Delight in the decadent flavors of this White German Chocolate Cake, a unique twist on a beloved classic. By pairing a soft, buttery white cake with a rich coconut-pecan frosting, this dessert offers an indulgent treat that’s perfect for special occasions or whenever you want to impress. The contrast between the light cake layers and the creamy, nutty frosting creates a harmony of textures and flavors that’s simply irresistible.
Why You Will Love White German Chocolate Cake
This White German Chocolate Cake is a showstopper that’s easy to make yet full of sophisticated flavors. Here’s why you’ll love it:
- Irresistible Frosting: The coconut-pecan frosting is a rich, caramel-like topping that takes this cake to the next level.
- Simple Ingredients, Big Flavor: Made with pantry staples, it’s both accessible and extraordinary.
- Perfect for Celebrations: A beautiful and crowd-pleasing dessert for birthdays, holidays, or any special event.
Ingredient Notes For White German Chocolate Cake
Each ingredient in this recipe plays a key role in creating its signature taste and texture:
- White Cake Mix: The foundation of the cake, delivering a light and fluffy base.
- Buttermilk: Adds a slight tang and makes the cake moist and tender.
- Egg Whites: Ensure the cake stays light in color while contributing to its structure.
- Vanilla Extract: Enhances the flavor of the cake and frosting.
- Coconut and Pecans: The stars of the frosting, offering a crunchy, nutty sweetness.
Ingredients List
For the Cake:
- 1 package white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Medium saucepan
- Spatula
- Whisk
- Wire rack
How to Make White German Chocolate Cake
Here’s how to create this indulgent dessert step by step:
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until smooth and well combined. Divide the batter evenly between the prepared pans. - Bake the Cake:
Place the pans in the preheated oven and bake 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, then transfer them to a wire rack to cool completely. - Prepare the Frosting:
In a medium saucepan over medium heat, melt the butter. Add the sugar, evaporated milk, egg yolks, and vanilla extract. Stir constantly while cooking for 10-12 minutes, until the mixture thickens and turns a golden-brown color. Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly. - Assemble the Cake:
Place one cooled cake layer on a serving platter. Spread a generous layer of the coconut-pecan frosting on top. Add the second cake layer and spread the remaining frosting over the top and sides of the cake. - Serve:
Slice and serve this indulgent dessert, allowing everyone to enjoy its perfect balance of textures and flavors.
Serving and Storage Tips
- Serving Suggestions: Serve at room temperature for the best texture. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Variations and Substitutions
This recipe is versatile enough to customize to your taste:
- Dark Chocolate Twist: Swap the white cake mix for a chocolate one for a classic German Chocolate Cake.
- Nut-Free Version: Replace pecans with chopped toasted oats or omit them altogether.
- Gluten-Free Option: Use a gluten-free white cake mix for those with dietary restrictions.
Helpful Notes
- For even cake layers, weigh the batter before dividing it into the pans.
- To prevent sticking, line the bottom of the cake pans with parchment paper before greasing.
- Allow the frosting to cool just enough to spread easily without running off the cake.
Tips from Well-Known Chefs
- Duff Goldman: “Chilling the cake layers for 20 minutes before frosting makes it easier to handle and reduces crumbs.”
- Ina Garten: “Always toast nuts before adding them to a dessert—it deepens their flavor.”
- Martha Stewart: “Use a serrated knife to slice layered cakes cleanly and evenly.”
Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes, the cake layers and frosting can be prepared a day in advance. Store them separately and assemble before serving.
2. What can I use instead of evaporated milk?
You can substitute heavy cream or half-and-half, though the texture and richness may vary slightly.
3. How can I make the frosting thicker?
Cook it a little longer or reduce the heat and simmer until the desired consistency is reached.
4. Can I use unsweetened coconut?
Yes, but you may want to increase the sugar slightly to maintain the sweetness of the frosting.
5. Is this cake suitable for freezing?
Yes, freeze the fully assembled cake or individual slices in an airtight container for up to 3 months.
Conclusion
This White German Chocolate Cake is a delightful variation of a classic favorite, bringing together a light and fluffy cake with a luscious coconut-pecan frosting. Its irresistible flavor and elegant presentation make it perfect for any celebration or simply treating yourself. Enjoy baking this masterpiece and savor every bite—it’s a dessert to remember!
