White German Chocolate Cake Recipe

If you love rich, buttery cake layers paired with a gooey, toasted coconut-pecan filling, but want something a touch lighter and more elegant, this White German Chocolate Cake Recipe is exactly what you need. It takes the classic elements of a German chocolate cake — the famously irresistible coconut-pecan filling — and pairs them with pale, tender white chocolate cake layers and a silky white-chocolate buttercream. The result is bright, luxurious, and deeply satisfying: perfect for birthdays, special occasions, or any time you want a memorable dessert.

Below you’ll find a professional, chef-style walkthrough with everything from ingredients and equipment to step-by-step technique, troubleshooting, and serving ideas. I’ve written this in a detailed, reader-friendly way so you can make this at home with confidence.

Why this White German Chocolate Cake Recipe works

This recipe balances three things:

1. Structure and tenderness — a white chocolate butter cake that’s sturdy enough to hold up to a lavish filling but tender and fine-crumbed.
2. Classic flavor contrast — the caramelized coconut-pecan filling (the hallmark of German chocolate cake) adds texture and toasted complexity.
3. Modern finish — a white chocolate buttercream/ganache combo keeps the palette bright and complementary rather than heavy.

I favor a combination: spread the coconut-pecan filling between layers, and smooth a white-chocolate buttercream around the outside. It’s eye-catching and old-school charming, but refined.

What you’ll need (equipment)

• Three 8-inch round cake pans (or two 9-inch pans if pressed for time; adjust layers accordingly)
• Parchment paper rounds and nonstick spray or butter
• Stand mixer with paddle (or a hand mixer)
• Medium saucepan for filling
• Heatproof bowls and spatulas
• Offset spatula for frosting
• Cooling racks
• Thermometer (helpful but optional)
• Fine mesh sieve for dry ingredients

Ingredients

Yields: three 8-inch layers (serves 12–16 depending on slice size).

For the white chocolate cake layers

• 3 cups (360 g) cake flour (or 360 g all-purpose flour sifted with 6 tbsp cornstarch)
• 1 1/2 cups (300 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (227 g) unsalted butter, softened to room temperature
• 8 oz (225 g) white chocolate, melted and cooled slightly (high-quality chips or bars)
• 4 large eggs, room temperature
• 1 cup (240 g) sour cream or full-fat Greek yogurt, room temperature
• 1/2 cup (120 ml) whole milk, room temperature
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract (optional — complements white chocolate)

Note: If you prefer metric measurements across the board, the most important conversions are included. Ingredient weights for white chocolate and flour are particularly helpful for consistency.

For the classic coconut-pecan filling (the German chocolate element)

• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks, lightly whisked
• 1/2 cup (113 g) unsalted butter
• 1 tsp pure vanilla extract
• 1 1/2 cups (135–150 g) sweetened flaked coconut (toasted is nicer)
• 1 cup (120 g) chopped pecans, toasted and cooled

For the white chocolate buttercream (simple, stable)

• 1 1/2 cups (340 g) unsalted butter, softened
• 4 cups (480–520 g) confectioners’ (powdered) sugar, sifted
• 6–8 oz (170–225 g) white chocolate, melted and cooled
• 1–2 tbsp heavy cream or milk (as needed for consistency)
• Pinch of fine sea salt
• 1 tsp vanilla extract

Pro chef option: For an ultra-silky finish, use a Swiss-meringue buttercream base and fold in melted white chocolate. That takes longer but yields a luxurious texture and less sweetness.

Prep steps — what to do before you bake

1. Bring ingredients to room temperature. Take eggs, butter, milk, and sour cream out 30–60 minutes beforehand. Room-temperature ingredients emulsify better and give a finer crumb.
2. Preheat oven to 350°F (175°C). Position racks in the center.
3. Prepare pans. Line the bottoms with parchment circles and grease the sides lightly (butter or nonstick spray). This gives you clean release every time.
4. Toast coconut and pecans. Spread on a sheet tray and toast in the oven 5–8 minutes, watching closely, until aromatic and just golden. Let cool.

