Why Make This Recipe
White German Chocolate Cake is a delightful twist on the classic chocolate cake. It offers a unique flavor profile that combines the sweetness of white chocolate with rich coconut and pecans. This cake is perfect for celebrations, gatherings, or simply enjoying a sweet treat at home. Every bite is a blend of creamy and crunchy textures, making it an exciting dessert for everyone.
Table of Contents
Table of Contents
How to Make White German Chocolate Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 6 ounces white chocolate, melted
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, mix the flour, baking powder, baking soda, and salt together.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until well combined.
- Fold in the melted white chocolate, shredded coconut, and chopped pecans.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
How to Serve White German Chocolate Cake
Serve this lovely cake at room temperature. You can top it with a light buttercream frosting or a cream cheese icing for added sweetness. Garnish with extra shredded coconut or chopped pecans for a decorative touch. This cake pairs wonderfully with a cup of coffee or tea and is perfect for any festive occasion.
How to Store White German Chocolate Cake
Store any leftover cake in an airtight container at room temperature. If you want to keep it fresh for a longer time, you can refrigerate it. For extended storage, consider freezing individual slices wrapped tightly in plastic wrap and placed in a freezer bag.
Tips to Make White German Chocolate Cake
- Ensure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter; mix just until combined to keep the cake fluffy.
- Use high-quality white chocolate for the best flavor.
- Make sure the cakes are completely cooled before frosting to prevent melting.
Variation
You can add different nuts, like walnuts or almonds, for a different crunch. You can also swap the coconut for other dried fruits, such as raisins or cranberries, to change up the flavor.
FAQs
White German Chocolate Cake – FAQs
Can I use regular chocolate instead of white chocolate?
Yes, you can substitute white chocolate with regular chocolate, but it will change the flavor and color of the cake.
Can I bake this cake in a different pan?
Absolutely! You can use a bundt pan or a 9×13-inch baking dish. Adjust the baking time as needed.
Is this cake suitable for freezing?
Yes, you can freeze it! Make sure to wrap it tightly to prevent freezer burn and enjoy it later.
White German Chocolate Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Ensure the butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 6 ounces white chocolate, melted Use high-quality white chocolate.
- 1 cup shredded coconut
- 1 cup chopped pecans You can substitute with other nuts if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, mix the flour, baking powder, baking soda, and salt together.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until well combined.
- Fold in the melted white chocolate, shredded coconut, and chopped pecans.
- Divide the batter evenly among the prepared cake pans.
Baking
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Notes
Nutrition
More Delicious Recipes You’ll Love
If you enjoyed this White German Chocolate Cake, you’ll find even more inspiration in my dessert collection. Treat yourself to the luxurious flavors of Pistachio Knafeh Cheesecake or indulge in seasonal favorites like Best Pumpkin Pie Cookie Recipe and Pumpkin Blondies. Looking for festive treats? Try Christmas Bread, cozy Baked Apple Fritters, or adorable Ghost Linzer Cookies. You can also explore playful sweets like Homemade Gushers and Watermelon Gummies, or elevate your brunch table with Italian Cheese Loaf and Blue Cheese Stuffed Pears.
For more fall-inspired bakes, don’t miss Pumpkin Pie Twists, Pumpkin Earthquake Cake, Pumpkin Bars, and Pumpkin Muffins—each one packed with warm spices and seasonal charm.
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