White German Chocolate Cake: A Lighter Take on the Classic

This white German chocolate cake keeps the gooey coconut pecan frosting we all fight over, but swaps the dark cocoa cake for a buttery, tender vanilla crumb. It is soft, sweet in all the right places, and looks just as striking on a cake stand as the original.

If you love the frosting but want a cake that tastes like a vanilla birthday cake, this is the one. The contrast between the pale, pillowy layers and the golden, caramel like frosting makes every slice feel a little unexpected.

Why This White Cake Works So Well

The cake itself leans on buttermilk and egg whites, which give it a fine, downy crumb without any heaviness. A whisper of almond extract rounds out the vanilla so the frosting still feels like the star.

That coconut pecan frosting is cooked on the stove until thick and glossy, just like the classic. The only difference is the cake underneath, and honestly I think the lighter base lets the toasted nuts and coconut shine even more.

Ingredients

• 2 1/2 cups all purpose flour: spooned and leveled, not scooped
• 2 tsp baking powder: adds lift to the white cake
• 1/2 tsp salt: balances the sweetness
• 1 cup unsalted butter, softened: set it out an hour ahead so it creams smoothly
• 1 3/4 cups granulated sugar: fine sugar dissolves best
• 4 large egg whites, room temperature: these keep the crumb white and airy
• 1 1/2 tsp vanilla extract: pure vanilla, not imitation
• 1/2 tsp almond extract: optional, but it deepens the flavor without tasting like marzipan
• 1 cup buttermilk, room temperature: the tang keeps the cake moist for days

For the frosting

• 1 can (12 oz) evaporated milk: not sweetened condensed milk
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter: cut into chunks so it melts evenly
• 4 large egg yolks, lightly beaten: temper them slowly to avoid scrambling
• 1 1/2 tsp vanilla extract
• 2 cups sweetened shredded coconut: toasting it brings out the nuttiness
• 1 1/2 cups chopped pecans: toast these too for the best flavor

Variations / Substitutions

• Swap pecans for walnuts: walnuts carry a slightly earthier note, but the frosting stays just as rich
• Use toasted almonds: sliced almonds give a nice crunch and a little less sweetness
• Skip the almond extract: double the vanilla for a straight vanilla cake, no other changes needed
• Make it dairy free: a good vegan butter stick and unsweetened oat milk plus a teaspoon of lemon juice work, though the frosting thickens a bit slower
• Turn it into cupcakes: this batter fills about 24 cupcake liners and bakes in 18 to 20 minutes

German Chocolate Cake Frosting is a sweet finishing touch for this cake.

How to Make White German Chocolate Cake

Step 1: Cook the Coconut Pecan Frosting

In a medium saucepan off the heat, whisk the 1 can evaporated milk, 1 1/2 cups sugar, 3/4 cup butter, and the 4 beaten egg yolks until smooth. Set the pan over medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, for about 10 to 12 minutes.

The mixture will go from thin and milky to thick and golden, like a loose pudding. When you drag the spoon across the bottom and the trail holds for a second before filling in, it is ready. Pull the pan off the heat and stir in the 1 1/2 tsp vanilla, the 2 cups coconut, and 1 1/2 cups pecans. Let the frosting cool to room temperature, stirring now and then, so it thickens to a spreadable consistency while you make the cake.

Step 2: Mix the White Cake Batter

Preheat your oven to 350°F (175°C) and grease three 9 inch round cake pans, then line the bottoms with parchment. In a medium bowl, whisk the 2 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. In a large mixing bowl, beat the 1 cup softened butter and 1 3/4 cups sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.

Scrape the bowl, then beat in the 4 egg whites one at a time, mixing well after each. The batter will look pale and glossy. Mix in the 1 1/2 tsp vanilla and 1/2 tsp almond extract. On low speed, add the flour mixture in three additions, alternating with the 1 cup buttermilk, starting and ending with flour. Beat just until the last streak of flour disappears, no longer than a few seconds, so the cake stays tender.

