If you adore a cake that’s as gorgeous as it is delicious, the White German Chocolate Cake – Fall in Love with Every Bite Recipe is about to become your new go-to dessert. This heavenly cake layers a tender, moist white vanilla base with a luscious coconut pecan frosting that is rich, creamy, and filled with delightful texture. The optional white chocolate ganache drip adds a touch of elegance and decadence to this already show-stopping treat. Whether you’re celebrating a special occasion or simply craving something sweet, this cake promises to captivate your taste buds and leave you swooning after every forkful.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how straightforward and approachable the ingredients are, each bringing its own special magic to the cake. From the tender crumb created by buttermilk and sour cream to the nutty crunch of pecans and the tropical sweetness of coconut, every component plays a crucial role in crafting this unforgettable dessert.
- All-purpose flour (2 1/2 cups): The essential base for light, fluffy layers.
- Baking powder (2 1/2 teaspoons): Helps your cake rise perfectly.
- Baking soda (1/2 teaspoon): Adds a little extra lift and balances acidity.
- Salt (1/2 teaspoon): Enhances all the flavors beautifully.
- Unsalted butter (1 cup, softened): Adds richness and tenderness.
- Granulated sugar (1 3/4 cups): Sweetens and creates a light texture.
- Egg whites (4 large): Whipped lightly for airy softness.
- Vanilla extract (1 teaspoon): Gives that warm, comforting flavor.
- Almond extract (1/2 teaspoon, optional): Adds a subtle, nutty twist.
- Buttermilk (1 cup): Keeps the cake moist with a mild tang.
- Sour cream (1/2 cup): Boosts moisture and tenderness even more.
- For the Coconut Pecan Frosting:
- Unsalted butter (1/2 cup): Creates a creamy base for the frosting.
- Granulated sugar (1 cup): Sweetens while helping the frosting thicken.
- Evaporated milk (1 cup): Adds a rich, caramel note when cooked down.
- Egg yolks (3 large): Gives the frosting such a luscious texture.
- Vanilla extract (1 teaspoon): Infuses warmth and depth.
- Shredded sweetened coconut (1 1/2 cups): Adds chewy sweetness and tropical flair.
- Chopped pecans (1 cup): Provides that irresistible crunch and nuttiness.
- Optional White Chocolate Ganache Drip:
- White chocolate chips (1/2 cup): For a silky, sweet drizzle.
- Heavy cream (1/4 cup): Makes the ganache smooth and glossy.
How to Make White German Chocolate Cake – Fall in Love with Every Bite Recipe
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to a warm 350°F (175°C). Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper to ensure the cakes come out flawlessly. While the oven is warming, whisk your dry ingredients together—flour, baking powder, baking soda, and salt—to get them evenly distributed.
Step 2: Cream Butter and Sugar
This step sets the tone for your cake’s fluffy and tender crumb. In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy. This aeration is key to a beautifully risen cake. Then, beat in your egg whites one at a time, followed by the vanilla and optional almond extracts to layer in those dreamy flavors.
Step 3: Combine Wet and Dry Ingredients
Mix the buttermilk and sour cream together in a separate bowl—it’s the secret behind the cake’s incredible moistness. Alternately add the dry ingredients and this buttermilk mixture into your butter-sugar mixture, starting and ending with the dry ingredients. Be gentle and mix just until combined so your cake stays tender, not tough.
Step 4: Bake to Perfection
Divide the batter evenly among your prepared pans, smoothing the tops carefully. Bake for about 22 to 26 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely—patience here pays off in moist, perfect layers.
Step 5: Make the Coconut Pecan Frosting
In a saucepan over medium heat, combine butter, sugar, evaporated milk, and egg yolks. Stir constantly for 10 to 12 minutes until the mixture thickens into a luscious custard-like consistency. Remove from heat, then stir in vanilla, shredded coconut, and chopped pecans. Let this delightful frosting cool completely before frosting the cake.
Step 6: Prepare the Optional White Chocolate Ganache
If you want to add that elegant finishing touch, gently heat heavy cream until just steaming and pour it over white chocolate chips. Let it sit for a minute or two before stirring until smooth. Allow it to cool slightly for a perfect drip texture.
Step 7: Assemble Your Masterpiece
Stack your cooled cake layers with generous amounts of that creamy coconut pecan frosting between each. Slather the top layer too! Finally, drizzle with the white chocolate ganache if using and chill the cake briefly so everything sets just right. Then it’s time to slice and marvel at the gorgeous layers.
How to Serve White German Chocolate Cake – Fall in Love with Every Bite Recipe
Garnishes
Enhance your cake’s presentation by sprinkling extra toasted pecans or a handful of coconut flakes on top. Fresh berries like raspberries or strawberries add a bright, tart contrast that pairs beautifully with the rich frosting. A dollop of whipped cream on the side can also add a light, airy finish to each bite.
