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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.
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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.