Step-by-step: Cake batter and baking

1. Sift the dry ingredients. In a bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
2. Cream butter and sugar. In your stand mixer fitted with the paddle, cream the softened butter and granulated sugar on medium speed for 3–4 minutes, until light and pale. Proper aeration here helps lift the crumb.
3. Add eggs one at a time. Reduce speed to low, add eggs one at a time, scraping down the sides between additions. Mix until homogenous.
4. Add melted white chocolate and extracts. With the mixer on low, stream in the cooled melted white chocolate and add vanilla and almond extract. Mix to combine.
5. Alternate dry ingredients and wet dairy. With mixer on low, add one-third of the dry flour mixture, then half the sour cream, then another third of flour, then the milk, then the remaining flour and sour cream. Mix just until combined — overmixing will tighten the crumb.
6. Divide batter. Divide evenly among the three prepared 8-inch pans (use a scale for precision, if you like).
7. Bake. Bake at 350°F (175°C) for 22–30 minutes, depending on pan depth and oven — start checking at 20 minutes. The cakes are done when the tops are pale golden and a toothpick comes out with a few moist crumbs (not wet batter).
8. Cool. Let pans cool on a rack for 10 minutes, then invert onto racks, peel off parchment, and cool completely before assembling. Chilling the layers for 20–30 minutes makes them easier to trim and frost.

Make the coconut-pecan filling (stovetop method)

1. Combine base first. In a medium heavy-bottomed saucepan, whisk together evaporated milk and sugar over medium heat until sugar dissolves.
2. Temper egg yolks. Slowly add about 1/3 cup of the hot milk mixture to the whisked egg yolks while whisking constantly (prevents curdling). Return tempered yolks to the pan.
3. Cook gently. Add butter and cook the mixture, stirring constantly, over medium-low heat until it thickens enough to coat the back of a spoon — about 8–10 minutes. Don’t let it boil aggressively.
4. Finish and cool. Remove from heat and stir in vanilla, coconut, and toasted pecans. Let cool to room temperature — the filling will set slightly as it cools. Refrigerate if you need to hold it; bring back to room temp before assembling for spreadability.

Tip: If you want a darker, caramelized flavor, allow the mixture to bubble very gently for a minute or two longer — but be careful, as overcooking will make it too stiff.

Make the white chocolate buttercream

Quick American buttercream with white chocolate

1. Beat the softened butter on medium speed until very smooth (~2 minutes).
2. Gradually add sifted confectioners’ sugar, one cup at a time, starting slow to avoid a sugar cloud. Scrape the bowl.
3. Add the cooled melted white chocolate and vanilla. Beat until combined.
4. Add cream a teaspoon at a time until you reach a spreadable, silky consistency. Add a pinch of salt to cut sweetness if desired.

Pro Swiss meringue option

• Whisk 5 egg whites with 1 cup sugar over a double boiler to 160°F, then whip to stiff glossy peaks. Gradually add 340 g butter cubes at room temp, beating until silky. Fold in melted white chocolate. This yields a less sweet, smoother buttercream that pairs beautifully with the coconut filling.

Assembly — put it together like a pro

1. Level each layer. Use a serrated knife or cake leveler to trim domes so layers stack evenly.
2. Add first layer and crumb coat. Place the bottom layer on a cake board or serving plate. Pipe a thin border of buttercream to create a dam, then spoon or spread about 1/3 of the coconut-pecan filling inside the ring.
3. Repeat. Add the second layer, more filling (reserve a small portion for decoration), then top with the final layer.
4. Crumb coat. Apply a thin layer of buttercream over the whole cake to trap crumbs. Chill 15–30 minutes to set.
5. Finish frosting. Apply a final layer of buttercream, smoothing with an offset spatula. Leave the top plain and spoon a shallow well of the remaining coconut-pecan filling onto the center (or spread it narrowly to reveal the buttery frosting).
6. Decorate. Sprinkle toasted coconut and chopped pecans around the top and base. For a modern look, pipe small rosettes and place pecan halves on each.

