White Chocolate German Cake – A Twist on a Classic Favorite
A soft white chocolate cake layered with rich, homemade coconut-pecan frosting. A creamy twist on the traditional German chocolate cake, perfect for birthdays and celebrations.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours (with cooling/assembly)
- Yield: 12–14 slices 1x
Ingredients
Cake:
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2½ cups (315g) all-purpose flour
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1¾ cups (350g) sugar
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¾ cup (170g) unsalted butter
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3 large eggs + 2 egg yolks
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6 oz (170g) white chocolate, melted
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1¼ cups (300ml) buttermilk
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1 tsp baking soda
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½ tsp salt
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2 tsp vanilla extract
Frosting:
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1 cup (200g) brown sugar
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1 cup (240ml) evaporated milk
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½ cup (115g) unsalted butter
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3 large egg yolks
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1½ cups (130g) sweetened shredded coconut
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1 cup (120g) chopped pecans, toasted
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1 tsp vanilla extract
Optional Ganache:
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6 oz (170g) white chocolate
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½ cup (120ml) heavy cream
Instructions
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Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
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Melt white chocolate and set aside.
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Cream butter and sugar. Add eggs, yolks, vanilla, and white chocolate.
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Whisk flour, baking soda, and salt separately. Alternate adding dry ingredients and buttermilk to the batter.
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Divide into pans and bake 25–30 mins. Cool completely.
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Cook frosting ingredients (except coconut/pecans) until thick. Stir in coconut, pecans, and vanilla. Cool.
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Assemble layers with frosting in between. Frost top with remaining coconut mixture.
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Optional: Cover sides with white chocolate ganache.