Name: White German Chocolate Cake Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 ¾ cups cake flour (sifted); 1 tbsp baking powder; ½ tsp salt; 1 cup unsalted butter (room temperature); 2 cups granulated sugar; 5 egg whites (room temperature); 1 cup whole milk (room temperature); ½ cup sour cream; 2 tsp vanilla extract; 4 oz white chocolate (melted and cooled); 1 cup evaporated milk; 1 cup granulated sugar; 3 egg yolks; ½ cup unsalted butter; 1 ½ cups sweetened shredded coconut; 1 cup chopped pecans; 1 tsp vanilla extract; 1 cup unsalted butter (room temperature); 4 cups powdered sugar; 6 oz white chocolate (melted and cooled); ¼ cup heavy cream; 1 tsp vanilla extract; Pinch of salt

I am absolutely obsessed with this White German Chocolate Cake Recipe! It blends the delicate sweetness of white chocolate with the rich, creamy coconut-pecan filling that feels so indulgent yet perfectly balanced. Baking this cake has quickly become one of my favorite kitchen adventures because each bite offers a luscious harmony of flavors and textures that make every celebration feel extra special. If you love a cake that combines elegance and comfort, this recipe will totally win your heart.

Why You'll Love This White German Chocolate Cake Recipe

What really excites me about this White German Chocolate Cake Recipe is the unique flavor profile that sets it apart from your traditional chocolate cakes. Instead of the usual dark chocolate, the gentle sweetness of melted white chocolate in both the batter and buttercream frosting creates a subtle, velvety base that perfectly complements the toasted shredded coconut and crunchy pecans in the filling. It’s like a creamy tropical dream wrapped in a tender cake—utterly irresistible.

Beyond the amazing taste, I’m always impressed by how straightforward this recipe is to prepare. The steps are very manageable, even if you’re not an advanced baker, and the results feel like you’ve put in way more effort than you actually did. I love that the components—from the fluffy cake layers to the luscious coconut-pecan filling and silky white chocolate buttercream—come together to create a stunning multi-layered dessert that feels like a real showstopper without complicated techniques.

In my experience, this cake shines at all kinds of occasions. Whether you’re celebrating a birthday, hosting a holiday party, or just want to treat your family after a week of hard work, it always impresses. The way it looks and tastes can elevate any table, and it’s perfect when you want to share some love through food. Honestly, I think once you make it, this White German Chocolate Cake Recipe will become your go-to for special gatherings.

Ingredients You'll Need

A small, round cake with three visible layers covered in smooth white frosting. The top layer is decorated with eight evenly spaced whole pecan halves around the edge and a small pile of chopped nuts and white coconut flakes in the center. The sides of the cake are coated with frosting and sprinkled unevenly with chopped nuts, adding texture to the creamy white surface. The cake sits on a plain white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

One of the things I love about this recipe is how the ingredients are simple but thoughtfully chosen to create the perfect balance of flavor and texture. Each ingredient plays a crucial role—from the cake flour that gives the layers a tender crumb to the coconut and pecans that add a delightful chew and crunch. Together with the rich white chocolate and creamy frosting, these basics create a cake that feels luxurious but approachable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Cake flour: It’s sifted to ensure the cake layers are light and tender.
Baking powder: Helps the cake rise beautifully and become fluffy.
Salt: Balances the sweetness and enhances all the subtle flavors.
Unsalted butter: Used in both cake and frosting for rich, creamy texture without added saltiness.
Granulated sugar: Sweetens the cake and caramelizes slightly for depth.
Egg whites: Added to the batter for lightness and structure.
Whole milk and sour cream: Provide moisture and a tender crumb with a hint of tang.
Vanilla extract: Adds warm aromatic notes throughout the cake and frosting.
White chocolate: Melted and cooled to infuse delicate sweetness in both cake and buttercream.
Evaporated milk: Used in the coconut-pecan filling for creaminess without extra water.
Egg yolks: Thicken the custard-style filling, giving it a luscious texture.
Sweetened shredded coconut: Provides chewiness and tropical flavor in the filling.
Chopped pecans: Add a satisfying crunch and nutty richness.
Powdered sugar: Sweetens and stabilizes the buttercream, making it silky smooth.
Heavy cream: Lightens and fluffies up the frosting for a perfect spreadable texture.
Pinch of salt: Balances the sweetness in the frosting so it’s not cloying.

