If you are a fan of cakes that combine delicate flavors with moist, fluffy textures, then you are going to absolutely fall in love with The Best White German Chocolate Cake Recipe. This cake is a heavenly union of velvety white cake layers and a luscious coconut-pecan frosting that feels like a warm, comforting hug in every bite. It’s a true showstopper for any celebration or a special treat to brighten your day, delivering bakery-quality indulgence right in your own kitchen. Get ready to embark on a baking adventure that’s as rewarding as the delicious results!
Ingredients You’ll Need
This recipe uses simple but essential ingredients that together create an unforgettable cake. Each component brings its own special touch, from the tender crumb of the white cake layers to the rich and nutty frosting that makes this dessert stand out.
- Cake flour: Provides a soft, delicate crumb perfect for a light white cake.
- Baking powder: Gives the cake its perfect rise and airy texture.
- Salt: Enhances and balances the sweetness for a well-rounded flavor.
- Unsalted butter (room temperature): Adds richness and moistness to the cake layers.
- Granulated sugar: Sweetens the cake while helping create a tender crumb.
- Large egg whites (room temperature): Whipped into the batter for extra lift and fluffiness.
- Vanilla extract: Infuses the batter with warm, aromatic notes.
- Whole milk (room temperature): Keeps the cake moist and tender.
- Sour cream: The secret moisture weapon, giving the cake an incredibly soft texture.
- Evaporated milk: Forms the creamy base for the frosting, ensuring it’s rich without being too sweet.
- Large egg yolks: Thickens the frosting and adds luxurious flavor.
- Sweetened shredded coconut: Brings signature texture and tropical sweetness to the frosting.
- Chopped pecans: Adds crunch and nutty depth, perfectly complementing the creamy frosting.
How to Make The Best White German Chocolate Cake Recipe
Step 1: Prepare and Mix the Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans with greasing and lining for easy release. Next, whisk together the cake flour, baking powder, and salt. This ensures an even distribution of leavening agents and seasoning so every bite rises and tastes perfectly balanced.
Step 2: Cream Butter and Sugar
In a large bowl, cream the unsalted butter and granulated sugar until the mixture becomes pale and fluffy. This process usually takes about 3 to 4 minutes and is key for introducing air into the batter, which helps create those wonderfully light, soft layers you’re aiming for.
Step 3: Add Egg Whites and Vanilla
Next, carefully beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. This stage is crucial for building structure and volume without making the batter dense. Then, add the vanilla extract for its fragrant warmth that ties all the flavors together.
Step 4: Incorporate Sour Cream
Stir in the sour cream. This might just be the secret that elevates The Best White German Chocolate Cake Recipe above all others, as the sour cream lends moisture and helps keep the cake incredibly tender after baking.
Step 5: Alternate Adding Dry Ingredients and Milk
Now, it’s time to carefully fold in your dry ingredients and milk, starting and finishing with the dry mixture. This method keeps the batter smooth without overmixing, which can make the cake tough. The batter will be perfectly balanced for a fluffy, moist result.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow the layers to cool completely before you move on to frosting to ensure the best texture and prevent melting.
Step 7: Prepare the White German Chocolate Frosting
While the cake cools, whisk together evaporated milk, egg yolks, sugar, and unsalted butter in a saucepan. Cook this mixture over medium heat, stirring constantly until it thickens to a creamy custard-like consistency. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. This classic frosting is rich, nutty, and a perfect complement to the tender layers.
How to Serve The Best White German Chocolate Cake Recipe
Garnishes
To make your cake even more irresistible, consider topping it with extra shredded coconut or pecan halves for a delightful crunch and visual appeal. A few fresh berries on the side can add a pop of color and a subtle tartness that contrasts beautifully with the sweet cake and frosting.
Side Dishes
Serve your slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to enhance the homemade feel. A cup of freshly brewed coffee or tea also pairs wonderfully, making each bite even more comforting and indulgent.
