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Irresistible White German Chocolate Cake

A decadent white chocolate version of the classic German chocolate cake, featuring layers of moist cake, coconut-pecan frosting, and a rich white chocolate ganache.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 8 oz white chocolate, chopped
  • 1/2 cup heavy cream

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  3. Pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  4. For frosting: In a saucepan, combine evaporated milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat. Stir in coconut and pecans. Cool to spreading consistency.
  5. For ganache: Place white chocolate in a bowl. Heat cream until simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Cool until slightly thickened.
  6. Assemble cake by spreading frosting between layers. Pour ganache over top, allowing it to drizzle down sides.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett