Indulge in a slice of heaven with our White German Chocolate Cake. This twist on the traditional German chocolate cake swaps the usual dark chocolate for luscious white chocolate, paired with a rich and nutty coconut pecan frosting that’s to die for. Perfect for special occasions or a weekend treat, this cake promises to be a crowd-pleaser!
Ingredients
For the Cake:
- 1 (4-ounce) bar white baking chocolate, chopped
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
For the Coconut Pecan Frosting:
- 2 1/2 cups finely chopped pecans
- 3 (5-ounce) cans evaporated milk
- 1 1/4 cups granulated sugar
- 1 cup salted butter
- 2/3 cup firmly packed light brown sugar
- 5 large egg yolks, lightly beaten
- 3 1/2 cups sweetened shredded coconut
- 2 teaspoons vanilla extract
Directions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with parchment paper. Lightly grease the parchment paper to ensure the cakes come out easily.
- Melt the White Chocolate: Microwave the white chocolate in a microwave-safe bowl at 20-second intervals, stirring each time, until smooth. Allow it to cool for 5 minutes.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream the Butter and Sugar: Using an electric mixer, beat the butter at medium speed until creamy. Gradually add the sugar, beating until well combined. Add the egg yolks one at a time, beating after each addition.
- Incorporate the Chocolate and Vanilla: Beat in the melted white chocolate and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat at low speed until just blended after each addition.
- Fold in the Egg Whites: In a clean bowl, beat the egg whites until medium-stiff peaks form. Gently fold the beaten egg whites into the batter in two additions.
- Bake the Cake: Divide the batter evenly among the prepared pans and smooth the tops with a rubber spatula. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to cooling racks to cool completely.
- Prepare the Frosting: Toast the pecans on a baking sheet in a 350°F oven for 8 to 10 minutes. In a heavy-bottomed saucepan, cook the evaporated milk, sugar, butter, light brown sugar, and egg yolks over medium heat. Stir constantly and cook until the mixture thickens, about 10 minutes.
- Finish the Frosting: Remove from heat and stir in the vanilla extract, coconut, and toasted pecans. Pour the frosting into a large bowl and let it cool, stirring occasionally, for about an hour until it thickens enough to frost the cake layers.
- Assemble the Cake: Spread the frosting between the cake layers and over the top and sides of the cake.
Frequently Asked Questions
- Can I use white chocolate chips instead of a bar? Yes, white chocolate chips can be used, but ensure they are of good quality for better melting and flavor.
- What can I substitute for buttermilk? You can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
- How do I store this cake? The cake can be stored in an airtight container in the refrigerator for up to 5 days.
- Can this cake be frozen? Yes, without the frosting, the cake layers can be wrapped and frozen for up to 3 months. Thaw and frost before serving.
- Is there a nut-free version of the frosting? For a nut-free version, omit the pecans and increase the amount of shredded coconut.
- Can I make the frosting ahead of time? Yes, the frosting can be made up to 2 days in advance and stored in the refrigerator.
- What’s the best way to toast pecans? Spread them evenly on a baking sheet and toast in a preheated oven at 350°F for about 8-10 minutes, stirring once.
- Can I use unsalted butter instead of salted? Yes, just add an extra 1/4 teaspoon of salt to the recipe if using unsalted butter.
- How do I know when the frosting is ready? The frosting should be thick and golden, pulling away from the sides of the pan.
- Can the cake be made as cupcakes? Yes, adjust the baking time to about 15-18 minutes for cupcakes.
Chef’s Advice
For the best flavor and texture, ensure all ingredients are at room temperature before starting. This helps the batter mix smoothly and evenly, resulting in a lighter, fluffier cake. Don’t rush the cooling process of the cakes and the frosting; patience will reward you with the perfect build and taste!
Enjoy baking this delightful White German Chocolate Cake and share the joy with friends and family!