White German Chocolate Cake is a festive twist on traditional German Chocolate Cake that delivers the same mouthwatering richness, but with white chocolate instead of bittersweet. In under 40 minutes of total hands-on time, you’ll transform humble ingredients into a three-layer masterpiece crowned with an irresistibly gooey coconut-pecan frosting. Imagine the aroma of toasted pecans mingling with sweet coconut as you slice into tender, creamy cake layers. Sounds dreamy, right? Let’s dive into this stunning recipe that’s perfect for holiday parties or any occasion when you want a dessert that sparks joy and wows the crowd.
Why You’ll Love This Recipe
- Elegant appearance, simple execution
Three layers of white chocolate-infused cake look impressive but are surprisingly easy to bake. - Gooey, textural frosting
The coconut-pecan frosting combines crunch, chew, and rich sweetness—no over-the-top buttercream here! - Make-ahead friendly
Bake your layers in advance; assemble on the day of your event for a stress-free presentation. - Feeds a crowd
With 18 generous servings, it’s ideal for gatherings without needing multiple desserts. - Adaptable and festive
Dress it up with sugared cranberries, delicate white chocolate shavings, or edible gold leaf for added holiday flair.
Ingredients
Here’s what you’ll need for both the cake and the frosting.
Cake
- 1 (4 oz) bar white baking chocolate, chopped
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 tsp vanilla extract
- 1¼ cups buttermilk
Coconut Pecan Frosting
- 2 ½ cups finely chopped pecans
- 3 (5 oz) cans evaporated milk
- 1¼ cups granulated sugar
- 1 cup salted butter
- ⅔ cup light brown sugar, firmly packed
- 5 large egg yolks, lightly beaten
- 3½ cups sweetened shredded coconut
- 2 tsp vanilla extract
How to Make White German Chocolate Cake
1. Prep and Preheat
- Preheat oven to 350 °F (175 °C).
- Grease three 9 inch cake pans; line the bottoms with parchment paper and grease again.
2. Melt the White Chocolate
- Microwave chopped white chocolate in 20-second bursts, stirring until smooth.
- Let cool for 5 minutes.
3. Dry Mix
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. Cream Butter and Sugar
- In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
- Add the egg yolks one at a time, mixing well after each addition.
- Beat in the cooled melted white chocolate and vanilla extract.
5. Alternate Flour and Buttermilk
- Gradually incorporate the dry ingredients in three parts, alternating with the buttermilk—starting and ending with the flour mixture.
- Beat on low speed until just combined.
6. Fold in Egg Whites
- In a clean bowl, whisk egg whites to medium-stiff peaks.
- Carefully fold the whipped egg whites into the batter in two batches to maintain its lightness.
7. Bake the Cakes
- Divide batter evenly into pans and smooth each top.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool fully.
8. Make the Frosting
- Toast pecans on a baking sheet in a 350 °F oven for 8–10 minutes—watch closely to avoid burning.
- In a heavy-bottomed 3 quart saucepan, whisk together evaporated milk, granulated sugar, butter, brown sugar, and egg yolks over medium heat.
- Stir the frosting mixture continuously for around 10 minutes, until it noticeably thickens.
- Take the pan off the heat and mix in the vanilla, toasted pecans, and shredded coconut.
- Transfer to a bowl and cool, stirring occasionally, for about 1 hour—until spreadable.
9. Assemble
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting. Repeat with the next two layers.
- Finish by covering the top and sides with remaining frosting.
Helpful Tips
- Room-temperature ingredients ensure even mixing and tender crumb.
- Don’t overbeat egg whites—stiff peaks, not dry, maintain cake’s light texture.
- Stir frosting constantly—prevents scorching and ensures silky consistency.
- Cool frosting before spreading so it doesn’t slide off the cake.
- Make-ahead tip: Bake layers and prepare frosting a day in advance. Keep them sealed and chilled. Assemble just before serving.
Substitutions and Variations
- Buttermilk substitute: Use 1¼ cups milk plus 1 Tbsp lemon juice or white vinegar.
- Nut-free option: Omit pecans (or use toasted seeds) and call it Coconut Frosted White Chocolate Cake. Toasted coconut adds natural crunch.
