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Charlotte Cake Mold, 9 Inch Cake Pan Aluminium Kitchen

If you love the rich, nutty, and coconut-laced flavor of classic German chocolate cake, but you’re also a fan of creamy, luscious white chocolate, then get ready for something truly special! This White German Chocolate Cake is a stunning, indulgent twist on the beloved original, swapping the traditional chocolate cake layers for a buttery, soft white cake that melts in your mouth. Paired with the classic coconut-pecan filling and wrapped in a silky white chocolate buttercream, this cake is pure heaven in every bite.

Whether you’re celebrating a birthday, holiday, or simply treating yourself to a little luxury, this cake will steal the show. Trust me—you’ll be hooked from the first forkful!

Why You’ll Fall in Love with This White German Chocolate Cake

A Unique Twist on a Classic – All the flavors you adore from German chocolate cake, but with a rich, vanilla-forward base and white chocolate magic.
Dreamy Texture – Soft, fluffy white cake, contrasted with the gooey, caramel-like coconut-pecan filling.
Gorgeous Presentation – This cake is as beautiful as it is delicious, making it perfect for special occasions.
Irresistible White Chocolate Buttercream – Creamy, smooth, and just the right amount of sweetness.
Crowd-Pleasing Flavor – Even die-hard chocolate lovers will be swooning over this one!

What Does White German Chocolate Cake Taste Like?

Imagine the best vanilla cake you’ve ever had, but richer, softer, and infused with white chocolate undertones. Now, layer it with that signature coconut-pecan filling—sweet, nutty, buttery goodness with hints of caramel. Finally, enrobe the whole thing in a velvety white chocolate buttercream that’s creamy, smooth, and just slightly tangy to balance the sweetness.

One bite in, and you’ll understand why this cake is next-level delicious.

Ingredients You’ll Need

For the White Cake Layers:

2 ¾ cups cake flour (sifted)
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
5 egg whites (room temperature)
1 cup whole milk (room temperature)
½ cup sour cream
2 tsp vanilla extract
4 oz white chocolate (melted and cooled)

the Coconut-Pecan Filling:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
1 tsp vanilla extract

For the White Chocolate Buttercream:

1 cup unsalted butter (room temperature)
4 cups powdered sugar
6 oz white chocolate (melted and cooled)
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt

Equipment You’ll Need

Three 8-inch cake pans
Mixing bowls
Electric mixer
Measuring cups & spoons
Rubber spatula
Cooling rack
Offset spatula (for frosting)

How to Make White German Chocolate Cake

Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a bowl, sift together cake flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
Add egg whites one at a time, beating well after each addition.
Mix in vanilla extract and melted white chocolate.
Alternately add dry ingredients and milk/sour cream, beginning and ending with dry ingredients.
Divide batter evenly between the pans and bake for 22-25 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.

Make the Coconut-Pecan Filling

In a saucepan over medium heat, whisk together evaporated milk, sugar, and egg yolks.
Stir in butter and cook until thickened (about 10 minutes).
Remove from heat and stir in coconut, pecans, and vanilla extract. Let cool completely.

Whip Up the White Chocolate Buttercream

In a large bowl, beat butter until creamy.
Gradually add powdered sugar, beating until smooth.
Mix in melted white chocolate, heavy cream, vanilla, and salt until fluffy.

Assemble the Cake

Place one cake layer on a plate. Spread a generous layer of coconut-pecan filling on top.
Repeat with the second layer, then top with the third.
Cover the cake with white chocolate buttercream, smoothing the sides with an offset spatula.
Garnish with extra coconut and pecans if desired.

What to Serve with White German Chocolate Cake

This cake is rich and indulgent, so pair it with:

A cup of strong coffee (balances the sweetness beautifully!)
A scoop of vanilla or coconut ice cream
Fresh berries for a bright, fruity contrast

Helpful Tips for the Perfect White German Chocolate Cake

Want to make sure your White German Chocolate Cake turns out absolutely perfect? Here are some essential tips and tricks to help you bake like a pro!

Cake Baking Tips

Use room-temperature ingredients – Cold butter, eggs, and milk can lead to a dense cake. Let everything sit out for at least 30 minutes before starting.
Measure your flour correctly – Spoon and level the flour instead of scooping directly from the bag to avoid excess flour, which can make the cake dry.
Don’t overmix the batter – Mix until just combined to keep the cake light and fluffy. Overmixing can lead to a tough texture.
Check for doneness – Use a toothpick to check the center of the cake. If it comes out clean or with just a few crumbs, it’s ready!

Coconut-Pecan Filling Tips

Cook the filling slowly – Stir constantly over medium heat to prevent the eggs from scrambling. You want a smooth, caramel-like consistency.
Let it cool completely – The filling will thicken as it cools, making it easier to spread between cake layers.

White Chocolate Buttercream Tips

Use high-quality white chocolate – Cheap white chocolate can be waxy and won’t melt smoothly. Opt for a premium brand.
Melt the chocolate carefully – White chocolate burns easily! Melt it gently in 15-second intervals in the microwave, stirring between each.
If the buttercream is too thick, add a tablespoon of heavy cream at a time until you reach a spreadable consistency.
If it’s too soft, chill it in the fridge for 10-15 minutes before frosting the cake.

Assembly & Decoration Tips

Trim the cake layers – If your cakes have domed tops, use a serrated knife to level them for even stacking.
Chill the cake before frosting – A cold cake is much easier to frost! Pop the layers into the fridge for 30 minutes before assembling.
Use an offset spatula – This helps spread the frosting evenly and smoothly.
Garnish with toasted coconut or pecans – For extra texture and a beautiful finish, sprinkle some on top of the cake!

