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–+ servings
White German Chocolate Cake

Irresistible White German Chocolate Cake for Sweet Moments

Indulge in a White German Chocolate Cake that combines rich white chocolate with coconut and pecans, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour swap for cake flour for a lighter crumb
  • 1 tbsp baking powder ensure freshness for best rise
  • 1 tsp baking soda crucial for the cake's texture
  • 1/2 tsp salt never skip this vital ingredient
  • 1 cup unsalted butter margarine can be a substitute but affects flavor
  • 1 cup granulated sugar pairing with brown sugar adds depth
  • 1/2 cup light brown sugar substitute with all granulated sugar for simplicity
  • 4 large eggs essential for binding and moisture
  • 2 tsp vanilla extract consider almond extract for a unique twist
  • 1 cup buttermilk combine milk with vinegar as a substitute
  • 8 oz white chocolate ensure it's melted for the batter
  • 1 cup shredded coconut unsweetened coconut keeps sweetness in check
  • 1 cup chopped pecans substitute with walnuts if desired
For the Frosting
  • 8 oz cream cheese softened for easy mixing
  • 3 cups powdered sugar sift for a smooth texture
  • 1 tsp vanilla extract essential for flavor
  • 4 oz melted white chocolate let it cool slightly before using

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  3. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Add the large eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk.
  6. Fold in the cooled melted white chocolate until evenly distributed.
  7. Divide the batter evenly between cake pans and bake for 25 to 30 minutes.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  9. In a mixing bowl, beat together softened cream cheese and butter, add powdered sugar, vanilla, and melted white chocolate until fluffy.
  10. Frost the first layer, stack the second layer on top, and frost the sides and top of the cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

Allow melted white chocolate to cool before adding to batter for best results. For neat frosting, level the tops of your baked cakes.

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