White German Chocolate Cake is the dessert I pull out when I want something familiar but a little unexpected. Maybe you have a birthday coming up, or your family has been asking for something special after Sunday dinner. You want the classic coconut pecan goodness, but not the usual dark chocolate layers. I get it, and I have you covered. This version keeps the beloved flavor combo and gives it a lighter look and taste with white chocolate. It is rich, soft, and honestly a crowd pleaser every single time.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this White German Chocolate Cake. After a few test runs, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. White German Chocolate Cake is the dessert I pull out when I want something familiar but a little unexpected. Maybe you have a birthday coming up,…
Tips for making White German Chocolate Cake
I have baked this cake for years for birthdays and holidays, and these little moves make all the difference:
- Use real white chocolate bars, not chips. Bars melt smoother. Chips are designed to hold shape and can get grainy.
- Room temperature ingredients are a must. Butter, egg whites, and buttermilk should not be cold. This helps the batter emulsify and bake evenly.
- Toast the pecans and coconut for the frosting. A quick toast deepens their flavor and makes the cake taste bakery worthy.
- Weigh your flour if you can. Too much flour makes a dry cake. If you use cups, lightly spoon flour in and level off.
- Beat egg whites to soft peaks before folding them in. It keeps the crumb light and white without adding heaviness.
- Don’t overmix once the flour is in. Stir just until you no longer see dry spots.
- Cool the coconut pecan frosting until thick and spreadable. Warm frosting will slide right off the cake.
- Chill between layers. A 20 minute chill after the crumb coat makes a clean finish much easier.
With these easy tweaks, your White German Chocolate Cake will be tender, tall, and stunning on the table.
What is German Chocolate Cake?
Despite the name, German Chocolate Cake is American. It’s named after Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate in the 1800s. The classic dessert is fluffy chocolate cake with a gooey coconut pecan frosting that skips the usual buttercream. It’s not as dark or intense as a typical chocolate layer cake, which is part of its charm.
So where does the white version come in? White German Chocolate Cake swaps the traditional chocolate in the batter for smooth white chocolate. You still get those signature coconut pecan layers, but the cake looks bright and tastes slightly more buttery and vanilla forward. It’s homey and elegant at the same time, and it makes people do a double take in the best way.
If you love the flavor combo and want a fun twist, try rolling it like a bakery treat with this coconut pecan beauty: German Chocolate Coconut Pecan Roll Cake. It pairs perfectly with the white chocolate version for a dessert trio at parties.
How to Make German Chocolate Cake
Ingredients
- White chocolate bars, chopped: 6 to 8 ounces
- Whole milk, warm: 1/2 cup, to melt the chocolate
- Unsalted butter, room temperature: 1 cup
- Granulated sugar: 1 and 3/4 cups
- Large egg whites: 6
- Vanilla extract: 2 teaspoons
- Buttermilk, room temperature: 1 cup
- Cake flour: 2 and 1/4 cups
- Baking powder: 2 and 1/2 teaspoons
- Fine salt: 1/2 teaspoon
Coconut Pecan Frosting
- Evaporated milk: 1 cup
- Granulated sugar: 1 cup
- Egg yolks: 3
- Unsalted butter: 1/2 cup
- Vanilla extract: 2 teaspoons
- Fine salt: a pinch
- Sweetened shredded coconut: 1 and 1/2 cups, lightly toasted
- Pecans, chopped and toasted: 1 and 1/2 cups
- Optional: 2 to 3 ounces melted white chocolate to make the frosting extra lush
Step by Step
- Prep: Heat oven to 350°F. Grease and line three 8 inch or two 9 inch cake pans with parchment.
- Melt the white chocolate: Pour warm milk over chopped white chocolate and let sit for 2 minutes. Stir until smooth. Cool to just warm.
- Mix the dry: Whisk cake flour, baking powder, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until very light and fluffy, about 3 to 4 minutes.
- Add egg whites and vanilla: Mix in egg whites one at a time, then vanilla. Scrape bowl.
- Add chocolate and dry: Mix in the melted white chocolate. Alternate adding dry mix and buttermilk, beginning and ending with dry. Stop when combined.
- Bake: Divide batter into pans and bake 22 to 28 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn out to cool fully.
- Make the frosting: In a saucepan, whisk evaporated milk, sugar, egg yolks, butter, vanilla, and salt. Cook over medium heat, stirring, until thick and bubbly, about 8 to 10 minutes. Remove from heat, then stir in coconut and pecans. Let cool until spreadable.
