If you’re on the hunt for something sweet, comforting, and utterly irresistible, this White German Chocolate Cake Recipe is your ticket to a slice of heaven. Combining the delicate sweetness of white cake with a rich, coconut-pecan filling and frosting, this dessert elevates a classic Southern favorite to a creamy, dreamy new level. It’s the perfect treat for family gatherings, celebrations, or anytime you want to impress with a homemade cake that’s just a little different—with all the warmth and nostalgia that makes German chocolate cake so beloved.
Ingredients You’ll Need
The beauty of this White German Chocolate Cake Recipe lies in its straightforward ingredients that come together to create layers of flavor and texture. Each one plays a vital role, from the moist crumb of the cake to the luscious, nut-studded filling that makes every bite memorable.
- White cake mix: The base of the cake provides a tender, soft crumb with a mild sweetness that lets the other flavors shine.
- Buttermilk: Adds moisture and a subtle tang that keeps the cake perfectly balanced and tender.
- Vegetable oil: Ensures the cake stays moist without weighing it down.
- Eggs: A binder and texture enhancer that gives the cake structure and richness.
- Vanilla extract (two teaspoons): Brings warmth and depth, used both in the cake batter and the creamy filling.
- Shredded coconut: Adds a delightful chew and tropical sweetness within the batter.
- Chopped pecans: Provide a toasty crunch that contrasts beautifully with the soft cake.
- Butter: The foundation for the rich caramel-like filling that transforms this cake into a true dessert masterpiece.
- Sugar: Sweetens the filling, helping it thicken into that classic gooey layer.
- Evaporated milk: Gives the filling a velvety texture and a subtle caramel note.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare the Cake Pans and Batter
Begin by preheating your oven to 350°F (175°C), then generously grease and flour three 9-inch round cake pans to ensure easy cake release. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and one teaspoon of vanilla extract. Beat on low speed until the ingredients just come together, then crank it up to high speed for about two minutes to get a smooth, luscious batter. Gently fold in the shredded coconut and chopped pecans, which will add magic to every bite. Pour the batter evenly into the prepared pans.
Step 2: Bake the Cake Layers
Place your cake pans in the oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cakes to cool completely in their pans before taking them out—patience here ensures perfect layering without crumble.
Step 3: Make the Coconut-Pecan Filling
While your cakes cool, turn your attention to the indulgent filling that makes this White German Chocolate Cake Recipe truly special. In a saucepan over low heat, melt the butter and then stir in the sugar, evaporated milk, and the remaining teaspoon of vanilla extract. Cook the mixture, stirring frequently for about five minutes until it thickens up into a luscious, caramel-colored custard. This filling is the sticky, nutty magic that will coat your cake layers and bring everything together.
Step 4: Assemble the Cake
Once your cake layers are cooled, place the first round on your serving plate and spread a generous amount of the coconut-pecan filling over it. Repeat with the second layer, then top with the final cake layer. Use the rest of your filling to spread lavishly over the top of the cake, letting it drip slightly over the edges for an inviting, rustic look. This gooey topping is what makes the cake unmistakably German chocolate-inspired but with a bright white twist.
How to Serve White German Chocolate Cake Recipe
Garnishes
If you want to give your White German Chocolate Cake Recipe that extra wow factor, sprinkle some additional toasted pecans on top after spreading the filling. A light dusting of powdered sugar can add a delicate sweetness and an elegant finish. For a pop of color and freshness, consider fresh berries or edible flowers to decorate the plate.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to temper its sweetness. A cup of rich coffee or a lightly brewed tea will complement the tropical notes of the coconut and the buttery richness of the filling perfectly, making your dessert experience even more satisfying.
Creative Ways to Present
Serve your White German Chocolate Cake Recipe in rustic slices on vintage dessert plates for a charming, homey feel. Alternatively, turn individual slices into elegant plated desserts by adding swirls of caramel sauce or a drizzle of melted white chocolate. For parties, consider cutting smaller pieces and serving them on decorative toothpicks as bite-sized treats—everyone will be scrambling for seconds!
