White German Chocolate Cake Recipe

If you love the classic flavors of German chocolate cake but want a lighter, more elegant twist, this White German Chocolate Cake is a must-try. It combines the sweet, nutty, and coconut-filled goodness of traditional German chocolate cake with a delicate white cake base that melts in your mouth.

German chocolate cake is typically made with a rich chocolate cake base, but this version takes a sophisticated turn by using vanilla cake layers that provide the perfect balance to the signature coconut-pecan filling. It’s decadent yet light, making it an ideal choice for those who love the flavors but want something a little different.

Whether you’re baking for a special occasion, birthday, or holiday gathering, this cake is guaranteed to impress. Keep reading to discover how to make this stunning dessert!

Why I Love This Recipe

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The first time I made this cake, I wanted something unique yet familiar—something that had all the indulgence of German chocolate cake but with a lighter, fluffier texture. The buttery white cake layers complement the caramel-like coconut and pecan filling so well that it feels like the perfect marriage of flavors.

This cake is:

• Rich but not heavy – The white cake base allows the sweet filling to shine without being overpowering.
• Perfect for celebrations – The layers, textures, and flavors make it a showstopper.
• A twist on a classic – If you love German chocolate cake but want a fresh take, this recipe is for you.
• Ideal for those who don’t love chocolate cake – You get all the signature flavors without the chocolate base.

Once you take the first bite, you’ll understand why this cake is so special. The buttery, soft cake layers combined with the caramelized coconut-pecan filling create an irresistible dessert that people will ask for again and again.

Ingredients for White German Chocolate Cake

To make this cake, you’ll need quality ingredients that bring out the best flavors. A perfectly moist white cake paired with a rich coconut-pecan frosting requires careful ingredient selection.

For the White Cake:

• All-purpose flour – Creates a light but sturdy cake texture.
• Baking powder – Ensures the cake rises properly.
• Salt – Balances the sweetness.
• Unsalted butter – Adds richness and moisture.
• Granulated sugar – Sweetens and helps create a fluffy texture.
• Egg whites – Keeps the cake light and airy.
• Vanilla extract – Enhances the delicate flavor.
• Whole milk – Adds moisture and a tender crumb.

For the Coconut-Pecan Filling:

• Evaporated milk – Gives the filling its classic creamy texture.
• Brown sugar – Adds a deep caramel-like sweetness.
• Butter – Creates a rich, smooth consistency.
• Egg yolks – Help thicken the filling.
• Vanilla extract – Enhances the flavor.
• Shredded coconut – The star of the filling, adding texture and flavor.
• Chopped pecans – Give a nutty crunch that balances the sweetness.

For the Frosting (Optional):

• Whipped cream or white buttercream – If you prefer a fully frosted cake.

How Much Time Will You Need?

This cake requires a bit of time to prepare but is worth every step. Here’s a breakdown:

• Prep time: 30 minutes
• Baking time: 25-30 minutes
• Filling preparation: 15 minutes
• Cooling & assembly: 1 hour

In total, expect about 2 to 2.5 hours from start to finish, including cooling time.

How to Make This White German Chocolate Cake

Step 1: Prepare the White Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, beat the butter and sugar together until light and fluffy. Add the egg whites one at a time, beating after each addition. Stir in vanilla extract.

Gradually add the dry ingredients, alternating with milk, until you have a smooth batter. Be careful not to overmix.

Step 2: Bake the Cake

Divide the batter evenly between the cake pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.

Step 3: Make the Coconut-Pecan Filling

In a saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks. Cook while stirring constantly for about 10-12 minutes until the mixture thickens.

Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool before using.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread half of the coconut-pecan filling evenly over the top. Place the second cake layer on top and spread the remaining filling.

For an extra elegant touch, you can frost the sides with whipped cream or a white buttercream frosting, but this is optional.

Substitutions

If you need to make adjustments, here are some great substitutions:

• Cake Flour Instead of All-Purpose Flour – For an even softer cake.
• Almond Milk Instead of Whole Milk – For a dairy-free option.
• Walnuts Instead of Pecans – For a different nutty flavor.
• Maple Syrup Instead of Brown Sugar – To add a unique depth of sweetness.

