White German Chocolate Cake Recipe

Alright, I need to tell you about this cake. It’s my twist on classic German chocolate cake, but with a creamy white chocolate spin that makes it just… wow. Imagine a slice of fluffy white cake layered with coconut-pecan filling, a creamy white chocolate buttercream, and just enough toasted coconut on top for crunch. If you love the flavors of a traditional German chocolate cake but want something lighter and a bit different, this is it.

I stumbled upon this idea during a birthday party for a friend who isn’t big on traditional chocolate. I know, I was skeptical too. But the magic of white chocolate is that it’s subtle, almost buttery, and when paired with that caramel-y coconut-pecan filling, it just works.

White German Chocolate Cake Recipe

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour – Spooned and leveled, this keeps it fluffy.
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened – Let’s be real; room temp butter is a lifesaver here.
• 2 cups granulated sugar
• 3 large eggs, at room temperature – Room temp makes everything so much easier to mix!
• 1 tablespoon vanilla extract – The good stuff, since it’s really coming through in this cake.
• 1 cup whole milk, at room temp – Adds just the right amount of richness.

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter – Dice it up for easy melting.
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted if you have time – The toasting gives it that warm, nutty aroma.

For the White Chocolate Frosting:

• 1 cup white chocolate, chopped – Go for good-quality chocolate here if you can; it’ll melt smoother.
• 1 cup unsalted butter, softened – Buttercream just loves butter!
• 4 cups powdered sugar – Sift it if you want to avoid any lumps.
• 2-3 tablespoons heavy cream – Add more if you want a looser consistency.
• 1 teaspoon vanilla extract

Steps

Make the Cake:

1. Preheat and Prep – Heat your oven to 350°F (175°C). Butter and flour three 8-inch cake pans, or line them with parchment for easy release.
2. Dry Ingredients – Whisk together the flour, baking powder, and salt. Set aside. (source: Ineskohl Kitchen)
3. Cream Butter and Sugar – With a stand mixer or handheld mixer, beat the butter and sugar together until it’s light and fluffy. This takes a good 3-5 minutes; trust me, the fluffiness is key here.
4. Eggs and Vanilla – Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Add the vanilla and blend it in.
5. Alternate Flour and Milk – Add the dry ingredients in thirds, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Overmixing can make the cake dense, so we want to go easy here.
6. Bake – Divide the batter between the pans and bake for 22-28 minutes, or until a toothpick comes out clean. Let them cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely. (Tempting as it is, don’t frost a warm cake—it’ll melt!)

Make the Coconut-Pecan Filling:

1. Cook the Filling – In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (around 10 minutes).
2. Add the Coconut and Pecans – Remove from heat and stir in the vanilla, coconut, and pecans. Let it cool until it’s thick enough to spread without running.

Make the White Chocolate Frosting:

1. Melt the White Chocolate – Melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Let it cool slightly.
2. Beat Butter and Chocolate – In a large bowl, beat the butter until creamy. Slowly add in the melted chocolate, mixing until smooth.
3. Add Powdered Sugar and Cream – Gradually mix in the powdered sugar, adding heavy cream as needed until the frosting is smooth and fluffy. Beat in the vanilla.

Assemble the Cake:

1. First Layer – Place one cake layer on your serving plate and spread about half of the coconut-pecan filling on top.
2. Repeat Layers – Add the second cake layer, top with the remaining filling, then add the third layer.
3. Frost the Outside – Use the white chocolate frosting to cover the top and sides of the cake. It doesn’t have to be perfect (I think a rustic look works well for this one).
4. Garnish – Sprinkle a bit of toasted coconut and chopped pecans on top if you’re feeling fancy.

Now, slice it up and serve! This cake keeps beautifully in the fridge for a couple of days—just bring it to room temp before serving for the best texture. Every bite is this creamy, nutty, slightly sweet experience, and the white chocolate brings out the butteriness in the cake itself.