If you’re looking for a show-stopping dessert that blends light, fluffy texture with rich, nutty frosting, look no further than White German Chocolate Cake. This decadent dessert is a fresh twist on the traditional German chocolate cake, swapping out dark chocolate for white cake mix, while still delivering the iconic coconut-pecan frosting that everyone loves. In this guide, you’ll learn how to create this mouthwatering cake from scratch, along with helpful baking tips and nutritional information.
What is White German Chocolate Cake?
White German Chocolate Cake is a variation of the classic German chocolate cake. Instead of the dark chocolate base, it features a white cake that offers a lighter flavor and a more subtle sweetness. However, it keeps the signature coconut-pecan frosting, creating the perfect balance of flavors and textures. This cake is ideal for any occasion—birthdays, holidays, or just a weekend treat.
The white cake base pairs wonderfully with the rich, nutty frosting, creating a contrast that delights the palate with every bite.
Ingredients for White German Chocolate Cake
To get started, you’ll need a few key ingredients. While some elements of the cake are store-bought (like the white cake mix), the frosting is made from scratch, giving this cake its rich and homemade feel.
For the Cake:
- 1 package of white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- 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 sweetened shredded coconut
- 1 cup chopped pecans
These ingredients come together to create a moist, flavorful cake with a frosting that’s bursting with coconut and pecan flavor.
Step-by-Step Directions to Bake the Perfect White German Chocolate Cake
Now that you have your ingredients, it’s time to bake! Follow these simple steps to create the perfect White German Chocolate Cake. Whether you’re an experienced baker or a newbie in the kitchen, this recipe is approachable and fun to make.
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
- Using a mixer, beat on medium speed until the batter is smooth and well-mixed. The buttermilk adds moisture and tang, while the egg whites create a light and airy texture.
2. Bake the Cake:
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Coconut-Pecan Frosting:
- In a medium saucepan, melt the unsalted butter over medium heat.
- Add the granulated sugar, evaporated milk, egg yolks, and vanilla extract. Stir continuously for 10-12 minutes until the mixture thickens and turns golden-brown.
- Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly before using.
4. Assemble the Cake:
- Once the cakes have cooled, place one cake layer on a serving plate. Spread the coconut-pecan frosting evenly over the top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting, ensuring it’s evenly covered.
5. Serve and Enjoy:
- Slice and serve your beautifully frosted White German Chocolate Cake. Each bite offers a delightful mix of fluffy white cake and rich, nutty frosting.
Notes and Tips for Success
When baking a cake, especially one as special as this, it helps to keep a few tips in mind to ensure success. From substitutions to storage, here’s everything you need to know to perfect your White German Chocolate Cake.
Buttermilk Substitute:
No buttermilk? No problem! You can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, and you’ll have a great homemade substitute.
Egg Whites:
Using egg whites instead of whole eggs keeps the cake lighter. However, if you prefer a richer cake, feel free to use 4 whole eggs instead.
Frosting Tip:
Be sure to cook the frosting mixture until it thickens and turns golden-brown, as this caramelization adds depth to the flavor.
Storage:
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months—just wrap it tightly in plastic wrap and aluminum foil before freezing.
Nutritional Information & Health Benefits
While this cake is undoubtedly a treat, it does offer some nutritional value thanks to ingredients like coconut and pecans. Both are rich in fiber and healthy fats, which can offer some health benefits when enjoyed in moderation.
Nutrition Details (Per Serving):
- Calories: 420
- Carbohydrates: 56g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 350mg
- Fiber: 3g
- Sugar: 36g
- Vitamin A: 8%
- Calcium: 10%
- Iron: 6%
Though this dessert is rich in sugar and fat, ingredients like pecans provide healthy fats, and coconut is an excellent source of dietary fiber.
FAQs About White German Chocolate Cake
The key difference is the type of cake used. Traditional German Chocolate Cake is made with a sweet dark chocolate cake base, while White German Chocolate Cake uses a lighter white cake mix. However, both versions feature the same rich coconut-pecan frosting.
Yes, you can substitute dairy ingredients like buttermilk and evaporated milk with non-dairy alternatives such as almond milk or coconut milk. Use vegan butter in place of regular butter.
To keep the cake fresh, store it in an airtight container in the fridge for up to 3 days. If freezing, wrap the cake tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months.
While the coconut-pecan frosting is traditional, you can experiment with different frostings. Cream cheese frosting or chocolate ganache would complement this cake nicely, too.
Why You Should Try This White German Chocolate Cake Recipe
Whether you’re a seasoned baker or a novice, this recipe offers a fun and delicious way to expand your baking repertoire. The contrast between the light white cake and the rich, caramelized coconut-pecan frosting creates a dessert that’s truly unforgettable. Perfect for special occasions or just because, this cake will surely become a family favorite.
So, gather your ingredients, preheat your oven, and give this delectable White German Chocolate Cake a try. It’s a slice of heaven in every bite!
More Relevant Recipes
Print
White German Chocolate Cake
This White German Chocolate Cake features a light, fluffy white cake paired with a rich, nutty coconut-pecan frosting. It’s a perfect balance of sweetness and crunch, ideal for any occasion.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
For the Cake:
- 1 package of white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- 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 sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
- In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Using a hand mixer or stand mixer, beat the ingredients on medium speed until smooth and well blended.
- Pour the batter evenly into the two prepared pans.
2. Bake the Cake:
- Place the pans in the oven and bake for 25-30 minutes. To check if the cakes are done, insert a toothpick into the center—if it comes out clean, you’re good to go!
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Patience is key here!
3. Make the Coconut-Pecan Frosting:
- In a medium saucepan over medium heat, melt the unsalted butter.
- Add the granulated sugar, evaporated milk, egg yolks, and vanilla extract. Stir continuously to avoid curdling and cook for 10-12 minutes until the mixture thickens and turns a lovely golden brown.
- Remove from heat and stir in the sweetened shredded coconut and chopped pecans. Allow the frosting to cool slightly before assembling the cake.
4. Assemble the Cake:
- Once your cakes have cooled, place one layer on a serving platter.
- Generously spread the coconut-pecan frosting on top, then place the second cake layer on top. Continue to frost the entire cake, making sure the top and sides are evenly covered.
- Slice, serve, and enjoy your White German Chocolate Cake!
Notes
- Substitute alert: Don’t have buttermilk? No worries! Simply mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and voilà—homemade buttermilk.
- Egg whites: Using egg whites only helps keep the cake light and fluffy. If you prefer a richer cake, you can use whole eggs, but this will slightly alter the texture.
- Cooling is crucial: Make sure the cakes are fully cooled before applying the frosting. A warm cake will cause the frosting to melt and slide off.
- Storage tip: This cake is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420kcal
- Sugar: 36g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg