Name: White German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: German
Ingredients: 2 1/2 cups (310g) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup (226g) unsalted butter, softened; 1 1/2 cups (300g) granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup (240ml) buttermilk, room temperature; 1 cup (240ml) heavy cream; 1 cup (200g) granulated sugar; 1/2 cup (115g) unsalted butter; 2 large egg yolks; 1 teaspoon vanilla extract; 1 cup (120g) sweetened shredded coconut; 1 cup (120g) chopped pecans

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Why Make This Recipe

White German Chocolate Cake is a delightful dessert that stands out for its rich flavors and unique texture. This cake is a twist on the classic German chocolate cake, offering a lighter and creamier experience with rich buttercream and the added crunch of coconut and pecans. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is sure to impress.

How to Make White German Chocolate Cake

Ingredients

2 1/2 cups (310g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) heavy cream
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter
2 large egg yolks
1 teaspoon vanilla extract
1 cup (120g) sweetened shredded coconut
1 cup (120g) chopped pecans

Directions

For the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting:

In a medium saucepan, combine the heavy cream, 1 cup sugar, and 1/2 cup butter. Cook over medium heat until the butter is melted and the mixture starts to bubble.
In a separate bowl, whisk the egg yolks and vanilla extract together. Slowly add some of the hot cream mixture to the egg yolks, stirring constantly to prevent cooking the yolks.
Pour the egg mixture back into the saucepan, and cook while stirring until thickened, about 5 minutes. Remove from heat and stir in the coconut and pecans. Allow to cool slightly before using.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of frosting on top.
Add the second cake layer and frost the top and sides. Decorate as desired.

How to Serve White German Chocolate Cake

Serve the cake chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Each slice reveals a beautiful contrast of chocolate and creamy frosting, making it a perfect dessert for gatherings.

How to Store White German Chocolate Cake

Keep any leftovers in an airtight container at room temperature for up to 3 days. If you want to store it longer, place it in the refrigerator for up to a week. You can also freeze individual slices wrapped well in plastic wrap for up to 3 months.

Tips to Make White German Chocolate Cake

Use room temperature ingredients for a smoother batter.
Avoid overmixing the batter to keep the cake light and fluffy.
Make sure to measure the flour correctly by spooning it into the cup and leveling it off to avoid a dense cake.

Variation

For a chocolate twist, you can add cocoa powder to the batter for a chocolate-flavored cake. Alternatively, consider substituting the pecans with walnuts for a different nutty flavor.

FAQs

1. Can I use a different type of nut?
Yes, you can use walnuts or almonds instead of pecans based on your preference.

2. Is it necessary to use buttermilk?
Buttermilk adds moisture and richness. You can substitute it with regular milk mixed with a bit of vinegar or lemon juice if needed.

3. How can I make the frosting thicker?
If your frosting is too thin, allow it to cool longer or add a bit more shredded coconut until you reach your desired consistency.