Light, fluffy vanilla cake layers smothered in a creamy white chocolate frosting with toasted pecans and shredded coconut this White German Chocolate Cake is a melt-in-your-mouth twist on the traditional classic. Whether you’re baking for a birthday, celebration, or simply to treat yourself, this soft and elegant dessert will have everyone reaching for a second slice.
A Sweet Spin on a Timeless Favorite
White German Chocolate Cake is a modern reinterpretation of the beloved German chocolate cake. Instead of the usual rich chocolate base, this version features delicate vanilla cake layers paired with a luxurious white chocolate frosting. The signature coconut and pecan elements remain, delivering that familiar texture and nutty-sweet flavor. The result is an irresistible blend of lightness, richness, and decadence.
The Story Behind White German Chocolate Cake
While traditional German chocolate cake dates back to the 1950s and is named after American baker Samuel German, this white version reimagines the concept with a softer color palette and flavor profile. Perfect for spring and summer gatherings, this cake exudes elegance while maintaining the cozy appeal of its predecessor.
When to Serve This Stunning Cake
This cake is perfect for holidays like Easter, Mother’s Day, or any event where a lighter yet indulgent dessert is desired. It’s also a fantastic choice for weddings or anniversaries where a beautiful cake with a soft, dreamy texture is a must-have centerpiece.
Gather Your Ingredients
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the White Chocolate Frosting:
- 1 cup white chocolate chips (melted and slightly cooled)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1 cup shredded coconut
- ¾ cup chopped pecans (toasted for more flavor)
Directions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. Add egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients and Milk
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until smooth and fully incorporated, but do not overmix.
4. Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
5. Make the Frosting
In a large mixing bowl, beat the butter until smooth and creamy. Add the melted white chocolate and vanilla extract, and continue to beat until well combined. Gradually add powdered sugar, beating on low speed. Add the heavy cream a tablespoon at a time until the frosting reaches a fluffy, spreadable consistency. Stir in the shredded coconut and toasted pecans, if using.
6. Assemble the Cake
Place the first cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second layer and repeat. Top with the final cake layer and frost the entire cake, smoothing out the sides and top.
7. Chill and Serve
Chill the cake for about 30 minutes before slicing. This helps the frosting set and gives cleaner slices. Serve at room temperature for the best flavor and texture.
Tips, Variations & Pairings
Helpful Tips for Baking Success
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to help everything mix smoothly.
- Don’t Skip Toasting: Toasting the pecans deepens their flavor and adds a delightful crunch.
- Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly and refrigerate until you’re ready to frost.
Creative Variations & Perfect Pairings
- Filling Idea: Add a thin layer of raspberry jam between cake layers for a fruity contrast.
- Flavor Boost: A touch of almond extract in the cake batter adds a deeper, nutty note.
- Drink Pairings: This cake pairs beautifully with a glass of champagne or a frothy cappuccino.
White German Chocolate Cake: A Dreamy, Coconut-Pecan Delight
A light and fluffy vanilla cake layered with creamy white chocolate frosting and optional coconut-pecan crunch. Perfect for any special occasion.
- Total Time: 50 minutes
- Yield: 12 slices
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 egg whites
1 tablespoon vanilla extract
1 cup whole milk
1 cup white chocolate chips (melted and slightly cooled)
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
1 cup shredded coconut (optional)
¾ cup chopped pecans, toasted (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
Mix flour, baking powder, and salt in a bowl.
Beat butter and sugar until fluffy. Add egg whites one at a time. Stir in vanilla.
Alternate adding dry ingredients and milk. Mix until smooth.
Divide into pans and bake 25–30 minutes. Cool completely.
For frosting, beat butter until creamy. Add melted white chocolate and vanilla. Gradually add powdered sugar and cream until fluffy. Stir in coconut and pecans if using.
Assemble layers with frosting in between and all around.
Chill for 30 minutes before slicing.
Notes
Use toasted pecans and fresh coconut for the best flavor. Chill cake slightly before slicing for clean layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg