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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!

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

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.

Find it online: https://avarecipe.com/white-german-chocolate-cake/