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White German Chocolate Cake Recipe

White German Chocolate Cake Recipe
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★★★★★

4.9 from 5 reviews

This White German Chocolate Cake is a decadent and moist two-layer dessert featuring rich white chocolate, shredded coconut, and chopped pecans. With a smooth white chocolate-infused frosting, this cake offers a sweet and nutty flavor profile perfect for any celebration or special occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces white chocolate, melted

Add-ins

  • 1 cup shredded coconut
  • 1 cup chopped pecans

For the Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 ounces white chocolate, melted

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking while baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter along with the granulated sugar and light brown sugar on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract until just combined.
  5. Combine Wet and Dry Ingredients: Add one-third of the dry ingredient mixture to the butter mixture, followed by half of the buttermilk. Continue alternating between dry ingredients and buttermilk, finishing with the dry ingredients. Mix gently to avoid overbeating.
  6. Incorporate White Chocolate, Coconut, and Pecans: Fold in the melted white chocolate, shredded coconut, and chopped pecans carefully until evenly distributed in the batter.
  7. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely.
  9. Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, beating continuously until the frosting is fluffy. Mix in the vanilla extract and the melted white chocolate until well combined.
  10. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of frosting over the top. Carefully place the second layer on top and apply frosting evenly over the top and sides of the cake.
  11. Garnish and Serve: Optionally decorate with white chocolate shavings or additional shredded coconut and chopped pecans for an elegant finish. Slice and serve your delicious White German Chocolate Cake.

Notes

  • Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for the smoothest batter and frosting.
  • Use high-quality white chocolate for the best flavor and melting consistency.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Allow the cake to come to room temperature before serving if refrigerated for optimal flavor and texture.
  • For added moisture, you can brush the layers with a little buttermilk or simple syrup before frosting.

Nutrition

Keywords: White German Chocolate Cake, white chocolate cake, coconut cake, pecan cake, layered cake, homemade cake, dessert recipe

Find it online: https://tastemadebyclara.com/white-german-chocolate-cake-recipe/