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White German Chocolate Cake Recipe

White German Chocolate Cake Recipe
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★★★★★

5.3 from 23 reviews

This White German Chocolate Cake is a moist and rich two-layer dessert featuring the classic combination of white chocolate, shredded coconut, and chopped pecans. With a creamy white chocolate frosting, it’s a decadent treat perfect for special occasions or indulgent everyday enjoyment.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces white chocolate, melted
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 ounces white chocolate, melted (for frosting)

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers do not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this mixture for later use.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
  6. Incorporate White Chocolate: Fold the melted white chocolate, shredded coconut, and chopped pecans into the batter until evenly distributed.
  7. Bake the Cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare the Frosting: Beat the cream cheese and softened butter together until smooth. Gradually add confectioners’ sugar and continue to beat until creamy. Mix in vanilla extract and the melted white chocolate until fully incorporated.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly.
  11. Garnish and Serve: Optionally, decorate the cake with white chocolate shavings or extra coconut and pecans. Slice and enjoy your delicious White German Chocolate Cake.

Notes

  • Ensure the butter and cream cheese for the frosting are softened to room temperature for a smoother consistency.
  • Do not overmix the batter once flour is added to avoid a dense cake texture.
  • You can toast the coconut and pecans lightly for an enhanced flavor before folding them into the batter.
  • Store any leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
  • For best results, allow the cake to come to room temperature before serving.

Nutrition

Keywords: White German Chocolate Cake, white chocolate cake, coconut cake, pecan cake, layered cake, creamy frosting, homemade cake

Find it online: https://leofoster.com/white-german-chocolate-cake-recipe/