White German Chocolate Cake Recipe: A Decadent Delight!

Forget everything you thought you knew about German Chocolate Cake! This White German Chocolate Cake recipe delivers all the rich, moist deliciousness of the classic, but with a delicate vanilla twist. We’re talking layers of unbelievably soft white cake, soaked in a luscious coconut-pecan frosting that will have everyone begging for a second slice. Prepare to be amazed by this elegant and unforgettable dessert.

Why This Recipe Works

This recipe isn’t just another cake recipe; it’s a meticulously crafted experience designed for optimal flavor and texture. Here’s why it shines:

• Buttermilk Magic: Buttermilk adds a subtle tang and incredible moisture to the cake, resulting in a tender crumb that practically melts in your mouth.
• Oil and Butter Harmony: The combination of oil and butter provides the perfect balance of richness and moisture. The butter contributes flavor, while the oil keeps the cake incredibly soft.
• Whipped Egg Whites: Folding in whipped egg whites lightens the batter, creating a delicate and airy cake texture. This step is crucial for achieving that perfect crumb.
• Coconut-Pecan Perfection: The frosting is the star of the show! Using evaporated milk and butter creates a creamy, decadent base. The toasted coconut and pecans add a delightful crunch and nutty flavor that complements the white cake beautifully.
• Soaking Syrup: Lightly soaking the cake layers with a simple syrup ensures that every bite is moist and flavorful, even after a few days.

Ingredients

For the White Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 4 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 3 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut, toasted
• 1 cup chopped pecans, toasted

For the Soaking Syrup (Optional):

• 1/4 cup water
• 2 tablespoons granulated sugar

Instructions

Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.

Step 2: Make the Cake Batter

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, oil, egg whites, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
4. Slowly pour the boiling water into the batter and mix until smooth. The batter will be thin.
5. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined. Be careful not to deflate the egg whites.

Step 3: Bake the Cakes

1. Divide the batter evenly among the prepared cake pans.
2. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Step 4: Make the Soaking Syrup (Optional)

1. While the cakes are cooling, make the soaking syrup. In a small saucepan, combine the water and sugar.
2. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.

Step 5: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Be careful not to boil the mixture, as the egg yolks may curdle.
3. Remove from heat and stir in the vanilla extract, toasted coconut, and toasted pecans. Let the frosting cool slightly before frosting the cake.

Step 6: Assemble the Cake

1. Level the cake layers using a serrated knife if necessary.
2. Place one cake layer on a serving plate or cake stand. Brush with soaking syrup (if using).
3. Spread a generous layer of coconut-pecan frosting over the cake layer.
4. Repeat with the remaining cake layers and frosting.
5. Frost the top and sides of the cake with the remaining frosting.

Step 7: Chill and Serve

1. Refrigerate the cake for at least 30 minutes to allow the frosting to set slightly before serving. This will make it easier to slice.
2. Slice and enjoy!

Tips for Success

• Room Temperature Ingredients: Using room temperature ingredients, especially the egg whites, helps create a smoother batter and a more even bake.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Toasting Coconut and Pecans: Toasting the coconut and pecans enhances their flavor and adds a delightful crunch to the frosting. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown. Watch them carefully, as they can burn easily.
• Cooling the Frosting: Letting the frosting cool slightly before frosting the cake prevents it from melting and running off the sides.
• Parchment Paper Rounds: Using parchment paper rounds in the bottom of the cake pans ensures that the cakes release easily and cleanly.
• Even Baking: To ensure even baking, rotate the cake pans halfway through the baking time.
• Skewer Test: Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done.

Storage Instructions

This White German Chocolate Cake is best stored in the refrigerator. Cover the cake tightly with plastic wrap or place it in an airtight container. It will keep for up to 3-4 days. The cake may dry out slightly after a few days, so consider adding a little extra soaking syrup before serving.

FAQ

Q: Can I use a different type of milk?
A: While evaporated milk is traditional for this frosting, you can substitute it with whole milk or heavy cream. However, the frosting may not be as thick and rich.

Q: Can I use unsweetened coconut?
A: Yes, you can use unsweetened coconut, but you may need to add a little extra sugar to the frosting to compensate for the lack of sweetness.

Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap the individual cake layers tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before frosting.

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day or two in advance and store them in the refrigerator, wrapped tightly in plastic wrap. You can also make the frosting a day in advance and store it in the refrigerator in an airtight container. Let the frosting come to room temperature before frosting the cake.

Q: My frosting is too thin. What do I do?
A: If your frosting is too thin, you can cook it a little longer over low heat, stirring constantly, until it thickens. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to the frosting and cook until thickened.

Conclusion

This White German Chocolate Cake recipe is a showstopper that’s sure to impress. With its delicate vanilla cake layers, decadent coconut-pecan frosting, and optional soaking syrup, it’s a truly unforgettable dessert. So, gather your ingredients, follow the steps, and prepare to bake a cake that will have everyone singing your praises. Enjoy!