Discover the rich, creamy delight of White German Chocolate Cake, a unique twist on the classic dessert with a luscious coconut-pecan filling and white chocolate base.
What Is White German Chocolate Cake?
White German Chocolate Cake is a decadent dessert that takes the traditional German chocolate cake and gives it a luxurious twist with white chocolate instead of dark or semi-sweet chocolate. The result is a creamy, mildly sweet cake with a distinctive coconut-pecan frosting that sets it apart from other chocolate cakes.
A Brief History of German Chocolate Cake
Despite its name, German chocolate cake is not from Germany. Instead, it originates in the United States and gets its name from Samuel German, an American baker who developed the type of sweet chocolate used in the original recipe. The cake gained popularity in the 1950s when a Texas newspaper published a recipe using Baker’s German’s Sweet Chocolate. This white chocolate variation brings a modern and elegant touch to the beloved classic.
Why You’ll Love This Recipe
- Unique Flavor – A perfect blend of sweet white chocolate and nutty coconut-pecan frosting.
- Moist and Tender – The cake stays soft and fluffy due to the perfect balance of ingredients.
- Perfect for Special Occasions – Ideal for birthdays, holidays, or any celebration.
- Easier Than It Looks – With clear step-by-step instructions, this cake is achievable for home bakers.
Key Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and melted white chocolate until fully incorporated.
- Alternately add dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix until just combined.
Step 2: Bake the Cakes
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Stir constantly for about 10 minutes until the mixture thickens.
- Remove from heat and stir in vanilla extract, coconut, and pecans.
- Allow the frosting to cool to room temperature before using.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Repeat with the remaining layers, ensuring the top layer is fully covered.
- Optionally, garnish with additional coconut and pecans.
Tips for the Best White German Chocolate Cake
- Use Quality White Chocolate – Higher cocoa butter content gives a smoother texture.
- Don’t Overmix – Overmixing can lead to a dense cake.
- Cool the Frosting Completely – This helps it set properly before spreading.
- Store Properly – Keep in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Common Mistakes to Avoid
- Skipping the Cooling Step – Assembling while warm can cause the frosting to melt.
- Overbaking – White cakes dry out faster than traditional chocolate cakes.
- Using Low-Quality White Chocolate – Cheap white chocolate may contain more sugar than cocoa butter, affecting texture.
FAQs
What are the characteristics of German chocolate cake?
German chocolate cake is known for its rich, layered structure with a signature coconut-pecan frosting. Unlike regular chocolate cakes, it uses sweet chocolate rather than bittersweet or dark chocolate, giving it a milder flavor.
What is the difference between German chocolate cake and regular chocolate cake?
While regular chocolate cake can have various frostings and be made with any type of chocolate, German chocolate cake features a distinctive coconut-pecan filling and uses sweeter chocolate.
Why is my German chocolate cake filling not thickening?
If your filling remains runny, it may not have cooked long enough. Ensure you stir continuously over medium heat until it thickens.
Does German chocolate cake need to be refrigerated?
Yes, due to its coconut-pecan frosting, refrigeration helps maintain its freshness. Store it in an airtight container in the fridge for up to a week.
Suggested Recipes
For more savory recipes you can also check my friend Alicia’s blog here www.ledstk.com