WHITE GERMAN CHOCOLATE CAKE
This White German Chocolate Cake features moist layers of fluffy white cake, paired with a rich, creamy coconut-pecan frosting. It's a delicious twist on the classic German chocolate cake, perfect for birthdays, holidays, or any special celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter softened
- 4 large egg whites
- 1 teaspoon vanilla extract
- 4 oz white chocolate melted
- ½ cup coconut flakes
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, melted butter, and vanilla extract, and mix until smooth.
- Fold in the egg whites until just combined.
- Gently fold in the melted white chocolate until fully incorporated.
- Divide the batter evenly between the two cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool completely before frosting.
- Frost with coconut-pecan frosting and garnish with extra chopped pecans and coconut if desired.
Notes
- Make sure to cool the cake completely before frosting to avoid melting the frosting.
- For a richer flavor, use high-quality white chocolate.
- The coconut-pecan frosting can be made ahead of time and stored in the fridge for up to 3 days.
- For a lighter cake, you can replace buttermilk with regular milk.
- Add extra coconut or pecans to the frosting for an even more indulgent texture.
- If you don't have 9-inch pans, you can use 8-inch pans, but adjust the baking time accordingly.
- This cake can be frozen for up to 1 month if wrapped tightly in plastic wrap.
- This recipe is perfect for birthdays, holidays, or any special occasion.