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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
Cook Time 30 minutes
cooling time 30 minutes
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).