Creative Ways to Present
For special occasions, try layering this cake as a mini tower with fresh flowers or edible gold leaf accents. You can also turn leftover cake into trifle by layering chunks with whipped cream and fruit in a glass bowl—transforming The Best White German Chocolate Cake Recipe into a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake loosely with plastic wrap or place it in an airtight container and store in the refrigerator. This will keep the cake moist and the frosting fresh for 3 to 4 days without sacrificing any of its delightful flavor or texture.
Freezing
This cake freezes beautifully. To freeze, wrap each cake layer tightly in plastic wrap and then in aluminum foil, or freeze the whole frosted cake in an airtight container. Properly frozen, it can last up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Since this cake is best served chilled or at room temperature, reheating is not necessary. Simply allow the cake to sit out for about 30 minutes after refrigeration to bring it back to an ideal softness and flavor profile before serving.
FAQs
Can I use regular chocolate instead of white chocolate for this cake?
While this recipe celebrates white German chocolate’s unique flavor, you could experiment by substituting regular chocolate. However, it would no longer be the same as The Best White German Chocolate Cake Recipe, which focuses on the smooth, coconutty qualities of white chocolate.
Is sour cream necessary in the cake batter?
Yes! The sour cream is a fantastic moisture booster and adds a subtle tanginess that balances the sweetness. It’s a key ingredient that ensures the cake stays soft, moist, and tender.
Can I make this cake gluten-free?
You can experiment with gluten-free cake flour blends, but results may vary since cake flour’s low protein content contributes significantly to the ideal texture. If you try a gluten-free version, be prepared for slight differences in rise and crumb.
How should I store leftover frosting?
Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Before using it again, bring it back to room temperature and give it a gentle stir to restore its creamy texture.
What’s the best way to get clean cake slices with this frosting?
Use a sharp, warm knife by dipping it briefly in hot water, then wiping dry before slicing. This helps the knife glide through the frosting for clean, beautiful cake slices every time.
Final Thoughts
You’ve just discovered The Best White German Chocolate Cake Recipe, a true gem that effortlessly combines rich tradition and simple homemade magic. Whether you’re baking for a birthday, holiday, or just because, this cake promises smiles, compliments, and maybe even a few happy tears. So grab your apron, gather your ingredients, and bake up a slice (or two) of joy today—you won’t regret it!
Print
The Best White German Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake is a fluffy, moist, and bakery-quality dessert featuring tender white cake layers and a rich, homemade white German chocolate frosting with coconut and pecans. Perfect for celebrations or any special occasion, it combines light, airy cake with a decadent, textured frosting that melts in your mouth.
Ingredients
White Cake Layers
- 2½ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 5 large egg whites, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup sour cream
White German Chocolate Frosting
- 1 cup evaporated milk
- 3 large egg yolks
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt until well combined for an even rise and texture.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is pale, fluffy, and light in color. This process usually takes 3 to 4 minutes and creates air pockets for a tender crumb.
- Add Egg Whites and Vanilla: Gradually beat in the egg whites one at a time into the creamed butter and sugar mixture, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract for flavor.
- Add Sour Cream: Stir in the sour cream, which acts as a secret ingredient to enhance moisture and richness in the cake.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and whole milk to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which can make the cake tough.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Completely: Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting to prevent the frosting from melting.
- Make the Frosting: In a saucepan, combine evaporated milk, egg yolks, granulated sugar, and unsalted butter. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool slightly before spreading.
- Assemble and Frost: Once the cake layers are completely cooled, spread the white German chocolate frosting evenly between the layers and over the top and sides of the cake. Chill slightly if desired before serving for easier slicing.
Notes
- Ensure all wet ingredients are at room temperature to promote better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The sour cream adds extra moisture, making the cake exceptionally soft.
- Be careful when cooking the frosting; constant stirring prevents curdling or burning.
- This cake tastes even better after resting for a few hours or overnight as flavors meld.
- Store leftovers covered in the refrigerator for up to 3 days.
