If you love German Chocolate Cake but want something a little different, this White German Chocolate Cake is a fantastic twist on the classic dessert. With a rich and moist white cake, paired with the signature coconut-pecan frosting, this cake is sweet, decadent, and bursting with flavor. It’s perfect for birthdays, holidays, or whenever you’re in the mood for a truly indulgent treat. Let’s dive into this luscious recipe that’s sure to impress!
Table of Contents
- Ingredients for White German Chocolate Cake
- Instructions for White German Chocolate Cake
- Tips for the Perfect Cake
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for White German Chocolate Cake
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup sour cream
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions for White German Chocolate Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Prepare the Cake Batter
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 3-4 minutes, until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Step 3: Bake the Cakes
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Coconut-Pecan Frosting
- In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Do not let it boil.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it on the cake.
Step 5: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top.
- Place the second cake layer on top, and spread the remaining frosting over the top of the cake. You can leave the sides unfrosted for a rustic look.
Tips for the Perfect Cake
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature for even mixing and a smooth batter.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can make the cake dense rather than light and fluffy.
- Cooling Time: Let the frosting cool completely before applying it to the cake, as this will help it set properly and avoid sliding.
Recipe Variations & Substitutions
- Chocolate Frosting: Add a drizzle of melted white chocolate on top of the cake for an extra touch of sweetness.
- Nuts: If you’re not a fan of pecans, substitute them with walnuts or almonds for a different flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free. Ensure all other ingredients are also gluten-free.
Frequently Asked Questions (FAQs)
1. How do I store White German Chocolate Cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Let the cake come to room temperature before serving if refrigerated.
2. Can I make this cake ahead of time?
Yes, you can make the cake layers 1-2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made in advance and stored in the refrigerator until ready to use.
3. Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
4. What is the best way to prevent my cake from sticking to the pan?
Grease the cake pans well with butter or non-stick spray and then dust with flour. You can also line the bottom of the pans with parchment paper for extra insurance.
This White German Chocolate Cake is a delightful twist on the traditional German Chocolate Cake, combining the classic flavors of coconut and pecan with a light and tender white cake base. The creamy, nutty coconut-pecan frosting is the perfect complement to the moist cake layers, making every bite indulgent and satisfying. Whether it’s for a special celebration or simply a sweet treat to share, this cake is sure to be a hit with anyone who tries it.
Happy baking, and enjoy every delicious bite of this stunning cake!