Directions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes release easily after baking.

Step 2: In a medium bowl, sift together the cake flour, baking powder, and salt. Set this dry mixture aside so you can add it smoothly later without lumps.

Step 3: In a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about three minutes on medium speed—don’t rush it, as this will give your cake great volume.

Step 4: Add the egg whites one at a time, beating well after each addition to incorporate air and build structure within the batter.

Step 5: Mix in the vanilla extract and the melted, cooled white chocolate until everything is fully blended. This step infuses the rich, creamy white chocolate flavor right into the batter.

Step 6: Alternately add the sifted dry ingredients and the milk with sour cream, starting and ending with the dry mixture. This technique keeps the batter smooth and ensures even texture throughout.

Step 7: Divide the batter evenly between your three prepared pans. Smooth the tops gently with a spatula for even baking. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Once baked, let the cakes cool in their pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before assembling.

Step 9: While the cakes cool, prepare the coconut-pecan filling. In a medium saucepan over medium heat, whisk together evaporated milk, sugar, and egg yolks. Stir constantly until the mixture thickens, about 10 minutes.

Step 10: Remove the custard from heat, then stir in the butter until melted and smooth. Fold in the shredded coconut, chopped pecans, and vanilla extract. Set this filling aside to cool completely.

Step 11: For the buttercream frosting, beat the unsalted butter in a large bowl until creamy. Gradually add the powdered sugar, beating well after each addition until the frosting is smooth.

Step 12: Mix in the melted white chocolate, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy—perfect for spreading.

Step 13: Place one cooled cake layer on your serving plate. Spread a generous layer of the coconut-pecan filling over it. Repeat this layering with the second cake and filling, then top with the third cake layer.

Step 14: Cover the entire cake with the white chocolate buttercream frosting, smoothing the sides and top with an offset spatula for a polished look.

Step 15: For a final touch, garnish the cake with a sprinkle of extra shredded coconut and chopped pecans if you like. This adds beautiful texture and makes it extra inviting.

Servings and Timing

This White German Chocolate Cake Recipe yields about 12 generous servings, making it perfect for family gatherings or celebrations with friends. The prep time is roughly 30 minutes, which includes mixing and assembling, while the cook time sits around 25 minutes for the cake layers plus about 10 minutes to prepare the filling. Allow extra time for the cakes to cool completely before assembling, usually at least 30 minutes, so the buttercream doesn’t melt. Altogether, you are looking at approximately 1 hour and 25 minutes from start to finish, but trust me, it’s well worth every minute.

How to Serve This White German Chocolate Cake Recipe

This is a tall slice of layered cake on a white plate with a brown edge. The cake has five even layers of light brown sponge separated by creamy white frosting. The frosting between layers looks smooth and thick. The top of the cake slice is covered in more white frosting with a rough texture, sprinkled with small brown bits and two whole pecans standing on top. There are two extra pecans on the plate next to the cake slice. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love to think about balance and presentation. The sweet and nutty layers pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream on the side for an extra touch of indulgence. For a more refreshing contrast, a few fresh berries on the plate brighten the flavors and add a pop of color that really makes your dessert table sing.

Presentation-wise, I find letting the natural beauty of the white chocolate frosting shine is key. If you want to take it up a notch, a sprinkle of toasted coconut flakes or some whole pecans arranged artfully around the server can create an elegant, inviting look. I like slicing the cake into modest wedges that showcase the distinct layers, so each bite gives a perfect combination of cake, filling, and frosting.

For drinks, I’m all about pairing this cake with something that complements its sweetness without overwhelming it. A glass of lightly chilled Riesling or Moscato wine works wonderfully, as does a creamy latte or a nutty spiced chai tea. If you prefer non-alcoholic options, iced herbal teas with a hint of citrus or a sparkling water with a splash of fresh lemon serve as refreshing breathers between bites. This cake is my favorite for all kinds of occasions, from holiday feasts to weekend dinner parties or even cozying up to a good book with a slice at room temperature.

