🤍 White German Chocolate Cake
🌟 Introduction
White German Chocolate Cake is a luxurious twist on the classic chocolate favorite. While traditional German Chocolate Cake is made with sweet chocolate and coconut-pecan frosting, this white version replaces dark chocolate layers with soft, fluffy white cake. The result? A lighter, elegant dessert that still delivers the rich coconut-pecan flavor everyone loves.
Perfect for birthdays, weddings, holidays, or special gatherings, this cake is moist, creamy, and beautifully balanced between sweetness and texture.
📜 History of German Chocolate Cake
Despite its name, German Chocolate Cake is not from Germany. It was inspired by Samuel German, who developed a type of sweet baking chocolate in 1852 for the Baker’s Chocolate Company. The chocolate was named “German’s Chocolate.”
In 1957, a Texas homemaker shared a recipe for “German’s Chocolate Cake,” and it became nationally popular. Over time, creative bakers developed variations — including this elegant white version.
🧾 Ingredients
🎂 For the White Cake Layers:
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
🥥 For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
🤍 Optional White Chocolate Buttercream (for outer frosting):
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/2 cup melted white chocolate
- 2–3 tablespoons milk
👩🍳 Instructions & Methods
Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine cake mix, buttermilk, oil, egg whites, vanilla, and almond extract.
- Beat for 2–3 minutes until smooth and fluffy.
- Divide batter evenly between pans.
- Bake 25–30 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting.
Step 2: Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
- Stir constantly until thickened (about 10–12 minutes).
- Remove from heat.
- Stir in vanilla, coconut, and pecans.
- Let cool until spreadable.
Step 3: Prepare White Chocolate Buttercream (Optional)
- Beat butter until creamy.
- Add powdered sugar gradually.
- Mix in melted white chocolate.
- Add milk until smooth and fluffy.
🍰 Cake Assembly (Formation)
- Place first cake layer on serving plate.
- Spread a thick layer of coconut-pecan frosting.
- Add second cake layer.
- Spread more coconut-pecan frosting on top.
- Frost sides with white chocolate buttercream (optional).
- Garnish with toasted coconut and whole pecans.
💛 Benefits of This Cake
- Provides energy from carbohydrates and healthy fats.
- Pecans contain heart-healthy fats and antioxidants.
- Coconut adds fiber and texture.
- Egg whites reduce fat compared to whole eggs.
- Perfect celebration dessert for special occasions.
🥗 Nutrition (Approximate per slice)
- Calories: 450–550
- Carbohydrates: 55g
- Fat: 28g
- Protein: 6g
- Sugar: 40g
- Fiber: 2g
(Nutrition varies depending on frosting amount.)
❤️ Why Cake Lovers Adore This Recipe
- Lighter texture than traditional chocolate version
- Rich coconut-pecan flavor
- Beautiful white presentation
- Perfect balance of creamy and crunchy
- Crowd-pleasing for all ages
This cake is especially loved by those who enjoy classic flavors but prefer a softer, vanilla-forward dessert.
🏁 Conclusion
White German Chocolate Cake combines history, elegance, and irresistible flavor into one stunning dessert. It honors the legacy of German Chocolate Cake while offering a lighter, brighter twist. Whether for celebrations or simply to treat yourself, this cake delivers comfort, tradition, and sweetness in every bite.
If you’d like, I can also give you a homemade-from-scratch white cake version instead of cake mix 😊