White German Chocolate Cake Recipe

Introduction

White German Chocolate Cake is a luscious, creamy dessert perfect for special occasions or whenever you crave a rich, sweet treat. This two-layer cake boasts a tender crumb, infused with melted white chocolate and topped with a smooth, decadent frosting. You’ll love the combination of coconut and pecans that adds delightful texture and flavor.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 ounces white chocolate, melted
• 1 cup shredded coconut
• 1 cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
4. Step 4: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture starting and ending with the dry ingredients. Mix gently until combined.
6. Step 6: Fold in the melted white chocolate, shredded coconut, and chopped pecans evenly into the batter.
7. Step 7: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the frosting, beat together softened cream cheese and butter until smooth. Gradually add confectioners’ sugar and beat until creamy. Mix in vanilla extract and melted white chocolate.
10. Step 10: Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the top and sides of the cake evenly.
11. Step 11: Garnish with white chocolate shavings or additional toppings as desired. Slice and serve.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Substitute the shredded coconut with flakes for a different texture.
• For a lighter frosting, fold whipped cream into the cream cheese mixture before assembling.
• Chill the cake for an hour before serving to let the flavors meld and make slicing easier.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor. Leftover cake can also be frozen tightly wrapped for up to 3 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle before using.

How do I prevent the cake from drying out?

Make sure to not overbake and keep the cake covered when storing. Also, using high-quality butter and proper measuring of flour helps maintain moistness.

White German Chocolate Cake Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

This White German Chocolate Cake is a delightful two-layer dessert featuring a moist, tender crumb infused with melted white chocolate and layered with a creamy white chocolate frosting. Enhanced with shredded coconut and chopped pecans, it offers a perfect balance of flavors and textures that make it a crowd-pleaser for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 60 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients and Cake Batter

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 ounces white chocolate, melted

Additional Ingredients

• 1 cup shredded coconut
• 1 cup chopped pecans

Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened (assumed, typical amount)
• 2–3 cups confectioners’ sugar (assumed quantity for standard frosting sweetness and consistency)
• 1 teaspoon vanilla extract
• 2 ounces white chocolate, melted (assumed for frosting integration)

Instructions

1. Prepare Your Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt by whisking them together. Set this mixture aside for later incorporation.
3. Cream Butter and Sugars: Using a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until the mixture becomes light and fluffy, which will create a good cake texture.
4. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract until just combined.
5. Combine Wet and Dry Ingredients: Alternately add a third of the dry flour mixture and half of the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to maintain a tender crumb.
6. Incorporate White Chocolate: Fold the melted white chocolate gently into the batter until evenly distributed, adding a subtle sweetness and creamy texture.
7. Mix in Coconut and Pecans: Lightly fold in the shredded coconut and chopped pecans to add texture and flavor throughout the cake batter.
8. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the surfaces. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
9. Cool the Cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then carefully transfer the cakes to a wire rack to cool completely before frosting.
10. Prepare the Frosting: In a separate bowl, beat together the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar, beating until creamy and fluffy. Mix in vanilla extract and melted white chocolate until well combined for a rich, smooth frosting.
11. Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of frosting on top. Position the second cake layer on top and frost the top and sides of the entire cake evenly with the remaining frosting.
12. Garnish and Serve: Optionally decorate with additional white chocolate shavings or preferred garnishes. Slice and serve this luscious White German Chocolate Cake to your guests.

Notes

• Ensure all ingredients like butter and eggs are at room temperature to achieve a smooth batter.
• The baking soda is included in the dry ingredients but was not mentioned in the mixing steps; including it with the dry ingredients ensures proper leavening.
• The frosting ingredients for cream cheese and confectioners’ sugar quantities are estimated to achieve proper texture and sweetness.
• You can substitute pecans with walnuts if desired.
• Allow the cake to cool fully before frosting to prevent the frosting from melting.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: White German Chocolate Cake, white chocolate cake, coconut cake, pecan cake, layered cake, cream cheese frosting, German chocolate dessert