Variations

Playing around with this White German Chocolate Cake Recipe is so much fun, and I’ve found a few easy ways to customize it to your liking. For a dairy-free version, you can swap the butter with a high-quality vegan butter and replace the whole milk and sour cream with coconut milk and coconut yogurt, which add an even more tropical twist. The egg whites can be substituted with aquafaba if you want to keep it completely vegan, though whipping aquafaba to the right consistency takes a little practice.

If you’re a fan of chocolate but want just a slight twist, try mixing white and milk chocolate in the batter or frosting for a subtle richness. Alternatively, add a teaspoon of almond extract or a tablespoon of rum or bourbon to the coconut-pecan filling for a warming depth of flavor. I also love switching chopped pecans for walnuts or macadamia nuts for different textures and nutty notes.

Another fun variation is turning this into cupcakes instead of a layered cake. Just divide the batter into lined muffin tins and adjust the baking time to about 18-20 minutes. This makes party prep simpler and gives everyone a perfectly portioned treat. Whatever way you decide to customize, this recipe is versatile and forgiving enough to make your own!

Storage and Reheating

Storing Leftovers

After enjoying your cake, store any leftovers in an airtight container or cover the cake tightly with plastic wrap to prevent it from drying out or absorbing fridge odors. I recommend keeping it in the refrigerator, especially because of the buttercream and coconut-pecan filling, where it will stay fresh for up to 4-5 days. When refrigerated, the flavors mature slightly, which I find just deepens the experience, but be sure to bring slices to room temperature before serving for the best texture.

Freezing

This cake freezes very well if you want to prepare it in advance. I usually freeze it whole after assembling, tightly wrapped in several layers of plastic wrap and then foil, to protect it from freezer burn. It can last up to two months in the freezer. When ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving. If freezing slices, wrap them individually for convenience and follow the same thawing process.

Reheating

Since this is a delicate layered cake with creamy frosting, reheating in the traditional sense isn’t necessary or recommended. Instead, simply let refrigerated or thawed slices sit at room temperature for about 30 minutes before enjoying. This helps the buttercream soften and the flavors to open up. Avoid microwaving, which can cause the frosting to melt unevenly and the cake to become soggy. If you want a slightly warmer dessert, serve alongside a warm beverage or a scoop of ice cream for contrast.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can, but cake flour provides a lighter, more tender crumb due to its lower protein content. If using all-purpose flour, consider removing 2 tablespoons of flour per cup and replacing it with cornstarch to mimic cake flour’s texture. Be gentle when mixing to avoid developing too much gluten.

Is it possible to make this cake gluten-free?

Absolutely! You can substitute the cake flour with a gluten-free baking blend that’s designed for cakes. Ensure it contains xanthan gum or another binding agent to keep the texture light and cohesive. The flavor stays just as wonderful with this swap.

Can the coconut-pecan filling be made ahead of time?

Yes, definitely. In fact, I recommend making the filling a day in advance so it has time to fully cool and thicken. This makes assembling the cake easier and helps the flavors meld beautifully. Just store it covered in the refrigerator and bring to room temperature before spreading.

Do I have to use white chocolate? Can I use milk or dark chocolate instead?

The white chocolate is key to the distinctive light and creamy flavor of this cake, but you can experiment with milk or even bittersweet chocolate for a different twist. Keep in mind that darker chocolates will change the sweetness and color, giving you a more traditional German chocolate cake profile.

How do I prevent the cake from drying out?

Proper storage is crucial to keep your cake moist. Make sure to wrap it tightly or keep it in an airtight container. Also, avoid overbaking the layers; check them a couple of minutes before the timer is done by inserting a toothpick. Once removed, cooling the cakes in their pans for 10 minutes before transferring prevents excess drying and crumbling.

Conclusion

I hope you’re as excited to bake this White German Chocolate Cake Recipe as I am to share it with you! It’s one of those cakes that feels like a warm hug in dessert form—luxurious, comforting, and exquisite all at once. Whether it’s a special occasion or just a sweet moment to brighten your day, this cake brings joy with every slice. Give it a try, and I promise it will become one of your cherished favorites too!