White German Chocolate Cake Recipe

If you’re searching for a showstopping dessert that’s as elegant as it is utterly irresistible, look no further than White German Chocolate Cake. This dreamy twist on the beloved classic layers tender, fluffy white cake with the luscious coconut-pecan filling everyone craves, then (optionally!) wraps it all up in a billowy, buttery frosting. It’s got rich flavor, beautiful texture, and the kind of crowd-pleasing appeal that makes it just right for birthdays, holidays, or simply treating yourself. Let’s dive into everything you need to make this masterpiece come to life in your own kitchen.

Ingredients You’ll Need

White German Chocolate Cake starts with easy-to-find ingredients, each bringing its own magic—whether that’s rich dairy for a tender crumb or toasty pecans for a bit of crunch. Don’t skip or substitute here; each ingredient really does add something special to the taste or texture!

• All-purpose flour: The backbone of the white cake, giving it structure and lightness.
• Baking powder: Ensures your cake bakes up tall and fluffy—don’t forget it!
• Salt: Just enough to enhance all the lovely sweetness and balance the flavors.
• Unsalted butter (softened): Adds richness and a silky, melt-in-your-mouth crumb.
• Vegetable oil: Keeps the cake moist for days—this is the secret to a tender slice.
• Granulated sugar: Sweetens both cake and filling with just the right touch.
• Egg whites: Promise a snowy white cake with a delicate texture and gorgeous lift.
• Vanilla extract: The fragrance and warmth that ties everything together.
• Whole milk: Makes the batter silky-smooth while adding richness and moisture.
• Evaporated milk: Essential for a luscious, traditional coconut pecan filling.
• Egg yolks: Give the filling a custardy, creamy consistency you can’t resist.
• Sweetened shredded coconut: For chewy texture and coconut flavor that’s simply classic.
• Chopped pecans: Add irresistible crunch and a nutty depth to the filling.
• Powdered sugar (optional frosting): Whips up into a dreamy, smooth buttercream if you want to take it over the top.
• Heavy cream (optional frosting): Lightens the buttercream and makes it extra fluffy.

How to Make White German Chocolate Cake

Step 1: Prep Your Pans and Ingredients

First things first—preheat your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans. For best results, line the bottoms with parchment paper. This small step ensures your White German Chocolate Cake pops out of the pans perfectly, with minimal fuss. While the oven warms up, measure out all your ingredients so the baking process is smooth and stress-free.

Step 2: Make the White Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, larger bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mix goes light and fluffy—this aerates your batter for a beautiful lift. Add egg whites one by one, beating well after each, then stir in the vanilla extract. Now alternate adding the dry ingredients and milk, mixing just until the batter comes together. Overmixing is the enemy of a beautifully tender White German Chocolate Cake, so stop as soon as everything is combined.

Step 3: Bake the Cake Layers

Divide your batter evenly between the two prepared pans—an ice cream scoop or measuring cup makes this so much easier! Bake for 25 to 30 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in the pans for ten minutes (they finish setting up here), then carefully turn them out onto wire racks to cool completely. This patience pays off with soft, perfectly textured layers.

Step 4: Make the Coconut Pecan Filling

While the cakes cool, prepare the star of the show: the coconut pecan filling. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly over medium heat until the mixture is thick, golden, and gorgeously fragrant—this takes about 10 to 12 minutes. Once thickened, remove from heat and stir in the vanilla, sweetened coconut, and chopped pecans. Let this decadent filling cool to room temperature; the flavors will meld and intensify as it sits.

Step 5: (Optional) Make the Buttercream Frosting

If you’d like to give your White German Chocolate Cake a finishing touch, it’s time for buttercream! Beat softened butter until creamy, then gradually add powdered sugar, drizzling in heavy cream and vanilla until your frosting is light, fluffy, and easy to spread. This step is totally optional, but it creates a classic layer-cake look and offers a mellow, sweet counterpoint to the nutty filling.

Step 6: Assemble Your Cake

Now for the fun part—the grand assembly! Place one cake layer on your serving plate and spread half the coconut pecan filling on top. Gently place the second cake layer above, then cover with the rest of the filling. If you’re going for the full experience, use an offset spatula to frost the cake’s sides with buttercream, and finish by sprinkling on a few extra pecans for decoration. Give yourself a pat on the back and grab a fork, because you’ve just made a White German Chocolate Cake worthy of any occasion.

