White German Chocolate Cake
Highlighted under: Baking & Desserts
Indulge in the rich and creamy delight of White German Chocolate Cake, a perfect fusion of flavors that will leave you craving for more.
This White German Chocolate Cake is a delightful twist on the classic German chocolate cake. Its smooth, creamy frosting made with coconut and pecans pairs beautifully with the light, fluffy cake layers.
Why You Will Love This Recipe
- Rich chocolate flavor paired with fresh coconut and pecans
- Creamy texture that melts in your mouth
- Perfect for celebrations or as a sweet indulgence
The Perfect Celebration Cake
When it comes to celebrations, a cake can truly elevate the mood. The White German Chocolate Cake is not just a dessert; it's an experience. Its unique combination of rich chocolate, coconut, and pecans creates a flavor profile that is both nostalgic and indulgent. This cake is perfect for birthdays, anniversaries, or any special occasion where you want to impress your guests with something extraordinary.
Imagine cutting into a beautifully layered cake, the soft, moist chocolate layers revealing a luscious frosting filled with coconut and pecans. Each bite offers a delightful balance of flavors and textures that will have everyone reaching for seconds. This cake not only looks impressive but tastes divine, making it a go-to choice for anyone looking to celebrate in style.
Baking Tips for Success
Baking a cake can sometimes be daunting, especially if you're aiming for a showstopper like the White German Chocolate Cake. However, with a few simple tips, you can achieve bakery-quality results at home. First, make sure all your ingredients are at room temperature. This helps them combine more easily and results in a better texture.
Another important tip is to avoid overmixing your batter. Once you combine the wet and dry ingredients, mix until just blended. Overmixing can lead to a dense cake, which is not what you want for this light and decadent dessert. Lastly, always check for doneness a few minutes before the recommended baking time to prevent overbaking.
Storing and Serving Suggestions
If you find yourself with leftover White German Chocolate Cake (which is unlikely!), storing it properly is key. Keep the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor and texture.
When it comes to serving, consider pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy additions complement the rich chocolate and coconut flavors beautifully. For a touch of elegance, garnish with extra coconut flakes or pecans on top before serving. Your guests will be impressed with your thoughtfulness and creativity!
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup cream cheese, softened
- 1 tsp vanilla extract
Make sure to use fresh ingredients for the best flavor.
Instructions
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, eggs, and vanilla extract. Combine the wet ingredients with the dry ingredients and mix until just blended.
Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
In a medium saucepan over medium heat, combine the coconut flakes, chopped pecans, and heavy cream. Stir and cook until the mixture starts to bubble, then remove from heat and let it cool slightly. In a separate bowl, beat the powdered sugar, cream cheese, and vanilla extract until smooth. Fold in the cooled coconut-pecan mixture.
Assemble the Cake
Once the cake layers are completely cool, spread a generous layer of frosting on top of one layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Enjoy your delicious White German Chocolate Cake!
Ingredient Substitutions
While this recipe calls for specific ingredients, there are several substitutions that can be made without sacrificing flavor. For those who are dairy-free, you can replace buttermilk with a non-dairy milk mixed with a teaspoon of vinegar or lemon juice to create a similar acidity. This will help maintain the cake's moisture and tenderness.
If you're looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup. Keep in mind that some sweeteners may alter the baking time and texture, so be sure to follow the manufacturer's instructions. Additionally, you can swap out the all-purpose flour for a gluten-free blend if you have dietary restrictions.
The History of German Chocolate Cake
Despite its name, German Chocolate Cake is not from Germany. The name actually comes from an American named Samuel German, who created a dark-baking chocolate for Baker's Chocolate Company in 1852. The cake became popular in the United States in the mid-20th century, especially in the South, where it was often made with layers of chocolate cake, coconut, and pecans.
Today, the term 'German Chocolate Cake' has evolved to refer to the decadent dessert we know and love. The addition of coconut and pecans gives it a unique texture and flavor profile that sets it apart from other chocolate cakes. This White German Chocolate Cake takes the classic recipe to new heights, offering a beautiful twist that is sure to delight.
Pairing Beverages with Cake
Choosing the right beverage to accompany your White German Chocolate Cake can enhance the overall experience. A rich cup of coffee complements the chocolate flavors beautifully, while a glass of cold milk balances the sweetness. If you're looking for something more festive, a dessert wine like a late-harvest Riesling or a sweet Moscato can add a lovely touch.
For non-alcoholic options, consider serving a chai tea or a spiced hot chocolate. The warm spices in these beverages pair wonderfully with the cake's coconut and chocolate notes, creating a cozy and indulgent atmosphere. Whatever your choice, pairing the right drink with your cake will surely impress your guests and elevate your dessert game.
Questions About Recipes
→ Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator.
→ Can I use a different frosting?
Certainly! You can use a classic buttercream or cream cheese frosting if you prefer.
→ How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
→ Is this cake suitable for freezing?
Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and aluminum foil for up to 2 months.
White German Chocolate Cake
Indulge in the rich and creamy delight of White German Chocolate Cake, a perfect fusion of flavors that will leave you craving for more.
Created by: Grace Walker
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup cream cheese, softened
- 1 tsp vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, eggs, and vanilla extract. Combine the wet ingredients with the dry ingredients and mix until just blended.
Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a medium saucepan over medium heat, combine the coconut flakes, chopped pecans, and heavy cream. Stir and cook until the mixture starts to bubble, then remove from heat and let it cool slightly. In a separate bowl, beat the powdered sugar, cream cheese, and vanilla extract until smooth. Fold in the cooled coconut-pecan mixture.
Once the cake layers are completely cool, spread a generous layer of frosting on top of one layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g