White German Chocolate Cake – Layers of Chocolate, Vanilla, and Caramel

White German Chocolate Cake is a twist on the classic German chocolate cake, where the rich chocolate cake is replaced with a lighter, white version. This cake is perfect for those who enjoy the signature coconut and pecan filling but prefer a lighter, less dense cake. The fluffy white cake is paired with a creamy coconut-pecan filling, making it a sweet and indulgent dessert that’s sure to impress at any occasion.

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Ingredients Overview: What You’ll Need

For the Cake:

• Cake Flour: This is the key to a light, fluffy cake. Cake flour is lower in protein than all-purpose flour, resulting in a more tender crumb.

• Sugar: For sweetness and structure.

• Baking Powder: Helps the cake rise.

• Salt: Enhances the flavor of the cake.

• Egg Whites: Using egg whites gives the cake a lighter texture.

• Butter: Adds richness to the cake’s flavor and moisture.

• Vanilla Extract: For a subtle, sweet flavor.

• Milk: Adds moisture to the batter and helps combine the dry ingredients.

• Almond Extract: Optional, but a nice addition to enhance the flavor profile of the cake.

For the Coconut-Pecan Filling:

• Coconut: Sweetened shredded coconut is the star ingredient in this filling.

• Pecans: Chopped pecans add texture and a nutty flavor that complements the coconut.

• Egg Yolks: These help thicken the filling and give it a smooth, creamy texture.

• Sugar: Sweetens the filling and balances out the coconut.

• Butter: Adds richness and smoothness to the filling.

• Evaporated Milk: Adds creaminess and a slight caramelized flavor.

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Step-by-Step Instructions: How to Make White German Chocolate Cake

This cake may look fancy, but it’s simple to make with a few steps. The combination of a light cake and a rich filling will make this cake a standout at any event.

Step 1: Prepare the Oven and Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 1/2 cups cake flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream together:

• 1/2 cup unsalted butter, softened

• 1 3/4 cups sugar

Beat until the mixture is light and fluffy, about 3-4 minutes.

Step 4: Add the Egg Whites

Add 6 large egg whites to the butter mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5: Add the Wet Ingredients

Add 1 teaspoon vanilla extract (and 1/2 teaspoon almond extract, if using) and mix until combined.

Step 6: Combine the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients in two parts, alternating with 1 cup of milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.

Step 7: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 8: Prepare the Coconut-Pecan Filling

While the cake is cooling, make the coconut-pecan filling.

In a medium saucepan, combine:

• 1 1/2 cups sweetened shredded coconut

• 1 1/2 cups chopped pecans

• 1/2 cup unsalted butter

• 1 cup evaporated milk

• 1 cup sugar

• 3 large egg yolks

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10-12 minutes. Remove from heat and let it cool slightly.

Step 9: Assemble the Cake

Once the cake layers have cooled completely, spread a generous amount of the coconut-pecan filling on top of one of the cake layers. Place the second layer on top and spread the remaining filling on top, covering the entire cake.

Step 10: Serve

Let the cake rest for about 30 minutes to allow the filling to set before slicing and serving. This cake is best enjoyed slightly warm or at room temperature.

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Tips, Variations, and Substitutions

Tips for Perfect White German Chocolate Cake:

• Don’t Overmix the Batter: Overmixing can cause the cake to become dense. Once the dry ingredients are added, mix until just combined.

• Use Fresh Egg Whites: Ensure your egg whites are at room temperature before whipping, as they will whip up to their fullest volume.

• Chill the Filling: Let the coconut-pecan filling cool slightly before spreading it on the cake so that it doesn’t slide off the layers.

Variations:

• Chocolate Ganache: For an added layer of richness, drizzle a chocolate ganache over the top of the cake after frosting.

• Flavored Cake: For an extra flavor boost, try adding a teaspoon of almond extract or lemon zest to the cake batter.

• Fruit Layer: Add a thin layer of sliced fruit like pears or apples between the cake layers for a fresh contrast to the richness of the cake.

Substitutions:

• Dairy-Free: Replace the butter and milk with dairy-free alternatives (such as plant-based butter and almond milk) for a dairy-free version.

• Egg-Free: To make the cake egg-free, you can substitute the egg whites with aquafaba (the liquid from canned chickpeas) or an egg replacer.

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Serving Ideas & Best Occasions

When to Serve:

• Special Occasions: This cake is perfect for birthdays, holidays, or any time you want to impress guests with something elegant.

• Afternoon Tea: Serve this cake with tea or coffee for a deliciously indulgent afternoon snack.

• Potlucks and Gatherings: With its rich flavor and impressive appearance, this cake is sure to be a hit at any gathering.

What to Serve With It:

• Whipped Cream: Lighten up the richness of the cake with a dollop of fresh whipped cream.

• Ice Cream: Serve with vanilla or caramel ice cream to complement the sweetness of the cake.

• Fresh Berries: A few fresh berries on the side will add a bit of freshness to balance the richness.

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Nutritional Information (Approximate per Slice)

• Calories: 350–400 per slice

• Fat: 22–25g (from butter, coconut, and pecans)

• Protein: 4–5g (from eggs and nuts)

• Carbs: 40–45g (mostly from sugar and cake flour)

• Fiber: 2–3g (from coconut and pecans)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance. Store the cooled layers in an airtight container at room temperature. The coconut-pecan filling can also be made ahead and stored in the fridge. Just assemble the cake when you’re ready to serve.

2. Can I freeze this cake?

Yes, this cake freezes well. After assembling the cake, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To thaw, leave the cake in the fridge overnight and bring it to room temperature before serving.

3. Can I use regular flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. If you’re using all-purpose flour, measure it carefully by spooning it into the cup and leveling it off.

4. How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If the room is hot, you can refrigerate it to keep it fresh longer.

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