White German Chocolate Cake

Name: White German Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup white chocolate chips; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1 cup shredded coconut; 1/2 cup chopped pecans

Highlighted under: Baking & Desserts

Discover the exquisite flavors of White German Chocolate Cake, a delightful twist on the classic dessert that is sure to impress your guests.

Created by

Madison Cole

Last updated on 2025-12-18T15:56:39.726Z

This White German Chocolate Cake is not just a treat for the eyes but also for the palate. With its rich flavors and creamy texture, it is perfect for any celebration or simply as a sweet indulgence.

        Why You'll Love This Recipe
        Decadent layers of white chocolate and coconut
Light and fluffy texture that's irresistible
A show-stopping dessert for any occasion

      

What Makes White German Chocolate Cake Unique

White German Chocolate Cake stands out from traditional chocolate cakes due to its use of white chocolate and coconut, offering a lighter yet equally indulgent flavor profile. This cake takes the classic German chocolate recipe and gives it a refreshing twist, making it a perfect choice for celebrations or special occasions.

The combination of creaminess from the white chocolate and the tropical essence of coconut creates a harmonious balance that appeals to both chocolate lovers and those looking for something different. Each bite is a delightful experience that leaves a lasting impression on your taste buds.

Perfect for Any Occasion

Whether you're celebrating a birthday, hosting a holiday gathering, or simply craving something sweet, White German Chocolate Cake is the ideal dessert. Its elegant appearance and rich flavors make it a show-stopper, ready to impress your guests.

Pair it with a cup of coffee or a scoop of vanilla ice cream for an elevated dessert experience. The versatility of this cake means it can be enjoyed year-round, bringing joy to any table, no matter the season.

Tips for Baking Success

To ensure your White German Chocolate Cake turns out perfectly, be sure to measure your ingredients accurately. Using a kitchen scale for the flour can help achieve the right consistency, resulting in a light and fluffy cake.

Don’t rush the cooling process. Allow the cakes to cool completely before frosting to prevent the frosting from melting. Additionally, if you're short on time, you can make the cake layers in advance and freeze them, then frost them when ready to serve.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Frosting

1 cup white chocolate chips
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chopped pecans

Ensure all ingredients are at room temperature for best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Bake the Cake

Divide the batter evenly between two greased 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Allow to cool slightly.

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, and then mix in the melted white chocolate and heavy cream. Beat until smooth and fluffy. Stir in the coconut and pecans.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

For best flavor, let the cake rest for a few hours or overnight before serving.

Storage Recommendations

Storing your White German Chocolate Cake properly is crucial to maintain its delicious flavor and texture. If you have leftover cake, cover it with plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can keep it fresh for up to a week.

If you want to keep it for an extended period, freezing is a great option. Wrap the cake layers tightly in plastic wrap and then place them in a freezer-safe bag. The cake can be frozen for up to three months. Thaw in the refrigerator before serving for the best texture.

Variations to Try

While the classic White German Chocolate Cake is already a treat, feel free to experiment with variations. Consider adding a layer of raspberry or strawberry preserves between the cake layers for a fruity twist. The tartness of the fruit complements the sweetness of the white chocolate beautifully.

For a richer flavor, you could substitute some of the white chocolate with dark chocolate or add a splash of almond extract to the frosting. The addition of different nuts, such as walnuts or macadamia nuts, can also enhance the texture and flavor profile of your cake.

Questions About Recipes

→ Can I use regular chocolate instead of white chocolate?

Yes, you can substitute regular chocolate, but it will change the flavor profile of the cake.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers ahead of time and frost them the day you plan to serve.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.