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Decadent Delight White German Chocolate Cake Recipe You Need to Try - Featured Image

Decadent Delight White German Chocolate Cake Recipe You Need to Try

Learn how to make delicious White German Chocolate Cake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 ½ cups all-purpose flour (for a lighter texture, you can substitute ½ cup with cake flour)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (or coconut oil for a dairy-free twist)
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature (substitute with 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 1 cup white German sweet baking chocolate, chopped (if unavailable, use good-quality white chocolate chips)
  • 1 cup evaporated milk
  • 3 large egg yolks (for the frosting)
  • 1 ½ cups granulated sugar (for the frosting)
  • 1 cup unsweetened shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract (for the frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. This step always reminds me of my mom’s patience—she never rushed, and neither should you here.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. I find sifting really helps the cake rise evenly, and it’s a nice little pause to reset before the messy part.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. This is where you notice the magic starting—it gets all creamy and soft, perfect for holding the air that makes the cake tender.
  4. Add eggs one at a time, beating well after each addition. Don’t rush this step; it helps build a smooth batter. When my kids helped with this, we turned it into a little rhythm game—beat, beat, beat!
  5. Mix in the vanilla extract.
  6. Alternately add the dry ingredients and buttermilk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix on low speed just until combined—overmixing can make the cake tough, and I’ve learned this the hard way.
  7. Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The kitchen will fill with a buttery, vanilla scent that always makes me feel like I’m home.
  9. While the cakes bake, prepare the frosting. In a medium saucepan, combine chopped white German sweet baking chocolate, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes). This step takes patience, but trust me, the creamy frosting is worth every minute.
  10. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let cool to room temperature—it will thicken as it cools.
  11. Once the cakes are completely cool, spread a generous amount of frosting on top of one layer, then place the second layer on top. Frost the top and sides with the remaining coconut-pecan frosting. My kids think this is the best part because they get to “decorate” the cake with extra pecans or coconut if they want.
  12. Chill the cake for at least an hour before serving to let the frosting set. This is a good moment to breathe, enjoy the kitchen smells, and maybe sneak a small piece while no one’s looking.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: White German Chocolate Cake, recipe, cooking, food