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White German Chocolate Cake


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  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

This White German Chocolate Cake is a twist on the classic German chocolate cake, using a light and fluffy white cake base paired with a rich, coconut-pecan frosting. It’s the perfect dessert for any occasion, combining the traditional flavors with a fresh, lighter touch!


Ingredients

Scale

For the Cake:

  • 2 1/2 cups (310g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature

For the Frosting:

  • 1 cup (240ml) heavy cream
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup (120g) sweetened shredded coconut
  • 1 cup (120g) chopped pecans

Instructions

  1. For the Cake:
    1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
    4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    5. Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.
    6. Divide the batter evenly between the prepared cake pans and smooth the tops.
    7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

    For the Frosting:

    1. In a medium saucepan, combine the heavy cream, sugar, and butter. Bring to a simmer over medium heat, stirring constantly.
    2. Once the mixture begins to simmer, remove from heat and whisk in the egg yolks and vanilla extract.
    3. Return the saucepan to low heat and cook for an additional 5-7 minutes, stirring constantly, until the mixture thickens.
    4. Remove from heat and stir in the coconut and chopped pecans. Let the frosting cool to room temperature.

    Assemble the Cake:

    1. Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.
    2. Place the second layer of cake on top and spread the remaining frosting over the top and sides.
    3. Allow the frosting to set for about 30 minutes before serving.

Notes

  • If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of vinegar or lemon juice.
  • For a smoother frosting, you can blend the frosting slightly with an electric mixer after it has cooled.
  • You can make the cake layers ahead of time and frost them later for convenience.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 42g
  • Sodium: 250mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 110mg