White German Chocolate Cake (Printable)
Moist white chocolate layered cake with creamy coconut-pecan filling, inspired by the classic German dessert.
# What You'll Need:
→ For the White Chocolate Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 6 oz white chocolate, melted and cooled
08 - 1 1/2 tsp vanilla extract
09 - 1 cup whole milk, at room temperature
→ For the Coconut-Pecan Filling
10 - 1 cup granulated sugar
11 - 1 cup evaporated milk
12 - 3 large egg yolks
13 - 1/2 cup unsalted butter
14 - 1 1/4 cups sweetened shredded coconut
15 - 1 cup chopped pecans
16 - 1 tsp vanilla extract
17 - Pinch of salt
→ For Assembly
18 - 4 oz white chocolate, chopped (optional, for garnish)
19 - Extra coconut or pecans for decoration (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
04 - Beat in the melted, cooled white chocolate and vanilla extract until just combined.
05 - Add flour mixture to wet ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly among prepared pans. Bake for 22-26 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
07 - Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened and golden, about 10-12 minutes.
08 - Remove from heat. Stir in coconut, pecans, vanilla, and salt. Let cool to room temperature.
09 - Place one cake layer on a serving plate. Spread with one-third of the coconut-pecan filling. Repeat with remaining layers and filling. Garnish with chopped white chocolate, coconut, or pecans if desired.
10 - Chill cake for 1 hour before slicing for cleaner cuts.
# Expert Advice:
01 -
- The white chocolate creates an incredibly tender crumb that practically melts on your tongue
- That coconut-pecan frosting is the kind of thing people will beg you to make for every birthday
02 -
- Room temperature ingredients are non-negotiable here, or your batter may curdle and not bake evenly
- The filling needs constant stirring or it will scorch on the bottom and ruin the whole batch
03 -
- Toast your pecans in a dry pan for 3 minutes before adding them to the frosting for deeper flavor
- Use a serrated knife to slice the cake, wiping it clean between cuts for picture-perfect slices