white german chocolate cake recipe

Written BySheba G Updated On
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The Best white german chocolate cake recipe

I’ve always been a fan of traditional German chocolate cake, but when I stumbled upon a recipe for a white German chocolate cake, I was intrigued. The addition of white chocolate and the absence of cocoa powder made it sound like a unique twist on the classic dessert.

I decided to give it a try and was blown away by how delicious it turned out. The first time I made it, my family loved it so much that they asked me to make it again the very next day.

I think what makes this recipe so special is the way the white chocolate and coconut cream come together to create a rich and creamy flavor profile that’s both decadent and refreshing at the same time. It’s perfect for any occasion, whether you’re looking for a special treat or just a quick dessert to satisfy your sweet tooth.

One of the things I appreciate about this recipe is how easy it is to make. The instructions are clear, and the ingredients are readily available at most grocery stores.

Plus, the end result is well worth the effort. This cake is moist, flavorful, and visually stunning, making it a perfect addition to any family gathering or holiday celebration.

White German Chocolate Cake Recipe

4.5 from 1515 votes

A moist and delicious white German chocolate cake with a creamy filling and rich frosting. Perfect for any celebration.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 1/2 cups chopped white chocolate
1 cup chopped pecans

For the Coconut Pecan Filling

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/2 cup evaporated milk
3 egg yolks
1 teaspoon vanilla extract
1 1/2 cups shredded coconut
1 cup chopped pecans

For the White Chocolate Buttercream Frosting

1 1/2 cups unsalted butter, softened
1 1/2 cups powdered sugar
1 1/2 cups white chocolate chips, melted and cooled
1 teaspoon vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
3In a medium bowl, whisk together flour, baking soda, and salt.
Set aside.
4In a separate large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
5This should take about 2-3 minutes with an electric mixer.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
9Begin and end with the dry ingredients.
10Mix just until combined.
11Fold in the chopped white chocolate and pecans.
12The dough will be thick.
13Pour the batter into the prepared baking pan.
14Spread it evenly with a spatula.
15Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
16The cake should be golden brown on top.
17Allow the cake to cool completely in the pan before frosting.
18This will take about 1-2 hours.
19While the cake is cooling, prepare the coconut pecan filling.
20In a medium saucepan, combine the granulated sugar, brown sugar, and butter.
21Cook over medium heat, stirring constantly, until the mixture comes to a boil.
22This should take about 5-7 minutes.
23Remove from heat and stir in the evaporated milk, egg yolks, and vanilla extract.
24Return the mixture to the heat and cook for an additional 5 minutes, stirring constantly.
25The mixture will thicken.
26Remove from heat and stir in the shredded coconut and chopped pecans.
27Set aside to cool.
28This will take about 30 minutes.
29The filling will thicken as it cools.
30To prepare the white chocolate buttercream frosting, cream together the butter and powdered sugar in a large mixing bowl until light and fluffy.
31This should take about 2-3 minutes with an electric mixer.
32Gradually add the melted and cooled white chocolate, mixing well.
33Add the vanilla extract and a pinch of salt.
34Mix until well combined.
35The frosting should be smooth and spreadable.
36If the frosting is too thick, add a bit of milk.
37If it is too thin, add more powdered sugar.
38Once the cake is completely cooled, spread the coconut pecan filling evenly over the top.
39Spread the white chocolate buttercream frosting over the filling.
40Decorate the cake as desired.
41Slice and serve.
42Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

9×13 inch baking pan
Mixing bowl
Electric mixer
Saucepan
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

Tips: For a smoother cake, sift the flour before measuring. You can substitute milk for buttermilk by adding 1 1/2 teaspoons of lemon juice or vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes before using. For a richer flavor, use dark brown sugar in the filling. If you want to make this a layered cake, you can cut the cake in half horizontally after it has cooled. Then, spread the filling on the bottom layer, place the top layer on the filling, and frost the top and sides of the cake.

Watch Video Of How White German Chocolate Cake Recipe Works

This white German chocolate cake recipe has become a staple in my household, and I’m sure it will be in yours too once you try it! One thing to note about this recipe is that it freezes beautifully, making it perfect for meal prep or special occasions.

Simply wrap it tightly in plastic wrap or aluminum foil and store in an airtight container for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator or reheat at room temperature for about 30 minutes.

❓ Frequently Asked Questions About White German Chocolate Cake

Q1: What is the difference between white German chocolate cake and traditional German chocolate cake?

A1: The main difference between white German chocolate cake and traditional German chocolate cake is the type of chocolate used. White German chocolate cake uses white chocolate, while traditional German chocolate cake uses dark or semi-sweet chocolate.

Q2: Can I substitute regular milk with almond milk or another non-dairy milk in this recipe?

A2: Yes, you can substitute regular milk with almond milk or another non-dairy milk in this recipe. However, keep in mind that using non-dairy milk may affect the texture and flavor of the final product.

Q3: How do I ensure that my white German chocolate cake is fully cooked?

A3: To ensure that your white German chocolate cake is fully cooked, check the internal temperature of the cake with a food thermometer. The internal temperature should be at least 190°F (88°C) for a perfectly cooked cake.

Q4: Can I frost this cake with a different type of frosting?

A4: Yes, you can frost this cake with a different type of frosting if you prefer. However, keep in mind that using a different type of frosting may alter the overall flavor profile of the final product.

Q5: Is it possible to make this recipe gluten-free?

A5: Yes, it’s possible to make this recipe gluten-free by substituting regular flour with gluten-free flour and adjusting other ingredients accordingly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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