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White German Chocolate Cake

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White German Chocolate Cake

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If you’re craving a show-stopping dessert that combines elegance with irresistible flavor, this White German Chocolate Cake is the perfect choice. Soft, moist, and infused with creamy white chocolate, this cake delivers a delightful twist on the traditional German Chocolate Cake. With shredded coconut, crunchy pecans, and a luscious white chocolate cream cheese frosting, every bite is pure indulgence.

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Whether you’re baking for a birthday, holiday gathering, or simply treating yourself, this cake is guaranteed to impress family and guests alike. Plus, the recipe is simple enough for home bakers while still giving bakery-quality results.

Why You’ll Love This Recipe

  • ✅ Moist and Tender Texture thanks to buttermilk and butter.
  • ✅ Unique Twist on classic German chocolate cake using white chocolate.
  • ✅ Perfect for Celebrations – looks elegant but is easy to prepare.
  • ✅ Flavorful Add-Ins – shredded coconut and pecans add richness and crunch.
  • ✅ Crowd-Pleasing Frosting – creamy, smooth, and loaded with white chocolate flavor.

Ingredients Breakdown

Here’s what you’ll need to make this irresistible cake:

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  • All-Purpose Flour (2 cups) – Provides structure and stability.
  • Baking Powder & Baking Soda – Helps the cake rise and stay fluffy.
  • Salt (¼ tsp) – Balances the sweetness.
  • Butter (1 cup, softened) – Adds richness and moisture.
  • Granulated Sugar (1 cup) – Sweetens and lightens the texture.
  • Light Brown Sugar (1 cup) – Brings depth of flavor with a caramel note.
  • Eggs (4 large) – Bind the batter and keep the cake soft.
  • Vanilla Extract (1 tsp) – Enhances flavor.
  • Buttermilk (1 cup) – Keeps the crumb moist and tender.
  • White Chocolate (4 oz, melted) – The star ingredient for that creamy flavor.
  • Shredded Coconut (1 cup) – Classic German cake element for added texture.
  • Chopped Pecans (1 cup) – Nutty crunch in every bite.

Tips and Tricks

  • Always cool melted white chocolate slightly before folding it in to avoid curdling the batter.
  • Use room temperature ingredients (butter, eggs, buttermilk) for even mixing.
  • Line pans with parchment paper for easy cake removal.
  • For best results, let the cake cool completely before frosting.

Variations and Customizations

  • 🍫 Double White Chocolate: Fold in extra white chocolate chips for bursts of sweetness.
  • 🍋 Citrus Twist: Add a teaspoon of lemon zest for a refreshing flavor.
  • 🌰 Nut-Free Version: Skip pecans and double the coconut for extra chewiness.
  • 🥥 Tropical Flavor: Add a splash of coconut extract to the frosting.

Pairing Suggestions

This cake pairs beautifully with:

  • A cup of hot coffee or cappuccino.
  • A glass of cold milk for kids.
  • A drizzle of white chocolate ganache for extra indulgence.
  • A scoop of vanilla bean ice cream for the ultimate dessert plate.

Storage Instructions

  • Room Temperature: Store frosted cake for up to 2 days in a covered container.
  • Refrigerator: Keeps fresh for 5 days when stored in an airtight container.
  • Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months.

Popular Questions

1. Can I make this cake ahead of time?
Yes, you can bake the layers a day ahead and frost them when ready to serve.

2. Can I use sweetened coconut instead of unsweetened?
Absolutely! It will make the cake slightly sweeter.

3. What if I don’t have buttermilk?
Use 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

4. Can I make this a sheet cake instead?
Yes, bake in a 9×13 pan for about 35–40 minutes.

White German Chocolate Cake
Caroline

White German Chocolate Cake

This White German Chocolate Cake is a decadent twist on the classic, featuring layers of soft white chocolate sponge with coconut and pecans, frosted with a creamy white chocolate cream cheese icing. Perfect for celebrations and holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 4 oz white chocolate, melted
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 8 oz cream cheese (for frosting)
  • 1/2 cup butter, softened (for frosting)
  • 4 cups confectioners’ sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 4 oz white chocolate, melted (for frosting)

Equipment

  • two 9-inch round cake pans
  • mixing bowls (medium and large)
  • electric mixer or stand mixer
  • Wire cooling rack
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Alternate adding dry ingredients with buttermilk, beginning and ending with dry mixture.
  6. Fold in melted white chocolate until evenly combined.
  7. Divide batter between pans, bake 25–30 minutes, or until a toothpick comes out clean.
  8. Let cakes cool 10 minutes in pans, then transfer to wire racks.
  9. Beat cream cheese and butter until smooth. Add confectioners’ sugar gradually, then vanilla and melted white chocolate.
  10. Frost one layer, stack the second, and cover top and sides.
  11. Garnish with coconut, pecans, or white chocolate shavings.

Notes

Storage: Refrigerate leftovers up to 5 days. Chocolate Tip: Allow melted chocolate to cool slightly before using. Baking Time: Check with a toothpick at 25 minutes. Flavor Boost: Try almond extract or lemon zest for variety.

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