If you’ve ever craved a show-stopping dessert that’s as gorgeous as it is irresistible, White German Chocolate Cake is your dream come true. This cake delivers everything you love about the classic German chocolate cake—like the luscious coconut-pecan filling—but swaps in a tender, vanilla-kissed white cake for a beautiful twist. It’s the kind of bake that turns any gathering into a celebration, not just for its stunning layers but for its sublime blend of flavors and textures. Whether you’re baking for a special occasion or simply want to treat yourself and your loved ones, White German Chocolate Cake never fails to impress.

White German Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, familiar ingredients, but each one plays a vital role in creating the cake’s signature taste and texture. From the creamy richness of butter and sour cream to the crunch of pecans and sweetness of coconut, every element brings something special to the table.

All-purpose flour: The backbone of the cake, giving it structure and a soft crumb.
Baking powder: Lifts the cake layers for that perfect, light texture.
Salt: Enhances all the other flavors without making the cake taste salty.
Unsalted butter (softened): Adds richness and keeps the crumb moist and tender.
Granulated sugar: Sweetens the cake and helps it bake up with a delicate golden hue.
Egg whites: Create a lighter, fluffier cake while keeping the color pristine and white.
Vanilla extract: Rounds out the flavor with warmth and depth.
Almond extract (optional): Adds a subtle, nutty note that pairs beautifully with coconut and pecans.
Whole milk: Provides moisture for a perfectly soft, tender crumb.
Sour cream: Ensures the cake stays extra moist and adds a hint of tanginess.
Evaporated milk: Makes the coconut-pecan filling luxuriously creamy.
Granulated sugar (for filling): Sweetens the gooey, rich filling to just the right level.
Egg yolks: Thicken the filling and give it a silky texture.
Unsalted butter (for filling): Adds richness and helps the filling set.
Sweetened shredded coconut: Brings irresistible chew and tropical flavor.
Chopped pecans: Give the filling its signature crunch and nutty goodness.
Vanilla extract (for filling): Complements the coconut and pecans beautifully.
Powdered sugar (for frosting): Sweetens and smooths out the optional white frosting.
Heavy cream or milk (for frosting): Gives the frosting its dreamy, spreadable texture.
Pinch of salt (for frosting): Balances the sweetness and brings out the flavors.

How to Make White German Chocolate Cake

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F. Grease and flour three 8-inch cake pans, or line them with parchment paper for easy removal. This step guarantees your beautiful White German Chocolate Cake layers come out clean and picture-perfect.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution so your cake rises uniformly and has a consistent texture throughout.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, making your cake layers tender and giving them that classic, melt-in-your-mouth quality.

Step 4: Add Egg Whites and Flavorings

Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract and, if you’re feeling fancy, a touch of almond extract. These simple additions make the flavors of your White German Chocolate Cake sing.

Step 5: Alternate Dry and Wet Ingredients

In a separate bowl, combine the whole milk and sour cream. Now, add the flour mixture and the milk mixture to your butter mixture in alternating batches, starting and ending with flour. Mix gently—just until combined—to keep the cake light and tender.

Step 6: Bake the Cake Layers

Divide the batter evenly among your prepared pans. Smooth the tops and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely. Patience is key here—cool cakes make for easier assembly!

Step 7: Make the Coconut-Pecan Filling

While the cakes cool, whip up that iconic filling! In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Stir constantly over medium heat until the mixture thickens, about 10 to 12 minutes. Remove from heat and stir in the coconut, pecans, and vanilla. Let the filling cool completely; it’ll thicken even more as it stands.

Step 8: Prepare the Optional White Frosting

If you’d like to frost the sides for an extra touch of elegance, beat the softened butter until creamy. Gradually add powdered sugar, then the vanilla, heavy cream, and salt. Beat until the frosting is fluffy and spreadable—perfect for swooping around the sides and piping a border.

Step 9: Assemble Your White German Chocolate Cake

Place one cake layer on a serving plate. Top with a third of the coconut-pecan filling, spreading it evenly to the edges. Repeat with the remaining layers and filling. If you made the white frosting, use it to cover the sides and pipe a pretty border on top, leaving that gorgeous filling exposed in the center. Get ready for a round of applause!

