If you’ve ever dreamed of a dessert that’s both sophisticated and deeply nostalgic, this White German Chocolate Cake might just steal your heart. Imagine delicate white chocolate cake layers, luxuriously tender and filled with luscious coconut pecan filling — all the comfort and tradition of a classic German chocolate cake, but with a bright, ivory-tinted twist. This recipe transforms a familiar treat into a show-stopping centerpiece that’s impossible to resist. Whether you’re celebrating a milestone or just craving something sweet, White German Chocolate Cake is the kind of recipe you’ll want to share — and you’ll probably get requests for it again and again!
Ingredients You’ll Need
A showstopper like White German Chocolate Cake calls for surprisingly simple ingredients, each playing an essential role in achieving that fluffy crumb, rich filling, and beautiful finish. Let’s break down what you’ll need for guaranteed success and a slice that tastes as dreamy as it looks.
- All-purpose flour: Provides the base structure for a light, tender crumb in every bite.
- Baking powder & baking soda: Essential for rise and creating a soft, airy texture.
- Salt: Balances all the sweet and enhances each flavor component.
- Unsalted butter (softened): Gives richness and ensures the cake’s moist, velvety texture.
- Granulated sugar: Sweetens every layer and helps create that beautiful golden dome.
- Egg whites: Lifts and lightens the cake, keeping the crumb white and fluffy.
- Vanilla extract: Adds irresistible warmth and depth to the cake and filling.
- Almond extract: Brings a hint of nuttiness that complements coconut and white chocolate.
- Buttermilk: The secret to extra-tender, melt-in-your-mouth cake layers.
- Sour cream: Offers tang and keeps the cake moist for days.
- White chocolate (melted): The shining star for creamy, elegant flavor throughout the cake and frosting.
- Evaporated milk: Gives the coconut pecan filling its decadent, creamy base.
- Egg yolks: Thicken the filling to rich, spreadable perfection.
- Sweetened shredded coconut: Brings signature flavor, chewy texture, and beautiful contrast.
- Chopped pecans: Add gentle crunch and buttery notes to the filling.
- Powdered sugar: Creates a silky, pipeable frosting (if you choose to frost your cake).
- Heavy cream: Ensures the frosting is light and easy to spread or swirl.
How to Make White German Chocolate Cake
Step 1: Get Your Pans Ready
Start by heating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans — or line them with parchment circles for a foolproof release. This little prep goes a long way for perfectly intact cake layers later.
Step 2: Whisk the Dry Ingredients
Grab a medium mixing bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend ensures every bite is soft, tender, and evenly risen. Set aside — your batter is about to come together beautifully!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This aerates the batter and will give your White German Chocolate Cake its signature delicate crumb. Don’t rush this step — a good 3–5 minutes of mixing is perfect.
Step 4: Incorporate Egg Whites and Extracts
Add the egg whites one at a time, mixing well after each to ensure everything is totally integrated. Next, stir in the vanilla and almond extracts for that extra dimension of nutty, floral aroma. The scents alone will get you excited for what’s ahead.
Step 5: Add Melted White Chocolate
Pour in your gently cooled, melted white chocolate. This step is where the cake starts to become uniquely its own! Stir until the chocolate is just combined — you don’t want to overmix.
Step 6: Bring the Batter Together
Alternate adding your dry ingredients and buttermilk into the butter mixture in three parts, starting and ending with flour. This creates a smooth, well-emulsified batter. Gently fold in the sour cream, only until you can’t see any more streaks.
Step 7: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and flip them onto wire racks to cool completely. This step is key for clean layering.
Step 8: Make the Coconut Pecan Filling
While your cakes are cooling, prepare the decadent filling. In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly for 10–12 minutes until the mixture thickens and coats the spoon. Take it off the heat and stir in vanilla, coconut, and chopped pecans. Let it cool to room temperature — this helps it thicken up perfectly for spreading.
Step 9: Make the White Chocolate Frosting (Optional)
For an extra-special finish, beat the softened butter until creamy, then stir in melted white chocolate. Gradually add powdered sugar and alternate with heavy cream until the frosting is fluffy but holds its shape. Stir in the vanilla last and taste for sweetness — you can adjust if you love a little more or less!
