I first stumbled upon the idea of a White German Chocolate Cake while searching for a lighter twist on the classic German chocolate cake. The traditional recipe, rich and deeply chocolatey, is a crowd-pleaser, but I wanted something with that same luscious texture and flavor, yet a bit brighter and more delicate. This cake swaps the usual milk chocolate base for white chocolate, giving it a creamy, subtly sweet taste that feels both elegant and comforting.

It’s perfect for those who love the iconic coconut-pecan filling but want a softer, less intense chocolate experience. Whether you’re celebrating a special occasion or just craving a slice of something special, this recipe delivers a decadent yet approachable dessert that will surprise and delight.

If you’re curious about a cake that combines the richness of German chocolate’s signature frosting with the smoothness of white chocolate, read on to discover how to make this showstopper in your own kitchen.

Why I Love This Recipe

What makes this White German Chocolate Cake so special is the way it balances richness and lightness. Unlike its darker cousin, this version uses white chocolate which gives the cake a creamy sweetness without overwhelming the palate. The classic coconut-pecan frosting remains the star of the show—its toasted coconut and crunchy pecans add incredible texture and flavor depth.

I love that this cake feels luxurious without being heavy. The white chocolate batter produces a moist crumb that melts in your mouth, while the frosting adds that signature gooey, nutty goodness that everyone associates with German chocolate cake.

People often make this recipe because it’s a delightful twist on a familiar favorite. It’s ideal if you want to impress guests with something a little different, or if you prefer a dessert that’s not too dark or bitter but still indulgent. Plus, the frosting’s texture and flavor make it feel truly homemade and heartfelt.

If you enjoy cakes that are layered with flavors and textures, this White German Chocolate Cake is a must-try. The way the coconut and pecans mingle with the white chocolate cake layers creates a memorable bite every time.

Ingredients for White German Chocolate Cake

To make this cake, you’ll need some specific ingredients to capture that delicate white chocolate flavor alongside the classic German chocolate frosting.

For the cake:

White chocolate (either chips or chopped bars)—this is the heart of the recipe, lending the cake its creamy sweetness.
All-purpose flour—for structure.
Baking powder and baking soda—to help the cake rise.

Salt—to balance sweetness.
Unsalted butter—adds richness and moisture.
Granulated sugar—for sweetness.

Eggs—binding and lifting the cake.
Vanilla extract—for flavor depth.
Buttermilk—adds tang and keeps the cake tender.

Milk—helps with batter consistency.

For the frosting:

Egg yolks—give the frosting its custardy richness.

Sweetened shredded coconut—the texture and flavor that German chocolate cakes are famous for.
Chopped pecans—for a crunchy contrast.
Sweetened condensed milk or evaporated milk—helps create that creamy, caramelized frosting base.

Unsalted butter—adds smoothness.
Vanilla extract—flavor enhancer.

The combination of these ingredients results in a cake that’s moist, tender, and flavorful, topped with a luscious, nutty frosting that has the perfect balance of sweet and toasted notes.

How Much Time Will You Need

Preparing this White German Chocolate Cake is a labor of love, but it’s definitely worth every minute. Here’s a rough breakdown:

Preparing the cake batter: about 20-25 minutes.
Baking time: approximately 30-35 minutes per layer (usually baked in two or three layers).

Making the frosting: around 20 minutes (since it involves cooking the custard base gently).
Cooling time: at least 1 hour to cool the cake layers fully before frosting.
Assembling and frosting the cake: 15-20 minutes.

Overall, you’re looking at around 2.5 to 3 hours from start to finish, mostly because of baking and cooling times. Planning ahead and making the frosting while the cake cools helps streamline the process.

How to Make This White German Chocolate Cake

Step 1: Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them well and lining the bottoms with parchment paper to ensure the cakes come out cleanly.

Step 2: Melt the white chocolate gently using a double boiler or microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will ensure even leavening.

Step 4: In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. This step is crucial as it traps air, contributing to the cake’s tenderness.

Step 5: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in vanilla extract.

Step 6: Slowly incorporate the melted white chocolate into the butter-sugar-egg mixture, making sure it’s not too hot or it might curdle the batter.

Step 7: Alternate adding the dry ingredients and the buttermilk (and milk if using) to the wet ingredients, beginning and ending with the dry mix. Mix gently just until combined — overmixing can make the cake dense.

Step 8: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 9: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 10: While the cake layers cool, prepare the coconut-pecan frosting. In a saucepan over medium heat, combine egg yolks, sweetened condensed milk (or evaporated milk), butter, and vanilla. Cook, stirring constantly until thickened — about 10 minutes.

