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White German Chocolate Cake Recipe

White German Chocolate Cake Recipe
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★★★★★

4.7 from 11 reviews

This White German Chocolate Cake features a moist and tender two-layer cake infused with melted white chocolate and buttermilk, layered with a creamy, luscious cream cheese frosting mixed with white chocolate. Topped with shredded coconut and chopped pecans, this cake offers a delightful combination of textures and a rich, sweet flavor profile perfect for special occasions or a decadent dessert treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces white chocolate, melted

Additional Ingredients

  • 1 cup shredded coconut
  • 1 cup chopped pecans

Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 ounces white chocolate, melted

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Then add the vanilla extract and mix until just combined.
  5. Combine Wet and Dry Ingredients: Alternately add a third of the dry ingredients followed by half of the buttermilk to the butter mixture, mixing gently between additions. Repeat until all dry ingredients are fully incorporated, ending with the flour mixture.
  6. Incorporate White Chocolate: Gently fold the melted white chocolate into the batter until thoroughly blended.
  7. Bake the Cakes: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare the Frosting: In a separate bowl, beat cream cheese and softened butter together until smooth. Gradually add the confectioners’ sugar and continue beating until creamy and fluffy. Mix in the vanilla extract and melted white chocolate until well combined.
  10. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer over it and frost the top and sides of the entire cake evenly.
  11. Garnish and Serve: Decorate the cake with additional white chocolate shavings, shredded coconut, and chopped pecans as desired. Slice and serve to enjoy.

Notes

  • Be sure to let the cakes cool completely before frosting to prevent the frosting from melting.
  • Use good quality white chocolate for the best flavor and smooth texture.
  • Buttermilk helps keep the cake moist and tender, but you can substitute with milk plus 1 tablespoon lemon juice if needed.
  • This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
  • To toast the coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.

Nutrition

Keywords: White German Chocolate Cake, white chocolate cake, coconut cake, pecan cake, cream cheese frosting, two-layer cake, moist cake, dessert recipe

Find it online: https://freshrecipehub.com/white-german-chocolate-cake-recipe/