If you are searching for a show-stopping dessert that combines a beautiful balance of sweetness, texture, and nostalgic charm, this White German Chocolate Cake Recipe is absolutely for you. Picture layers of moist, tender white cake interlaced with a rich, gooey coconut-pecan frosting that melts in your mouth with every bite. This cake has a light color but a deep, incredible flavor that will have anyone asking for seconds and sharing rave reviews. It’s a perfect celebration cake, a comforting homemade treat, or simply a way to brighten any day with a slice of Southern-inspired deliciousness.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, bringing together fluffy cake layers and a luscious, textured frosting. The blend of simple pantry staples and a few special touches makes this cake both easy and fabulously flavorful.
- White cake mix: The base for your perfectly tender cake, saving time without skimping on flavor.
- Buttermilk: Adds moisture and a subtle tang that balances the sweetness beautifully.
- Vegetable oil: Keeps the cake soft and tender by locking in moisture.
- Eggs: Help bind all ingredients and contribute to a rich, fine crumb.
- Vanilla extract: Enhances sweetness and adds a warm, inviting aroma.
- Shredded coconut: Provides chewy texture and tropical flavor, key for that classic White German Chocolate cake experience.
- Chopped pecans: Adds a delightful crunch and nutty depth to the cake and frosting.
- Butter: The rich foundation of the frosting, delivering creaminess and flavor.
- Sugar: Sweetens and caramelizes slightly during frosting cooking for an irresistible gooey texture.
- Evaporated milk: Thickens the frosting and adds a creamy richness that’s utterly luscious.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare Your Baking Pans and Oven
First things first, preheat your oven to 350°F (175°C). This allows your oven to reach the right temperature so the cake will bake evenly from the start. Grease and flour three 9-inch round cake pans thoroughly to ensure your beautiful cake layers come out cleanly without sticking.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Begin beating at low speed just until the ingredients are combined. Then crank it up to high speed and beat for two minutes to make the batter light and airy. This step helps create a fluffy, moist crumb. Finally, gently fold in the shredded coconut and chopped pecans to distribute those delightful textures without weighing down your batter.
Step 3: Bake the Cake Layers
Divide the batter evenly among your prepared pans. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cakes but avoid opening the oven door too often. Once baked, allow them to cool completely in the pans on wire racks, which helps retain moisture and makes the layers easier to frost.
Step 4: Prepare the Signature Coconut-Pecan Frosting
In a saucepan on low heat, melt the butter slowly to avoid burning. Stir in the sugar, evaporated milk, and the remaining teaspoon of vanilla extract. Cook this mixture gently for about five minutes, stirring constantly until it thickens to a luscious, spreadable consistency. This frosting is the heart and soul of this White German Chocolate Cake Recipe, so take your time to get the perfect texture – creamy yet loaded with coconut and pecan goodness.
Step 5: Assemble the Cake
Once the cake layers have completely cooled, spread a generous amount of the coconut-pecan frosting between each layer, then finish by spreading it evenly on the top of the cake. The sticky, nutty frosting melds perfectly with the tender layers, creating a cake that’s bursting with flavor and charmingly moist at every bite.
How to Serve White German Chocolate Cake Recipe
Garnishes
For an extra special touch, sprinkle a few toasted pecans or some toasted coconut flakes on top of the frosting. This adds a lovely crunch and enhances the nutty coconut flavors, making the presentation as enticing as the taste.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a refreshing twist, serve alongside a cup of freshly brewed coffee or a sweet iced tea – the perfect Southern-inspired pairing to complement your slice.
Creative Ways to Present
Want to impress at your next gathering? Try cutting the cake into petite squares to serve as bite-sized treats or layer single slices in clear glass bowls with extra frosting and chopped nuts for a layered trifle presentation. Wrapping individual slices in parchment makes delightful take-home gifts for guests!
Make Ahead and Storage
Storing Leftovers
This White German Chocolate Cake Recipe stays wonderfully moist when stored in an airtight container at room temperature for up to two days. After that, it’s best kept in the fridge to maintain freshness and prevent the frosting from spoiling.
Freezing
You can freeze the cake either before frosting or after assembling it. Wrap layers tightly with plastic wrap and place them in a freezer bag for up to three months. To freeze the assembled cake, cover it securely with plastic wrap followed by aluminum foil to prevent freezer burn.
Reheating
When ready to enjoy, thaw frozen cake layers at room temperature for several hours. If you prefer a warm slice, briefly microwave portions on low power or let slices warm gently to enhance the aromatic coconut and pecan flavors without melting the frosting completely.
FAQs
Can I make this cake from scratch without a cake mix?
Absolutely! While this recipe uses a white cake mix for convenience and consistent results, you can substitute it with your favorite homemade white cake batter. Just be sure the texture remains light and moist to complement the rich coconut-pecan frosting.
What can I substitute for evaporated milk in the frosting?
If evaporated milk isn’t available, you can replace it with regular whole milk or coconut milk for a slight twist. Just remember, whole milk may produce a thinner frosting, so cook it a bit longer to reach the desired thickness.
Is this cake suitable for nut allergies?
This White German Chocolate Cake Recipe traditionally includes pecans, which are essential for that nutty crunch. If you need to avoid nuts, you can omit them, but keep in mind it will change the texture and taste profile somewhat.
How long does this cake stay fresh once frosted?
When refrigerated, the cake stays fresh for about 3 to 4 days. Make sure it’s covered tightly to prevent the cake from drying out or absorbing other fridge odors.
Can I use canned coconut instead of shredded coconut?
Shredded coconut works best here for texture and moisture balance, but if you only have canned coconut, drain it well and pat it dry before mixing it in. The texture might be softer, but it will still add that lovely coconut flavor.
Final Thoughts
This White German Chocolate Cake Recipe holds a special place in my heart for how effortlessly it brings together a tender, light cake with an irresistibly creamy, textured frosting that feels like a warm hug in every bite. Whether you’re making it for a special occasion or just because life deserves a sweet moment, I promise it will become a beloved favorite. Give it a try and watch faces light up with delight as they savor each luscious slice!
Print
White German Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This White German Chocolate Cake is a moist and flavorful cake made with a white cake mix, enhanced by shredded coconut and chopped pecans for texture. It’s finished with a rich, homemade coconut-pecan frosting made from butter, sugar, evaporated milk, and vanilla, delivering a classic, indulgent dessert perfect for any special occasion.
Ingredients
Cake
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Frosting
- 1/2 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes do not stick and bake evenly.
- Mix Cake Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat on low speed until all ingredients are moistened, then increase to high speed and beat for 2 minutes to create a smooth, even batter. Gently fold in shredded coconut and chopped pecans for added texture and flavor. Pour the batter evenly into the prepared cake pans.
- Bake the Cake Layers: Place the filled pans in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of each cake; if it comes out clean, the cakes are ready. Remove from oven and allow the layers to cool completely before frosting.
- Prepare the Frosting: In a saucepan over low heat, melt the butter. Stir in sugar, evaporated milk, and 1 teaspoon vanilla extract. Cook the mixture, stirring constantly, until it thickens to a creamy consistency, approximately 5 minutes. Be careful not to burn the mixture.
- Assemble the Cake: Once the cake layers have cooled, spread the frosting generously between each layer and over the top of the cake to create a luscious, classic White German Chocolate Cake.
Notes
- Ensure cakes are completely cooled before frosting to prevent melting the frosting.
- The frosting thickens as it cools; if it becomes too thick to spread, warm it gently before applying.
- For added texture, sprinkle some extra toasted pecans on top of the frosted cake.
- Store the cake refrigerated due to the dairy in the frosting; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
