You’ll adore this if you enjoy German chocolate cake. The cake is amazing and uses white chocolate in instead of German chocolate. remarkably moist It was quickly consumed when I made it for Easter.
| Prep Time: | 40 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 (1 ounce) squares white chocolate, chopped
- 1 ¼ cups butter
- 2 ¼ cups white sugar
- 5 eggs, separated
- 1 teaspoon vanilla extract
- 1 ¼ cups buttermilk
- 4 egg yolks
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups white sugar
- ¾ cup butter
- 1 (7 ounce) package sweetened flaked coconut
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
- Mix flour, baking powder, and salt together in a bowl.
- Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
- Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
- Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
- Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
- Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.
Nutrition Facts
| Calories | 961 kcal |
| Carbohydrate | 109 g |
| Cholesterol | 240 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 30 g |
| Sodium | 505 mg |
| Sugars | 81 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
Yes this is technically not German Chocolate Cake, but it is a white German chocolate cake as she correctly put in the title. It has all of the qualities of a GCC except you replace the bar of German chocolate with white chocolate ( I used Ghiradellis baking bar). It was fantastic, I never thought of using white chocolate instead but I’m glad I found your recipe! I did make a white chocolate buttercream for the sides and piled the coconut pecan frosting on top, but that was just An aesthetic thing. Great recipe!
The cake is good however this is not German chocolate as it used white chocolate. No where in this recipe is there German chocolate used. That actually is the kind of chocolate that gives? the cake it’s name. This is white chocolate cake. Not German.
I just made Bo’s White German Chocolate Cake and I give it 5 STARS!!! I thought it might be too sweet but it has the perfect blend and moist beyond belief. I added it to my all time favorites. Thank you for sharing, keep up the great work. Sandy