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White German Chocolate Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/white-german-chocolate-cake-recipe/