This White German Chocolate Cake is a luscious twist on the classic. It features a tender, moist white cake layered with rich coconut-pecan frosting, making it a show-stopping dessert for any occasion. It’s indulgent, flavorful, and perfect for satisfying your sweet tooth!
Why You’ll Love This Cake
Elegant variation: Combines the beloved flavors of German chocolate cake with the lightness of a white cake.
Easy preparation: Uses a cake mix as a base, saving time while delivering outstanding results.
Coconut-pecan frosting: This decadent topping is made from scratch, ensuring a homemade feel.
Ingredients
For the Cake
1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract
For the Frosting
1/2 cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
How to Make White German Chocolate Cake
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
Beat the mixture on medium speed until smooth and well-combined.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Coconut-Pecan Frosting
In a medium saucepan, melt the butter over medium heat.
Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring constantly, for 10-12 minutes, or until the mixture thickens and turns golden-brown.
Remove from heat and mix in the shredded coconut and chopped pecans. Let the frosting cool slightly.
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
Add the second layer and frost the top and sides of the cake with the remaining coconut-pecan mixture.
Serve and Enjoy
Slice the cake into 12 servings and enjoy this indulgent dessert!
Prep and Cooking Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutrition Information
Calories: ~520 kcal per slice
Servings: 12 slices
Tips for Success
Room temperature ingredients: Use room-temperature eggs and butter for a smoother batter and frosting consistency.
Even cake layers: Level the tops of the cake layers with a serrated knife for a professional finish.
Frosting texture: Let the frosting cool slightly before spreading, but not too long, as it may thicken and become harder to work with.
Serving Suggestions
Special occasions: Perfect for birthdays, anniversaries, or holidays.
Pair with coffee: A cup of coffee or tea complements the rich flavors of this cake beautifully.
Top with whipped cream: Add a dollop of whipped cream for an extra indulgence.
Why This Recipe Works
This recipe combines the simplicity of a boxed cake mix with the luxury of homemade frosting. The buttermilk enhances the cake’s texture, making it moist and tender, while the frosting provides a nutty, creamy contrast. Together, these layers create a dessert that’s as delicious as it is beautiful.
Enjoy your homemade White German Chocolate Cake—a decadent dessert that’s sure to impress!