White German Chocolate Cake

Name: White German Chocolate Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 6 oz white chocolate, melted; 1 cup unsweetened coconut flakes; 1 cup pecans, chopped; 1/2 cup heavy cream; 8 oz cream cheese, softened; 3 cups powdered sugar; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

Enjoy a delightful twist on a classic dessert with this White German Chocolate Cake, featuring layers of rich chocolate and creamy frosting.

Created by

Emily

Last updated on 2025-12-19T16:46:01.930Z

This White German Chocolate Cake is a celebration of flavors, combining the sweetness of white chocolate with the richness of a classic German chocolate recipe. Perfect for birthdays, anniversaries, or any special occasion!

        Why You'll Love This Recipe
        Decadent white chocolate flavor with a hint of coconut
Moist and fluffy cake layers that melt in your mouth
Perfect for festive occasions and gatherings

      

A Unique Take on Tradition

White German Chocolate Cake offers a refreshing alternative to the classic German chocolate cake, which is typically made with dark chocolate. The use of white chocolate not only brightens the flavor profile but also adds a creamy sweetness that is beautifully complemented by the coconut and pecan frosting. This cake is perfect for those who enjoy the rich, decadent taste of chocolate without the intensity of dark varieties.

The cake layers are moist and fluffy, making each bite a delightful experience. By using buttermilk and melting white chocolate into the batter, you ensure that the cake remains tender and flavorful. This recipe is a fantastic way to showcase the versatility of chocolate in desserts, proving that there’s more than one way to enjoy this beloved ingredient.

Perfect for Any Occasion

Whether you're celebrating a birthday, an anniversary, or simply want to impress guests at a gathering, White German Chocolate Cake is sure to be a crowd-pleaser. Its elegant appearance and rich flavors make it suitable for both casual and formal settings. The cake can be dressed up with fresh fruit or served as is, making it versatile for any event.

Additionally, this cake can be made ahead of time. Once baked and frosted, it can be stored in the refrigerator for a few days, allowing flavors to meld together. This means you can prepare it in advance and enjoy more time with your guests during the celebration.

Tips for Success

For the best results, make sure all your ingredients are at room temperature before you begin. This ensures better mixing and a smoother batter, which contributes to the cake's overall texture. It’s also a good idea to sift the dry ingredients together to avoid any lumps and ensure even distribution of the baking powder and baking soda.

When frosting the cake, allow the layers to cool completely before assembling. If the cakes are still warm, the frosting may melt and slide off, ruining your presentation. Take your time while frosting to achieve a smooth and polished look, and don’t be afraid to add extra coconut and pecans on top for a decorative touch.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz white chocolate, melted

For the Frosting

1 cup unsweetened coconut flakes
1 cup pecans, chopped
1/2 cup heavy cream
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Finally, fold in the melted white chocolate.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted into 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 saucepan over medium heat, combine the coconut, pecans, and heavy cream. Cook until the mixture thickens, about 5 minutes. Remove from heat and let it cool.

In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla, mixing until well combined. Fold in the cooled coconut-pecan mixture.

Assemble the Cake

Once the cakes are completely cooled, 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.

Allow the cake to set for at least 30 minutes before slicing for best results.

Storing and Serving Suggestions

To keep your White German Chocolate Cake fresh, store it in an airtight container in the refrigerator. This will help maintain its moisture and prevent it from drying out. The cake can last for up to five days in the fridge, although it’s so delicious that it may not last that long!

When serving, consider pairing slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream. This adds an extra layer of creaminess that complements the flavors of the cake beautifully, making each bite even more indulgent.

Variations to Try

If you want to experiment with flavors, consider adding a splash of almond extract to the frosting for a nutty twist. Alternatively, you could incorporate some orange zest into the cake batter for a citrusy brightness that pairs well with the sweetness of the white chocolate.

For those who prefer a lighter version, try substituting some of the butter with applesauce in the cake batter. This will reduce the overall fat content while still keeping the cake moist. You can also use sugar substitutes if you’re looking to cut back on sweetness without sacrificing flavor.

Questions About Recipes

→ Can I use regular chocolate instead of white chocolate?

Yes, you can substitute with dark or milk chocolate, but it will change the flavor profile.

→ How do I store leftover cake?

Store in an airtight container in the refrigerator for up to 5 days.

→ Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and frost them before serving.

→ Is this cake suitable for freezing?

Yes, you can freeze the unfrosted cake layers for up to 3 months.