Let me tell you, the first bite of this white German chocolate cake is pure magic. The tender crumb, sweet coconut-pecan frosting, and that subtle white chocolate flavor—it’s the kind of cake that makes you pause and savor every forkful. Years ago, I discovered this twist on classic German chocolate cake at a family reunion. My aunt (who’s notorious for tweaking traditional recipes) swapped out the dark chocolate for creamy white chocolate, and honestly, I was hooked from that day. Since then, I’ve baked this cake for birthdays, holiday gatherings, and—yes—even quiet Sunday afternoons when we just needed a treat.
White German chocolate cake isn’t something you find in every bakery, so making it at home feels extra special. It’s got that wow factor for parties, but it’s also pretty forgiving if you’re not a cake pro. What I love most is how the white chocolate keeps things smooth and mellow, and the coconut-pecan frosting brings all the old-school nostalgia. If you’re searching for a homemade dessert that’s as beautiful as it is delicious, this one’s a winner. I’ve tested this recipe a dozen times (and tasted even more slices than I care to admit), so you can trust it’s been through the wringer. Whether you’re planning a Pinterest-worthy birthday cake or just want something to impress the neighbors, this cake delivers every time.
Why You’ll Love This White German Chocolate Cake Recipe
- Quick & Easy: You don’t need to spend hours in the kitchen. This cake comes together in about 30 minutes of active prep—perfect for busy folks or spontaneous celebrations.
- Simple Ingredients: Most of what’s needed is probably already in your pantry. No need for fancy chocolate bars or specialty flours. Just white chocolate chips, flour, butter, sugar, eggs, and some classic add-ins.
- Perfect for Parties: Whether it’s a birthday, anniversary, or holiday, this cake looks absolutely stunning on a dessert table. The white chocolate and coconut topping gets guests talking (and drooling).
- Crowd-Pleaser: Both kids and adults love it. Even picky eaters who shy away from “regular” German chocolate cake get excited about this lighter, sweeter version.
- Unbelievably Delicious: The texture is soft and moist, with a gentle sweetness balanced by the rich, nutty frosting. It’s comfort food, dressed up for a party.
What sets my white German chocolate cake apart? I actually melt the white chocolate into the batter, not just mix in chips. This makes the cake extra tender and gives it a true white chocolate flavor. The classic coconut-pecan frosting is made from scratch—no shortcuts or canned frostings here. And, you know, I’ve played with different brands of white chocolate (Ghirardelli is my favorite for melting smoothly) and found that using full-fat coconut gives the frosting that signature gooey texture.
This cake isn’t just another Pinterest pretty cake—it’s the kind that makes you close your eyes after the first bite. It’s nostalgic, yet modern. A showstopper, yet secretly simple. If you want to impress guests without sweating over every detail, this white German chocolate cake is your answer. I promise, you’ll love how it turns any occasion into a celebration.
Ingredients Needed
This recipe uses classic pantry staples with a couple of specialty ingredients to create that signature white German chocolate cake flavor and texture. Here’s what you’ll need:
For the Cake Batter
- 2 1/4 cups (280g) all-purpose flour (sifted for a lighter crumb)
- 1 1/2 cups (300g) granulated sugar
- 1 cup (226g) unsalted butter, softened (adds richness)
- 6 oz (170g) white chocolate, chopped or chips (Ghirardelli melts beautifully)
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature (can sub almond milk for dairy-free)
- 1 tbsp vanilla extract (I use Nielsen-Massey for best flavor)
- 1/2 tsp salt
- 2 1/2 tsp baking powder
For the Coconut-Pecan Frosting
- 1 cup (200g) granulated sugar
- 1 cup (240ml) evaporated milk (don’t use condensed—texture isn’t right)
- 1/2 cup (113g) unsalted butter
- 3 large egg yolks
- 1 1/2 cups (120g) sweetened shredded coconut (full-fat for best texture)
- 1 cup (120g) chopped pecans (toast them for extra flavor)
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes
- White chocolate shavings (for a pretty finish)
- Extra toasted coconut flakes
- Whole pecan halves
If you need a gluten-free cake, swap the all-purpose flour for a gluten-free blend like King Arthur’s GF flour. For dairy-free, use a vegan butter substitute and almond milk. Don’t have pecans? Walnuts or almonds work fine in the frosting. You can even skip the nuts altogether for allergies (just up the coconut a bit).