Step 3: Bake the Layers

Divide the batter evenly among the three prepared pans and smooth the tops. Bake on the middle rack for 22 to 25 minutes, until the edges pull away from the sides and a toothpick poked in the center comes out clean.

The tops will be a pale golden color and spring back when lightly touched. Let the layers cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack, peel off the parchment, and let them cool completely before frosting.

Step 4: Stack and Frost the Cake

Place one completely cooled cake layer on a serving plate. Scoop about a third of the cooled frosting onto the center and spread it to the edges with an offset spatula. Set the second layer on top, repeat with another third of frosting, then top with the final layer.

Pile the remaining frosting on top of the cake and spread it out. You can leave the sides bare or let a little frosting spill over the edges for a casual look. The frosting will be thick and full of coconut and nuts, so take your time spreading it. Slice and serve the cake at room temperature, when the frosting is soft and the crumb is at its fluffiest.

Tips for the Best White Cake Layers

• Cold butter will not cream well, so let it sit out until it dents easily when pressed with a finger. If the butter and sugar do not get pale and fluffy in step 2, the cake will be dense.
• Measure the flour by spooning it into the cup and leveling it off, not by dipping the cup into the bag. Scooping packs in too much flour and makes the layers dry.
• If the frosting looks too runny right after cooking, just let it cool longer. It thickens noticeably as it comes to room temperature.
• Toasting the coconut and pecans on a dry sheet pan at 350°F for 5 to 7 minutes, stirring once, deepens their flavor and keeps the frosting from tasting one note sweet.

Bake times by pan:

Storing Leftover Cake

• Refrigerate: Cover the cake tightly and store in the fridge for up to 4 days. The frosting stays soft when cold, so slices are ready to eat straight from the fridge.
• Serve cold or warm: Let it sit at room temperature for 15 minutes if you prefer a softer bite, but it is great chilled too.

Frequently Asked Questions

Can I use sweetened condensed milk instead of evaporated milk?

No, the two are not interchangeable here. Sweetened condensed milk is much thicker and sweeter, and the frosting will seize into a grainy paste. Evaporated milk gives the classic pourable texture.

Why did my frosting turn out grainy?

Grainy frosting usually means the egg yolks cooked too quickly. Whisk the mixture off the heat first, then cook it over medium heat while stirring nonstop to keep the sugar dissolved and the yolks smooth.

What if I only have two 9 inch pans?

Bake the batter in two pans at 350°F for 28 to 32 minutes. Once cooled, carefully slice each layer in half horizontally with a long serrated knife to get four thinner layers. You will have a bit of extra frosting for the sides if you like.

Can I make this cake a day ahead?

Yes, the flavors settle and the frosting stays moist. Assemble the cake, cover it loosely so nothing sticks, and keep it in the fridge overnight. Set it out 30 minutes before serving.

White German Chocolate Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 680

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large egg whites, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup buttermilk, room temperature
• 1 can (12 oz) evaporated milk
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter
• 4 large egg yolks, lightly beaten
• 1 1/2 tsp vanilla extract
• 2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans

Method

 

1. Whisk evaporated milk, 1 1/2 cups sugar, 3/4 cup butter, and egg yolks in a saucepan off the heat. Cook over medium heat, stirring constantly, 10 to 12 minutes until thickened. Off heat, stir in vanilla, coconut, and pecans. Cool to room temperature.
2. Preheat oven to 350°F. Grease three 9 inch round pans and line with parchment. Whisk flour, baking powder, and salt. Beat 1 cup butter and 1 3/4 cups sugar until fluffy. Add egg whites one at a time, then extracts. Mix in dry ingredients alternately with buttermilk.
3. Divide batter into pans. Bake 22 to 25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out and cool completely.
4. Place one layer on a plate, spread with frosting, repeat. Top with final layer and remaining frosting. Slice and serve.

Notes

Let the cake layers cool fully, about an hour, before frosting or the frosting will slide off. The frosting thickens as it stands, so if it seems loose right after stirring in the coconut and pecans, just give it time.