You won’t believe how this twist on a classic can turn any day into a celebration. Yes, it’s time to elevate your baking game with this luscious White German Chocolate Cake that’s as stunning as it is delicious.
Why This Recipe Works
- The combination of white chocolate and coconut pecan frosting creates a rich, yet balanced flavor profile that’s irresistibly decadent.
- Using buttermilk in the batter ensures the cake is moist and tender, with just the right amount of tang.
- The step-by-step frosting method guarantees a smooth, professional-looking finish every time.
- This recipe includes tips for perfect baking, ensuring even beginners can achieve spectacular results.
- It’s versatile! The cake can be customized with different fillings or toppings to suit any taste.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup white chocolate chips
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
- Saucepan
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures your cakes will release easily after baking. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Mix the Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but that’s perfectly normal.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Make the Frosting
In a saucepan over medium heat, combine the white chocolate chips, coconut, pecans, butter, evaporated milk, sugar, egg yolks, and vanilla extract. Cook, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat and let cool to room temperature before spreading between the cake layers and over the top.
Assemble the Cake
Place one cake layer on your serving plate. Spread half of the frosting over the top. Carefully place the second layer on top and spread the remaining frosting over the top and sides of the cake. For a professional finish, use a spatula dipped in hot water to smooth the frosting.
Tips and Tricks
For an extra moist cake, brush each layer with simple syrup before frosting. To ensure your frosting is the perfect consistency, let it cool slightly before applying. If you’re short on time, you can use store-bought white chocolate frosting and mix in coconut and pecans for a quick version. Always use room temperature ingredients for the best texture in your cake. For a nut-free version, simply omit the pecans or substitute with toasted coconut for added crunch.
Recipe Variations
- Try adding a layer of raspberry jam between the cake layers for a fruity twist.
- Substitute the pecans with almonds or walnuts for a different nutty flavor.
- Add a teaspoon of cinnamon to the batter for a warm, spicy note.
- For a chocolate lover’s version, use dark chocolate chips instead of white chocolate in the frosting.
- Top the cake with fresh berries or edible flowers for a decorative touch.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just be sure to store it in an airtight container at room temperature or in the refrigerator if your kitchen is particularly warm.
Can I freeze this cake?
Yes, you can freeze either the unfrosted cake layers or the fully assembled cake. Wrap tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Summary
This White German Chocolate Cake is a show-stopping dessert that combines the richness of white chocolate with the classic flavors of coconut and pecans. Perfect for special occasions or whenever you’re in the mood for something indulgent.