Step 11: Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature, so it thickens and is easy to spread.

Step 12: Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous amount of frosting over the top.

Step 13: Repeat with remaining layers and frosting, finishing with a thick layer on top. You can also frost the sides if you prefer.

Step 14: For best results, refrigerate the cake for at least an hour to set the frosting before serving.

Substitutions

One of the great things about this recipe is its flexibility with ingredients. If you don’t have white chocolate on hand, good quality white chocolate chips or even white baking bars work equally well.

For the buttermilk, you can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using. This adds the acidity needed for tender crumb.

If you want a lighter frosting, swap half the butter in the frosting for cream cheese. It adds a tangy contrast and reduces richness slightly.

For a nut-free version, replace pecans with toasted sunflower seeds or omit them entirely while keeping the coconut.

You can also experiment with different extracts — almond extract pairs beautifully with white chocolate if you want a twist.

Best Side Dishes of White German Chocolate Cake

To elevate your cake experience, here are three side dishes that pair beautifully:

Fresh berry salad: The tartness of berries like raspberries and strawberries cuts through the cake’s sweetness perfectly.
Vanilla bean ice cream: A creamy, mild ice cream balances the nutty, coconut-rich frosting wonderfully.
Hot brewed coffee or espresso: The bold bitterness enhances the flavors and provides a nice contrast.

These sides complement the cake without overpowering it, making every bite and sip a delight.

Serving and Presentation Tips

A cake as special as this White German Chocolate Cake deserves to look just as good as it tastes. Presentation can transform it from “just a dessert” into the centerpiece of your table.

I like to present mine on a pedestal cake stand—it adds height and elegance. If you’ve frosted only the top and between the layers, let those golden coconut-pecan swirls be the star by keeping the sides naked. For a fully frosted version, smooth the sides with an offset spatula, then press a light layer of shredded coconut along the base for a decorative edge.

A few white chocolate curls scattered over the top add a lovely visual cue of the cake’s flavor. You can make these by shaving a block of white chocolate with a vegetable peeler. If serving at a celebration, a few fresh flowers (non-toxic and pesticide-free) make a stunning final touch.

Slice with a long, thin knife dipped in hot water and wiped clean between cuts for perfect, tidy slices.

Tips and Tricks to Make This Recipe Better

The secret to a perfect White German Chocolate Cake lies in attention to detail.

Use quality white chocolate. Cheap versions often contain more sugar and less cocoa butter, which can make the cake overly sweet and less flavorful.
Toast the coconut and pecans before adding them to the frosting. This deepens their flavor and adds a richer, nuttier profile.
Cool layers completely before frosting. Even slight warmth will melt your frosting and make it run.

Don’t rush the frosting cooking stage. Low and slow heat ensures it thickens without scrambling the eggs.
Chill before slicing for cleaner presentation—especially if you live in a warm climate.

Common Mistakes to Avoid

Even experienced bakers can trip up with a layered cake like this. Avoid these pitfalls:

Overbaking the cake layers. This leads to dryness. Check them 5 minutes before the suggested bake time.
Overmixing the batter after adding flour. This develops gluten and creates a dense cake.
Using cold ingredients straight from the fridge. Butter, eggs, and buttermilk should be at room temperature for better mixing.

Skipping the cooling time for frosting. Hot frosting will slide right off the cake.
Neglecting to line pans with parchment—without it, your layers may stick and break.

How to Store It

White German Chocolate Cake keeps beautifully if stored correctly.

At room temperature: Keep covered with a cake dome or wrap loosely in plastic wrap for up to 2 days.
In the refrigerator: Store covered for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving to restore softness.
Freezing: You can freeze unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap, then foil. Thaw in the fridge overnight before frosting.

If you want to freeze the frosted cake, freeze it uncovered until firm, then wrap in plastic wrap and foil. Thaw overnight in the fridge.

FAQ

Can I use milk chocolate instead of white chocolate?
Yes, but it will become a more traditional German chocolate cake flavor.

Can I make this cake gluten-free?
Yes—swap the all-purpose flour for a gluten-free baking blend with xanthan gum.

Do I have to use pecans?
No. You can substitute walnuts, almonds, or omit nuts entirely.

Can I make the frosting ahead of time?
Absolutely. Store it in the fridge for up to 3 days, then let it come to room temperature before spreading.

What’s the best way to melt white chocolate?
Use a double boiler or microwave in 15-second bursts, stirring after each until smooth.

White German Chocolate Cake