Tips, technique notes, and troubleshooting

• White chocolate melting: White chocolate burns easily. Melt in a double boiler or in short bursts in a microwave (20 seconds, stir, repeat). Allow to cool slightly before adding to batter or buttercream — if it’s too hot, it will melt butter and deflate batter.
• Room temperature ingredients: This matters — cold butter or eggs can break your emulsion and make the batter curdled or lumpy.
• Avoid overmixing: Once you add flour, mix only until combined. Overworking develops gluten and yields a dense cake.
• Toasting coconut and pecans: Watch closely — they go from perfectly toasted to burnt very fast. Remove when fragrant and golden.
• Filling consistency: If your coconut-pecan filling becomes too firm in the fridge, gently warm it in a double boiler until spreadable.
• Crumb control: Chill the baked layers briefly before leveling to reduce crumbs. The crumb coat is your friend.
• If cake layers domed too much: Use a serrated knife to level, then rotate layers so the trimmed surfaces face each other for better stability.

Variations & adaptations

• White German Chocolate Cupcakes: Bake in a 12-cup muffin tin for 18–22 minutes at 350°F. Pipe buttercream and top with a dollop of filling.
• Tropical twist: Add 1 cup finely chopped crushed pineapple (drained) to the coconut-pecan filling for a pina colada vibe.
• Almond macadamia version: Swap pecans for toasted macadamia nuts and add 1/2 tsp almond extract to the cake.
• Gluten-free: Replace cake flour with a 1:1 gluten-free baking mix and add 1 tsp xanthan gum if your mix lacks it. Results vary by blend.
• Lower sugar option: Use Swiss meringue buttercream (less sweet) and reduce sugar in the filling slightly, but be mindful: that filling is meant to be sweet and gooey.
• Vegan: A full vegan conversion is possible using aquafaba Swiss meringue, vegan butter, plant-based milk, and egg replacers — but textures will differ and require testing.

Make-ahead, storage & freezing

• Make filling ahead: The coconut-pecan filling keeps refrigerated for up to 5 days. Bring to room temp before using.
• Baked layers: Wrap tightly and refrigerate up to 3 days; freeze up to 1 month (double-wrap).
• Assembled cake: Store in the fridge (because of buttercream and filling) for up to 4 days. Bring to room temperature 30–60 minutes before serving for optimal flavor and texture.
• Freezing assembled cake: You can freeze a frosted cake (flash freeze until firm, then wrap well) for up to 1 month. Thaw overnight in the fridge, then come to room temp before serving.

Serving suggestions and pairings

• Beverage pairings: Serve slices with robust coffee (espresso or dark roast), chaï, or a nutty dessert wine (late-harvest Riesling or tawny port). A cold milk glass also pairs wonderfully for a nostalgic touch.
• Plating: Spoon a little extra warm coconut-pecan filling on the plate, or a smear of salted caramel to echo the filling’s sweetness. Add a quenelle of vanilla bean ice cream for temperature contrast.
• Occasion styling: For celebrations, top the cake with a ring of chocolate shards (white or milk) or whole toasted pecans placed like a wreath.

Common questions (FAQ)

Q: Can I use sweetened condensed milk instead of evaporated milk?
A: Traditional filling calls for evaporated milk + sugar + yolks. Sweetened condensed milk is thicker and much sweeter; if using it, reduce sugar significantly and test the consistency as it cooks.

Q: My cake was dry — what went wrong?
A: Likely overbaking, overmixing, or too much flour. Check oven calibration and use an oven thermometer. Also don’t skip the sour cream — it adds moisture.

Q: The filling became grainy — why?
A: That can happen if the eggs scramble from too-hot heat. Temper the yolks carefully and cook over gentle heat while stirring.

Q: White chocolate gives me trouble in buttercream — it seized.
A: Make sure the melted white chocolate isn’t too hot when added to butter. Cool it to lukewarm. If it seizes, warm gently and whip to re-smooth, or fold melted chocolate into a hot meringue base (Swiss method) to stabilize.

