egg whites
• Vanilla extract

Whip everything together with a mixer until the batter looks smooth and creamy. Divide the batter equally between the two prepared pans.

Step 3: Bake to Perfection

Slide the pans into the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Let the cakes rest in their pans for 10 minutes, then transfer to a wire rack for complete cooling.

Step 4: Create Decadent Frosting

In a saucepan over medium heat, start melting the butter.

• Sugar
• Evaporated milk
• Egg yolks
• Vanilla extract

• Shredded coconut
• Chopped pecans

Allow the frosting to cool slightly.

Step 5: Build Your Cake Masterpiece

Place the first cake layer on a serving platter. Spread a generous layer of coconut-pecan frosting on top.

Carefully position the second cake layer. Cover the entire cake with the remaining frosting, ensuring an even coating on top and sides.

Step 6: Celebrate and Devour

Slice into this heavenly creation and savor every delicious bite!

Tips for Perfect White German Chocolate Cake Every Time

• Choose room temperature ingredients for smoother cake batter and even mixing.
• Check cake doneness by inserting a toothpick in the center; no wet batter means it's perfectly baked.
• Prevent frosting from becoming too runny by stirring constantly and watching the color change to golden brown.
• Cool cakes completely before frosting to avoid melting and sliding layers.
• Toast pecans beforehand for enhanced nutty flavor and extra crunch in the frosting.

Variations to Customize White German Chocolate Cake

• Gluten-Free White German Chocolate Cake: Replace the white cake mix with a gluten-free cake mix and ensure all other ingredients are certified gluten-free for those with celiac disease or gluten sensitivity.
• Low-Sugar Coconut Delight: Substitute regular sugar with a sugar-free alternative like stevia or monk fruit sweetener, reducing overall calorie and sugar content while maintaining rich flavor.
• Dairy-Free Tropical Version: Use coconut milk instead of buttermilk, dairy-free butter substitute for frosting, and replace egg ingredients with plant-based egg alternatives to create a completely dairy-free cake option.
• Nutless Chocolate Dream: Omit pecans from the frosting and replace with toasted coconut flakes or chopped white chocolate chips for those with nut allergies or preferences.

What Pairs Well with White German Chocolate Cake

• Pair Sweet Coconut Rum Cocktail: Mix white rum, coconut cream, and pineapple juice for a tropical drink that echoes the cake's coconut frosting flavors.
• Complement with Toasted Pecan Vanilla Latte: Brew strong espresso with vanilla syrup and sprinkle toasted pecans on top, mirroring the cake's nutty undertones.
• Enhance with Caramel Cream Liqueur: Serve a chilled shot of smooth caramel cream liqueur that harmonizes with the cake's rich, golden-brown frosting notes.
• Balance with Fresh Berries Sorbet: Create a light, tangy berry sorbet to cut through the cake's sweetness and provide a refreshing palate cleanser.

Proper Storage for White German Chocolate Cake

• Store the cake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 4-5 days, maintaining its moisture and freshness.
• Carefully wrap the entire cake in plastic wrap, then cover with aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Individually wrap cake slices in plastic wrap or place in sealed containers. Refrigerate for easy grab-and-go treats that stay fresh for 3-4 days.

FAQs

• What makes white German chocolate cake different from traditional chocolate cake?

White German chocolate cake uses white cake mix instead of chocolate, creating a lighter, more delicate flavor profile with a classic coconut-pecan frosting that sets it apart from standard chocolate cakes.

• Can I use regular milk instead of buttermilk?

No, buttermilk helps create a more tender and moist cake texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

• How do I know when the frosting is the right consistency?

The frosting is ready when it thickens and turns a golden brown color, and it coats the back of a spoon.

White German Chocolate Cake Recipe

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4.6 from 10 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Indulgent white German chocolate cake brings luxurious layers of creamy coconut-pecan frosting nestled between delicate vanilla cake tiers. Sweet memories of traditional German baking melt together, inviting you to savor each heavenly slice.

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Ingredients

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Cake Ingredients:

• 1 package white cake mix
• 4 large egg whites
• 1 cup buttermilk
• 1/2 cup (120 milliliters) vegetable oil
• 1 teaspoon vanilla extract

Frosting Ingredients:

• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup (200 grams) granulated sugar
• 1 cup (240 milliliters) evaporated milk
• 1/2 cup (113 grams) unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350F (175C) and prepare two 9-inch round cake pans by greasing and lightly flouring the surfaces to prevent sticking.
2. In a large mixing bowl, combine white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Mix thoroughly with an electric mixer until the batter becomes smooth and uniform in consistency.
3. Divide the batter equally between the prepared cake pans, ensuring an even distribution for consistent baking.
4. Bake the cake layers for 25-30 minutes, checking doneness by inserting a toothpick into the center. The toothpick should emerge clean without any wet batter.
5. Allow cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature.
6. For the coconut-pecan frosting, melt butter in a medium saucepan over medium heat. Gradually incorporate sugar, evaporated milk, egg yolks, and vanilla extract.
7. Continuously stir the frosting mixture for 10-12 minutes until it thickens and develops a rich golden-brown color. This constant stirring prevents burning and ensures even consistency.
8. Remove frosting from heat and fold in shredded coconut and chopped pecans. Let the mixture cool and slightly thicken.
9. Place the first cake layer on a serving platter and generously spread a layer of coconut-pecan frosting on top.
10. Carefully position the second cake layer and cover the entire cake with remaining frosting, ensuring smooth and even coverage.
11. Refrigerate briefly to set the frosting before serving, which helps stabilize the cake’s structure.

Notes

• Swap regular flour for gluten-free blend to make the cake celiac-friendly without compromising texture.
• Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie version.
• Toast pecans before adding to frosting to enhance their nutty flavor and create deeper, more complex taste profile.
• Ensure egg whites are at room temperature for smoother cake batter and more consistent rise during baking.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 447
• Sugar: 36 g
• Sodium: 235 mg
• Fat: 29 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 85 mg