Welcome to a world of indulgent desserts, where flavors blend harmoniously, and every bite brings comfort. Today, we’re excited to share with you the recipe for the Decadent White German Chocolate Cake with Coconut-Pecan Filling. If you’re a fan of classic German chocolate cake but curious about a delightful twist using white chocolate, this recipe is perfect for you! Rich, moist, and loaded with flavor, this cake is sure to become a family favorite. Let’s dive into this delicious creation and discover why it’s a must-try for any dessert lover.
Introduction
White German Chocolate Cake is a unique spin on the traditional German chocolate cake, offering a velvety texture and a sweet, nutty coconut-pecan filling that makes it irresistible. While traditional German chocolate cake features dark chocolate, this version substitutes it with creamy white chocolate, adding a delicate sweetness to the cake layers.
Originally created in the mid-19th century, German chocolate cake has always been a staple for chocolate lovers. However, this version introduces a lighter flavor profile while still keeping the indulgent coconut-pecan filling, making it perfect for those who want a twist on the original. Fans of both classic German chocolate cake and white chocolate desserts will fall in love with this delightful and easy-to-make cake!
Ingredients for Decadent White German Chocolate Cake
Here’s a list of the ingredients you’ll need to create this delicious cake:
Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 oz white chocolate, melted and slightly cooled
Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
White Chocolate Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 oz white chocolate, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Substitutions:
- Use gluten-free flour for a gluten-free version.
- Replace buttermilk with almond milk and vinegar for a dairy-free alternative.
- Swap pecans with walnuts or almonds for a different nutty flavor.
How to Make Decadent White German Chocolate Cake – Step by Step
This White German Chocolate Cake recipe is as easy as it is delicious. Follow these simple steps to achieve a beautifully layered cake with a rich coconut-pecan filling and white chocolate frosting.
Step 1: Prepare Your Pans and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure that the cake layers release smoothly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a perfectly risen cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process helps incorporate air into the batter, creating a soft and moist texture.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract for a touch of warmth and depth in the cake’s flavor.
Step 5: Incorporate the White Chocolate and Buttermilk
Gently fold the melted white chocolate into the batter. Next, alternate adding the flour mixture and buttermilk in batches, beginning and ending with the flour mixture. This step helps maintain the cake’s tender crumb while preventing over-mixing.
Step 6: Divide and Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
Helpful Tips for Decadent White German Chocolate Cake
- Use High-Quality White Chocolate: For the best flavor, use high-quality white chocolate that melts smoothly.
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and buttermilk, are at room temperature for easy mixing and a lighter texture.
- Don’t Overmix: Once you add the flour and buttermilk, mix until just combined. Overmixing can result in a dense cake.
Cooking Tips for the Best White German Chocolate Cake
- Melt the Chocolate Slowly: White chocolate can burn easily, so melt it slowly over low heat or in a microwave-safe bowl in 20-second increments, stirring in between.
- Perfectly Layered Cake: Use a serrated knife to level the tops of your cakes if necessary, ensuring the layers are even for easy stacking.
- Filling Consistency: Ensure your coconut-pecan filling is thick enough before removing it from the heat. It should be spreadable but not too runny.
Serving Suggestions for Decadent White German Chocolate Cake
To make this cake an even more impressive dessert, consider these serving suggestions:
- Garnish: Garnish the cake with extra toasted coconut flakes and chopped pecans for added texture.
- Pairings: Serve with a side of vanilla ice cream or whipped cream for a delightful contrast to the rich cake.
- Beverage: A cup of coffee or hot chocolate pairs wonderfully with this sweet and decadent cake.
Nutritional Information
This Decadent White German Chocolate Cake is a treat worth indulging in. While it’s packed with rich flavors, moderation is key to enjoying it as part of a balanced diet.
Nutritional Information (per serving):
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 220mg
- Total Carbohydrates: 85g
- Sugars: 65g
- Protein: 6g
- Dietary Fiber: 2g
- Vitamin A: 8% DV
- Calcium: 10% DV
- Iron: 6% DV
Storage and Leftovers for White German Chocolate Cake
If you have leftovers (which we doubt!), this cake stores beautifully:
- Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. The white chocolate frosting helps keep the cake moist and delicious.
- Freezing: You can freeze the cake for up to 3 months. To do so, wrap the cake slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag.
- Reheating: To enjoy the cake at room temperature, let it sit out for 15-20 minutes after removing it from the fridge.
4 Frequently Asked Questions (FAQs) for White German Chocolate Cake
1. Can I make this cake in advance?
Yes, you can bake the cake layers up to two days in advance. Just wrap them tightly in plastic wrap and store them at room temperature. You can also make the frosting and filling a day ahead.
2. Can I substitute the pecans in the filling?
Absolutely! Walnuts or almonds work great as a substitute for pecans in this recipe.
3. What type of white chocolate should I use?
Use high-quality white chocolate baking bars, as they melt smoother and provide better flavor than white chocolate chips.
4. Can I use this recipe for cupcakes?
Yes! You can convert this recipe into cupcakes by filling cupcake liners two-thirds full and baking for 18-22 minutes.
Related Recipes for White German Chocolate Cake Lovers
If you enjoyed this White German Chocolate Cake, you might also love these similar recipes from Optimal Recipes:
Conclusion
We hope you enjoyed this recipe for Decadent White German Chocolate Cake! With its rich white chocolate flavor, luscious coconut-pecan filling, and smooth cream cheese frosting, this cake is sure to impress at any gathering. Don’t forget to share your creations with us and let us know how it turns out. Feel free to experiment with flavors and make this cake your own—whether you add a unique garnish or try a new twist, we’d love to hear your feedback. Happy baking!
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White German Chocolate Cake with Coconut-Pecan Filling
Description
Welcome to a world of indulgent desserts, where flavors blend harmoniously, and every bite brings comfort. Today, we’re excited to share with you the recipe for the Decadent White German Chocolate Cake with Coconut-Pecan Filling. If you’re a fan of classic German chocolate cake but curious about a delightful twist using white chocolate, this recipe is perfect for you! Rich, moist, and loaded with flavor, this cake is sure to become a family favorite. Let’s dive into this delicious creation and discover why it’s a must-try for any dessert lover.
Ingredients
Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 oz white chocolate, melted and slightly cooled
Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
White Chocolate Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 oz white chocolate, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Substitutions:
- Use gluten-free flour for a gluten-free version.
- Replace buttermilk with almond milk and vinegar for a dairy-free alternative.
- Swap pecans with walnuts or almonds for a different nutty flavor.
Instructions
Step 1: Prepare Your Pans and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure that the cake layers release smoothly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a perfectly risen cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process helps incorporate air into the batter, creating a soft and moist texture.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract for a touch of warmth and depth in the cake’s flavor.
Step 5: Incorporate the White Chocolate and Buttermilk
Gently fold the melted white chocolate into the batter. Next, alternate adding the flour mixture and buttermilk in batches, beginning and ending with the flour mixture. This step helps maintain the cake’s tender crumb while preventing over-mixing.
Step 6: Divide and Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use High-Quality White Chocolate: For the best flavor, use high-quality white chocolate that melts smoothly.
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and buttermilk, are at room temperature for easy mixing and a lighter texture.
- Don’t Overmix: Once you add the flour and buttermilk, mix until just combined. Overmixing can result in a dense cake.
