Description
White German Chocolate Cake is a delicious twist on the classic, made with moist white cake layers and the traditional coconut-pecan frosting for a rich, nutty, and sweet flavor combination.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large egg whites
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter, oil, and sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition. Stir in vanilla.
- Mix in buttermilk and sour cream until smooth.
- Gradually add dry ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool cakes completely before frosting.
- For frosting: In a saucepan, whisk evaporated milk, egg yolks, butter, and brown sugar. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
- Remove from heat and stir in coconut and pecans. Let cool before spreading between layers and on top of cake.
Notes
- Make frosting a day ahead for deeper flavor.
- For extra sweetness, frost cake sides with cream cheese or white buttercream in addition to traditional filling.
- Store cake covered at room temperature for 1 day or refrigerated up to 4 days.
- Best served slightly chilled.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American