Description
Whipping up White German Chocolate Cake means diving into a delightful dessert that melts hearts faster than butter on a warm skillet. Creamy coconut frosting and tender cake layers create pure sweet magic your family will absolutely adore.
Ingredients
Scale
Cake Base:
- 1 bar white baking chocolate
- 2 ½ cups all-purpose flour
- 1 cup salted butter
- 1 cup granulated sugar
- 1 ¼ cups buttermilk
- 4 large eggs
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Frosting:
- 2 ½ cups pecans
- 3 ½ cups sweetened shredded coconut
- 3 cans evaporated milk
- 1 ¼ cups granulated sugar
- 1 cup salted butter
- ⅔ cup light brown sugar
- 5 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Grease three 9-inch round cake pans and line with parchment paper. Spray the parchment with nonstick cooking spray.
- Chop the 4-ounce white baking chocolate into small pieces. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
- Whisk 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt together in a medium bowl.
- Beat 1 cup softened salted butter in a large mixing bowl until creamy. Gradually add 1 cup granulated sugar, mixing until light and fluffy.
- Add 4 egg yolks one at a time to the butter mixture. Mix in the cooled white chocolate and 2 teaspoons vanilla extract.
- Gradually add the flour mixture in three parts, alternating with 1 ¼ cups buttermilk. Mix until just combined.
- Whip the 4 egg whites until medium-stiff peaks form. Gently fold into the batter in two separate additions.
- Divide the batter evenly among the prepared cake pans. Bake at 350°F for 20-22 minutes until a toothpick comes out clean.
- Cool cake layers completely on wire racks for about 1 hour.
- Toast 2 ½ cups chopped pecans at 350°F for 8-10 minutes, stirring once halfway through.
- Combine 3 cans evaporated milk, 1 ¼ cups granulated sugar, 1 cup butter, ⅔ cup brown sugar, and 5 egg yolks in a saucepan.
- Cook the frosting mixture over medium heat, stirring constantly for 10 minutes until it thickens significantly.
- Remove from heat and stir in 2 teaspoons vanilla, toasted pecans, and 3 ½ cups shredded coconut.
- Let the frosting cool for 1 hour until it reaches a spreadable consistency.
- Place the first cake layer on a serving plate. Spread a thick layer of frosting on top.
- Add the second cake layer and repeat with frosting. Place the final layer on top.
- Cover the entire cake with remaining frosting, spreading evenly on top and sides.
- Optionally, sprinkle additional toasted pecans or coconut around the edges for decoration.
Notes
- Use fresh, high-quality white chocolate for the most delicate flavor and smoothest texture.
- Ensure all ingredients are at room temperature to help them blend seamlessly and create a lighter cake crumb.
- Fold egg whites gently to maintain their airy structure, which helps the cake stay light and tender.
- Toast pecans just until fragrant to enhance their nutty flavor without burning them.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 511 kcal
- Sugar: 47 g
- Sodium: 178 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg