White German Chocolate Cake

Name: White German Chocolate Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 3 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup white chocolate, melted; 1 cup heavy cream; 1 cup powdered sugar; 1 cup white chocolate, melted; 1/2 cup toasted coconut; 1/2 cup chopped pecans

Highlighted under: Baking & Desserts

Indulge in the rich and creamy flavors of a White German Chocolate Cake, a delightful twist on the classic recipe that will impress your guests and satisfy your sweet tooth.

Created by

Harriet Collins

Last updated on 2025-12-18T13:14:33.793Z

This White German Chocolate Cake combines the richness of white chocolate with the moistness of a traditional German chocolate cake, layered with a creamy frosting and topped with toasted coconut and pecans. Perfect for any celebration!

        Why You'll Love This Recipe
        Decadent white chocolate flavor that’s irresistible
Moist and fluffy texture that melts in your mouth
Stunning presentation, perfect for special occasions

      

The Allure of White Chocolate

White chocolate is a beloved ingredient that adds a creamy and luxurious touch to desserts. Unlike traditional chocolate, which is made from cocoa solids, white chocolate is crafted from cocoa butter, sugar, and milk solids, resulting in a sweet, buttery flavor. This unique composition lends itself perfectly to cakes, providing a rich taste that elevates any dessert to gourmet status.

In this White German Chocolate Cake, the melted white chocolate not only enhances the flavor but also contributes to the cake's moist and fluffy texture. Each bite is a delightful experience, melding together the sweetness of the chocolate with the lightness of the cake, making it an irresistible treat for any occasion.

Perfect for Celebrations

Whether you’re celebrating a birthday, anniversary, or a special gathering, this White German Chocolate Cake is bound to impress your guests. Its stunning presentation, adorned with rich frosting and topped with toasted coconut and pecans, creates a visual feast that draws people in. The cake serves as a beautiful centerpiece that not only tastes divine but also looks fantastic on any dessert table.

Moreover, this cake offers a touch of elegance that makes it suitable for formal gatherings or casual get-togethers. The combination of flavors and textures will leave a lasting impression, making your event truly memorable.

Baking Tips for Success

For the best results, ensure that all your ingredients are at room temperature before you begin mixing. This includes the butter, eggs, and milk, which helps to create a smooth batter that rises beautifully during baking. Additionally, be careful not to overmix the batter once you add the dry ingredients; this can lead to a dense cake rather than the light and airy texture we desire.

When it comes to frosting, patience is key. Allow the cake to cool completely before applying the frosting to prevent it from melting. If you want a smoother finish, consider chilling the frosted cake for a short period before serving, which helps set the frosting and enhances the overall appearance.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup white chocolate, melted

For the Frosting

1 cup heavy cream
1 cup powdered sugar
1 cup white chocolate, melted
1/2 cup toasted coconut
1/2 cup chopped pecans

Ensure all ingredients are at room temperature for the best results.

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Finally, stir in the melted white chocolate and vanilla extract until well combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Fold in the melted white chocolate, toasted coconut, and chopped pecans until evenly mixed.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting, decorating as desired.

Chill the cake for about 30 minutes before serving to set the frosting.

Storage and Serving Suggestions

This White German Chocolate Cake can be stored in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, consider placing it in the refrigerator, where it can last for about a week. Just remember to bring it back to room temperature before serving for the best flavor and texture.

To serve, slice the cake with a sharp knife, wiping it clean between cuts for neat slices. This cake pairs wonderfully with a cup of coffee or tea, making it a delightful afternoon treat or a sweet ending to a dinner party.

Variations and Additions

Feel free to get creative with this White German Chocolate Cake! You can incorporate different flavors by adding a hint of almond extract or orange zest to the batter for a unique twist. For an added layer of decadence, consider filling the cake with raspberry or strawberry preserves between the layers, adding a burst of fruity flavor that complements the sweetness of the white chocolate.

If you're looking for a lighter option, substitute half of the white chocolate in the frosting with Greek yogurt or whipped topping. This will reduce the overall sweetness while still maintaining a creamy texture that pairs beautifully with the cake.

Questions About Recipes

→ Can I use dark chocolate instead of white chocolate?

Yes, but it will change the flavor profile of the cake significantly.

→ How should I store the cake?

Store it in an airtight container in the refrigerator for up to 5 days.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost it just before serving.

→ What can I substitute for pecans?

You can use walnuts or omit nuts entirely if preferred.