White German Chocolate Cake
Let Me Tell You About This Cake (And My Epic Cake Fail)
Okay, so the first time I made this White German Chocolate Cake, I was convinced I’d nailed it. Turns out, what I really made was more like… cake pudding? My brother still brings it up every holiday, which is honestly a bit rude, but also fair. Sometimes you just need to laugh and keep baking, right? Anyway, after a handful of tries (and a few questionable substitutions – more on that later), I finally figured out a version of this cake that’s fluffy, rich, and has that perfect coconut pecan topping. And now, when I bring it over for family dinners, no one lets me leave with leftovers.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want something nostalgic but a little bit different. My family goes absolutely bonkers for this cake, especially since it’s not your classic chocolate cake – it’s light, buttery, and somehow fancy without being pretentious. Plus, the coconut pecan topping is like a dessert all on its own; I have to guard the bowl or my kids will eat half before it sees the cake. Also, if you’re the type who thinks baking is a pain, I promise this is one of those forgiving recipes. (Well, after you survive the first time, ha!)
So… What Do You Need?
- 2 1/4 cups cake flour (all-purpose works too, in a pinch – just not quite as soft)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda (I once forgot this, cake was sad and dense – don’t skip)
- 1/2 teaspoon salt (I tend to eyeball it, but don’t do what I do unless you like surprises)
- 1 cup unsalted butter, softened (honestly any decent margarine will work if you’re out)
- 2 cups sugar
- 5 large egg whites (sometimes I use carton egg whites, shhh)
- 1 tablespoon vanilla extract (Imitation is fine, but real vanilla just makes it better)
- 1 cup buttermilk (regular milk + a splash of lemon juice if you’re in a bind)
- 1/2 cup white chocolate, melted and cooled (don’t use chocolate chips – trust me, learned that the hard way!)
- For the coconut pecan topping:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/4 cups sweetened shredded coconut (I’ve used unsweetened, but it’s not the same)
- 1 cup chopped pecans (walnuts work, but very different vibe)
How I Actually Make It (With a Few Detours)
- First things first, preheat your oven to 350°F (or, if you’re like me, realize you forgot after mixing half the batter and do it then). Grease and flour three 8-inch cake pans, or just line them with parchment if you hate scrubbing pans.
- In one bowl, whisk together the flour, baking powder, baking soda, and salt. I usually just toss them all in and give them a stir; nothing fancy.
- Cream together the butter and sugar until super fluffy. Like, set a timer for five minutes and go check your phone. Add the egg whites one at a time, beating after each. If you spill a little, that’s okay. (I always do.)
- Stir in the vanilla. (The kitchen should smell heavenly by now!)
- Now add your flour mix and buttermilk in turns – start and end with flour. So: flour, milk, flour, milk, flour. Don’t overthink it. I mix by hand after the initial beat, otherwise it gets gloopy.
- Fold in the melted white chocolate. This is where I sneak a taste, honestly. If it looks a bit separated, just keep stirring.
- Divide the batter between the pans (ish – I never get them perfectly even). Bake 22-26 minutes, until a toothpick comes out clean or with a crumb or two. Don’t overbake; dry cake is a crime.
- Let the cakes cool in the pans about 10 minutes, then run a knife around the edge and turn them out onto racks to cool completely. Go walk the dog or catch up on your texts.
- Meanwhile, make the topping: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook on medium, stirring a lot (or it scorches, which is…gross). It’ll thicken after 10-ish minutes. Remove from heat, stir in the vanilla, coconut, and pecans. Let it cool until it’s spreadable. I usually stick it in the fridge and forget about it for half an hour.
- To assemble, plop a cake layer down, spoon on a third of the topping, repeat with the next two layers. Don’t stress if it oozes down the sides – it’s rustic. (Or “artisan,” as my neighbor says.)
Notes I Wish Someone Had Told Me
- Don’t use chocolate chips for the white chocolate – they don’t melt right and you’ll end up with sad lumps. Ask me how I know.
- If you overcook the topping and it’s stiff, add a splash of milk and reheat gently. Actually, it’s almost always fixable unless you burn it to a crisp.
- If your layers look uneven—just stack them so the lopsided bits line up. Life’s too short for perfect cake.
Variations I’ve Tried (Some Worked, Some… Not So Much)
- I once swapped in almond extract for half the vanilla – it was nice, but a little too much like marzipan for me.
- Tried to make it gluten-free by using an all-purpose gluten-free blend – honestly, it was a bit gummy, but maybe you’ll have better luck.
- Sometimes I stir a little extra white chocolate into the topping. It’s decadent, but makes it a bit trickier to spread.
- Don’t try to shortcut the topping with canned frosting; it just tastes weird with this cake.
Do You Really Need Fancy Tools?
I use a stand mixer because I’m lazy, but you can totally make this with a hand mixer, or even a strong arm and a whisk (ask my cousin Paul, he does it old-school). For cake pans, if you’ve only got two, just bake two thicker layers and split one with a bread knife. Or don’t split it at all, who’s counting?
How to Store the Cake (If You Don’t Eat It All Immediately)
Keep leftovers covered in the fridge (if there are any – in my house, it’s usually gone within the day). It’s still good on day two, and I might even say I think this cake tastes better after it sits overnight, but that could just be me rationalizing late-night snacking.
How We Like to Serve It
We usually have this with coffee (or a cup of hot tea if it’s freezing out). At birthdays, my family insists on a scoop of vanilla ice cream on the side – it’s become a thing. My sister swears by adding a few fresh berries, but I’m a purist most of the time.
Pro Tips (Learned the Hard Way, Naturally)
- Don’t rush cooling the layers. I once tried to frost a still-warm cake and it just slid right off. Not my finest hour.
- If you’re in a hurry, make the topping first so it’s cool by the time the cake is ready. Otherwise, you’ll be waiting forever. (Ask me how I know…)
- Actually, I find it works better if you use parchment paper rounds in the pans; less stress getting the cakes out. I used to skip this and then, well, ate a lot of cake scraps.
Your Questions, My Honest Answers (Straight From My Inbox)
- Can I make this ahead? Totally! Bake the layers the day before and wrap them well. The topping can sit in the fridge – just give it a good stir before using. Actually, on second thought, the flavors get even better after a day.
- Is this super sweet? Well, it’s cake, so yeah – but the white chocolate is milder than dark, and the topping balances it out. You could cut the sugar a bit if you like things less sweet. (I probably wouldn’t, but you do you!)
- Do I have to use pecans? Nope! Walnuts work, or just leave nuts out if you’ve got allergies.
- Can I make cupcakes instead? Sure thing, just bake about 18-22 minutes if you want to try that. (I tried once and topped them with the coconut stuff, and folks loved it.)
- Where can I find more coconut pecan topping recipes? Oh, I like Sally’s Baking Addiction’s guide here – she gets it just right. And Budget Bytes (link) has a good, no-fuss approach if you’re on a budget.
And, just as a quick aside, I once tried to use the topping as a dip for apple slices – not recommended. Stick to cake, trust me.
Hope you have fun with this White German Chocolate Cake! It’s a bit of a project, but honestly, isn’t the best stuff always worth a little mess?
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (12 oz) evaporated milk
- 3 large egg yolks
- 1 cup granulated sugar (for frosting)
- 1/2 cup unsalted butter (for frosting)
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
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2In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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3In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla.
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4Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined. Divide batter evenly among prepared pans.
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5Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
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6For the frosting, combine evaporated milk, egg yolks, 1 cup sugar, and 1/2 cup butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Remove from heat and stir in coconut and pecans. Cool before spreading between layers and on top of the cake.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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