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
Scale
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.