Side Dishes
This cake deserves a simple, complementary pairing. Serve it with a hot cup of coffee or a glass of cold milk to balance the sweetness. For festive occasions, a lightly spiced chai or a creamy vanilla latte enhances the cake’s flavors.
Creative Ways to Present
Get creative by turning this recipe into cupcakes for individual servings, perfect for parties. Or, assemble mini cakes for a charming dessert platter. You can also layer the frosting between thin slices of pound cake for a twist on traditional layering that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your White German Chocolate Cake covered in the refrigerator to keep the frosting fresh and prevent it from drying out. It will stay delicious for up to five days, making it a perfect make-ahead dessert for busy weeks or celebrations.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then in foil. When ready to use, thaw in the refrigerator overnight before frosting. If you’ve already frosted the cake, freezing is best done after chilling the cake well to set the frosting, and then tightly wrapped; thaw carefully in the fridge to preserve texture.
Reheating
Because this cake is best enjoyed at room temperature, allow refrigerated slices to sit out for about 30 minutes before serving. Avoid microwaving, as it can alter the delicate texture and cause the frosting to melt.
FAQs
Can I make this cake without almond extract?
Absolutely! The almond extract is optional and adds a subtle nutty note, but your cake will still be delicious with just the vanilla extract.
Is it necessary to use both buttermilk and sour cream?
Using both adds extra moisture and richness, creating a tender crumb. If you don’t have sour cream, you can substitute with more buttermilk, though the texture may be slightly less rich.
Can I use frozen coconut for the frosting?
Fresh or sweetened shredded coconut is best, but if you only have frozen, make sure to thaw and dry it well to avoid adding extra moisture that could affect the frosting consistency.
How long does the cake stay fresh if unfrosted?
Unfrosted layers can last up to 3 days wrapped tightly at room temperature or up to a week refrigerated.
Is this cake suitable for vegetarians?
Yes! This recipe contains no meat or gelatin products, making it a wonderful vegetarian-friendly dessert.
Final Thoughts
There is truly nothing quite like the joy of biting into a slice of White German Chocolate Cake – Fall in Love with Every Bite Recipe. Its perfect balance of tender cake and rich, nutty frosting makes it a definite crowd-pleaser. Whether you’re baking for family or impressing friends, this recipe will quickly become a cherished favorite. I can’t wait for you to try it and experience the magic for yourself!
Print
White German Chocolate Cake – Fall in Love with Every Bite Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Experience the luscious flavors of this White German Chocolate Cake, featuring a tender vanilla-based layered cake paired with a rich coconut pecan frosting and an optional white chocolate ganache drip. Perfect for fall and holiday celebrations, this cake is sure to make you fall in love with every bite.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup buttermilk
- 1/2 cup sour cream
For the Coconut Pecan Frosting (White Version):
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Optional White Chocolate Ganache Drip (for topping):
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper to ensure cakes release easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting this aside ensures even distribution throughout the batter.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This incorporates air for a tender cake.
- Add Egg Whites and Extracts: Beat in the 4 large egg whites one at a time, making sure each is fully incorporated before adding the next. Then mix in vanilla extract and almond extract, if using, adding lovely aromatic depth.
- Combine Wet and Dry Ingredients: In a separate bowl, mix the buttermilk and sour cream. Alternately add the dry ingredients and buttermilk mixture to the butter mixture in three parts, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Divide and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow cakes to cool in their pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
- Prepare Coconut Pecan Frosting: In a saucepan over medium heat, combine butter, granulated sugar, evaporated milk, and egg yolks. Stir constantly and cook for about 10–12 minutes until the mixture thickens.
- Finish Frosting: Remove from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans. Let the frosting cool completely to thicken and set.
- Make Optional White Chocolate Ganache: Heat the heavy cream until just steaming, then pour it over the white chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth. Allow to cool slightly before drizzling over the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of coconut pecan frosting on top. Repeat with the second layer, then place the third layer on top and frost the entire cake.
- Decorate and Chill: Drizzle the white chocolate ganache over the top of the cake if desired. Chill briefly to set the frosting and ganache before slicing and serving. Enjoy your delightful white German chocolate cake!
Notes
- This white version of German chocolate cake replaces the traditional chocolate base with a vanilla-flavored cake that complements the coconut pecan frosting splendidly.
- Store the cake covered in the refrigerator for up to 5 days. For best flavor and texture, allow the cake to come to room temperature before serving.
- Use parchment paper lined pans to ensure easy removal of cake layers and prevent sticking.
- Stir frosting constantly while cooking to avoid burning and achieve the perfect thickness.
