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White German Chocolate Cake

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

Scale

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.
  • Author: Elina
  • 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

Keywords: White German Chocolate Cake recipe, Coconut pecan frosting, German chocolate cake variation