- Assemble: Layer cake and frosting. If you want cleaner sides, use a thin vanilla or white chocolate buttercream as a crumb coat, then add coconut pecan frosting between layers and on top.
- Chill and serve: Chill 20 to 30 minutes to set. Slice with a warm knife for neat edges.
Got leftover white chocolate? Turn it into a quick treat like these crunchy White Chocolate Haystacks. And if you want a chocolate showstopper next time, this silky Chocolate Fudge Truffle Cheesecake hits the spot.
My sister asked for a wedding shower cake, and this White German Chocolate Cake stole the show. The layers stayed moist, the frosting set perfectly, and people kept asking for the recipe. It was simple to follow and honestly tasted like a bakery cake.
I love how tender and light the crumb is in White German Chocolate Cake. With toasted pecans and coconut, every bite hits that cozy, nostalgic note but still feels special.
Nutrition Facts (per serving)
Based on one generous slice out of 12:
Calories: about 640. Total fat: 34g. Saturated fat: 18g. Carbohydrates: 77g. Sugars: 55g. Protein: 8g. Fiber: around 3g. Sodium: roughly 300mg.
These numbers are estimates and will vary depending on your exact ingredients and slice size. If you need more precise details, measure with a nutrition calculator using your brands.
Related Recipes
If you’re planning a dessert table, contrast the creamy coconut pecan vibes with a fresh, minty chill. This Mint Chocolate Chip Ice Cream Cake is easy to assemble and hits that cool and creamy craving. It pairs nicely with the sweetness of White German Chocolate Cake and gives your guests a fun flavor change between bites.
Common Questions
Can I use white chocolate chips instead of bars?
You can, but bars melt smoother and taste better. Chips often have stabilizers that resist melting. If chips are what you have, add a teaspoon of neutral oil to help them loosen.
What makes this cake different from the classic?
The classic uses sweet baking chocolate and looks light brown. This version uses white chocolate, so the cake looks pale and tastes slightly more buttery and vanilla focused while keeping the coconut pecan frosting we all love.
Can I bake it as a sheet cake?
Yes. Use a 9 by 13 inch pan and bake 30 to 35 minutes. Frost the top once cooled. It’s great for potlucks and easy transport.
How do I keep the cake from turning dense?
Use room temperature ingredients, don’t overmix after adding the flour, and make sure your baking powder is fresh. Folding beaten egg whites gently also keeps the crumb light.
Can I make it nut free?
Yes. Skip the pecans and add extra coconut or toasted oats for texture. The frosting will still be delicious.
Ready to bake a sweet showstopper
We covered everything you need to make a standout White German Chocolate Cake: quality white chocolate, a fluffy batter, and that golden coconut pecan frosting. Start with room temperature ingredients, toast the mix ins, and build your layers with a short chill between coats for clean slices. If you want more inspiration, peek at this helpful take from White German Chocolate Cake – Spicy Southern Kitchen or compare with a beloved community favorite like Bo’s Best White German Chocolate Cake Recipe.
Once you try it, you’ll see why this spin is a keeper. I hope it becomes your go to for birthdays, showers, and Sunday dinners. Happy baking and enjoy every bite.
White German Chocolate Cake
Ingredients
Method
- Preheat oven to 350°F. Grease and line three 8-inch or two 9-inch cake pans with parchment.
- Pour warm milk over chopped white chocolate and let sit for 2 minutes. Stir until smooth and cool to just warm.
- In a bowl, whisk together cake flour, baking powder, and salt.
- Beat butter and sugar until very light and fluffy, about 3 to 4 minutes.
- Mix in egg whites one at a time, then add vanilla. Scrape the sides of the bowl.
- Mix in the melted white chocolate. Alternate adding dry mixture and buttermilk, beginning and ending with dry ingredients. Stop when combined.
- Divide batter into prepared pans and bake for 22 to 28 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn out to cool completely.
- In a saucepan, whisk together evaporated milk, sugar, egg yolks, butter, vanilla, and salt. Cook over medium heat, stirring until thick and bubbly, about 8 to 10 minutes.
- Remove from heat and stir in toasted coconut and pecans. Let cool until spreadable.
- Layer cake with frosting. For a neater finish, apply a thin layer of vanilla or white chocolate buttercream as a crumb coat before frosting.
- Chill for 20 to 30 minutes to set. Slice with a warm knife for neat edges.
