White German chocolate cake is a delightful twist on the traditional German chocolate cake. Known for its rich layers and luscious coconut-pecan filling, this version uses smooth white chocolate to create a lighter yet equally indulgent dessert. Whether you’re hosting a special celebration or simply craving a sweet treat, this cake is sure to impress. With its balance of sweet, creamy layers and nutty filling.
Why You’ll Love This Recipe
White German chocolate cake offers the perfect blend of rich flavor and creamy texture that will make you fall in love with it at first bite. Here’s why you’ll adore making this cake:
- Delicious Taste: The white chocolate cake layers are moist and slightly sweet, paired with the indulgent coconut-pecan filling that’s rich and nutty.
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can master this recipe.
- Versatile: You can adjust the sweetness or flavor of the filling to suit your taste preferences.
- Affordable: This recipe doesn’t require expensive ingredients, making it a cost-effective dessert for any occasion.
A Peek Into Its Story
White German chocolate cake has a fascinating past. Despite its name, it’s not from Germany but honors Samuel German, who created a sweet baking chocolate in 1852. The “white” twist swaps traditional chocolate for vanilla, giving it a lighter hue. Fun fact: the coconut-pecan frosting was a 1950s innovation that became iconic. Another tidbit? It’s a Southern favorite, often gracing wedding tables. This cake’s charm lies in its blend of old-world inspiration and modern flair, making it a timeless dessert you’ll love sharing with friends and family.
Ingredients You’ll Need
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 8 oz white chocolate, melted
- For the Coconut-Pecan Filling:
- 1 ½ cups heavy cream
- 1 cup sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 2 tbsp unsalted butter
White German Chocolate Cake Steps
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted white chocolate and vanilla extract.
- Add the Dry Ingredients: Gradually mix in the flour mixture, alternating with the buttermilk, until just combined.
- Bake the Cake: Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Prepare the Filling: While the cake is baking, combine the cream, sugar, egg yolks, and vanilla extract in a saucepan over medium heat. Cook, whisking constantly, until the mixture thickens. Stir in the coconut, pecans, and butter.
- Cool the Cake: Allow the cake layers to cool completely in the pans, then transfer to wire racks.
- Assemble the Cake: Place one cake layer on a serving plate, spread with the coconut-pecan filling, and top with the second cake layer. Spread more filling on top.
White German Chocolate Cake Tips and Twists
- Use Room Temperature Ingredients: For a smoother batter, ensure that your butter, eggs, and buttermilk are at room temperature before mixing.
- Don’t Overmix: Overmixing the batter can lead to a dense cake, so mix gently and only until combined.
- Add More Chocolate: If you want a deeper white chocolate flavor, consider drizzling some melted white chocolate over the finished cake.
- Toast the Pecans: Toasting the pecans before adding them to the filling brings out their natural flavor and adds extra crunch.
- Adjust the Sweetness: If you prefer a less sweet cake, reduce the sugar in both the cake and the filling.
Variations:
- Coconut-Free Version: Replace the shredded coconut with more chopped pecans for a different texture.
- Lemon Twist: Add a teaspoon of lemon zest to the batter for a citrusy touch.
- Buttercream Frosting: For a smoother texture, swap the coconut-pecan filling for a layer of white buttercream frosting.
Storage, Reheating, and Make-Ahead Tips
Storage:
- Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating:
- If you prefer the cake slightly warm, microwave individual slices for 10-15 seconds or reheat in the oven at 300°F for 5-10 minutes.
Make-Ahead:
- Both the cake and the filling can be made a day in advance. Store them separately, then assemble the cake just before serving.
Serving Suggestions
- Pair with Fresh Berries: A few fresh raspberries or strawberries on the side bring a lovely contrast to the cake’s richness.
- Serve with Coffee: A warm cup of coffee complements the sweet and creamy flavors of the cake beautifully.
- Top with Whipped Cream: Add a dollop of whipped cream for extra creaminess and texture.
FAQ About White German Chocolate Cake
- Can I freeze White German Chocolate Cake?
Yes, you can freeze both the cake layers and the filling separately for up to 3 months. Thaw overnight in the fridge before assembling. - Can I use milk chocolate instead of white chocolate?
While you can, it will change the flavor profile. White chocolate provides a sweeter and smoother base for this cake. - How can I make the cake less sweet?
Reduce the sugar in both the cake and filling by about ¼ cup each for a less sweet taste. - Can I use a different nut in the filling?
Yes, feel free to substitute the pecans with walnuts or almonds if you prefer a different flavor. - How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
Wrapping Up Your White German Chocolate Cake Journey
White German chocolate cake is the perfect dessert to impress your family and friends. With its creamy white chocolate layers and coconut-pecan filling, it’s sure to be a hit at any gathering. The recipe is easy to follow and can be customized with your favorite variations, making it a versatile addition to your baking repertoire. Try it today and enjoy the delightful flavors of this delicious cake!
White German Chocolate Cake
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 8 oz white chocolate melted
For the Coconut-Pecan Filling:
- 1 ½ cups heavy cream
- 1 cup sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the melted white chocolate and vanilla extract.
- Gradually add the dry ingredients alternately with buttermilk until combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- In a saucepan, combine the cream, sugar, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened. Stir in the coconut, pecans, and butter.
- Allow the cakes to cool, then layer them with the coconut-pecan filling in between and on top.
Notes
Calories: 350
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 170mg
Sugar: 32g
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