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White German Chocolate Cake Recipe

White German Chocolate Cake Recipe
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★★★★★

5.2 from 30 reviews

A rich and moist White German Chocolate Cake featuring a buttery white chocolate-infused batter layered with shredded coconut and chopped pecans for a delightful texture and flavor balance.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces white chocolate, melted

Filling and Topping

  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Incorporate White Chocolate: Slowly add the melted white chocolate to the wet mixture, blending until even and smooth.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix each addition just until combined to keep the batter tender.
  7. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Assemble and Decorate: Once cooled, spread shredded coconut and chopped pecans between the cake layers and on top, or incorporate them into a frosting if desired.

Notes

  • For extra moisture, consider adding a simple white chocolate frosting or a cream cheese frosting for the coconut and pecans.
  • Substitute pecans with walnuts for a different nutty flavor if preferred.
  • Ensure white chocolate is fully melted and cooled slightly before folding into batter to prevent cooking the eggs.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow the cake layers to cool completely before assembling to avoid melting the coconut and pecans.

Nutrition

Keywords: white german chocolate cake, coconut cake, pecan cake, white chocolate dessert, layered cake

Find it online: https://kitchenbynora.com/white-german-chocolate-cake-recipe/