This Moist White German Chocolate Cake combines the best of both worlds – the tender, cloud-like texture of white cake with the rich, caramel-coconut goodness of traditional German chocolate frosting. I discovered this twist on the classic years ago when searching for something special for my sister’s birthday. The contrast between the delicate white crumb and that decadent topping creates pure magic on your taste buds! Unlike standard German chocolate cakes that use chocolate batter, this version lets the topping truly shine while maintaining that incredible moisture that keeps you coming back for just one more slice. Ready to create a showstopper that’ll have everyone begging for your secret recipe?
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Recipe
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Moist White German Chocolate Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Moist White German Chocolate Cake is a dreamy twist on the classic! With tender white cake layers and a luscious coconut pecan filling, every bite is sweet, nutty, and unbelievably soft. It’s a show-stopping dessert perfect for holidays, birthdays, or anytime you need a decadent Southern-style treat.
Ingredients
🟡 White Cake Layers:
2 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
5 large egg whites
1 tbsp vanilla extract
1 cup whole milk
1/2 cup sour cream
🟡 Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter, oil, and sugar until light and fluffy, 2–3 minutes.
4. Add egg whites one at a time, beating well after each. Stir in vanilla.
5. Mix in half the dry ingredients, then milk and sour cream, then remaining dry mix. Don’t overmix.
6. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
8. For frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, 10–12 minutes.
9. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
10. Layer cake with generous amounts of frosting between and on top. Leave sides bare for a rustic finish, or frost completely.
Notes
Use cake flour for the softest crumb.
Make frosting a day ahead and refrigerate—just bring to room temp before using.
Store cake covered at room temp up to 2 days, or refrigerate for 5.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Southern
Why You’ll Love This Moist White German Chocolate Cake
Perfect Texture Every Time
The secret to moisture in this cake lies in its carefully balanced ingredients. I’ve tested dozens of versions to achieve that melt-in-your-mouth tenderness that stays fresh for days. Using cake flour instead of all-purpose creates a finer crumb, while the combination of butter and oil gives you the best of both worlds – rich flavor and lasting moisture. My favorite part? The slight tang from buttermilk that balances the sweetness perfectly. When you slice into this cake, you’ll notice how it holds together beautifully without being dense or crumbly – the hallmark of a truly exceptional white cake.
Irresistible Flavor Combinations
The traditional topping features toasted pecans, shredded coconut, and a caramel-like base that creates the signature German chocolate experience. What makes this version special is how the subtle vanilla notes in the white cake create the perfect canvas for these bold flavors to shine. I’ve added a touch of almond extract to the batter – just enough to enhance the coconut without overwhelming it. The slight saltiness in the frosting creates that addictive sweet-salty balance that keeps forks returning for “just one more bite.” Trust me, the flavor complexity will impress even your most discerning guests!
Essential Tips & Tricks
Mastering the Batter
Achieving the perfect white cake texture requires attention to detail. Start with room temperature ingredients – this isn’t just baking folklore, it truly affects how they emulsify! Beat the butter and sugar until genuinely fluffy (about 3-4 minutes), and don’t rush this step. When adding egg whites, incorporate them gradually to maintain the air you’ve worked to create. My game-changing tip? Alternate adding dry ingredients and buttermilk, ending with dry. This prevents overmixing while ensuring everything combines properly. For ultimate tenderness, fold the final portion of flour with a spatula rather than your mixer for a beautifully delicate crumb.
Perfecting the Frosting
The signature coconut-pecan topping requires patience but rewards you generously. Toast the pecans first – this simple step amplifies their flavor exponentially. When cooking the egg mixture, maintain medium-low heat and stir constantly to prevent curdling or burning. The mixture should coat the back of a spoon before you add the coconut and pecans. My personal trick? Add a pinch of salt and a splash of bourbon for depth without making it boozy. Allow the frosting to cool completely before spreading, as it thickens considerably and becomes easier to work with. This patience results in those perfect ridges and valleys of frosting that make this cake instantly recognizable.