Troubleshooting quick guide

• Dense cake: Too much mixing after flour added; overbaked; too much flour packed into cup measure. Use weight-based measuring for consistency.
• Sunken center: Underbaked or oven temperature too low then high; opening the oven door too early.
• Runny filling: Under-cooked — return to low heat to thicken; or it may be too warm when spread (cool first).
• Buttercream too soft: Chill briefly and rewhip; avoid over-softening butter before making Swiss buttercream.

Final plating & finishing touches

• Dust the top lightly with finely grated white chocolate or a tiny pinch of flaky sea salt to cut sweetness.
• For an elegant finish, toast some extra coconut and pecans and sprinkle just before serving to preserve crispness.
• Consider using alternating textures: a knife-edge slice served with a crisp tuile or candied citrus peel adds professional contrast.

Closing thoughts

This White German Chocolate Cake Recipe is a beautiful fusion of nostalgic Southern charm and refined, modern patisserie technique. The pale, tender white chocolate layers keep the cake feeling airy and sophisticated while the caramelized coconut-pecan filling provides that unforgettable chewy, toasty bite we all love. Whether you’re baking for a crowd or an intimate celebration, the textures and flavors make this cake a memorable centerpiece.

White German Chocolate Cake Recipe

A refined twist on a Southern classic — tender white chocolate cake layers filled with a gooey toasted coconut–pecan filling and finished with silky white-chocolate buttercream. Perfect for celebrations, this White German Chocolate Cake Recipe balances light, delicate cake with rich, nostalgic texture for an unforgettable dessert.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

cooling time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 1309 kcal

Ingredients

  

For the white chocolate cake layers (three 8-inch layers)

• 3 cups 360 g cake flour (or all-purpose sifted with 6 tbsp cornstarch)
• 1 1/2 cups 300 g granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup 227 g unsalted butter, softened
• 8 oz 225 g good-quality white chocolate, melted and cooled slightly
• 4 large eggs room temperature
• 1 cup 240 g sour cream or full-fat Greek yogurt, room temperature
• 1/2 cup 120 ml whole milk, room temperature
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract optional, but recommended

For the coconut-pecan filling

• 1 cup 240 ml evaporated milk
• 1 cup 200 g granulated sugar
• 3 large egg yolks lightly whisked
• 1/2 cup 113 g unsalted butter
• 1 tsp pure vanilla extract
• 1 1/2 cups 135–150 g sweetened flaked coconut, toasted
• 1 cup 120 g chopped pecans, toasted

For the white-chocolate buttercream

• 1 1/2 cups 340 g unsalted butter, softened
• 4 cups about 480–520 g sifted confectioners’ sugar
• 6 –8 oz 170–225 g white chocolate, melted and cooled (I used 200 g)
• 1 –2 tbsp heavy cream or milk adjust for consistency
• Pinch fine sea salt
• 1 tsp vanilla extract

Optional garnish

• Extra toasted coconut and chopped pecans
• White chocolate shavings or flakes

Instructions

 

Prep & oven

• Remove butter, eggs, sour cream, and milk from the fridge 30–60 minutes prior so they come to room temperature. Preheat oven to 350°F (175°C). Position racks in the center.
• Line three 8-inch round cake pans with parchment rounds and grease the sides lightly.

Toast coconut & pecans

• Spread coconut and pecans on a sheet tray and toast in the preheated oven 5–8 minutes, watching closely until golden and aromatic. Cool on a rack.

Make the cake batter

• Sift together 3 cups cake flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
• In a stand mixer fitted with the paddle (or with a hand mixer), cream 1 cup softened butter and 1 1/2 cups granulated sugar on medium speed for 3–4 minutes until pale and airy.
• Reduce speed to low and add 4 eggs one at a time, mixing after each addition; scrape the bowl as needed.
• Add the slightly cooled melted white chocolate and extracts, mixing until incorporated.
• With mixer on low, alternate adding the dry ingredients and the sour cream/milk in three additions: (a) 1/3 dry, (b) half sour cream, (c) 1/3 dry, (d) milk, (e) remaining dry and remaining sour cream. Mix only until combined; avoid overmixing.