I’ve made this with both store-brand and premium ingredients—the premium ones do make a difference, but honestly, it’s delicious either way. The main thing is to use real white chocolate, not those “white baking morsels” (they’re mostly sugar, not chocolate!). Look for small-curd coconut—it melts into the frosting better.
Equipment Needed
- Two 9-inch (23cm) round cake pans (nonstick or lined with parchment)
- Electric mixer (hand or stand—stand mixer is easiest for beating butter)
- Medium saucepan (for the frosting)
- Rubber spatula (for scraping batter and spreading frosting)
- Whisk
- Mixing bowls (at least two: one for wet, one for dry ingredients)
- Cooling rack (not mandatory, but helps prevent soggy cake bottoms)
- Offset spatula (for a smooth frosting finish)
- Measuring cups and spoons (accuracy matters!)
Don’t have two cake pans? Bake the layers one at a time (just wipe and relubricate the pan between bakes). If your mixer goes on strike (it happens), you can cream butter and sugar by hand, but expect an arm workout. For the frosting, any sturdy saucepan does the job—mine has the battle scars to prove it. And, honestly, an offset spatula is a game-changer for pretty cakes, but a butter knife does fine in a pinch. If you’re on a budget, check thrift stores for cake pans—they’re almost always there!
Preparation Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper for easy release.
- Melt the white chocolate: Place the chopped white chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth. Let it cool slightly so it doesn’t seize when added to the batter.
- Cream butter and sugar: In a large mixing bowl, beat 1 cup (226g) butter and 1.5 cups (300g) sugar until light and fluffy (about 3 minutes). The mix should look pale and airy.
- Add eggs: Add the eggs one at a time, beating well after each. Scrape down the sides of the bowl to catch any stray bits.
- Mix in melted white chocolate and vanilla: Pour in the cooled white chocolate and 1 tbsp vanilla extract. Mix until fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together 2.25 cups (280g) flour, 2.5 tsp baking powder, and 0.5 tsp salt.
- Alternate flour and milk: Add the dry ingredients to the wet mixture in three parts, alternating with the milk (start and end with flour). Mix on low until just combined—don’t overmix or the cake can get dense.
- Pour and bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a toothpick comes out clean with just a few moist crumbs.
- Cool the layers: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely (if you rush this, the frosting will melt and slide off).
- Make the coconut-pecan frosting: In a medium saucepan, whisk together 1 cup sugar, 1 cup evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). The mixture should coat the back of a spoon.
- Add coconut, pecans, vanilla, and salt: Remove from heat. Stir in 1.5 cups coconut, 1 cup chopped pecans, 1 tsp vanilla, and a pinch of salt. Let the frosting cool until spreadable (about 20 minutes).
- Assemble the cake: Place one cake layer on your serving plate. Spread half the frosting over the top, going all the way to the edges. Place the second cake layer on top and cover with remaining frosting. Use an offset spatula for a smooth finish.
- Garnish: Sprinkle with white chocolate shavings, extra coconut, and pecan halves if you want a Pinterest-worthy look.
Troubleshooting: If your cake sinks in the middle, it’s probably underbaked—give it another 3-5 minutes. If the frosting is too runny, cook it a few more minutes to thicken. If your layers stick, try running a thin knife around the edges before turning out. (And hey, even a slightly messy cake tastes amazing!)
