If you are searching for a truly show-stopping dessert that blends rich, nutty flavors with a soft, tender crumb, then this White German Chocolate Cake Recipe might just become your new favorite. This cake is an irresistible celebration of classic Southern baking, featuring a moist white cake generously studded with sweet shredded coconut and crunchy pecans, all lovingly layered and frosted with a decadent caramel-like custard frosting that brings everything together beautifully. This recipe offers a perfect balance of textures and flavors that will delight your taste buds and impress anyone lucky enough to enjoy a slice.
Ingredients You’ll Need
Every great recipe starts with quality ingredients, and this one is no exception. The components here are easy to find but each plays a crucial role in building the layered flavors and textures that make the White German Chocolate Cake Recipe so special.
- White cake mix: The base of this recipe, providing a light and tender crumb that lets the other flavors shine.
- Buttermilk: Adds moisture and a subtle tang that balances the sweetness perfectly.
- Vegetable oil: Keeps the cake moist and soft without altering the flavor.
- Eggs: Essential for structure and richness in the batter.
- Vanilla extract: Gives a warm, inviting depth to both the cake and frosting.
- Shredded coconut: Offers chewy texture and a tropical sweetness.
- Chopped pecans: Adds a toasty crunch that contrasts beautifully with the tender cake.
- Butter: The backbone of the luscious custard frosting.
- Sugar: Sweetens the frosting and helps it thicken to the perfect spreadable consistency.
- Evaporated milk: Gives the frosting a creamy richness and smooth texture.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). It’s important the oven is fully warmed before your batter goes in so the cake rises evenly. Then, grease and flour three 9-inch round cake pans to make sure your cakes release easily after baking.
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat everything on low speed just until moistened to avoid overworking the batter, then crank it up to high speed for 2 full minutes to ensure air is incorporated for a light texture. After that, gently fold in the shredded coconut and chopped pecans to distribute them evenly without deflating the batter.
Step 3: Bake the Cake Layers
Divide the batter evenly among your prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the layers cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Signature Frosting
This step is where the White German Chocolate Cake Recipe really shines. Over low heat in a saucepan, melt the butter and then stir in the sugar, evaporated milk, and another teaspoon of vanilla. Keep stirring until the mixture thickens, about 5 minutes – patience here is key to developing that rich, caramel-like custard frosting that’s famously irresistible.
Step 5: Assemble and Frost the Cake
Once the cake layers have completely cooled, spread a generous layer of the thickened frosting between them. Use the remaining frosting to cover the top of the cake. This frosting is wonderfully gooey but firm enough to hold its shape, making each bite rich and satisfying.
How to Serve White German Chocolate Cake Recipe
Garnishes
Adding simple garnishes can elevate this already decadent cake. Consider sprinkling extra toasted pecans or a few delicate coconut flakes over the top for a beautiful finish and an added crunch that looks as delicious as it tastes.
Side Dishes
This cake pairs beautifully with light accompaniments such as fresh berries or a scoop of vanilla bean ice cream. The contrast between the warm, rich cake and the fresh, sweet fruits or cool ice cream creates a perfectly balanced dessert experience.
Creative Ways to Present
If you’re serving this for a special occasion, try slicing the cake into petite squares and serving them on decorative plates with a drizzle of caramel sauce. Alternatively, layer smaller versions in clear glass jars as individual servings — it’s a charming way to show off all those beautiful layers and textures.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the White German Chocolate Cake Recipe tightly with plastic wrap or place it in an airtight container. Store leftovers in the refrigerator to keep the custard frosting fresh and the cake moist. It will stay delicious for up to four days when stored properly.
Freezing
If you want to make this cake ahead of time or keep leftovers longer, it freezes well. Wrap the unfrosted cake layers tightly in plastic wrap and then foil before freezing. To freeze the frosted cake, place it on a sturdy tray, freeze until firm, then wrap and store. Thaw overnight in the refrigerator before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, especially to preserve the frosting’s texture. However, if you prefer it a bit warmer, take a slice and microwave it for 15 to 20 seconds to gently warm without melting the frosting completely.
FAQs
Can I use homemade white cake instead of cake mix?
Absolutely! Using a homemade white cake batter will add a personal touch and allow you to control every ingredient, though the cake mix helps streamline this recipe without sacrificing flavor or texture.
What can I substitute for evaporated milk in the frosting?
If you don’t have evaporated milk, you can substitute with regular milk thickened slightly by simmering it gently to reduce the volume, or use half-and-half for an even richer frosting.
Can I make this cake gluten-free?
Yes, simply use a gluten-free white cake mix and ensure that shredded coconut and pecans are not processed in facilities with gluten if you have strict dietary needs.
Why does the frosting need to be cooked?
Cooking the frosting thickens the sugar and evaporated milk mixture, creating that thick, caramelized custard texture that sets up beautifully between the cake layers and on top.
How long will the cake stay moist?
Thanks to the oil and buttermilk, this White German Chocolate Cake Recipe stays moist for several days when properly stored in the refrigerator, especially under a layer of frosting that helps lock in moisture.
Final Thoughts
There is something incredibly comforting and nostalgic about this White German Chocolate Cake Recipe. It hits all the right notes with its creamy coconut-pecan frosting and light, tender cake. I encourage you to try making it for your next celebration or simply when you want to treat yourself to a slice of pure happiness. Once you do, it will likely become a beloved recipe you return to time and time again.
Print
White German Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake is a moist and decadent dessert featuring a tender white cake layered with a rich, creamy coconut-pecan frosting. Made from a simple white cake mix enhanced with buttermilk, coconut, and pecans, and topped with a luscious homemade frosting, this cake is perfect for special occasions or any time you crave an indulgent treat.
Ingredients
Cake
- 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
Frosting
- 1/2 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Make the Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Beat on low speed until all ingredients are moistened, then increase to high speed and beat for 2 minutes. Gently fold in shredded coconut and chopped pecans to evenly distribute them through the batter. Pour the batter evenly into the prepared pans.
- Bake the Cake: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean. Remove from oven and allow the cakes to cool completely on a wire rack before frosting.
- Prepare the Frosting: In a saucepan over low heat, melt the butter. Stir in the sugar, evaporated milk, and 1 teaspoon of vanilla extract. Cook the mixture, stirring frequently, until it thickens, about 5 minutes. Remove from heat and let it cool slightly before using.
- Assemble the Cake: Spread a layer of the frosting between each cake layer and cover the top of the cake with the remaining frosting, ensuring a generous and even coating all around.
Notes
- For best results, ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
- You can toast the shredded coconut and pecans lightly before mixing into the batter for extra flavor.
- Store the cake covered in the refrigerator and allow it to come to room temperature before serving for optimal taste.
- Use high-quality evaporated milk for a richer frosting texture.
