White German Chocolate Cake is a delightful dessert that combines rich flavors with a tender cake. The creamy frosting made with coconut and pecans takes this cake to a whole new level. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is sure to impress!
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Why Make This Recipe
You should make this cake because it’s not only delicious but also relatively easy to prepare. It’s a great way to bring family and friends together. Plus, who doesn’t love a homemade dessert that looks and tastes amazing? This cake is a crowd-pleaser and will leave everyone asking for seconds!
How to Make White German Chocolate Cake
Making this scrumptious cake is simple! Follow these easy steps to whip up a delightful treat.
Ingredients:
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until smooth.
- Divide the batter into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For the frosting, melt butter in a saucepan, then add sugar, evaporated milk, egg yolks, and vanilla. Stir until it thickens (10-12 minutes).
- Remove from heat, stir in coconut and pecans, and let cool slightly.
- Assemble the cake by placing one layer on a platter, frosting it, adding the second layer, and frosting the top and sides.
- Slice and serve.
How to Serve White German Chocolate Cake
Serve this cake at room temperature for the best flavor. You can enjoy it plain, or add a scoop of vanilla ice cream on the side. It’s perfect for gatherings, birthdays, or just a cozy night in.
How to Store White German Chocolate Cake
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it, and it will last for about a week. Make sure to bring it back to room temperature before serving for the best taste!
Tips to Make White German Chocolate Cake
- Make sure all your ingredients are at room temperature for a better mix.
- Don’t rush the cooling process; it helps with frosting consistency.
- Feel free to add extra coconut or pecans based on your preference.
Variations
You can try using chocolate cake mix instead of white for a different flavor. Adding layers of chocolate ganache in between the cake layers can also be a delightful twist!
White German Chocolate Cake
Ingredients
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until smooth.
- Divide the batter into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For the frosting, melt butter in a saucepan, then add sugar, evaporated milk, egg yolks, and vanilla. Stir until it thickens (10-12 minutes).
- Remove from heat, stir in coconut and pecans, and let cool slightly.
- Assemble the cake by placing one layer on a platter, frosting it, adding the second layer, and frosting the top and sides.
- Slice and serve.
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FAQs
1. Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs, but it will alter the color and texture a bit.
2. Can I make this cake in advance?
Absolutely! You can bake the cake layers ahead of time and store them in the fridge. Just frost it before you plan to serve.
3. What can I substitute for buttermilk?
If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using.
