The Dreamy White German Chocolate Cake is a delightful twist on a classic, offering a unique and surprisingly accessible rendition of the beloved dessert that you can easily recreate in your own kitchen. This recipe breaks down the magic of a white German chocolate cake, making it a perfect project for bakers of all levels looking for a show-stopping treat.
Key Ingredients for Dreamy White German Chocolate Cake:
- For the Cake:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup melted white chocolate chips (good quality)
- For the White Chocolate Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- ½ cup melted white chocolate chips (good quality)
- 2 tablespoons milk (or heavy cream for richer flavor)
- 1 teaspoon vanilla extract
- For the Coconut Pecan Frosting:
- ½ cup (1 stick) unsalted butter
- ¾ cup evaporated milk
- 1 ½ cups granulated sugar
- 7 ounces shredded sweetened coconut
- 1 cup chopped pecans
How to Make Dreamy White German Chocolate Cake:
Prepare to be amazed by how simple and incredibly satisfying this Dreamy White German Chocolate Cake is to bring to life. Its elegance belies its straightforward method, promising a moist, tender crumb and a frosting that’s truly out of this world. The preparation time is approximately 45 minutes, with an additional 40-50 minutes for baking, making it a manageable yet rewarding dessert to craft.
Step-by-Step Instructions:
For the Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate White Chocolate: Gently fold in the ½ cup of melted white chocolate chips into the batter. Be careful not to overmix.
- Alternate Dry and Wet: Begin adding the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
For the White Chocolate Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened butter and softened cream cheese until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition until thoroughly combined and smooth.
- Melt and Add White Chocolate: Melt the ½ cup of white chocolate chips. Let it cool slightly, then beat it into the frosting mixture.
- Thin with Milk and Add Vanilla: Add the milk and vanilla extract, beating until the frosting is light, fluffy, and spreadable. If it seems too thick, add another tablespoon of milk.
For the Coconut Pecan Frosting:
- Melt Butter: In a medium saucepan over medium heat, melt the butter.
- Add Milk and Sugar: Stir in the evaporated milk and granulated sugar. Bring to a gentle boil, stirring constantly.
- Cook: Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.
- Add Coconut and Pecans: Remove from heat. Stir in the shredded coconut and chopped pecans until well combined. Let it cool slightly to thicken before spreading.
Assembly:
- Level Cakes (Optional): If your cake layers are domed, you can carefully level them with a serrated knife for a neater appearance.
- First Frosting Layer: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the White Chocolate Cream Cheese Frosting over the top.
- Second Cake Layer: Carefully place the second cake layer on top.
- Frost Sides: Apply a thin “crumb coat” of the White Chocolate Cream Cheese Frosting to the sides and top of the cake to seal in crumbs. Refrigerate for about 15-20 minutes to firm up.
- Final Frosting: After the crumb coat has set, apply the remaining White Chocolate Cream Cheese Frosting to the sides and top of the cake, smoothing it evenly.
- Top with Coconut Pecan Frosting: Warm the Coconut Pecan Frosting slightly if it has become too firm. Spoon and spread the Coconut Pecan Frosting generously over the top of the cake. You can let it drip down the sides for a more rustic look.
- Chill and Serve: For the best texture and to allow the flavors to meld, it’s recommended to chill the cake for at least 30 minutes before slicing and serving.
Why You’ll Love This Dreamy White German Chocolate Cake:
You’ll adore this Dreamy White German Chocolate Cake for its unbelievably moist and tender cake layers, beautifully complemented by a luscious white chocolate cream cheese frosting. It’s a delightful departure from the traditional, offering a lighter, more refined flavor profile that’s utterly sophisticated. Plus, the rich, nutty, and sweet coconut pecan topping adds that signature German Chocolate cake essence, creating a symphony of textures and tastes that will leave everyone asking for seconds.
Beyond its exquisite taste, creating this dessert at home is surprisingly budget-friendly compared to purchasing a specialty cake from a bakery, allowing you to impress your guests without breaking the bank. The combination of the sweet, creamy white chocolate frosting and the classic coconut pecan topping creates a flavor experience that’s both nostalgic and wonderfully new, making it a truly memorable treat. Don’t just dream about this cake; make it a reality and experience the joy of baking this sensational Dreamy White German Chocolate Cake for yourself!
Storing and Reheating Tips:
Properly storing your Dreamy White German Chocolate Cake is essential to keep it fresh and delicious.
- Refrigeration: Due to the cream cheese frosting, it’s best to store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze unfrosted cake layers or individual slices. Wrap them tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe container. Frozen cake layers can be kept for up to 2-3 months. Thaw overnight in the refrigerator before frosting or serving.
- Reheating: This cake is best served at room temperature or slightly chilled. If refrigerated, take it out about 30-60 minutes before serving to allow the frosting to soften. There is generally no need to reheat this type of cake; it’s meant to be enjoyed cool.
Final Thoughts:
This Dreamy White German Chocolate Cake is more than just a cake; it’s an experience of pure delight, blending familiar comfort with innovative flavor. We encourage you to dive into your kitchen and create this showstopper – you might just discover your new favorite go-to dessert.
Dreamy White German Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2.75 cups all-purpose flour, 1.5 teaspoons baking soda, 0.5 teaspoon salt
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gently fold in the ½ cup of melted white chocolate chips into the batter. Be careful not to overmix.0.5 cup melted white chocolate chips
- Begin adding the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix the batter.2.75 cups all-purpose flour, 1 cup buttermilk, at room temperature
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl, beat together the softened butter and softened cream cheese until smooth and creamy.1 cup unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition until thoroughly combined and smooth.4 cups powdered sugar, sifted
- Melt the ½ cup of white chocolate chips. Let it cool slightly, then beat it into the frosting mixture.0.5 cup melted white chocolate chips
- Add the milk and vanilla extract, beating until the frosting is light, fluffy, and spreadable. If it seems too thick, add another tablespoon of milk.2 tablespoons milk, 1 teaspoon vanilla extract
- In a medium saucepan over medium heat, melt the butter.0.5 cup unsalted butter
- Stir in the evaporated milk and granulated sugar. Bring to a gentle boil, stirring constantly.0.75 cup evaporated milk, 1.5 cups granulated sugar
- Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.
- Remove from heat. Stir in the shredded coconut and chopped pecans until well combined. Let it cool slightly to thicken before spreading.7 ounces shredded sweetened coconut, 1 cup chopped pecans
- If your cake layers are domed, you can carefully level them with a serrated knife for a neater appearance.
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the White Chocolate Cream Cheese Frosting over the top.
- Carefully place the second cake layer on top.
- Apply a thin “crumb coat” of the White Chocolate Cream Cheese Frosting to the sides and top of the cake to seal in crumbs. Refrigerate for about 15-20 minutes to firm up.
- After the crumb coat has set, apply the remaining White Chocolate Cream Cheese Frosting to the sides and top of the cake, smoothing it evenly.
- Warm the Coconut Pecan Frosting slightly if it has become too firm. Spoon and spread the Coconut Pecan Frosting generously over the top of the cake. You can let it drip down the sides for a more rustic look.
- For the best texture and to allow the flavors to meld, it’s recommended to chill the cake for at least 30 minutes before slicing and serving.