How to Serve White German Chocolate Cake

Garnishes

A generous sprinkle of chopped pecans over the top adds a beautiful, rustic look and the kind of crunch that makes each bite a delight. For extra flair, you can also dust the finished cake with a little powdered sugar or artfully arrange a few toasted coconut flakes. Even a few edible flowers give your White German Chocolate Cake that “special celebration” feel!

Side Dishes

Since White German Chocolate Cake is rich and indulgent, it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream for contrast. If you’re serving it at a party or brunch, consider a side of fresh berries—strawberries, raspberries, or blueberries add a light, juicy element that balances the flavors beautifully.

Creative Ways to Present

Think outside the usual layer-cake slice: you can cut the cake into small, elegant squares for a dessert buffet or tea party tray, or even serve individual mini cakes if you bake the layers in muffin tins. For a fun twist at birthdays or special dinners, try stacking thin slices with extra layers of coconut pecan filling for a “tall cake” look that wow guests before they even take a bite of your White German Chocolate Cake.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover White German Chocolate Cake in plastic wrap or place slices in a covered container, then refrigerate. It stays fresh for up to four days—just let it come back to room temperature before serving to bring back that tender crumb and rich flavor.

Freezing

You can absolutely freeze this cake! Wrap unfrosted or frosted slices tightly in plastic wrap, then a layer of foil, and freeze for up to two months. Thaw overnight in the refrigerator, then let stand at room temperature before serving. The coconut pecan filling holds up especially well to freezing, which makes White German Chocolate Cake a great make-ahead dessert.

Reheating

If you prefer your cake just slightly warm (who doesn’t?), pop a slice in the microwave for 10–15 seconds—just enough to soften the filling and bring out the flavors. Be careful not to overheat, especially if the cake is frosted, as the buttercream will melt quickly.

FAQs

What makes White German Chocolate Cake different from regular German chocolate cake?

Traditional German chocolate cake uses a light, sweet chocolate cake base, while White German Chocolate Cake opts for a vanilla-scented white sponge. You get all the classic coconut pecan filling, but the overall look and flavor are lighter and a bit more elegant—perfect for special occasions!

Can I make the coconut pecan filling ahead of time?

Yes! Feel free to prepare the filling a day or two in advance—just store it in an airtight container in the refrigerator. Let it come to room temperature and give it a gentle stir before spreading on your cake.

Do I really need the optional frosting?

Not at all. The traditional White German Chocolate Cake is just as delicious with only the coconut pecan filling between and on top of the layers. The optional buttercream is there for those who love a classic look or can’t resist extra sweetness.

Can I use a boxed white cake mix as a shortcut?

If you’re pressed for time, you can absolutely use a high-quality boxed white cake mix—just make sure to follow the package directions and bake in two 9-inch pans. The homemade coconut pecan filling is truly what makes this cake shine.

How can I tell when the cake layers are done baking?

Check that a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs attached. The edges should start to pull away from the pan, and the tops will spring back lightly when touched. Cool the layers for ten minutes in the pans before turning them out onto racks.

Final Thoughts

If you’re ready for a dessert that’s a little nostalgic, a little playful, and completely delicious, White German Chocolate Cake deserves a spot on your baking list. I hope you give it a whirl and enjoy every tender, coconut-studded bite—there’s nothing like sharing a slice with people you love. Happy baking!

White German Chocolate Cake Recipe

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4.8 from 22 reviews

• Author: admin
• Total Time: 1 hour 30 minutes (includes cooling and assembly)
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Indulge in a delightful White German Chocolate Cake, a unique twist on the traditional German chocolate cake. This luscious dessert features layers of moist white cake filled with a decadent coconut pecan mixture, all topped off with a creamy buttercream frosting. Perfect for special occasions or simply to satisfy your sweet tooth.

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Ingredients

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For the White Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large egg whites
• 2 teaspoons vanilla extract
• 1 cup whole milk

For the Coconut Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

For the Frosting (Optional):

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter, oil, and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Mix in vanilla extract. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
3. Divide the batter between the pans. Bake for 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook until thickened, then stir in vanilla, coconut, and pecans. Cool to room temperature.
5. If using frosting, beat butter until creamy. Add powdered sugar, cream, and vanilla extract. Beat until light and fluffy.
6. To assemble, place one cake layer on a plate, spread half the filling, add the second layer, spread remaining filling. Frost the sides if desired and decorate.

Notes

• This cake offers a fun twist on the classic German chocolate cake.
• Refrigerate leftovers for up to 4 days; bring to room temperature before serving for best texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 530
• Sugar: 43g
• Sodium: 210mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg