White German Chocolate Cake Recipe

Instructions for White German Chocolate Cake

Step 1: Preheat & Prep

Preheat your 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

1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
2. Beat softened butter and sugar with an electric mixer on medium speed for 3-4 minutes, until light and fluffy.
3. Add eggs one at a time, mixing well. Stir in vanilla.
4. Gradually add dry ingredients and buttermilk/sour cream alternately, beginning and ending with dry. Mix until just combined.

Step 3: Bake the Cakes

1. Divide batter evenly between prepared pans. Smooth tops.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Step 4: Make the Frosting

1. Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Do not boil.
2. Remove from heat; stir in vanilla, coconut, and pecans. Cool completely before frosting.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate. Frost with half the frosting.
2. Top with the second layer and frost the top. Leave the sides unfrosted for a rustic look, if desired.

Tips for the Perfect Cake

• Use room temperature ingredients for even mixing.
• Don’t overmix the batter!
• Let the frosting cool completely before frosting the cake.

Recipe Variations & Substitutions

• Drizzle melted white chocolate on top.
• Substitute pecans with walnuts or almonds.
• Use a gluten-free flour blend for a gluten-free cake.

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 of time?

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 tightly wrapped for up to 3 months. Thaw overnight before frosting.

How do I prevent sticking?

Grease and flour pans well, or line with parchment paper.

Enjoy this delightful White German Chocolate Cake! Happy baking!