- Chocolate twist: Add ½ cup white chocolate chips to the batter for extra pockets of creaminess.
- Spicy holiday version: Add ½ tsp ground cardamom and ¼ tsp cinnamon to the dry ingredients for a festive twist.
Frequently Asked Questions
Can I use sweetened condensed milk instead of evaporated milk?
It’s not recommended—sweetened condensed milk is thicker and much sweeter, which would alter the frosting’s consistency and flavor.
Is there an egg-free version?
You can try an egg yolk replacer for the frosting and use aquafaba for egg whites in the cake—but texture will differ. Not recommended for first-time bakers.
Can I bake in two pans instead of three?
Yes! Bake two thicker layers—adjust baking time to about 28–32 minutes and test doneness with a toothpick.
How long does it stay fresh?
Store covered at room temperature for up to 2 days or refrigerate for 4–5 days. Frosting may become firm after refrigeration—allow it to come to room temperature before serving.
Storage Instructions
- Room Temperature: Cover tightly and keep in a cool, dry spot for up to 2 days.
- Refrigerator: Store the cake in a sealed container for up to 5 days.
Let it rest at room temperature for 30 to 45 minutes before serving to enhance texture and flavor.
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Conclusion
White German Chocolate Cake combines the luxurious flavor of white chocolate with the classic richness of coconut-pecan frosting, resulting in a dessert that’s both visually stunning and irresistibly delicious.
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White German Chocolate Cake Recipe
- Total Time: 40 minutes
- Yield: 18 servings 1x
Description
White German Chocolate Cake is a stunning three-layer dessert featuring tender white chocolate cake and a rich coconut-pecan frosting. It’s perfect for holidays or special occasions and easier to make than you might think. Try it today and wow your guests!
Ingredients
Cake:
1 (4 oz) bar white baking chocolate, chopped
2½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup salted butter, softened
1 cup granulated sugar
4 large eggs, separated
2 tsp vanilla extract
1¼ cups buttermilk
Coconut Pecan Frosting:
2½ cups finely chopped pecans
3 (5 oz) cans evaporated milk
1¼ cups granulated sugar
1 cup salted butter
⅔ cup packed light brown sugar
5 large egg yolks, lightly beaten
3½ cups sweetened shredded coconut
2 tsp vanilla extract
Instructions
. Prep and Preheat
- Preheat oven to 350 °F (175 °C).
- Grease three 9 inch cake pans; line the bottoms with parchment paper and grease again.
2. Melt the White Chocolate
- Microwave chopped white chocolate in 20-second bursts, stirring until smooth.
- Let cool for 5 minutes.
3. Dry Mix
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. Cream Butter and Sugar
- In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
- Add the egg yolks one at a time, mixing well after each addition.
- Beat in the cooled melted white chocolate and vanilla extract.
5. Alternate Flour and Buttermilk
- Gradually incorporate the dry ingredients in three parts, alternating with the buttermilk—starting and ending with the flour mixture.
- Beat on low speed until just combined.
6. Fold in Egg Whites
- In a clean bowl, whisk egg whites to medium-stiff peaks.
- Carefully fold the whipped egg whites into the batter in two batches to maintain its lightness.
7. Bake the Cakes
- Divide batter evenly into pans and smooth each top.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool fully.
8. Make the Frosting
- Toast pecans on a baking sheet in a 350 °F oven for 8–10 minutes—watch closely to avoid burning.
- In a heavy-bottomed 3 quart saucepan, whisk together evaporated milk, granulated sugar, butter, brown sugar, and egg yolks over medium heat.
- Stir the frosting mixture continuously for around 10 minutes, until it noticeably thickens.
- Take the pan off the heat and mix in the vanilla, toasted pecans, and shredded coconut.
- Transfer to a bowl and cool, stirring occasionally, for about 1 hour—until spreadable.
9. Assemble
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting. Repeat with the next two layers.
- Finish by covering the top and sides with remaining frosting.
Notes
For best results, use room-temperature ingredients. The frosting should be fully cooled and thick before assembling. Cake layers and frosting can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 160mg
- Fat: 30g
- Protein: 5g
- Cholesterol: 90mg