Indulge in the ultimate celebration cake with this incredible White German Chocolate Cake recipe. We’ve taken the classic dessert you love and given it a luxurious twist, swapping traditional chocolate for rich, creamy white chocolate. The result is a wonderfully moist, tender cake with a delicate flavor that perfectly complements the signature gooey coconut-pecan frosting. This is the show-stopping dessert your special occasions have been waiting for.
Whether you’re an experienced baker or trying your hand at a layer cake for the first time, this recipe is designed to be straightforward and deliver spectacular results. We’ll guide you through every step, ensuring your cake is nothing short of perfection. Get ready to impress your family and friends!
What Makes This White German Chocolate Cake Special?
Unlike its traditional counterpart, this White German Chocolate Cake boasts a delicate, vanilla-forward flavor profile from high-quality white chocolate. It’s not just a vanilla cake; the melted white chocolate adds a unique richness and a denser, more tender crumb. The iconic coconut-pecan filling remains the star, creating a beautiful contrast in flavor and texture that makes this cake truly unforgettable.
This recipe focuses on building layers of flavor. From the subtle tang of buttermilk in the cake batter to the buttery caramel notes of the frosting, every component is designed to work in harmony. For another dessert that masters the art of caramel notes, you might also love these Brown Sugar Caramel Sauce (coming soon) to drizzle over ice cream.
Ingredients You’ll Need
Before you begin, gather your ingredients. Using high-quality, room-temperature ingredients is key to achieving the best texture and flavor. Here’s what you’ll need for the cake and the frosting.
For the White Chocolate Cake Layers:
- Cake Flour: Provides a finer, more tender crumb than all-purpose flour.
- Baking Soda & Baking Powder: Leavening agents that help the cake rise and become fluffy.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted Butter: Must be softened to room temperature for proper creaming.
- Granulated Sugar: For sweetness and a tender texture.
- Eggs: Provide structure and richness. Ensure they are at room temperature.
- High-Quality White Chocolate: The star of the cake! Use a good baking bar, not chips.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
- Buttermilk: The acidity helps create a tender, moist cake.
For the Coconut-Pecan Frosting:
- Evaporated Milk: Creates a rich, creamy base for the frosting.
- Granulated Sugar: Sweetens the frosting.
- Egg Yolks: Help to thicken the frosting into a luscious, custard-like consistency.
- Unsalted Butter: Adds richness and a smooth mouthfeel.
- Vanilla Extract: Enhances the caramel flavors.
- Sweetened Shredded Coconut: Provides the classic texture and sweetness.
- Pecans: Toasted and chopped for a nutty crunch.
How to Make The Best White German Chocolate Cake
We’ll break this down into three main stages: baking the cakes, preparing the frosting, and assembling your masterpiece. Follow these steps closely for a flawless result.
Step 1: Prepare the Cake Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set it aside.
- Melt White Chocolate: In a double boiler or the microwave in 30-second intervals, gently melt the chopped white chocolate until smooth. Let it cool slightly so it doesn’t scramble the eggs.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the melted white chocolate and vanilla extract until just combined.
- Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined—do not overmix!
- Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Step 2: Cook the Coconut-Pecan Frosting
This frosting is more like a gooey, cooked filling, and it’s what makes a German chocolate cake so special. If you enjoy nutty, caramelized toppings, you should also try our Pecan Upside-Down Cake (coming soon).
- Create the Custard Base: In a medium saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks. Add the butter.
- Cook Until Thickened: Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and bubbles, about 10-12 minutes. Don’t let it boil rapidly.
- Add Final Ingredients: Remove the saucepan from the heat. Immediately stir in the vanilla extract, sweetened shredded coconut, and toasted pecans.
- Cool Completely: Pour the frosting into a heatproof bowl and let it cool completely to room temperature. It will continue to thicken as it cools. You can place it in the refrigerator to speed this up, but bring it back to a spreadable consistency before using.
Step 3: Assemble Your Cake
Now for the fun part! Assembling your White German Chocolate Cake.
- Level the Cakes: Once the cake layers are completely cool, use a long serrated knife to level the tops if needed, creating a flat surface for stacking.
- First Layer: Place one cake layer on your serving plate or cake stand. Spread about one-third of the cooled coconut-pecan frosting evenly over the top, right to the edges.
- Second Layer: Carefully place the second cake layer on top and spread another third of the frosting over it.
- Top Layer: Place the final cake layer on top. Use the remaining frosting to cover the top of the cake. Traditionally, the sides of a German chocolate cake are left bare to show off the beautiful layers.
