German White Chocolate Cake
Submitted by mccollum
Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.
YIELD
6 servingsPREP
30 minCOOK
40 minREADY
90 minA white chocolate spin on the classic German chocolate cake, built with the same soul: three tall layers, a cooked coconut-pecan frosting, and enough richness to anchor a celebration.
The batter gets its tenderness from buttermilk and cake flour, while melted white chocolate dissolved in boiling water adds a subtle creaminess that regular cocoa-based German cake doesn’t have. Separating the eggs is key here. The yolks go into the batter for richness, and the whites get whipped to stiff peaks and folded in for lift. That’s what keeps this dense, loaded cake from turning into a brick.
The frosting is the traditional cooked type: egg yolks, evaporated milk, sugar, and butter simmered until thickened, then loaded with pecans and coconut. Cooling it over an ice bath while stirring gives you a spreadable consistency without waiting an hour.
Chef Tips
- Cream the butter and sugar a full 5 minutes. This aerates the batter and directly affects the cake’s rise.
- When folding in egg whites, stir ⅓ in first to lighten the batter, then gently fold the rest. This keeps maximum volume.
- Don’t let the frosting boil hard. A gentle simmer for 10 minutes is what thickens it without scrambling the yolks.
- Line the pans with parchment. This cake is rich and sticky, and parchment is the only thing guaranteeing a clean release.
Variations
- Use toasted coconut in the frosting for a deeper, nuttier flavor.
- Swap pecans for macadamia nuts to lean into the white chocolate profile.
- Add a thin layer of raspberry jam between the cake layers for a tart contrast.
Ingredients
Directions
CAKE 1.
Position the racks in the upper and lower thirds and preheat oven to 350℉.
Lightly butter the bottom and sides of three 8 inch round cake pans.
Line the pans with parchment paper.
Dust the bottom and sides with flour; tap out the excess.
- Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes.
Beat in one egg yolk at a time, blending well after each addition.
Beat in the melted white chocolate mixture and the vanilla.
At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat.
Fold in the coconut and pecans.
- Beat the egg whites until stiff peaks form. Blend ⅓ of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites.
Spoon the batter into the prepared pans.
- Bake until the cake springs back when touched in the center clean, about 35 to 40 minutes.
Transfer the cakes in the pans to wire racks and cool 10 minutes.
Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
FOR THE FROSTING: 5.
In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks.
Simmer for 10 minutes, stirring constantly.
Do not let mixture boil fast; lower the heat if necessary.
Remove from heat and stir in the vanilla, pecans, and coconut.
Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
- Place a cake layer on a serving platter. Spread ¼ of the frosting evenly over the cake layer, making sure to spread it all the way to the edges.
Top with the second layer, and spread with ¼ of the frosting.
Top with the third cake layer.
Evenly frost the top and sides of the cake with the remaining frosting.
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