Bake

• Divide batter evenly between prepared pans (use a kitchen scale for accuracy). Smooth tops.
• Bake 22–30 minutes at 350°F (175°C), checking at 20 minutes — a toothpick should come out with a few moist crumbs. The tops should be set and slightly pale golden.
• Cool in pans 10 minutes, then invert onto racks, remove parchment, and cool completely. Chill 20–30 minutes before leveling if you plan to get perfectly flat layers.

Make the coconut-pecan filling

• In a medium heavy saucepan, whisk together 1 cup evaporated milk and 1 cup granulated sugar over medium heat until sugar dissolves.
• Temper 3 whisked egg yolks by slowly whisking in about 1/3 cup of the hot milk mixture, then return yolks to the pan.
• Add 1/2 cup butter and cook over medium-low, stirring constantly, until the mixture thickens to coat the back of a spoon (about 8–10 minutes). Do not let it boil aggressively.
• Remove from heat and stir in vanilla, toasted coconut, and toasted pecans. Cool to room temperature (it will thicken as it cools). Refrigerate if holding — bring back to room temp before assembling so it spreads.

Make the white-chocolate buttercream

• Beat 1 1/2 cups softened butter on medium speed until smooth (~2 minutes).
• Gradually add sifted confectioners’ sugar, 1 cup at a time, starting on low to avoid sugar clouds, increasing speed and beating until smooth and fluffy.
• Add the cooled melted white chocolate and vanilla. Beat until incorporated. Add heavy cream 1 tsp at a time until you reach a spreadable consistency. Add a pinch of salt to balance sweetness. (For a less sweet, silkier option, use Swiss-meringue buttercream and fold in the melted white chocolate.)

Assemble the cake

• Level cake layers with a serrated knife or cake leveler. Place first layer on a cake board or serving plate.
• Pipe a thin buttercream dam around the edge of the layer (this keeps the filling from oozing). Spoon ~1/3 of the coconut-pecan filling into the center.
• Add the second layer, repeat with remaining filling (reserve a little for decoration), then top with the third layer.
• Apply a thin crumb coat of buttercream around the cake. Chill 15–30 minutes to set.
• Apply the final coat of buttercream and smooth with an offset spatula. Spoon the reserved filling into a shallow well on the top center (or use for decorative dollops). Garnish with toasted coconut, chopped pecans, or white chocolate shavings.

Serve

• Bring cake to room temperature before serving (30–60 minutes) so the buttercream softens and flavors bloom. Slice with a hot, dry knife for clean edges.

Notes

• Techniques & troubleshooting
• White chocolate: Melt gently using a double boiler or short microwave bursts; allow to cool slightly before adding to batter or buttercream to avoid splitting.
• Avoid overmixing: Once flour is added, mix just until combined. Overmixing = denser cake.
• Temper yolks carefully when making filling to avoid scrambled eggs.
• If filling is too firm: Warm gently in a double boiler until spreadable. If too loose, cook a little longer (low heat) until it thickens.
• Make-ahead & storage
• Filling keeps refrigerated up to 5 days. Bring to room temperature before using.
• Baked layers can be wrapped and refrigerated up to 3 days or frozen up to 1 month.
• Assembled cake stores in the refrigerator up to 4 days; allow 30–60 minutes at room temperature before serving. You can freeze a fully frosted cake (flash freeze until firm, then wrap); thaw in the fridge overnight.
• Variations
• Cupcakes: Bake in a 12-cup muffin tin at 350°F (175°C) for 18–22 minutes. Top with buttercream and a dollop of filling.
• Tropical: Fold 1 cup drained crushed pineapple into the filling for a pina colada profile.
• Nut swap: Substitute toasted macadamia nuts for pecans and add 1/2 tsp almond extract.
• Swiss-meringue buttercream: Use for a less sweet, silkier finish (chef’s preference for high-end cakes).