- Chill and Serve: For the cleanest slices, refrigerate the cake for at least 30 minutes to an hour to allow the frosting to set. This cake is best served at room temperature.
Tips for Success
- Use Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter and a tender cake.
- Don’t Overmix the Batter: Mix until the ingredients are just combined. Overmixing develops gluten and can lead to a tough cake.
- Toast Your Pecans: Toasting pecans before chopping them deepens their nutty flavor and adds a delightful crunch. Spread them on a baking sheet and bake at 350°F for 5-7 minutes.
- Use High-Quality White Chocolate: Since it’s a primary flavor, choose a good baking bar (like Ghirardelli or Baker’s) for the best results. For other indulgent treats, consider making these decadent tiramisu truffles (coming soon).
How to Store Your Cake
Due to the custard-based frosting, this cake should be stored in the refrigerator. Cover it with a cake dome or place it in an airtight container. It will keep for up to 4 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving.
Yes. You can bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Assemble the cake the day you plan to serve it for the best results.
You can, but the texture will be slightly different. Cake flour has a lower protein content, which creates a more tender, finer crumb. If you must use all-purpose flour, for every 1 cup of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift well.
For best results, grease your pans thoroughly with butter or shortening, dust them with flour (tapping out any excess), and line the bottom with a circle of parchment paper. This three-step method provides the best insurance against sticking.
The primary difference is the cake base. Traditional German chocolate cake uses a mild sweet baking chocolate, giving it a light brown color and mild chocolate flavor. A White German Chocolate Cake uses melted white chocolate in the batter, resulting in a cake with a distinct vanilla and cocoa butter richness.
It’s a common misconception that the cake is from Germany. It’s actually named after Samuel German, an American baker who created a type of mild baking chocolate for the Baker’s Chocolate Company in 1852. The cake recipe using his chocolate became popular, and it was named in his honor.
Yes. You can bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Assemble the cake the day you plan to serve it for the best results.
You can, but the texture will be slightly different. Cake flour has a lower protein content, which creates a more tender, finer crumb. If you must use all-purpose flour, for every 1 cup of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift well.
For best results, grease your pans thoroughly with butter or shortening, dust them with flour (tapping out any excess), and line the bottom with a circle of parchment paper. This three-step method provides the best insurance against sticking.
The primary difference is the cake base. Traditional German chocolate cake uses a mild sweet baking chocolate, giving it a light brown color and mild chocolate flavor. A White German Chocolate Cake uses melted white chocolate in the batter, resulting in a cake with a distinct vanilla and cocoa butter richness.
It’s a common misconception that the cake is from Germany. It’s actually named after Samuel German, an American baker who created a type of mild baking chocolate for the Baker’s Chocolate Company in 1852. The cake recipe using his chocolate became popular, and it was named in his honor.
Enjoy Your Masterpiece!
Creating this White German Chocolate Cake from scratch is a rewarding experience that results in a truly spectacular dessert. It’s perfect for birthdays, holidays, or any time you need a sweet celebration. We hope you love this recipe as much as we do!
If you tried this recipe, we’d love to hear from you! Leave a comment below or share a picture on Pinterest. Your feedback helps our community of home bakers!
White German Chocolate Cake Recipe
White German Chocolate Cake: A Decadent Twist on a Classic
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking soda, baking powder, and salt.
- Gently melt the white chocolate in a double boiler or microwave and let it cool slightly.
- In a stand mixer, cream the softened butter and sugar until light and fluffy (3-4 minutes). Beat in the eggs one at a time, followed by the melted white chocolate and vanilla extract.
- On low speed, alternately add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined.
- Divide batter evenly among the prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
- In a medium saucepan, whisk together evaporated milk, sugar, and egg yolks. Add the butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans.
- Pour into a bowl and let it cool completely to room temperature until it thickens to a spreadable consistency.
- Place one cooled cake layer on a serving plate. Spread one-third of the frosting evenly over the top.
- Top with the second cake layer and spread with another third of the frosting.
- Place the final cake layer on top and spread the remaining frosting over the top. Leave the sides unfrosted.
- Refrigerate for at least 30 minutes to set the frosting before slicing. Serve at room temperature.
Notes
Tip 2: Ensure all your dairy and eggs are at room temperature for a smooth, well-incorporated cake batter.
Tip 3: The cake can be stored in an airtight container in the refrigerator for up to 4 days.
