This creamy white German chocolate cake is a real treat! It’s light and fluffy with layers filled with sweet chocolate and a delicious coconut-pecan frosting that everyone loves.
Baking this cake is like a party! I always have fun decorating it, and it’s perfect for birthdays or special occasions. Who doesn’t love a show-stopping dessert to share? 🎉
Ingredients & Substitutions
All-Purpose Flour: This is your base for the cake. You can use a gluten-free all-purpose blend if needed, just ensure it has gum for structure.
Unsalted Butter: Always a good choice for baking, but you can substitute with coconut oil for a dairy-free version. It adds great flavor!
White Chocolate: For the cake, use white chocolate chips or chopped bars. If you can’t find white chocolate, consider using a vanilla-flavored baking chip.
Coconut and Pecans: For the frosting, sweetened shredded coconut adds texture. If you’re nut-free, you can skip the pecans or replace them with sunflower seeds.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes!
How Can You Achieve the Perfect Cake Layers?
Getting those cake layers just right is essential for a tall and impressive cake! Here are some tips:
- Make sure your ingredients are at room temperature. This helps everything mix better.
- Don’t overmix once you add the dry ingredients. Mix until just combined to keep those layers light.
- Use an oven thermometer if you’re unsure about your oven’s accuracy. Baking and temperatures are sensitive!
Lastly, let the cakes cool thoroughly before frosting. This prevents melting and helps the frosting stay fluffy! Happy baking!
Creamy White German Chocolate Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup white chocolate chips or chopped white chocolate
For the Creamy Coconut-Pecan Filling and Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped (for creaminess)
How Much Time Will You Need?
This delightful cake will take about 30 minutes to prepare and approximately 30 minutes to bake. After that, allow time for cooling and chilling, bringing the total time to about 2 hours. It’s worth every minute for that delicious flavor!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy release of the cakes once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will take about 3-5 minutes.
4. Add Egg Yolks and Vanilla:
Add the egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract for extra flavor.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until everything is combined—don’t overdo it!
6. Add White Chocolate:
Now, gently fold in the white chocolate chips—this adds a rich sweetness and texture to your cake.
7. Whip the Egg Whites:
In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the cake batter to add lightness.
8. Bake the Cakes:
Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.
9. Cool the Cakes:
After baking, let the cakes cool in their pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
10. Make the Coconut-Pecan Filling:
While the cakes are cooling, prepare the creamy filling. In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes. Be careful not to boil!
11. Stir in Coconut and Pecans:
Remove the filling from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow it to cool to room temperature.
12. Whip the Cream:
Once the filling is cool, gently fold in the whipped heavy cream to achieve a creamy texture.
13. Assemble the Cake:
To assemble, place one cake layer on a serving plate. Spread a generous layer of the coconut-pecan filling on top. Repeat with the second layer.
14. Frost the Entire Cake:
Place the third layer on top and frost the entire cake with the remaining coconut-pecan filling, making it look beautiful!
15. Chill Before Serving:
Chill the cake in the refrigerator for at least 1 hour before serving. This helps the frosting set and makes slicing easier.
Enjoy your creamy white German chocolate cake! It’s a delightful treat that’s sure to impress! 🎂
FAQ About Creamy White German Chocolate Cake
Can I Use a Different Type of Chocolate?
Yes! While the recipe calls for white chocolate, you can substitute dark or milk chocolate for different flavor profiles. Just be mindful of the sweetness, as dark chocolate may require adjusting sugar amounts.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake with the filling on the day you plan to serve it for the best texture and flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices for up to 3 months. Just be sure to wrap them well in plastic wrap and foil.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and it will be ready to use!