For efficiency, measure all ingredients before starting—makes the process way smoother. I always melt the white chocolate first so it’s ready when the batter needs it. And don’t forget to let the frosting cool; warm frosting will slip right off your cake layers!
Cooking Tips & Techniques
Let’s face it: baking cakes isn’t always smooth sailing. Here are some of my favorite tricks and hard-earned lessons for white German chocolate cake success:
- Room Temperature Ingredients: Make sure butter, eggs, and milk aren’t straight from the fridge. Cold ingredients can cause the batter to seize or bake unevenly.
- Melt the White Chocolate Slowly: Overheating white chocolate is a classic mistake. Go slow and stir often—otherwise, it can turn grainy or scorch.
- Sift Your Flour: Sifting adds air and keeps the crumb light. Skipping this step can make your cake dense.
- Don’t Overmix: Once you add flour, mix just until combined. Overmixing develops gluten, which leads to a tough cake.
- Check Cake Doneness Early: Ovens vary. Start checking at 28 minutes—if the cake feels springy and a toothpick is mostly clean, you’re good.
- Frosting Consistency: If the frosting cools too much, it thickens and can be hard to spread. If that happens, microwave it for 10 seconds and stir well.
- Layer Assembly: I’ve learned the hard way—cool cakes completely before frosting. Warm layers will slide around and make a mess.
Once, I tried using low-fat coconut. It was a disaster—the frosting got watery and never set. Use full-fat for the best gooey texture! If you’re multitasking (like making frosting while cakes bake), set a timer so nothing gets forgotten. Consistency comes from following the basics: measure accurately, use good-quality ingredients, and don’t rush the cooling steps. Trust me, patience makes a big difference!
Variations & Adaptations
One thing I love about white German chocolate cake is how flexible it is. Here are a few variations I’ve tried (and loved!) over the years:
- Gluten-Free Version: Use a 1:1 gluten-free flour blend (like King Arthur’s) instead of all-purpose flour. Everything else stays the same.
- Dairy-Free Twist: Swap butter for vegan margarine and use almond or coconut milk instead of whole milk. For the frosting, coconut cream works well.
- Flavor Boost: Add 1 tsp almond extract to the cake batter for a nuttier flavor. Or stir in 1/2 cup dried cranberries or cherries to the frosting for a festive touch.
- Nut-Free Option: Skip the pecans and double the coconut. You can also use sunflower seeds for crunch.
- Cupcake Adaptation: Make the batter as directed, then bake in lined cupcake tins for 18-22 minutes. Top each with a dollop of frosting!
Personally, I’ve made this cake as cupcakes for a kid’s party and swapped in toasted almonds for the pecans. It was a huge hit, and honestly, the almond flavor paired really well with the white chocolate. If you want to dial up the coconut, sprinkle toasted flakes on top before serving. For a seasonal spin, fold in fresh berries (blueberries are my go-to in summer) to the batter for bursts of color and flavor.
Serving & Storage Suggestions
White German chocolate cake is best served at room temperature so the flavors and textures really shine. Present it on a pretty cake stand or platter, and let the coconut-pecan frosting drip slightly over the edges for that irresistible look.
Pair it with a cup of strong coffee, herbal tea, or even a glass of milk. If you’re serving for brunch, it goes beautifully with fresh fruit or a light citrus salad. For parties, slices look gorgeous with a swirl of whipped cream and a sprinkle of white chocolate shavings.
To store, cover the cake tightly with plastic wrap or place in an airtight container. It keeps well at room temperature for up to 2 days, or in the refrigerator for 4-5 days (though the texture is best at room temp). You can also freeze individual slices for up to 2 months—just wrap each piece in foil, then place in a zip-top bag. To reheat, thaw overnight in the fridge and let come to room temperature before serving. The flavors actually deepen after a day, so leftovers are even better!