Conservation & Storage White German Chocolate Cake

Want to keep your White German Chocolate Cake fresh and delicious for as long as possible? Here’s how to store it properly!

At Room Temperature (Best for Short-Term Storage)

If you plan to serve the cake within 1-2 days, store it covered at room temperature in a cake dome or airtight container.
Make sure it’s kept in a cool, dry place, away from direct sunlight or heat sources.

In the Refrigerator (Best for Longer Freshness)

If you need to store the cake for more than 2 days, place it in an airtight container and refrigerate it for up to 5 days.
Before serving, let it sit at room temperature for 30-45 minutes to soften. Cold cake can taste drier, so this step helps bring back its texture and flavors.

In the Freezer (Best for Long-Term Storage)

Want to enjoy this cake weeks later? No problem! Follow these freezing tips:

Freezing Whole Cake: Wrap the fully assembled cake in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Freezing Individual Slices: Wrap each slice in plastic wrap and place them in a freezer-safe bag. When you crave a slice, thaw it at room temperature for about 1 hour or in the fridge overnight.

How to Keep the Cake Moist During Storage

If storing in the fridge, place a piece of parchment paper against the cut edges of the cake to prevent them from drying out.
Brush the cake layers lightly with simple syrup (equal parts sugar and water boiled together) before frosting if you plan to store it for several days.

Substitutions & Variations White German Chocolate Cake

Ingredient Substitutions

1. No cake flour?

Use all-purpose flour, but for every 1 cup of cake flour, replace 2 tablespoons of flour with cornstarch. This keeps the cake soft and light.

2. No sour cream?

Substitute with plain Greek yogurt for the same creamy texture and tang.

3. No whole milk?

Use buttermilk for an extra tender cake.
You can also use half-and-half or a mix of milk and heavy cream.

4. No pecans?

Try walnuts, almonds, or macadamia nuts for a different crunch.
If you have nut allergies, omit the nuts altogether and add toasted coconut instead.

5. No white chocolate?

Swap it for caramelized white chocolate (also called blond chocolate) for a deeper, slightly toasty flavor.
Use high-quality milk chocolate instead for a different but delicious twist!

Flavor Variations

Toasted Coconut Boost

Toast the shredded coconut for the filling in a dry pan until golden brown for a richer, nuttier flavor.

White Chocolate Orange German Cake

Add 1 tablespoon of orange zest to the cake batter and a splash of orange extract to the buttercream.
Garnish with candied orange slices for a fresh citrusy twist.

Mocha White German Chocolate Cake

Add 1 teaspoon of espresso powder to the cake batter to enhance the white chocolate flavor.
Swap half the milk in the buttercream for cooled strong coffee for a subtle coffee kick.

White Chocolate Berry German Cake

Fold fresh raspberries, strawberries, or blueberries into the coconut-pecan filling for a fruity touch.
Decorate the cake with extra fresh berries on top for a pop of color.

Coconut Cream Dream

Replace half the milk in the cake batter with coconut milk for extra coconut flavor.
Add a teaspoon of coconut extract to the buttercream for a tropical vibe.

Dietary-Friendly Modifications

Gluten-Free White German Chocolate Cake

Swap the cake flour for a 1:1 gluten-free baking blend.
Make sure your white chocolate and other ingredients are certified gluten-free.

Dairy-Free Version

Use vegan butter instead of regular butter in the cake, filling, and frosting.
Swap whole milk for almond milk or coconut milk.
Use a dairy-free white chocolate brand.

Lower-Sugar Option

Use monk fruit sweetener or a sugar substitute in the cake and filling.
Reduce the powdered sugar in the buttercream and use whipped coconut cream instead.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes! You can prepare the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. The coconut-pecan filling and buttercream can also be made a day ahead and stored in airtight containers in the fridge. When you’re ready to assemble, let everything come to room temperature before frosting.

Can I freeze this cake?
Absolutely! Here’s how:

Whole Cake: Wrap the fully frosted cake in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Cake Layers: Bake the layers, cool them completely, and wrap them tightly before freezing. Thaw at room temperature before assembling.
Individual Slices: Wrap slices in plastic wrap, place them in a freezer bag, and enjoy a slice whenever you like!

Can I use a different frosting?

Of course! If you prefer a different frosting, here are some great alternatives:

Classic German Chocolate Frosting – Skip the buttercream and frost the whole cake with the coconut-pecan filling.
Cream Cheese Frosting – Adds a tangy contrast to the sweet coconut-pecan filling.
Whipped White Chocolate Ganache – For a lighter, silkier frosting.

How do I prevent my cake from drying out?

Use room-temperature ingredients to keep the batter well-emulsified.
Measure your flour correctly (spoon and level instead of scooping).
Don’t overbake – Check for doneness with a toothpick.
Store properly – Wrap the cake in plastic wrap or keep it in an airtight container.

Can I make this cake gluten-free?

Yes! Simply swap the cake flour for a gluten-free 1:1 baking blend. Double-check that your white chocolate and other ingredients are gluten-free as well.

Can I make this cake without nuts?

Yes! Just omit the pecans from the filling or replace them with toasted coconut for texture.

Conclusion White German Chocolate Cake

This White German Chocolate Cake is decadent, dreamy, and completely unforgettable. Whether you’re making it for a celebration or just treating yourself, every bite is a little piece of heaven. Give it a try, and don’t forget to share your masterpiece—I’d love to see your photos on Pinterest or Instagram!

White German Chocolate Cake

Author: Olivia
Total Time: 1 hour 25 minutes
Yield: 12–14 servings 1x
Diet: Vegetarian

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