Best Side Dishes for White German Chocolate Cake

Pair this cake with light, refreshing sides to balance its sweetness:

1. Vanilla Bean Ice Cream – A creamy contrast to the cake’s textures.
2. Fresh Berries – Strawberries, raspberries, or blueberries add a tart, fresh element.
3. Iced Coffee or Latte – A smooth, slightly bitter drink pairs beautifully with the sweet cake.

Serving and Presentation Tips

A beautiful cake deserves a stunning presentation, and this White German Chocolate Cake is no exception.

How to Serve It Perfectly

• Let it cool completely before slicing – This helps the layers hold together beautifully when served.
• Use a sharp, serrated knife – This prevents the delicate cake from crumbling.
• Warm up the filling slightly before serving – If stored in the fridge, a quick 10-second microwave zap brings out the caramelized flavors.

Presentation Tips

• Garnish with toasted coconut and pecans – A sprinkle of toasted coconut on top adds an extra layer of texture and elegance.
• Drizzle with caramel sauce – For a gourmet touch, drizzle a thin layer of caramel over each slice.
• Decorate with white chocolate shavings – A delicate topping that enhances the cake’s elegance.

Tips and Tricks to Make This Recipe Even Better

Making the perfect White German Chocolate Cake requires a few pro tips to get that ideal moist, flavorful texture.

Cake Perfection

• Use room temperature ingredients – Butter, eggs, and milk should be at room temperature for a smoother batter.
• Don’t overmix the batter – Overmixing creates a dense cake instead of a light, fluffy one. Mix just until the ingredients are combined.
• Bake in the center of the oven – This ensures even baking without over-browning.

Coconut-Pecan Filling Hacks

• Stir the filling constantly – This prevents it from burning or thickening too quickly.
• Toast the pecans and coconut – This enhances their natural flavors for a deeper, richer taste.
• Let the filling cool before spreading – A hot filling can cause the cake layers to become soggy.

Common Mistakes to Avoid

Avoid these common pitfalls to ensure your cake turns out perfect every time:

1. Skipping parchment paper in the cake pans – Without it, the cakes might stick and break when removed.
2. Not properly cooling the cakes – If you assemble the cake while the layers are still warm, the filling can melt and cause a mess.
3. Overcooking the filling – If overcooked, the coconut-pecan filling becomes too thick and hard to spread. Remove it from heat as soon as it thickens.
4. Using whole eggs instead of egg whites in the cake – This can make the cake denser and yellowish instead of a true white cake.
5. Not leveling the cake layers – Uneven layers can cause the cake to tilt. Trim the domed tops before stacking for a professional finish.

How to Store It

Proper storage ensures the cake stays fresh and delicious for days.

• At Room Temperature – Store in an airtight container for up to 2 days.
• In the Refrigerator – Keep it covered and refrigerated for up to 5 days. Before serving, let it sit at room temperature for 30 minutes for the best texture.
• In the Freezer – Wrap the cake layers individually in plastic wrap, then place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before assembling.

FAQ

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance and store them wrapped in plastic. The filling can also be made ahead and refrigerated. Assemble when ready to serve.

2. Can I use a cake mix instead of making the white cake from scratch?

Absolutely. A high-quality white cake mix can be used if you’re short on time. Just make sure to use egg whites only for a pure white cake.

3. How can I make this cake nut-free?

Simply omit the pecans in the filling or replace them with toasted sunflower seeds for a similar crunch.

4. What’s the difference between German Chocolate Cake and this White German Chocolate Cake?

Traditional German Chocolate Cake has a chocolate base, while this version uses white cake layers for a lighter twist. The coconut-pecan filling remains the same.

5. Can I add frosting on top?

Yes! While traditional German Chocolate Cake doesn’t have frosting on the sides, you can add a layer of white buttercream or whipped cream for a decorative touch.

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