Nutritional Information & Benefits
Here’s a rough estimate per slice (based on 12 servings):
- Calories: ~400
- Protein: 6g
- Carbs: 45g
- Fat: 22g
- Sugar: 32g
White German chocolate cake provides energy from healthy fats in coconut and pecans, plus a satisfying protein boost from eggs and nuts. If you use almond milk and gluten-free flour, it can fit into some special diets. Watch out for nuts and dairy if you’re allergic, of course. Personally, I see this cake as a treat that offers comfort and a little nutrition from the wholesome add-ins—just enjoy in moderation!
Conclusion
If you’re looking for a show-stopping dessert that’s easy enough for any home baker, this white German chocolate cake is it. The creamy white chocolate, nutty coconut-pecan frosting, and soft crumb come together for a dessert that feels like a celebration in every bite. Whether you’re baking for a crowd or just craving something special, you can customize it to fit your dietary needs or flavor preferences. I love how every slice brings back good memories and starts new ones—this cake never disappoints.
Give it a try, and don’t be afraid to put your own spin on it. Let me know in the comments how you make it yours, or share your creative adaptations on Pinterest! If you’ve got party plans coming up, this cake will be the star. Happy baking, friends—may your kitchen be filled with laughter and the sweet scent of cake!
FAQs About White German Chocolate Cake
What’s the difference between white German chocolate cake and regular German chocolate cake?
Regular German chocolate cake uses dark sweet chocolate, while white German chocolate cake swaps in white chocolate for a lighter, creamier flavor. The frosting is the same classic coconut-pecan combo.
Can I make this cake ahead of time?
Absolutely! Bake the layers and make the frosting a day ahead. Assemble the cake and store covered at room temperature. The flavors actually get better after a few hours.
Can I freeze white German chocolate cake?
Yes—wrap individual slices tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temp before serving.
What if I don’t have white chocolate?
You can use high-quality white chocolate chips or bars. Avoid “white baking chips” as they don’t melt the same and lack true white chocolate flavor.
How do I prevent my frosting from being runny?
Cook the frosting until it thickens and coats the back of a spoon. Let it cool before spreading. If it’s still runny, chill it in the fridge for 10-15 minutes and stir well before using.
Pin This Recipe!
White German Chocolate Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
A tender, moist cake made with creamy white chocolate and topped with a classic coconut-pecan frosting. This easy homemade dessert is perfect for parties, birthdays, or any special occasion.
Ingredients
- 2 1/4 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 6 oz white chocolate, chopped or chips
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature (or almond milk for dairy-free)
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 1/2 cups sweetened shredded coconut (full-fat)
- 1 cup chopped pecans (toasted optional)
- 1 tsp vanilla extract
- Pinch of salt
- Optional Garnishes:
- White chocolate shavings
- Extra toasted coconut flakes
- Whole pecan halves
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool slightly.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Mix in melted white chocolate and vanilla extract until fully incorporated.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add dry ingredients to wet mixture in three parts, alternating with milk (start and end with flour). Mix on low until just combined.
- Divide batter evenly between prepared pans. Smooth tops with a spatula.
- Bake for 28-32 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting: In a medium saucepan, whisk together sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
- Remove from heat. Stir in coconut, pecans, vanilla, and salt. Let frosting cool until spreadable (about 20 minutes).
- Place one cake layer on serving plate. Spread half the frosting over the top. Place second layer on top and cover with remaining frosting. Use an offset spatula for a smooth finish.
- Garnish with white chocolate shavings, extra coconut, and pecan halves if desired.
Notes
Use room temperature ingredients for best results. Melt white chocolate slowly to avoid scorching. Sift flour for a lighter crumb. Don’t overmix after adding flour. Cool cake layers completely before frosting. For gluten-free or dairy-free adaptations, substitute flour and milk as needed. Frosting consistency improves as it cools; microwave briefly if it thickens too much.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400
- Sugar: 32
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: white German chocolate cake, coconut pecan frosting, party cake, homemade dessert, birthday cake, easy cake recipe, white chocolate cake
