Indulge in a heavenly twist on a classic favorite with this White German Chocolate Cake. Featuring moist layers of white chocolate cake and a rich coconut pecan frosting, this cake is perfect for special occasions or as an indulgent treat. Here’s how to make it:
Ingredients:
For the Cake:
1 (4-ounce) bar white baking chocolate, chopped
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter (salted), softened
1 cup granulated sugar
4 large eggs, separated
2 teaspoons vanilla extract
1 1/4 cups buttermilk
For the Coconut Pecan Frosting:
2 1/2 cups finely chopped pecans
3 (5-ounce) cans evaporated milk
1 1/4 cups granulated sugar
1 cup butter (salted)
2/3 cup firmly packed light brown sugar
5 large egg yolks, lightly beaten
3 1/2 cups sweetened shredded coconut
2 teaspoons vanilla extract
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
Prepare Chocolate: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring each time, until smooth. Let it cool for 5 minutes.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Cream Butter and Sugar: Using an electric mixer, beat the butter at medium speed until creamy. Gradually add the sugar, beating until well combined. Add egg yolks one at a time, beating after each addition.
Incorporate Chocolate: Beat in the melted white chocolate and vanilla extract until smooth.
Combine Ingredients: Add the flour mixture to the butter mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat at low speed until just blended.
Fold in Egg Whites: In a clean bowl, beat the egg whites until medium-stiff peaks form. Gently fold the beaten egg whites into the batter in two additions.
Bake Cake Layers: Divide the batter evenly among the prepared pans. Smooth the tops and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
Prepare Frosting: Toast the pecans on a baking sheet in a 350°F oven for 8 to 10 minutes. In a heavy-bottomed saucepan, cook the evaporated milk, sugar, butter, light brown sugar, and egg yolks over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla extract, coconut, and toasted pecans. Let the frosting cool, stirring occasionally, for about an hour until it thickens enough to frost the cake layers.
Frost the Cake: Spread the frosting between the cake layers and over the top and sides of the cake. Enjoy!
Serving Tips:
Temperature: For the best flavor and texture, serve the cake at room temperature. Remove it from the refrigerator about 30 minutes before serving.
Presentation: Garnish the top with additional toasted pecans or shredded coconut for an extra touch of elegance.
Portioning: Use a serrated knife to cut through the layers cleanly. For neat slices, clean the knife between cuts.
Storage Tips:
At Room Temperature: If the cake will be consumed within a few days, store it in an airtight container at room temperature. This will keep the cake fresh and moist.
Refrigeration: To store the cake for a longer period, keep it in an airtight container in the refrigerator. It can last for up to one week. The frosting may firm up slightly when chilled, so let the cake come to room temperature before serving.
Freezing: For long-term storage, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to three months. Thaw the cake in the refrigerator overnight before serving.
Frosting: If you have leftover frosting, store it separately in an airtight container in the refrigerator. It can be refrigerated for up to one week or frozen for up to three months. Re-whip the frosting before using if it has been refrigerated.
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FAQs:
Can I use a different type of chocolate for this cake?
Yes, while the recipe calls for white baking chocolate, you can substitute with other types of chocolate if you prefer. However, keep in mind that this will alter the flavor of the cake. For a traditional German chocolate flavor, you might want to use semi-sweet or dark chocolate, but this will change the overall taste and look of the cake.
Can I make this cake ahead of time?
Absolutely! This cake can be made in advance and stored properly. You can bake and frost the cake up to a day or two before serving. If you need to make it even further in advance, you can freeze the unfrosted cake layers. Thaw them in the refrigerator overnight before frosting and serving.
How do I ensure the cake layers come out of the pans easily?
To prevent the cake layers from sticking, make sure to grease the pans thoroughly and line the bottoms with parchment paper. Lightly grease the parchment paper as well. Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack. This will help them come out smoothly and reduce the risk of sticking.
What can I do if my frosting is too runny or thick?
If the frosting is too runny, let it cool for a bit longer, stirring occasionally. It should thicken as it cools. If it’s too thick, you can gently heat it while stirring or add a small amount of evaporated milk to reach the desired consistency. Be careful not to overheat, as this can alter the texture.
Conclusion:
This White German Chocolate Cake is an elegant and delicious treat that combines the richness of white chocolate with the classic flavors of coconut and pecan. Ideal for celebrations or just because, this cake is sure to impress!
📖 Recipe:
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White German Chocolate Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Description
This White German Chocolate Cake offers a luxurious twist on a classic favorite. Featuring moist layers of white chocolate cake paired with a rich coconut pecan frosting, it’s the perfect dessert for special occasions or a delightful indulgence anytime. With a blend of creamy white chocolate and a rich, nutty frosting, this cake is sure to impress and satisfy any sweet tooth.
Ingredients
For the Cake:
1 (4-ounce) bar white baking chocolate, chopped
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter (salted), softened
1 cup granulated sugar
4 large eggs, separated
2 teaspoons vanilla extract
1 1/4 cups buttermilk
For the Coconut Pecan Frosting:
2 1/2 cups finely chopped pecans
3 (5-ounce) cans evaporated milk
1 1/4 cups granulated sugar
1 cup butter (salted)
2/3 cup firmly packed light brown sugar
5 large egg yolks, lightly beaten
3 1/2 cups sweetened shredded coconut
2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
- Melt the white chocolate in the microwave in 20-second intervals, stirring each time. Let cool for 5 minutes.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Beat butter until creamy. Gradually add sugar, then egg yolks one at a time. Mix in melted white chocolate and vanilla extract.
- Add flour mixture and buttermilk alternately, starting and ending with flour. Beat until just blended.
- In a clean bowl, beat egg whites to medium-stiff peaks and fold into batter in two additions.
- Divide batter among pans, smooth tops, and bake for 20-22 minutes. Cool in pans for 10 minutes before transferring to racks.
- Toast pecans in a 350°F oven for 8-10 minutes. Cook evaporated milk, sugar, butter, brown sugar, and egg yolks over medium heat, stirring until thickened (about 10 minutes). Stir in vanilla, coconut, and pecans. Cool frosting for about an hour.
- Frost cooled cake layers and enjoy!
Notes
For a more intense flavor, you can use high-quality white chocolate.
Ensure the cake layers are completely cooled before frosting to prevent melting.
If the frosting thickens too much while cooling, you can gently reheat it or add a bit of evaporated milk.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 530 kcal
Keywords: White German Chocolate Cake, German Chocolate Cake, White Chocolate Cake, Coconut Pecan Frosting, Moist Cake Recipe, Indulgent Dessert