Serving Ideas & Creative Variations
Elegant Presentation Options
Transform this classic into a showstopping centerpiece by playing with presentation. Instead of the traditional layer cake, try baking in a bundt pan and drizzling the topping artfully over the ridges. For special occasions, I love creating a naked-style cake with frosting between layers but minimal coverage on the sides, allowing the beautiful white cake to peek through. Add fresh berries around the base for a pop of color, or dust the edges with toasted coconut for texture. Consider individual mini cakes for gatherings – they create that “made just for you” feeling that guests adore.
Seasonal Adaptations
This versatile cake welcomes creative twists throughout the year. For summer, fold lemon zest into the batter and add fresh berries between layers. Fall calls for warming spices like cinnamon and nutmeg in the frosting, perhaps with a drizzle of maple syrup. During winter holidays, incorporate crushed peppermint into the white cake batter and garnish with chocolate curls. Spring celebrations shine with a hint of lavender in the cake and fresh edible flowers as garnish. My favorite variation might be adding espresso powder to the frosting for a mocha-inspired version that coffee lovers can’t resist!
Storage & Troubleshooting Guide
Keeping Your Cake Fresh
The beauty of this moist white German chocolate cake is how well it holds up over time. Store it under a cake dome at room temperature for 3-4 days without losing that perfect texture. For longer storage, wrap individual slices in plastic wrap, then foil, and freeze for up to three months. The high fat content in the frosting actually helps preserve moisture! When ready to enjoy frozen cake, unwrap and let it sit at room temperature for about an hour. My pro tip? Microwave a slice for just 10 seconds to revive that fresh-baked taste and aroma. The frosting will soften slightly, creating an almost pudding-like quality that’s utterly divine.
Fixing Common Issues
Even experienced bakers encounter challenges! If your cake layers sink in the middle, your oven temperature might be off (invest in an oven thermometer) or you may have opened the oven door too early. For a dry cake, try reducing baking time by 2-3 minutes next round – white cakes can overbake quickly. If your frosting separates or looks curdled, whisk vigorously over low heat to re-emulsify. Too runny? Let it cool longer before spreading. Too thick? Add a tablespoon of warm cream. Remember that baking perfection comes with practice, and even “mistakes” usually taste delicious!
Frequently Asked Questions
Can I make this Moist White German Chocolate Cake in advance?
Absolutely! This cake actually improves with 1-2 days of rest as flavors meld. Make it up to 3 days ahead, store covered at room temperature, or freeze unfrosted layers for up to a month.
What’s the difference between regular and white German chocolate cake?
Traditional German chocolate cake uses chocolate batter, while this moist white German chocolate cake features a vanilla-based white cake that creates a beautiful contrast with the coconut-pecan frosting.
Can I substitute the buttermilk?
Yes! Mix 1 tablespoon white vinegar or lemon juice with enough regular milk to make 1 cup. Let stand 5 minutes before using. The slight acidity is essential for tenderness.
Why did my cake turn out dry?
Overbaking is usually the culprit. Check your cake 5 minutes before the recipe suggests. Also, measure flour by spooning into measuring cups rather than scooping directly.
Is there a shortcut version for busy days?
You can use quality white cake mix as your base (add 1 teaspoon vanilla extract and substitute milk with buttermilk), then focus on making the homemade coconut-pecan frosting for authentic flavor.
Final Thoughts
This moist white German chocolate cake represents the perfect balance between sophisticated flavor and comforting familiarity. The contrast between the delicate white layers and rich coconut-pecan frosting creates a dessert that’s both visually stunning and incredibly satisfying. I’ve brought this cake to countless gatherings, and it never fails to inspire that moment of appreciative silence when everyone takes their first bite. Whether you’re celebrating something special or simply craving a slice of something extraordinary, this cake delivers pure joy with every forkful. Find more inspiration for your baking adventures on Pinterest!