White German Chocolate Cake – A Luscious Twist on a Classic

Why You’ll Love This Recipe

German Chocolate Cake is best known for its rich chocolate layers paired with coconut-pecan frosting. This White German Chocolate Cake offers a unique spin: instead of traditional chocolate layers, it uses moist, fluffy white cake as the base. The lighter cake creates a beautiful contrast with the rich, caramel-like frosting, making every bite sweet, nutty, and perfectly balanced. I once tried making this for a spring celebration, and it was such a hit—guests loved how elegant it looked compared to the darker original. This version is perfect for birthdays, holidays, or anytime you want something classic yet unexpected.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Forms the structure of the cake, ensuring a tender crumb.

Granulated sugar – Sweetens the batter and keeps the cake light.

Baking powder and baking soda – Provide lift and ensure the cake rises evenly.

Salt – Balances sweetness and enhances flavor.

Egg whites – Create a light, airy cake texture while keeping the color pure white.

Butter – Adds richness and moisture.

Buttermilk – Gives the cake tang and tenderness.

Vanilla extract – Enhances the flavor of the white cake.

Coconut milk (optional) – Adds a subtle coconut flavor to tie into the frosting.

Evaporated milk – Forms the base of the coconut-pecan frosting.

Brown sugar – Sweetens the frosting with a caramel-like richness.

Egg yolks – Thicken the frosting into a custard-like consistency.

Butter (for frosting) – Adds richness to the coconut-pecan topping.

Pecans – Toasted and chopped, they provide crunch and nutty flavor.

Sweetened shredded coconut – Signature ingredient that makes the frosting chewy and sweet.

Vanilla extract (frosting) – Rounds out the flavors of the topping.

Directions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans, lining the bottoms with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Stir in vanilla. Alternate adding dry ingredients and buttermilk (or coconut milk), beginning and ending with dry ingredients. Mix until just combined. Divide batter evenly between pans.

Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the frosting, whisk evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, pecans, and shredded coconut. Let cool until spreadable.

Assemble the cake by spreading frosting between layers and over the top. Traditionally, the sides are left unfrosted, but you can add extra frosting if desired.

Servings and timing

This cake serves about 12–14 slices. Total time is around 1 hour 20 minutes, including baking and cooling.

Storage/reheating

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight before frosting.

Variations and Customizations

Chocolate-White Mix – Alternate chocolate and white cake layers for a striking look.

Coconut Cream Filling – Spread a thin layer of coconut cream between the cake layers with the frosting.

Toasted Coconut Topping – Sprinkle extra toasted coconut on top for texture.

Almond Twist – Add almond extract to the white cake for a subtle nutty flavor.

Cupcake Version – Make individual cakes topped with the coconut-pecan frosting.

Extra Creamy Frosting – Stir in a spoonful of cream cheese for tangy richness.

Caramel Drizzle – Add a caramel sauce drizzle between layers for decadence.

Gluten-Free Option – Use a gluten-free flour blend.

Lightened Version – Replace some butter with Greek yogurt in the cake batter.

Holiday Touch – Add cinnamon or nutmeg to the frosting for seasonal flavor.

FAQs

Is this a traditional German chocolate cake?

No, it’s a variation that uses white cake instead of chocolate.

Can I use boxed cake mix?

Yes, a white cake mix works well as a shortcut.

Do I need three cake pans?

You can bake it in two pans, but the layers will be thicker.

Can I frost the sides of the cake?

Yes, though traditionally the sides are left bare.

How do I toast pecans?

Bake at 350°F for 8–10 minutes, stirring once, until fragrant.

Can I use unsweetened coconut?

Yes, but sweetened coconut provides the classic chewy sweetness.

Can I make this ahead of time?

Yes, the cake and frosting can be made a day in advance.

Can I freeze the frosted cake?

Yes, but the frosting texture may change slightly—best to freeze unfrosted layers.

Can I make this as cupcakes?

Yes, just reduce baking time to 18–20 minutes.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water, wiping clean between cuts.

Conclusion

White German Chocolate Cake is a beautiful twist on the classic, offering all the richness of the signature coconut-pecan frosting paired with the elegance of a fluffy white cake. It’s lighter in appearance but still deeply indulgent, making it perfect for special occasions or when you want something unique yet familiar. Whether you stick with tradition or explore fun variations, this cake is guaranteed to impress and satisfy.

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