Print

German Vanilla Cake: White German Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist white cake layered with rich coconut-pecan frosting — this White German Chocolate Cake is a lighter, vanilla-based twist on the Southern classic.

Ingredients

Scale

White Cake:

  • 2 ½ cups cake flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • 4 large egg whites

  • ½ cup sour cream

  • 1 tbsp vanilla extract

  • 1 cup whole milk

Frosting:

  • 4 egg yolks

  • 1 can (12 oz) evaporated milk

  • 1 cup granulated sugar

  • ¾ cup unsalted butter

  • 1 tsp vanilla extract

  • 1 ½ cups sweetened shredded coconut

  • 1 cup chopped toasted pecans

Instructions

  • Preheat oven to 350°F. Grease two 9-inch pans.

  • Sift flour, baking powder, baking soda, and salt. Set aside.

  • Cream butter and sugar. Add egg whites one at a time.

  • Mix in sour cream and vanilla.

  • Alternate dry ingredients with milk. Mix until just combined.

  • Divide batter into pans and bake 25–28 mins. Cool completely.

  • For frosting, cook egg yolks, evaporated milk, sugar, butter, and vanilla in a saucepan until thickened. Stir in coconut and pecans.

  • Cool frosting. Assemble cake with frosting between layers and on top

Notes

Let frosting cool before using. Store cake in a covered container at room temp or refrigerate for longer shelf life.

Find it online: https://thefoodaunt.com/german-vanilla-cake-white-german-chocolate-cake-recipe/