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
Scale
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.