Step 10: Assemble the Cake
Place the first cake layer on your platter. Spread a generous portion of coconut pecan filling on top. Add the next cake layer, more filling, and repeat until all layers are stacked. If you like, frost the top and sides with the white chocolate frosting, or keep the sides bare for a more rustic look. Chill for 30 minutes before slicing for the cleanest, prettiest cuts.
How to Serve White German Chocolate Cake
Garnishes
For a truly unforgettable finish, try sprinkling extra toasted coconut or chopped white chocolate on top of your cake. A few pecan halves or white chocolate curls make lovely accents, adding a bit of drama with very little effort.
Side Dishes
White German Chocolate Cake is undeniably rich and satisfying, so it shines when paired with something light. A scoop of vanilla bean ice cream, a handful of fresh raspberries, or even a swirl of softly whipped cream all make marvelous, palate-cleansing companions.
Creative Ways to Present
Turn your cake from classic to custom: try baking the batter in a bundt or loaf pan for easy slicing, or cut it into petite squares for an elegant dessert tray. For special occasions, decorate with edible flowers or shape mini cakes using cookie cutters — there are so many ways to make this dessert your own!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover White German Chocolate Cake, keep it fresh by storing slices in an airtight container in the refrigerator for up to 4 days. This cake stays incredibly moist, and the flavors only deepen overnight!
Freezing
Want to save some magic for later? Wrap unfrosted cake layers tightly in plastic wrap and freeze them for up to two months. You can also freeze the assembled cake (with or without frosting) — just be sure to thaw overnight in the fridge before serving for the best taste and texture.
Reheating
While White German Chocolate Cake is irresistible straight from the fridge, you can gently bring a slice to room temperature (about 30 minutes on the counter) if you prefer a softer texture and more pronounced flavors. Avoid microwaving to keep the frosting and filling just right.
FAQs
Can I make White German Chocolate Cake in advance?
Absolutely! Both the cake layers and coconut pecan filling can be prepared a day or two ahead. Simply store the layers well wrapped and the filling covered in the fridge until you’re ready to assemble.
What’s the difference between regular German chocolate cake and White German Chocolate Cake?
The main difference is the use of white chocolate instead of the traditional German’s sweet chocolate, resulting in a lighter-colored cake with creamier, subtle chocolate notes that pair perfectly with the coconut pecan filling.
Can I substitute walnuts for pecans in the filling?
Definitely! Walnuts offer a slightly more robust flavor, and they work beautifully in this filling if you prefer them over pecans or want a flavor variation.
Do I have to use the white chocolate frosting?
Not at all! The cake is delicious both ways. For a classic finish, leave the sides bare and just add the filling between the layers and on top. If you like extra decadence, go for the frosting — you won’t regret it.
How do I prevent my cake layers from sticking to the pans?
Generously grease and flour your pans, or line the bottoms with parchment paper circles before adding the batter. This simple step ensures the layers pop right out after baking, making assembly easy.
Final Thoughts
I hope you’re as excited as I am to bake and share this White German Chocolate Cake. It’s a dazzling twist on a beloved favorite that’s sure to become requested again and again in your kitchen. Whether you go all out with lavish frosting or keep it simple and classic, every slice is a celebration. Don’t hesitate to give it a try — and get ready to wow your friends and family!
Print
White German Chocolate Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the light and elegant flavors of White German Chocolate Cake. This layered cake features moist white chocolate cake layers sandwiched with a luscious coconut pecan filling, topped with a creamy white chocolate frosting. Perfect for special occasions or whenever you crave a decadent treat.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 4 oz white chocolate, melted and slightly cooled
Coconut Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Frosting (optional):
- 1/2 cup unsalted butter
- 4 oz white chocolate, melted
- 3–4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Prepare cake: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, then add egg whites, extracts, and melted white chocolate. Alternate adding flour mixture and buttermilk, then fold in sour cream. Divide batter among pans and bake for 25–30 minutes. Cool completely.
- Make filling: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool.
- Prepare frosting: Beat butter, add melted white chocolate, then mix in powdered sugar and cream until desired consistency. Stir in vanilla.
- Assemble cake: Layer with coconut pecan filling between cake layers. Frost top and sides with white chocolate frosting. Chill before slicing.
Notes
- This cake offers a lighter, elegant twist on traditional German chocolate cake.
- For a richer coconut filling, add a tablespoon of brown sugar.
- White chocolate complements the coconut beautifully.
- Cake layers can be made ahead and frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52 g
- Sodium: 250 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
