German Vanilla Cake: White German Chocolate Cake Recipe

This White German Chocolate Cake is a deliciously unexpected take on the traditional Southern favorite. Instead of the standard dark chocolate base, this version uses a moist white cake that beautifully complements the rich, coconut-pecan frosting — keeping all the beloved flavor while introducing a lighter, vanilla-forward profile.

Perfect for birthdays, holidays, or any special occasion, this cake delivers the signature chewy, buttery topping of a German chocolate cake with a soft, fluffy crumb underneath. It’s elegant enough to impress guests, but still easy enough to bake at home without stress.

Whether you’re a fan of coconut desserts, love the original, or just want a unique cake to serve at your next gathering, this recipe is sure to please.

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Ingredients Overview

This cake has two components: the tender white cake base and the iconic coconut-pecan topping. Each ingredient plays an essential role in texture and flavor.

For the White Cake

• All-purpose flour or cake flour: Cake flour gives a finer, softer crumb, while all-purpose offers structure.

• Baking powder & baking soda: These leavening agents ensure a light, fluffy rise.

• Salt: Balances sweetness.

• Unsalted butter (softened): Provides moisture and rich flavor.

• Granulated sugar: Sweetens and helps with aeration during creaming.

• Egg whites: Keep the cake light in color and texture.

• Sour cream or Greek yogurt: Adds moisture and a slight tang.

• Whole milk: Creates a smooth batter.

• Vanilla extract: Enhances the cake’s delicate flavor.

For the Coconut-Pecan Frosting

• Egg yolks: Give the frosting its thick, custard-like texture.

• Evaporated milk: Traditional for German chocolate frosting; adds richness without heaviness.

• Granulated sugar: Sweetens the frosting while caramelizing slightly during cooking.

• Unsalted butter: Adds gloss and richness.

• Vanilla extract: Complements the coconut flavor.

• Chopped pecans: Toasted for extra crunch and depth.

• Sweetened shredded coconut: Adds chewiness and tropical sweetness.

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Step-by-Step Instructions

Step 1: Make the White Cake

1. Prep

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Dry Ingredients

• In a medium bowl, whisk together:

  • 2 ½ cups cake flour (or 2 ¼ cups all-purpose flour)

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

Set aside.

3. Cream Butter and Sugar

• In a large bowl, beat:

  • ¾ cup unsalted butter (softened)

  • 1 ¾ cups granulated sugar

Beat for 3–4 minutes until light and fluffy.

4. Add Egg Whites

• Add 4 large egg whites, one at a time, beating after each addition.

5. Add Dairy & Vanilla

• Mix in:

  • ½ cup sour cream or Greek yogurt

  • 1 tbsp vanilla extract

6. Combine with Milk and Dry Ingredients

• Alternate adding the dry mixture and 1 cup whole milk to the batter, beginning and ending with dry ingredients.

• Mix until just combined — don’t overmix.

7. Bake

• Divide batter evenly into the pans.

• Bake for 25–28 minutes, or until a toothpick comes out clean.

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

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Step 2: Make the Coconut-Pecan Frosting

1. Combine in Saucepan

In a medium saucepan, combine:

• 4 large egg yolks

• 1 (12 oz) can evaporated milk

• 1 cup granulated sugar

• ¾ cup unsalted butter (cut into pieces)

• 1 tsp vanilla extract

2. Cook and Stir

• Cook over medium heat, stirring constantly, until mixture thickens and bubbles — about 10–12 minutes.

3. Add Mix-Ins

• Remove from heat and stir in:

  • 1 ½ cups sweetened shredded coconut

  • 1 cup chopped toasted pecans

Let the frosting cool to room temperature before spreading.

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Step 3: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread half the coconut-pecan frosting over the top.

3. Add the second cake layer and spread the remaining frosting over the top (not the sides, traditionally).

4. Chill for 30–60 minutes before slicing to allow everything to set.

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Tips, Variations & Substitutions

Pro Tips:

• For fluffier texture, sift your flour before measuring.

• Toast the pecans for 5–7 minutes at 350°F to deepen their flavor.

• Let your frosting cool completely before assembling to prevent sliding.

Variations:

• Cupcakes: Make 18–20 cupcakes; top each with a spoonful of coconut frosting.

• Sheet cake: Bake in a 9×13 pan for a casual, no-layer version.

• Layered with cream cheese: Add a thin layer of cream cheese frosting beneath the coconut layer for contrast.

Substitutions:

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Dairy-free: Use vegan butter, coconut milk (instead of evaporated milk), and dairy-free yogurt.

• Lower sugar: Use a sugar substitute in both cake and frosting (adjust amounts to taste).

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Serving Ideas & Occasions

This White German Chocolate Cake is perfect for:

• Weddings and birthdays – elegant yet familiar

• Easter, Thanksgiving, or Christmas

• Sunday brunches or potlucks – unique and memorable

• Mother’s Day or Father’s Day dessert tables

Serve with coffee, black tea, or a scoop of vanilla bean ice cream for a delicious pairing.

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Nutritional & Health Notes

This is a rich, celebratory dessert best enjoyed in moderation:

• The white cake offers a slightly lighter base than chocolate versions.

• The frosting is high in fat and sugar but very satisfying — a little goes a long way.

• Portion into smaller slices and pair with fresh fruit or tea for balance.

Want to lighten it up? Use less frosting or spread it thinner only on the top.

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FAQs

Q1: Can I make the frosting ahead of time?

A1: Yes. You can make the coconut-pecan frosting up to 3 days in advance. Store covered in the fridge, and bring to room temp before using.

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Q2: Can I use boxed cake mix?

A2: Absolutely. Use a white or vanilla cake mix for a time-saving version. Prepare according to package instructions and add the homemade frosting.

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Q3: How do I store this cake?

A3: Store covered at room temperature for 1–2 days or refrigerate for up to 5 days. Bring to room temp before serving for best texture.

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Q4: Can I freeze this cake?

A4: Yes. Freeze unfrosted cake layers wrapped tightly for up to 2 months. Frosting can also be frozen separately. Thaw in the fridge overnight.

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Q5: Can I turn this into cupcakes?

A5: Yes! Divide the batter into lined muffin tins and bake for 16–18 minutes. Top with a spoonful of frosting once cooled.

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Q6: Why isn’t this cake chocolate?

A6: That’s the twist! Traditional German chocolate cake uses sweet chocolate, but this white version swaps in vanilla cake to highlight the coconut-pecan frosting in a new way.

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Q7: Can I use sweetened condensed milk instead of evaporated milk?

A7: No — condensed milk is much sweeter and thicker. Stick with evaporated milk for proper consistency and balanced sweetness.

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