How to Serve White German Chocolate Cake

Garnishes

For a finishing flourish, sprinkle extra sweetened coconut or a handful of white chocolate shavings over the top. A few toasted pecans scattered around the edge add beautiful texture and that irresistible nutty aroma. If you want to go all out, delicate edible flowers or a dusting of powdered sugar gives this White German Chocolate Cake a truly celebratory look.

Side Dishes

This cake is a showstopper on its own, but it pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. For a lighter touch, serve it alongside fresh berries—their tartness balances the cake’s sweetness perfectly.

Creative Ways to Present

Try slicing the cake into slender wedges for an elegant dessert platter, or cut into small cubes and stack with extra filling for a playful, deconstructed trifle. Mini individual cakes are a fun twist for parties, and look absolutely charming on a dessert table. However you slice it, there’s no wrong way to show off your White German Chocolate Cake.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen runs warm, you can refrigerate the cake, making sure to bring it back to room temperature before serving for the best flavor and texture.

Freezing

White German Chocolate Cake freezes beautifully. Wrap slices or whole layers (without frosting) in plastic wrap and then foil. Store in the freezer for up to three months. Thaw in the refrigerator overnight before assembling or enjoying.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for 10-15 seconds—just enough to soften it and awaken those amazing flavors. Be careful not to overheat, especially if frosted, to maintain that gorgeous texture.

FAQs

Can I make White German Chocolate Cake ahead of time?

Absolutely! You can bake the cake layers and prepare the coconut-pecan filling a day or two in advance. Store the components separately and assemble just before serving for maximum freshness.

Is it possible to use a different nut instead of pecans?

Yes, you can substitute walnuts or even macadamia nuts for a different but equally delicious crunch. Just make sure the nuts are fresh and chopped to a similar size as pecans.

Can I make this cake gluten-free?

Definitely! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that all other ingredients (especially baking powder) are certified gluten-free.

What if I don’t have three 8-inch pans?

No worries! You can use two 9-inch pans instead. The layers will be slightly thicker, so the baking time might increase by a few minutes. Keep an eye on them and test with a toothpick for doneness.

Do I have to use the white frosting?

Not at all! The coconut-pecan filling alone makes the cake spectacular, but the optional white frosting adds an extra touch of elegance and helps the sides look especially polished. It’s up to you and your taste buds!

Final Thoughts

Baking a White German Chocolate Cake is more than just making dessert—it’s creating a memory you’ll want to repeat for years to come. Whether you’re new to layer cakes or a seasoned baker, you’ll fall in love with the dreamy flavors and stunning presentation. Go ahead, gather your ingredients and treat yourself—you deserve every delicious bite!

White German Chocolate Cake Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 1 hour 5 minutes (plus cooling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This White German Chocolate Cake is a delightful twist on the classic dessert, featuring a tender white cake layered with a rich coconut-pecan filling and optional fluffy white frosting. Perfect for celebrations or holiday gatherings, it combines the creamy sweetness of coconut and pecans with the light, soft crumb of white cake, offering a deliciously elegant treat.

Ingredients

Scale

For the cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup whole milk
½ cup sour cream

For the coconut-pecan filling:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

For the white frosting (optional):

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the cake pans: Preheat your oven to 350°F. Grease and flour three 8-inch cake pans or line them with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
Add egg whites and extracts: Add the egg whites one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract and almond extract if using for extra flavor.
Combine milk mixture: In a separate bowl, mix whole milk and sour cream until smooth.
Combine wet and dry ingredients: Alternately add the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to keep the batter light.
Bake the cake layers: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
Make the coconut-pecan filling: In a medium saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10-12 minutes or until the mixture thickens. Remove from heat, then stir in shredded coconut, chopped pecans, and vanilla extract. Let cool completely.
Make the white frosting (optional): Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract, heavy cream or milk, and a pinch of salt. Beat until the frosting is fluffy and spreadable.
Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut-pecan filling evenly over the top. Repeat layering with the remaining cake layers and filling. If using, frost the sides of the cake with the white frosting and pipe a decorative border on top, leaving the filling exposed in the center.

Notes

This cake is a delightful variation of classic German chocolate, using white cake layers instead of chocolate for a lighter flavor.
For an elegant presentation, decorate the cake with extra shredded coconut or white chocolate shavings on top.
Best served at room temperature to fully enjoy the creamy textures and flavors.
You can omit the almond extract if you prefer a milder flavor.
Ensure the filling has completely cooled before assembling to prevent melting the frosting.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American