White German Chocolate Cake

Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of white chocolate, coconut, and pecans offers a fresh take on the traditional German chocolate cake.

• Moist and Tender Crumb: The use of buttermilk and pudding mix ensures a moist and tender cake that melts in your mouth.

• Elegant Presentation: The white chocolate ganache drizzle adds a touch of elegance, making it suitable for special occasions.

Ingredients

For the Cake:

• 1 package white cake mix

• 1 cup buttermilk

• 1/3 cup vegetable oil

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 (4-ounce) package white chocolate pudding mix

For the Frosting:

• 1 1/4 cups granulated sugar

• 1 cup evaporated milk

• 3/4 cup butter, cubed

• 4 large egg yolks

• 1 teaspoon vanilla extract

• 2 1/2 cups sweetened shredded coconut

• 2 cups chopped pecans

For the White Chocolate Ganache:

• 4 ounces white chocolate, chopped

• 1/4 cup heavy whipping cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

   • Preheat the oven to 350°F (175°C).

2. Prepare the Pans:

   • Grease and flour three 9-inch round cake pans.

   • Line the bottoms with parchment paper circles for easy removal.

3. Make the Cake Batter:

   • In a large bowl, combine the cake mix, buttermilk, oil, eggs, vanilla extract, and white chocolate pudding mix.

   • Beat on low speed for 30 seconds to combine the ingredients.

   • Increase the speed to medium and beat for an additional 2 minutes until the batter is smooth and well-mixed.

4. Divide the Batter:

   • Evenly distribute the batter among the three prepared cake pans.

   • Use a spatula to smooth the tops for even baking.

5. Bake the Cakes:

   • Place the pans in the preheated oven and bake for 20–25 minutes.

   • To check for doneness, insert a toothpick into the center of the cakes; it should come out clean.

   • Once baked, remove the pans from the oven and allow the cakes to cool in the pans on wire racks for 10 minutes.

   • After 10 minutes, remove the cakes from the pans and place them directly on the wire racks to cool completely.

6. Prepare the Frosting:

   • In a large saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolks.

   • Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and turns a golden brown color. This process should take about 12 minutes.

   • Once thickened, remove the saucepan from the heat.

7. Add Coconut and Pecans:

   • To the warm mixture, stir in the vanilla extract, shredded coconut, and chopped pecans.

   • Mix until all components are evenly distributed.

   • Allow the frosting to cool until it reaches a spreadable consistency.

8. Make the White Chocolate Ganache:

   • Place the chopped white chocolate in a heatproof bowl.

   • In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to boil.

   • Pour the hot cream over the chopped white chocolate.

   • Let the mixture sit for 1 minute to allow the chocolate to soften.

   • After 1 minute, stir the mixture until it becomes smooth and glossy.

9. Assemble the Cake:

   • Place one of the cooled cake layers on a serving plate or cake stand.

   • Spread 1/3 of the prepared frosting over the top of this layer.

   • Place the second cake layer on top of the first and spread another 1/3 of the frosting over it.

   • Top with the third cake layer.

10. Frost and Decorate:

    • Spread the remaining 1/3 of the frosting over the top of the third cake layer.

    • Drizzle the prepared white chocolate ganache over the top of the cake, allowing it to drip down the sides for a decorative effect.

11. Refrigerate and Serve:

    • Place the assembled cake in the refrigerator and chill for at least 1 hour before serving.

    • This chilling time allows the frosting and ganache to set properly.

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      White German Chocolate Cake

      

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      This White German Chocolate Cake is a unique twist on the classic, featuring moist white cake layers, a rich coconut-pecan frosting, and a creamy white chocolate ganache drizzle. Perfect for birthdays, holidays, and special occasions, this decadent cake is sure to impress!

      • Author: Ava
      • Prep Time: 20 minutes
      • Cook Time: 25 minutes
      • Total Time: 1 hour 45 minutes
      • Yield: 12 servings
      • Category: Dessert
      • Method: Baking
      • Cuisine: American
      • Diet: Vegetarian

      Ingredients

      For the Cake:

      • 1 package white cake mix
      • 1 cup buttermilk
      • ⅓ cup vegetable oil
      • 3 large eggs
      • 1 teaspoon vanilla extract
      • 1 (4 oz) package white chocolate pudding mix

      For the Frosting:

      • 1¼ cups granulated sugar
      • 1 cup evaporated milk
      • ¾ cup butter, cubed
      • 4 large egg yolks
      • 1 teaspoon vanilla extract
      • 2½ cups sweetened shredded coconut
      • 2 cups chopped pecans

      For the White Chocolate Ganache:

      • 4 oz white chocolate, chopped
      • ¼ cup heavy whipping cream

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      Instructions

      Preheat the Oven & Prepare Pans:

      • Preheat oven to 350°F (175°C).
      • Grease and flour three 9-inch round cake pans.
      • Line with parchment paper for easy removal.

      2. Make the Cake Batter:

      • In a large bowl, mix:
        • Cake mix, buttermilk, oil, eggs, vanilla extract, and white chocolate pudding mix.
      • Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.

      3. Bake the Cakes:

      • Evenly divide the batter between the three pans.
      • Bake for 20–25 minutes, or until a toothpick comes out clean.
      • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

      4. Make the Frosting:

      • In a saucepan over medium heat, combine:
        • Sugar, evaporated milk, butter, and egg yolks.
      • Stir constantly until thickened and golden brown (about 12 minutes).
      • Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.
      • Let cool until spreadable.

      5. Make the White Chocolate Ganache:

      • Place chopped white chocolate in a heatproof bowl.
      • Heat heavy cream in a small saucepan until it just begins to boil.
      • Pour over white chocolate, let sit 1 minute, then stir until smooth.

      6. Assemble the Cake:

      • Place one cake layer on a serving plate.
      • Spread ⅓ of the frosting over the cake.
      • Repeat with the second and third layers.

      7. Decorate & Chill:

      • Drizzle the white chocolate ganache over the top, allowing it to drip down the sides.
      • Refrigerate for at least 1 hour before serving.

      Notes

      • Substitutes for Buttermilk? Use 1 cup milk + 1 tablespoon vinegar.
      • Want More Flavor? Add ½ teaspoon almond extract to the batter.
      • Make-Ahead Tip: Cake layers can be baked & frozen for up to 2 months.