Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
Step 2: Make the Cake Batter
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Gradually add flour mixture and buttermilk/sour cream alternately, beginning and ending with flour. Mix until just combined—don’t overmix!
Step 3: Bake the Cakes
- Divide batter evenly between pans. Smooth tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Frosting
- Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (10-12 minutes). Do not boil.
- Remove from heat; stir in vanilla, coconut, and pecans. Cool to room temperature before frosting.
Step 5: Assemble the Cake
- Place one cake layer on a plate. Frost with half the frosting.
- Top with second layer and frost the top. Leave the sides unfrosted for a rustic look (optional).
Tips for Success
- Use room temperature ingredients for best results.
- Don’t overmix the batter!
- Let the frosting cool completely before applying.
Variations
- Drizzle with melted white chocolate.
- Substitute pecans with walnuts or almonds.
- Use gluten-free flour for a gluten-free version (ensure all ingredients are gluten-free).
Frequently Asked Questions (FAQs)
How do I store the cake?
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let it come to room temperature before serving if refrigerated.
Can I make it ahead?
Yes! Cake layers can be made 1-2 days in advance. Wrap tightly and store at room temperature. Frosting can also be made ahead and refrigerated.
Can I freeze it?
Yes, freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting.
How do I prevent sticking?
Grease and flour pans well, or line with parchment paper.
Enjoy this delicious White German Chocolate Cake! Happy baking!
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