White German Chocolate Cake

White German Chocolate Cake is a delightful twist on the traditional German chocolate cake. With its moist, fluffy white cake layers combined with a creamy, coconut-pecan frosting, this cake is the perfect balance of sweet and nutty. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is sure to impress with its rich flavor and beautiful presentation.

Ingredients

• 1 package white cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup butter
• 1 cup sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Beat on low speed until moistened, then increase the speed to high and beat for 2 minutes. Stir in the shredded coconut and chopped pecans. Pour the batter evenly into the prepared cake pans.
3. Bake the cakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. While the cakes are cooling, prepare the frosting. In a saucepan over low heat, melt the butter. Stir in the sugar, evaporated milk, and 1 teaspoon vanilla extract. Cook the mixture for about 5 minutes, stirring frequently, until it thickens.
5. Once the cakes have cooled, spread the frosting between the layers and on top of the cake.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour

Variations

• Chocolate Layer: Add a layer of chocolate ganache between the cake layers or drizzle it over the top for a decadent touch.
• Buttercream Frosting: For a smoother and sweeter topping, replace the coconut-pecan frosting with a classic buttercream frosting.
• Fruit Filling: Add a layer of fresh berries, such as raspberries or strawberries, between the cake layers for a fruity contrast.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep the cake moist, place a piece of wax paper over the top of the cake before sealing it. If you want to store it for longer, you can refrigerate it for up to 1 week. To reheat, place individual slices in the microwave for 10-15 seconds.

10 FAQs

1. Can I make this cake in advance? Yes, you can make the cake layers ahead of time. Just store them in an airtight container for up to 2 days before frosting and assembling.
2. Can I use a different type of cake mix? Yes, you can use a butter or vanilla cake mix as a substitute for the white cake mix, though it will slightly alter the flavor and texture.
3. What if I don’t have buttermilk? If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
4. Can I use sweetened coconut instead of shredded coconut? Yes, sweetened coconut works as well in this recipe, but it may make the frosting a little sweeter.
5. Can I make this cake gluten-free? You can use a gluten-free white cake mix to make this cake gluten-free, and the rest of the ingredients are naturally gluten-free.
6. Can I freeze this cake? Yes, you can freeze the cake layers before frosting. Wrap the cooled layers in plastic wrap and foil, then store them in the freezer for up to 2 months. Let them thaw at room temperature before frosting.
7. Can I make this cake with only two layers? Yes, you can reduce the recipe to use two cake pans instead of three, but keep in mind the layers will be thicker and may require a longer baking time.
8. What can I substitute for pecans? If you’re allergic to or don’t like pecans, you can substitute them with other nuts like walnuts or almonds, or omit them entirely.
9. How can I make the frosting thicker? If you prefer a thicker frosting, cook the sugar and evaporated milk for a longer time to allow it to reduce further. Alternatively, add a little more shredded coconut to the frosting mixture.
10. Can I use regular milk instead of evaporated milk? Evaporated milk gives the frosting a thicker, creamier consistency, but if you don’t have it, you can substitute it with regular milk or heavy cream.

Conclusion

White German Chocolate Cake is an elegant and delicious twist on the classic German chocolate cake. With its rich, moist white cake layers and decadent coconut-pecan frosting, it’s a perfect dessert for any special occasion or just as an indulgent treat. Easy to make and full of flavor, this cake is sure to be a hit with family and friends alike!

Print