Description
This decadent White German Chocolate Cake features layers of moist white chocolate-infused cake paired with rich coconut-pecan filling and covered in a smooth white chocolate buttercream. Perfectly balanced with a tender crumb and luscious frosting, this classic Southern-inspired dessert is ideal for special occasions or any time you want to impress with a homemade indulgence.
Ingredients
For the Cake:
- 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)
For the Coconut-Pecan Filling:
- 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
For the White Chocolate Buttercream:
- 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
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes do not stick.
- Mix dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt, then set aside.
- Cream butter and sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, which takes about 3 minutes using a hand or stand mixer.
- Add egg whites: Incorporate egg whites one at a time into the creamed mixture, beating well after each addition to create a smooth batter.
- Incorporate flavorings: Mix in the vanilla extract and melted white chocolate thoroughly until fully combined.
- Combine dry and wet ingredients: Alternately add the dry ingredients and the milk/sour cream mixture to the batter, beginning and ending with the dry ingredients, mixing gently to maintain a light texture.
- Bake the cakes: Evenly divide the batter among the prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare coconut-pecan filling: In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, and egg yolks. Stir in the butter and cook the mixture for about 10 minutes until thickened.
- Add coconut and pecans: Remove the saucepan from heat, stir in shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool completely before using.
- Make the buttercream: In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating continuously until smooth.
- Add white chocolate and flavors: Mix in melted white chocolate, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
- Assemble the cake layers: Place one cake layer on a serving plate. Spread a generous layer of the coconut-pecan filling over it.
- Repeat layering: Add the second cake layer and spread another layer of the coconut-pecan filling. Top with the third cake layer.
- Frost the cake: Cover the entire cake with the white chocolate buttercream, smoothing the sides and top with an offset spatula for a clean finish.
- Garnish and serve: Optionally, garnish the top with extra shredded coconut and pecans. Slice and serve.
Notes
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Carefully melt white chocolate to avoid burning; melt slowly over a double boiler or in short bursts in the microwave.
- Make sure the coconut-pecan filling is completely cooled before spreading to prevent melting the buttercream.
- For best results, chill the cake layers slightly before assembling to reduce crumbling.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
