If you love rich, moist cakes with a delightful twist, this White German Chocolate Cake is an absolute showstopper. It’s a luscious variation of the traditional German chocolate cake, made with smooth white chocolate and complemented by shredded coconut and crunchy pecans. The layers are tender and the frosting creamy, making every bite a heavenly treat perfect for celebrations or whenever you want to impress with a homemade dessert.

White German Chocolate Cake

Why You’ll Love This Recipe

This cake offers the best of both worlds — the indulgent flavor of white chocolate paired with the classic texture of German chocolate cake. Unlike regular chocolate cakes, the white chocolate adds a subtle sweetness that pairs beautifully with the coconut and pecans. It’s moist, tender, and the frosting is rich without being overpowering. Plus, it’s easier to make than it looks, making it a fantastic choice for bakers of all levels.

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
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
1 cup shredded coconut
1 cup chopped pecans

tip: you can find a full list of ingredients and measurements in the recipe card below.

Instructions

Prepare Your Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each. Stir in the vanilla extract until just combined.
Combine Wet and Dry Ingredients: Add one-third of the dry ingredients to the butter mixture, then half the buttermilk. Repeat, ending with dry ingredients. Mix until smooth.
Incorporate White Chocolate: Fold in the melted white chocolate until fully blended into the batter.
Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: Beat together cream cheese and softened butter until smooth. Gradually add confectioners’ sugar, beating until creamy. Mix in vanilla extract and melted white chocolate.
Assemble the Cake: Place one cake layer on a serving plate. Spread frosting over it, then place the second layer on top. Frost the top and sides evenly.
Garnish and Serve: Decorate with white chocolate shavings or your favorite toppings. Slice and enjoy!

Variations

Swap shredded coconut for toasted coconut for an added crunch.
Use pecans or walnuts depending on your preference.
Add a splash of coconut extract to the batter or frosting for extra flavor.
Substitute buttermilk with yogurt or sour cream if preferred.
For a lighter frosting, reduce the butter or use cream cheese alone.

Heating and Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The cake layers freeze well too — wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Buttermilk adds tang and helps tenderize the cake. If you don’t have it, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.

Can I make this cake gluten-free?

You can substitute the flour with a gluten-free baking mix, but be sure it’s a 1:1 replacement for all-purpose flour.

How should I store this cake?

Keep it covered in the fridge. It stays fresh for about 4 days.

Can I prepare the cake layers ahead of time?

Yes! Bake the layers, cool completely, then wrap and refrigerate or freeze. Frost when ready to serve.

What if I don’t have white chocolate?

You can replace it with milk or dark chocolate, but it will change the flavor profile.

How do I prevent the cake from drying out?

Be careful not to overbake. Use an oven thermometer if possible and test with a toothpick early.

Can I make cupcakes instead?

Yes, this batter works great for cupcakes. Bake for about 18-22 minutes at the same temperature.

What frosting pairs well with this cake?

Cream cheese frosting is traditional, but a coconut or vanilla buttercream also works beautifully.

Can I add fruit or other fillings?

Yes, layering fresh berries or jam between the cake layers is a delicious addition.

Is the frosting sweet?

It’s creamy with a mild sweetness from the confectioners’ sugar and white chocolate, balanced by the tang of cream cheese.

Conclusion

This White German Chocolate Cake is a decadent dessert that’s surprisingly simple to make and guaranteed to impress. With its moist layers, rich white chocolate, and creamy frosting, it’s a perfect centerpiece for any celebration or weekend indulgence. Try this recipe and enjoy the comforting blend of flavors and textures that make it truly unforgettable.