White German Chocolate Cake

Step-by-Step Instructions

Here’s how to prepare this exquisite White German Chocolate Cake:

Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
Gradually incorporate the dry ingredients and buttermilk, mixing until just combined.
Gently fold in the melted white chocolate.
Divide the batter evenly among the three prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

For the filling:

In a saucepan over medium heat, combine the sweetened condensed milk, butter, and vanilla.
Stir until the mixture thickens, roughly 5 minutes, then fold in the coconut and pecans. Allow to cool.

For the frosting:

Beat the cream cheese and softened butter until creamy.
Gradually mix in the powdered sugar, followed by the vanilla extract and heavy cream, until smooth.

To assemble:

Layer the cakes with the coconut-pecan filling between each layer.
Frost the outside of the cake with the cream cheese frosting.
Garnish with additional chopped pecans and shredded coconut.

Best Ways to Enjoy It

This cake is a showstopper on its own, but you can elevate the experience even further. Serve it alongside a scoop of vanilla ice cream for a delightful contrast, or pair it with a rich cup of coffee for a cozy afternoon treat. For a festive touch, consider adding a drizzle of caramel sauce over slices, which complements the coconut beautifully.

Keeping Leftovers Fresh

To store your White German Chocolate Cake effectively, keep it in an airtight container at room temperature for up to three days. If you want to prolong its freshness, refrigerate the cake, where it can last up to a week. You can also freeze leftovers by wrapping slices tightly in plastic wrap and then placing them in a freezer-safe container—just remember to enjoy them within three months for optimal flavor.

Helpful Cooking Tips

Ensure your butter is at room temperature for the best creaminess in your frosting.
If you’re short on time, feel free to use store-bought cream cheese frosting—just add shredded coconut and pecans for that homemade touch.
To make your cake layers even more moisture-rich, brush them with a simple syrup before frosting.

Creative Twists

Feel free to experiment with this recipe! You could swap out the coconut for almond slivers for a different flavor profile, or try using macadamia nuts for a tropical taste. Additionally, consider adding a layer of raspberry or cherry filling between the cake layers for a delicious contrast to the sweet elements.

Your Questions Answered

How long does it take to make this cake?

Typically, it takes about 2 hours from start to finish, including baking and cooling time.

Can I substitute the buttermilk?

Yes! If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for a few minutes before using.

What is the best way to frost the cake?

Start by chilling your cake layers slightly to make them easier to work with. Spread a thin layer of frosting over the filling first to create a “crumb coat.” Once set, apply your final layer of frosting for a smooth and polished finish.