Irresistible White German Chocolate Cake
This creamy and decadent cake is bursting with the flavors of white chocolate, coconut, and pecans, perfect for celebrations and gatherings.
Ingrédients
Cake Base
- 2 1/2 cups all-purpose flour or 1:1 gluten-free flour blend for gluten-free option
- 2 1/4 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened can substitute with coconut oil for dairy-free option
- 4 large eggs can substitute with flaxseed meal mixed with water for vegan option
- 1 tablespoon vanilla extract
- 1 cup whole milk can substitute with almond or soy milk for dairy-free option
- 1 cup white chocolate chips, melted and cooled
Frosting
- 1 1/3 cups evaporated milk
- 4 large egg yolks
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter
- 2 cups sweetened flaked coconut can omit for nut allergies
- 1 1/2 cups chopped pecans can swap with almonds or walnuts
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your cake pans with baking spray or butter.
- In a mixing bowl, combine flour, baking powder, and salt. Whisk to evenly distribute.
Making the Cake
- In a separate bowl, cream softened butter and sugar together until fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition, and then add vanilla extract.
- Gradually add dry mixture to the creamed mixture, alternating with whole milk, mixing just until combined.
- Gently fold in melted and cooled white chocolate until fully blended.
- Pour batter into prepared pans and bake for about 35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Frosting
- In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring until thickened (10-15 minutes).
- Remove from heat and mix in coconut, pecans, and vanilla extract. Let cool slightly.
Assembly
- Frost the cooled cake layers with the prepared frosting.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze wrapped slices for up to 3 months.