White German Chocolate Cake

This White German Chocolate Cake brings a delicious twist to a classic dessert. Instead of the usual dark chocolate base, I use a moist white cake that complements the rich coconut-pecan frosting perfectly. It’s indulgent, satisfying, and guaranteed to impress anyone at the table.

Why You’ll Love This Recipe

I love how this cake blends textures and flavors in such a delightful way. The white cake is light yet moist thanks to the buttermilk, while the caramel-like coconut-pecan frosting adds just the right amount of richness and chew. It’s ideal for holidays, birthdays, or any day I feel like treating myself or my guests to something a little extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white cake mix
buttermilk
vegetable oil
large egg whites
vanilla extract
unsalted butter
granulated sugar
evaporated milk
large egg yolks
sweetened shredded coconut
chopped pecans

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.

2. In a large bowl, I mix the white cake mix, buttermilk, oil, egg whites, and vanilla extract. I beat it on medium speed until everything is smooth and well combined.

3. I pour the batter evenly into the prepared pans and bake for 25–30 minutes, until a toothpick comes out clean.

4. Once baked, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

5. For the frosting, I melt butter in a medium saucepan over medium heat. Then I stir in sugar, evaporated milk, egg yolks, and vanilla. I cook it all, stirring constantly, until it thickens and turns a golden-brown shade—about 10 to 12 minutes.

6. I remove the pan from the heat and stir in the shredded coconut and chopped pecans. I let the frosting cool slightly so it’s easy to spread.

7. To assemble, I spread the coconut-pecan frosting between the cake layers, then cover the top and sides.

8. Finally, I slice and serve this indulgent treat.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories per serving: 520 kcal

Variations

Sometimes I swap the pecans for walnuts if that’s what I have on hand. If I’m looking to change things up even more, I’ll add a layer of whipped cream between the cake and frosting for a lighter texture. Toasting the coconut before stirring it into the frosting also adds a deeper flavor that I love.

Storage/Reheating

I keep this cake covered at room temperature for up to 2 days. If I want it to last longer, I store it in the refrigerator for up to 5 days. When I’m ready to serve leftovers, I let a slice sit out at room temperature for about 15 minutes so the frosting softens up nicely.

FAQs

How do I know when the frosting is ready?

I look for the frosting to thicken and turn golden-brown. It usually takes about 10–12 minutes of constant stirring.

Can I make the cake layers ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly in plastic wrap to keep them fresh.

What can I substitute for buttermilk?

If I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes before using.

Can I use a different type of cake mix?

I prefer white cake mix for this version, but yellow cake mix works too if that’s what I have available.

Is this cake freezer-friendly?

Yes, I freeze individual slices wrapped tightly in plastic and foil. When I want a piece, I let it thaw in the fridge overnight or at room temperature for a few hours.

Conclusion

This White German Chocolate Cake is a rich, satisfying dessert that I love making for special occasions—or just when I want something truly decadent. The moist white cake and gooey coconut-pecan frosting are a match made in dessert heaven. Every bite is full of texture, sweetness, and pure indulgence.