A slice of White German Chocolate Cake is truly something worth celebrating. With its delicate white cake layers and golden, nutty coconut-pecan frosting, this cake is a showstopper at any gathering. It takes all the nostalgic flavors of classic German chocolate cake and gives them a fresh, lighter twist. Whether you’re craving something sweet for a family celebration or want to wow your friends at potluck, this irresistible cake is destined to be your new signature bake.
Ingredients You’ll Need
Pulling together this White German Chocolate Cake is a joy, especially since every ingredient has an important role to play. From the tender cake crumb to that signature coconut-pecan frosting, each element blends to create layers of texture and flavor you won’t soon forget. Let’s look at what you’ll need and why you shouldn’t skip a single thing!
- White Cake Mix or homemade white cake ingredients: Use a box mix for convenience or bake from scratch for extra bragging rights—either way, you’ll get a fluffy, tender base.
- Shredded Sweetened Coconut: This infuses the frosting with chewy, sweet texture and that classic tropical flavor.
- Chopped Pecans: Pecans add a buttery crunch and a hint of toastiness to every bite.
- Evaporated Milk: Essential for a creamy, rich frosting that tastes like it came straight from a bakery.
- Granulated Sugar: Brings perfect sweetness and helps the frosting caramelize as it cooks.
- Egg Yolks: These thicken the frosting and boost its richness, giving it that glossy, luscious finish.
- Unsalted Butter: Because everything’s better with butter—it delivers tender crumb in the cake and a silky texture in the frosting.
- Vanilla Extract: Adds warm, aromatic depth to both the cake and the frosting.
- Egg Whites: Ensure your cake is light and beautifully airy—no heaviness here!
- Milk: Binds ingredients and keeps the cake soft and moist throughout.
- All-Purpose Flour, Baking Powder, Salt, Sugar: The basic building blocks if you want to skip the boxed mix, offering structure and subtle sweetness.
How to Make White German Chocolate Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F and greasing three 8-inch round cake pans. This step sets you up for success—well-prepared pans mean the cake layers will release effortlessly. You can also line the bottoms with parchment circles for even easier assembly later on.
Step 2: Mix the Cake Batter
If you’re using a box cake mix, just follow the package directions—easy! Making it from scratch? Cream your butter and sugar together until light and fluffy, then beat in the egg whites, vanilla, and milk. In a separate bowl, whisk together flour, baking powder, sugar, and salt, then gradually add your dry mix to the wet until smooth. The result is a silky, pale batter ready for greatness.
Step 3: Bake the Cake Layers
Divide your batter evenly among the prepared pans and smooth the tops with a spatula. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick poked in the center comes out clean. The cakes should emerge with a slight golden hue and a springy texture. Let them cool completely in their pans before moving on—rushing this step can cause the frosting to melt.
Step 4: Make the Coconut Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10 to 12 minutes. Watch as the mixture thickens and transforms into a custardy dream. Take the pan off the heat and stir in the vanilla, coconut, and pecans. Let the frosting cool until it’s thick but still spreadable—this is what makes White German Chocolate Cake unforgettable.
Step 5: Assemble the Cake
Gently remove the cooled cakes from their pans and place one layer on your serving plate. Slather a generous scoop of coconut-pecan frosting over the top—there’s no such thing as too much! Stack the next layer and repeat, finishing with a thick, dramatic crown of frosting on top. You can leave the sides bare for that classic, rustic look or, if you prefer, spread a thin layer around the edges.
Step 6: Chill and Slice
Pop your finished cake in the fridge for about 30 minutes. This helps everything set beautifully and makes slicing a neat piece so much easier. Once chilled, slice generously and watch each portion disappear—don’t be surprised if there are requests for seconds!
How to Serve White German Chocolate Cake
Garnishes
To make your White German Chocolate Cake absolutely gorgeous, consider showering the top with some extra toasted coconut flakes, whole pecans, or even delicate white chocolate curls. A sprinkle of edible gold dust or a handful of fresh berries can make it fit for any occasion, from birthdays to elegant brunches.
Side Dishes
This cake pairs beautifully with simple sides like a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a special twist, serve with stewed berries or a splash of raspberry sauce to cut through the sweetness and balance the flavors.
Creative Ways to Present
For a fun spin, try making mini White German Chocolate Cakes by baking the batter in cupcake tins and swirling each with frosting. Want extra drama? Turn your cake into a trifle, layering cubes of cake with frosting and fresh fruit in a clear dish. Don’t be afraid to play—this cake loves to show off!
Make Ahead and Storage
Storing Leftovers
Store any leftover White German Chocolate Cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The cake actually improves as it sits—the flavors deepen and the frosting soaks into the layers for even more deliciousness.
Freezing
Want to save your cake for a later celebration? Freeze individual slices, wrapped well in plastic wrap and foil, for up to two months. Thaw in the fridge overnight before serving to recapture all the fresh-baked flavor.
Reheating
If you like your cake a little warm, zap a slice in the microwave for 10–15 seconds. The frosting softens, the aroma lifts, and it tastes just like it came out of the oven!
FAQs
Can I make White German Chocolate Cake ahead of time?
Absolutely! In fact, the cake gets even better as the flavors meld. Bake and frost the cake a day in advance, then keep it covered until you’re ready to wow the crowd.
What’s the difference between traditional German chocolate cake and White German Chocolate Cake?
The key difference is the cake base: classic German chocolate cake uses a rich chocolate layer, while White German Chocolate Cake has a light, fluffy white cake for a brighter twist. Both share that irresistible coconut-pecan frosting!
Can I substitute another nut for the pecans?
Of course! Walnuts or even chopped macadamia nuts work well if you want to change things up, though pecans will always deliver that classic southern flavor.
Is this recipe suitable for cupcakes?
Yes! Bake the batter in cupcake tins for about 18–20 minutes. Top each cupcake with a mound of coconut-pecan frosting for individual treats everyone will love.
Can I use unsweetened coconut in the frosting?
You can, but sweetened coconut helps create the classic sticky, chewy texture and adds a hint of sweetness. If you do substitute, taste the frosting and add a touch more sugar if needed.
Final Thoughts
If you’re looking for a cake that’s both comforting and a little out of the ordinary, White German Chocolate Cake is destined to become your new go-to. There’s something magical about those creamy layers and the sweet, nutty crunch. Give it a try, share a slice, and let the compliments roll in!
Print
White German Chocolate Cake Recipe
- Total Time: 55 minutes plus cooling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful twist on the classic German Chocolate Cake with this White German Chocolate Cake recipe. A light and fluffy white cake base topped with a rich coconut-pecan frosting.
Ingredients
White Cake:
- 1 box white cake mix
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease three 8-inch round cake pans. Prepare white cake mix according to instructions or from scratch.
- Bake: Divide batter among pans and bake for 25–30 minutes until a toothpick comes out clean. Cool cakes.
- Make Frosting: Cook evaporated milk, sugar, egg yolks, and butter in a saucepan until thick. Stir in vanilla, coconut, and pecans. Cool.
- Assemble: Place a cake layer, spread frosting, repeat with remaining layers, and top with frosting. Chill before slicing.
Notes
- This White German Chocolate Cake offers a lighter variation of the traditional German Chocolate Cake.
- Cake can be made a day ahead; store covered at room temperature.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
