White German Chocolate Cake

If you’ve ever been curious about the magic of German chocolate cake but wanted to try something a little different, White German Chocolate Cake is here to delight your taste buds! Imagine the traditional German chocolate cake, but with a twist—light, fluffy white cake layers that still carry that signature rich, coconut-pecan frosting. It’s a cake that strikes the perfect balance between sweet, creamy, and slightly nutty. With every slice, you get the lightness of the cake, the creamy, caramel-y frosting, and that irresistible crunch from the toasted pecans. It’s perfect for birthdays, celebrations, or just whenever you want a show-stopping dessert that’s both elegant and comforting. Trust me, this cake is about to become your new go-to for sweet indulgence!

Why You’ll Love White German Chocolate Cake

Light and Fluffy Cake

The white cake layers in this recipe are soft, tender, and not overly sweet, which allows the frosting to truly shine. It’s a refreshing take on the classic German chocolate cake, offering a lighter texture without sacrificing flavor.

Decadent Coconut-Pecan Frosting

The star of any German chocolate cake is, of course, the frosting. This version features the beloved coconut-pecan mixture, which is smooth, rich, and slightly crunchy with toasted pecans, giving it that irresistible homemade charm.

Beautifully Balanced Flavor

The subtle sweetness of the white cake perfectly complements the richness of the frosting. It’s not overly sweet, but just the right amount to satisfy your dessert cravings.

Perfect for Any Occasion

Whether you’re celebrating a special event or just want to treat yourself, this cake is versatile enough to be enjoyed on any occasion. It’s a dessert that’s both beautiful and delicious, sure to impress guests and family alike.

Ingredients in White German Chocolate Cake

Here’s what you’ll need to make this delightful cake:

For the Cake:

• All-purpose flour: The base for the light, fluffy texture.
• Baking powder: To help the cake rise perfectly.
• Salt: Enhances the flavor of the cake.
• Unsalted butter: Creates a tender crumb and rich flavor.
• Granulated sugar: Sweetens the cake without being overpowering.
• Egg whites: Helps create a light, airy texture.
• Vanilla extract: Adds a warm, aromatic flavor.
• Whole milk: Gives the cake its moisture.
• Almond extract (optional): For a hint of extra flavor that pairs wonderfully with the frosting.

For the Frosting:

• Sweetened condensed milk: Adds a rich, creamy sweetness to the frosting.
• Egg yolks: Helps thicken the frosting and creates a velvety smooth texture.
• Unsalted butter: Adds richness and helps the frosting come together smoothly.
• Vanilla extract: For a subtle, aromatic flavor.
• Shredded coconut: Adds that signature coconut flavor and texture.
• Toasted pecans: Crunchy and slightly nutty, they elevate the flavor of the frosting and give it that delightful texture contrast.

(Note: Full ingredient measurements are provided in the recipe card below.)

Nutrition Facts

Here’s an approximate breakdown per slice (1/12th of the cake):

• Calories: 440
• Fat: 22g
  • Saturated Fat: 13g
• Carbohydrates: 57g
  • Fiber: 2g
  • Sugars: 39g
• Protein: 4g
• Cholesterol: 85mg
• Sodium: 230mg
• Potassium: 120mg
• Calcium: 4% DV
• Iron: 8% DV

(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes (plus cooling time)

Instructions

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 for easy removal.

Step 2: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract (and almond extract, if using).

Next, alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Step 3: Bake the Cake

Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

While the cakes are cooling, start making the frosting. In a medium saucepan, combine the sweetened condensed milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens—this should take about 7-10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Set aside to cool.

Step 5: Frost the Cake

Once the cake layers are completely cool, spread a generous layer of the coconut-pecan frosting on top of the first cake layer. Place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake.

Step 6: Serve and Enjoy!

Slice, serve, and watch as everyone falls in love with this decadent, creamy, and oh-so-delicious White German Chocolate Cake!

How to Serve White German Chocolate Cake

With a Scoop of Vanilla Ice Cream

Pair a slice of this cake with a scoop of creamy vanilla ice cream to make it even more indulgent. The cool ice cream complements the rich frosting perfectly.

With a Fresh Fruit Salad

Serve this cake with a light and refreshing fruit salad to balance out the sweetness. The bright, tart flavors of berries and citrus will provide a refreshing contrast.

Coffee or Tea

This cake pairs wonderfully with a cup of coffee or tea. The richness of the cake is the perfect match for your favorite warm beverage.

Additional Tips

Toast the Pecans

For the best flavor, make sure to toast the pecans before adding them to the frosting. Toasting them enhances their nuttiness and brings out their natural sweetness.

Make It a Layer Cake

If you want to make a show-stopping dessert, you can double the recipe and make a four-layer cake. Just be sure to adjust the baking time and frosting quantities accordingly.

Use Whole Eggs for the Cake

If you prefer, you can use whole eggs in the cake batter for a slightly richer texture. Just be aware that the cake may not be as light and fluffy as with egg whites.

Make Ahead

You can make the cake layers and frosting a day ahead. Store the cake layers in an airtight container, and refrigerate the frosting. When you’re ready to assemble, let the frosting come to room temperature and frost the cake.

Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. If you’re saving it for later, you can freeze the cake for up to 3 months.

FAQ Section

Q1: Can I use milk chocolate instead of German chocolate for the frosting?
A1: While traditional German chocolate uses dark chocolate, you can substitute milk chocolate if you prefer a sweeter, less intense flavor.

Q2: Can I make this cake gluten-free?
A2: Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour to make this cake gluten-free.

Q3: Can I make this cake in advance?
A3: Absolutely! The cake layers and frosting can both be made ahead of time. Simply store them separately and assemble the cake when you’re ready.

Q4: How can I make the frosting thicker?
A4: If your frosting is too thin, simply cook it a little longer on the stove until it thickens to your desired consistency.

Q5: Can I use a different type of nut for the frosting?
A5: Yes! While pecans are traditional, you can use walnuts or almonds for a different nutty flavor.

Q6: How do I know when the cake is done baking?
A6: The cake is done when a toothpick or cake tester inserted into the center comes out clean. If it comes out with wet batter, continue baking for a few more minutes.

Q7: Can I double this recipe?
A7: Yes, you can double the recipe to make a larger cake or more layers. Just be sure to adjust your baking time and pan size.

Q8: Can I make this a chocolate cake instead?
A8: If you prefer a chocolate version, simply swap in a chocolate cake mix or add cocoa powder to the batter to give it that rich chocolate flavor.

Q9: How do I store leftovers?
A9: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Q10: Can I make this cake into cupcakes?
A10: Yes, you can turn this cake into cupcakes. Just adjust the baking time to 18-22 minutes, or until a toothpick comes out clean.

Conclusion

White German Chocolate Cake is a perfect blend of light cake layers and rich, nutty coconut-pecan frosting. Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this cake is sure to become a favorite. Its balance of flavors and textures makes it a true crowd-pleaser—one that will impress everyone at the table. So go ahead, bake it up, and indulge in this sweet, indulgent treat!

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