German White Chocolate Cake
Indulge in the luscious decadence of a German White Chocolate Cake, a delightful twist on the classic German chocolate cake. This show-stopping dessert features moist, tender layers infused with melted white chocolate, shredded coconut, and chopped pecans, delivering a sweet, nutty flavor in every bite. The real magic lies in the rich and creamy frosting, made with sweetened condensed milk, butter, and pecans, offering a luxurious finish to this eye-catching treat. With its combination of textures and flavors, this cake is perfect for special occasions or as a centerpiece for your dessert table. Easy-to-follow instructions make it approachable for home bakers, while the detailed steps ensure professional-looking results. Whether you're a fan of white chocolate or simply craving a unique layer cake, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 oz white chocolate
- 1 cup unsalted butter
- 2.5 cups granulated sugar
- 4 pieces large eggs
- 2 tsp vanilla extract
- 3.5 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup whole milk
- 1 cup sweetened shredded coconut
- 1.5 cups chopped pecans
- 14 oz sweetened condensed milk
- 3 pieces egg yolks
- 0.5 cup unsalted butter (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Let it cool slightly.
In a large bowl, cream together the butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the melted white chocolate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut and 1/2 cup of the chopped pecans using a spatula.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, combine the sweetened condensed milk, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 10 minutes.
Remove the frosting from the heat and stir in the remaining 1 cup of chopped pecans and the vanilla extract. Let the frosting cool to room temperature.
Assemble the cake by spreading the cooled frosting between the layers and on top of the cake. Leave the sides uncovered for a classic German cake appearance.
Garnish with additional shredded coconut or white chocolate shavings, if desired. Serve and enjoy!
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 72.2 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