Make Ahead and Storage
Storing Leftovers
Leftover White German Chocolate Cake Recipe stays fresh covered tightly in the refrigerator for up to 5 days. The filling keeps the cake moist and delicious, so it’s perfect for enjoying throughout the week without drying out.
Freezing
This cake freezes wonderfully if you want to prepare ahead or save some for a special occasion. Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 3 months.
Reheating
When ready to enjoy frozen cake, thaw it overnight in the refrigerator. If you prefer, let slices come to room temperature before serving for the best texture. Avoid microwaving as the filling can melt unevenly; instead, gently warm slices in a low-heat oven wrapped lightly in foil, just until warmed through.
FAQs
Can I make the cake layers from scratch instead of using a mix?
Absolutely! While this White German Chocolate Cake Recipe uses a white cake mix for convenience and consistency, you can bake your favorite white cake from scratch and still layer it with the classic coconut-pecan filling for the same delicious effect.
What if I don’t have evaporated milk for the filling?
If evaporated milk isn’t on hand, you can substitute with regular milk reduced over low heat until slightly thickened. Keep a close eye while reducing so it doesn’t scorch, and then proceed with the recipe as usual.
Is it possible to make this cake nut-free?
Yes! To make a nut-free version, simply omit the chopped pecans. The coconut and rich filling will still provide plenty of texture and flavor, but be sure to let guests know in case of allergies.
How do I keep the cake moist if I’m transporting it somewhere?
For transport, store the cake in a tightly sealed cake carrier or wrap it gently with plastic wrap to lock in moisture. If the trip is long, keep it cool with an ice pack or cooler bag to maintain freshness.
Can I use fresh coconut instead of shredded dried coconut?
Fresh coconut can add a wonderful texture, but it’s more moist, which may slightly affect the cake’s structure. If you choose fresh, use roughly the same amount and consider reducing other liquids slightly to keep the batter balanced.
Final Thoughts
This White German Chocolate Cake Recipe is a true celebration of flavors and textures that feels both classic and refreshingly new. It’s one of those desserts that brings people together and leaves lasting smiles with every bite. I can’t wait for you to try making it yourself—trust me, once you do, it will quickly become a beloved go-to for every special occasion and cozy afternoon treat.
Print
White German Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake is a classic, moist white cake layered with a rich, creamy coconut pecan frosting. Made with a white cake mix enhanced by buttermilk and vanilla, it’s filled and topped with a luscious homemade coconut-pecan glaze that brings sweetness and texture in every bite. Perfect for celebrations or any occasion that calls for a delightful, elegant dessert.
Ingredients
Cake Ingredients
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Frosting Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Cake Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Beat on low speed until just moistened, then increase to high speed and beat for 2 minutes until the batter is smooth and well incorporated. Gently fold in the shredded coconut and chopped pecans evenly throughout the batter.
- Bake the Cakes: Pour the batter evenly into the prepared pans. Place them in the preheated oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick in the center of a cake; it should come out clean. Once baked, remove from the oven and allow the cakes to cool completely before frosting.
- Prepare Coconut Pecan Frosting: In a saucepan over low heat, melt the butter. Stir in the sugar, evaporated milk, and 1 teaspoon of vanilla extract. Cook the mixture gently, stirring frequently until it thickens, about 5 minutes. Be careful not to let it boil too vigorously.
- Assemble the Cake: Once the cakes have cooled, spread the warm coconut pecan frosting generously between the layers, then cover the top of the cake with the remaining frosting. Allow the frosting to set before serving for the best texture and flavor.
Notes
- Ensure cakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts if preferred.
- For a richer flavor, toast the coconut and pecans lightly before adding to the batter.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake pairs beautifully with coffee or a glass of cold milk.
