White German Chocolate Cake (Print-Friendly Version)
Triple-layer white chocolate delight topped with homemade coconut pecan mixture. Ideal for festive occasions and family get-togethers.
# Ingredients You’ll Need:
→ Cake Batter
01 -
1 (4-ounce) bar white baking chocolate, broken into pieces
02 -
2 1/2 cups all-purpose flour
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1 cup salted butter, at room temperature
06 -
1 cup white sugar
07 -
4 large eggs, whites and yolks divided
08 -
2 teaspoons pure vanilla extract
09 -
1 1/4 cups buttermilk
→ Coconut Pecan Frosting
10 -
2 1/2 cups finely diced pecans
11 -
3 (5-ounce) cans evaporated milk
12 -
1 1/4 cups white sugar
13 -
1 cup salted butter
14 -
2/3 cup packed light brown sugar
15 -
5 large egg yolks, lightly whisked
16 -
3 1/2 cups sweetened coconut flakes
17 -
2 teaspoons pure vanilla extract
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Coat three 9-inch cake pans with butter or cooking spray. Put parchment paper on the bottom of each pan and give it another light coating.
02 -
Put the white chocolate pieces in a microwave-safe bowl. Heat in 20-second bursts, stirring after each round, until it's completely smooth. Let it cool for 5 minutes.
03 -
In a medium bowl, stir together the flour, baking soda, and salt until well combined.
04 -
Using an electric mixer, beat the room temperature butter on medium speed until it's light and fluffy. Slowly add the white sugar while mixing and keep beating until they're well mixed together.
05 -
Drop in egg yolks one by one, mixing just enough to blend each time. Stir in the cooled white chocolate and vanilla extract.
06 -
Add your flour mixture to the butter mixture in three batches, switching between flour and buttermilk. Start and finish with the flour mix. Mix on low speed until everything's just combined after each addition.
07 -
In a separate clean bowl with clean beaters, whip the egg whites until they form medium-stiff peaks. Carefully fold the whipped whites into your batter in two batches.
08 -
Split the batter evenly among your prepared pans. Use a rubber spatula to level the tops. Bake for 20 to 22 minutes. The cakes are done when a toothpick stuck in the middle comes out clean.
09 -
Let the cakes sit in their pans for 10 minutes. Then take them out and put them on cooling racks until they're completely cool.
10 -
Heat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 8 to 10 minutes until fragrant. Set them aside.
11 -
In a 3-quart heavy pan, mix together the evaporated milk, white sugar, butter, light brown sugar, and egg yolks. Cook over medium heat and keep stirring non-stop until the mixture gets a bit thick. Keep stirring for at least 10 minutes.
12 -
Take the frosting mix off the heat. Mix in the vanilla extract, coconut flakes, and toasted pecans. Pour into a large bowl and let it cool for an hour, stirring now and then, until the frosting thickens up.
13 -
Spread the frosting between each cake layer and cover the top and sides of your stacked cake.
# Extra Suggestions:
01 -
Make sure you butter both the pans and the parchment paper really well so the cake won't stick.
02 -
Wait until your frosting is totally cool before you put it on the cake for the best results.