Let’s dive into a delicious twist on the traditional German chocolate cake. This white version is just as rich and decadent but with a lighter, more delicate flavor profile that’s perfect for any occasion.
Why This Recipe Works
- The use of white chocolate in both the cake and the frosting adds a unique, creamy sweetness that’s irresistible.
- Buttermilk in the batter ensures the cake is moist and tender, with just the right amount of tang.
- A coconut-pecan frosting brings the classic German chocolate cake flavor into the mix, offering a delightful contrast to the white chocolate.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 8 oz white chocolate, melted and cooled
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the melted white chocolate until just combined.
Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Prepare the Frosting
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Cool to room temperature before spreading between the cake layers.
Tips and Tricks
For an even more decadent cake, consider adding a layer of white chocolate ganache between the cake layers before applying the coconut-pecan frosting. Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter. Toasting the pecans before adding them to the frosting can enhance their flavor and add a delightful crunch.
Recipe Variations
- Swap the white chocolate for dark chocolate in the cake batter for a richer flavor.
- Add a teaspoon of almond extract to the frosting for a nuttier taste.
- Top the cake with fresh berries for a pop of color and a hint of acidity.
Frequently Asked Questions
Can I use milk chocolate instead of white chocolate?
Absolutely! While white chocolate gives this cake its unique flavor, milk chocolate can be used for a sweeter, more traditional taste. Just be mindful that the color and flavor profile of the cake will change.
How do I store this cake?
This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but be sure to bring it to room temperature before serving for the best flavor and texture.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend is a 1:1 substitute for regular flour to maintain the cake’s structure and texture.
Summary
This White German Chocolate Cake is a delightful twist on the classic, featuring a moist white chocolate cake layered with a rich coconut-pecan frosting. Perfect for special occasions or whenever you’re in the mood for something sweet and decadent.