White German Chocolate Cake Recipe
If you’re looking for a cake that’s perfect for celebrations but also feels cozy enough for Sunday supper, White German Chocolate Cake will become your new go-to. This recipe delivers layers of velvety white cake topped with a rich coconut-pecan frosting that turns every bite into a sweet, nutty delight. It’s the kind of show-stopper dessert that leaves everyone at the table asking for seconds, yet it’s shockingly simple to pull together—making it just as suitable for a birthday treat as it is for a spontaneous afternoon baking project.
Ingredients You’ll Need
This cake comes together with pantry-friendly staples and a handful of special touches that really make it sing. Each ingredient plays a starring role, lending flavor, texture, or that signature look everyone loves in a White German Chocolate Cake.
- White cake mix: Keeps things foolproof and fluffy, giving your cake a perfectly light base every time.
- Buttermilk: Adds rich tang and moisture, making each bite exceptionally tender; swap out the water for magic results.
- Unsalted butter (for cake and frosting): Melts beautifully into the batter and frosting, delivering depth and melt-in-your-mouth texture.
- Egg whites: Lighten the crumb and keep the cake a pure, snowy white.
- Vanilla extract: A classic touch that elevates every component in both the cake and frosting.
- Evaporated milk: Creates a creamy, decadent base for the coconut-pecan frosting.
- Granulated sugar: Sweetens both cake and frosting with just the right amount of bliss.
- Egg yolks: Give the frosting its custardy, luscious body—don’t toss those yolks!
- Sweetened shredded coconut: Brings tropical sweetness and signature chew to the frosting.
- Chopped pecans: Add toasty crunch and that just-right rustic feel.
- Optional garnish (white chocolate curls, toasted coconut): Take your cake from yummy to truly spectacular in minutes.
How to Make White German Chocolate Cake
Step 1: Prepare the Cake Pans and Preheat the Oven
Begin by setting the stage for success: preheat your oven to 350°F (175°C) and give two 9-inch round cake pans a thorough greasing and dusting with flour. This little bit of prep ensures your beautiful cakes release like a dream later on, no heartache or cake stickage in sight!
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix, buttermilk, melted butter, egg whites, and vanilla extract. Mixing with an electric mixer on medium speed for about 2 minutes will yield a smooth, luxurious batter that already smells dreamy. This is where the magic of White German Chocolate Cake truly begins—everything comes together so easily!
Step 3: Bake the Cake Layers
Pour the batter evenly into your prepared pans, smoothing the tops with a spatula for even baking. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean. The cakes should have a light golden edge and a springy center. Once baked, let the cakes cool in the pans for 10 minutes before carefully flipping them out onto a wire rack to cool completely.
Step 4: Make the Coconut-Pecan Frosting
While the cake cools, it’s frosting time! In a medium saucepan, stir together the evaporated milk, sugar, egg yolks, and butter. Cook this mixture over medium heat, stirring constantly (and I mean constantly—no stepping away!) until thickened and luscious, about 10 minutes. Take it off the heat, then stir in the vanilla, shredded coconut, and chopped pecans. Let the frosting cool to room temperature so it will spread evenly and set beautifully.
Step 5: Assemble and Frost the Cake
To assemble, set one cake layer on your serving plate. Slather half the coconut-pecan frosting over the top, letting bits of coconut and pecan peek through. Top with the second cake layer, then finish with the remaining frosting. For that extra “wow” factor, add white chocolate curls and toasted coconut—these final touches make White German Chocolate Cake a true showpiece.
How to Serve White German Chocolate Cake
Garnishes
For an irresistible finish, I love scattering curls of white chocolate and a sprinkle of extra toasted coconut across the top of the cake. Not only do they look incredibly elegant, but they also add a creamy, crunchy dimension that highlights everything we love about White German Chocolate Cake.
Side Dishes
This cake pairs beautifully with a mug of strong coffee or a scoop of vanilla ice cream. For a spring or summer get-together, a bowl of fresh ripe berries alongside each slice is heavenly, providing a bright, juicy counterpoint to the cake’s richness.
Creative Ways to Present
You can bake the batter as cupcakes for perfect party portions, or use a bundt pan for a dramatic centerpiece. Try layering the coconut-pecan frosting between thin cake layers in a trifle dish for a stunning, spoonable dessert. However you serve it, White German Chocolate Cake always draws a crowd.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover White German Chocolate Cake (lucky you!), simply cover the cake tightly with plastic wrap or transfer individual slices to an airtight container. Store in the refrigerator for up to 4 days—the frosting keeps the cake moist and delicious throughout.
Freezing
Need to save cake for later? You can freeze fully assembled cake slices, well-wrapped in plastic and foil, for up to two months. For best results, thaw overnight in the refrigerator before serving. Alternatively, freeze the unfrosted cake layers and make fresh frosting before your next celebration.
Reheating
To bring chilled cake slices back to their tender best, let them sit at room temperature for about 30 minutes. If you like your White German Chocolate Cake just a little warm (especially with ice cream), use the microwave on low power for 10-15 seconds—watch it closely so the frosting doesn’t melt away!
FAQs
Can I use homemade white cake instead of box mix?
Absolutely! You can use your favorite homemade white cake recipe in place of the boxed mix. Just be sure to keep the proportions similar, and use buttermilk for that extra richness White German Chocolate Cake is known for.
What’s the difference between White German Chocolate Cake and traditional German chocolate cake?
The traditional version uses a chocolate cake base, while White German Chocolate Cake swaps it out for a soft, buttery white cake. Both rely on the signature coconut-pecan frosting, but the flavor and appearance are lighter and extra elegant in the white cake variation.
Can I make the coconut-pecan frosting in advance?
Yes, you can prepare the frosting up to 3 days ahead. Keep it in an airtight container in the refrigerator and let it come to room temperature before spreading on your cake for the silkiest texture.
Are substitutions possible for the pecans or coconut?
Of course! If you have a nut allergy, you can use chopped toasted sunflower seeds in place of pecans or simply omit them. Unsweetened coconut can be used if you’d like your frosting less sweet—just check the texture as you stir it in.
How do I get perfect white chocolate curls for garnish?
For show-stopping white chocolate curls, gently drag a vegetable peeler along the side of a chilled white chocolate bar. They’ll look gorgeous atop your White German Chocolate Cake, and taste even better!
Final Thoughts
Whether you’re baking for a big occasion or just craving something truly special, I can’t recommend White German Chocolate Cake enough. With its easy steps and unforgettable flavor, you’ll want to share it with everyone—maybe even make it your new signature cake. Happy baking, and enjoy every dreamy bite!
