White German Chocolate Cake

Experience a delightful twist on a classic dessert with this White German Chocolate Cake. Combining the rich flavors of white chocolate, coconut, and pecans, this cake is perfect for special occasions or any time you want to indulge in a sweet treat. The creamy frosting and luscious ganache make it a showstopper that’s sure to impress your guests. Let’s dive into the recipe and create a masterpiece!

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

Instructions:

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. Use parchment paper circles to line the bottoms.

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, then on medium speed for 2 minutes.

4. Divide the Batter: Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula.

5. Bake the Cakes: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.

6. Prepare the Frosting: In a large saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes. Remove from heat.

7. Add Coconut and Pecans: Stir in vanilla extract, shredded coconut, and chopped pecans. Cool until thick enough to spread.

8. Make the White Chocolate Ganache: Place the chopped white chocolate in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to boil. Pour over the white chocolate and let sit for 1 minute. Stir until smooth.

9. Assemble the Cake: Place one cake layer on a serving plate. Spread with 1/3 of the frosting. Repeat with the second layer and another 1/3 of the frosting. Top with the third layer.

10. Frost and Decorate: Spread the remaining frosting on top of the cake. Drizzle the white chocolate ganache over the top, letting it drip down the sides.

11. Refrigerate and Serve: Refrigerate for at least 1 hour before serving. Enjoy your White German Chocolate Cake!

Nutritional Information

• Prep Time: 30 min
• Cooking Time: 25 min
• Total Time: 55 min
• Calories: 550 Kcal per serving
• Servings: 12 servings

Serving and Storage Tips:

Serving Tips:

1. Chilled Delight: Serve the cake chilled for a refreshing and firm texture. This also enhances the flavors of the frosting and ganache.
2. Perfect Slices: Use a sharp knife dipped in hot water to slice the cake smoothly. Wipe the knife clean between each cut for neat slices.
3. Garnish: Add extra shredded coconut, chopped pecans, or white chocolate shavings on top for an attractive presentation and extra flavor.
4. Accompaniments: Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement its rich flavors.

Storage Tips:

1. Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. Ensure the container is sealed well to prevent the cake from drying out.
2. Freezing: For longer storage, you can freeze the cake. Wrap each slice in plastic wrap and then in aluminum foil, or place the whole cake in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
3. Room Temperature: If you plan to serve the cake within a day, it can be kept at room temperature in a cool, dry place. Cover it with a cake dome or an airtight container to keep it fresh.
4. Reheating: If you prefer a warm slice, you can reheat individual slices in the microwave for 10-15 seconds. Be careful not to overheat as it can melt the frosting and ganache.

Enjoy every bite of your White German Chocolate Cake, whether freshly made, chilled, or frozen for later indulgence!

Variations :

1. Raspberry White German Chocolate Cake:

• Ingredients: Add 1 cup of fresh raspberries to the batter before baking. For the frosting, mix in 1/2 cup of raspberry jam with the coconut and pecan mixture.
• Method: Fold the raspberries gently into the batter to avoid crushing them. Assemble the cake as directed, spreading a thin layer of raspberry jam between the layers before adding the frosting.

2. Lemon White German Chocolate Cake:

• Ingredients: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the cake batter. For the frosting, mix in 1 tablespoon of lemon zest.
• Method: Incorporate the lemon zest and juice into the batter for a zesty flavor. Add the lemon zest to the frosting and proceed with assembly.

3. Almond White German Chocolate Cake:

• Ingredients: Replace the chopped pecans with 2 cups of sliced almonds. Add 1 teaspoon of almond extract to the cake batter and frosting.
• Method: Substitute the pecans with almonds and incorporate almond extract for a nutty twist. Follow the original recipe for assembly.

4. Mocha White German Chocolate Cake:

• Ingredients: Add 1 tablespoon of instant coffee granules to the cake batter. For the frosting, mix in 1/4 cup of cocoa powder.
• Method: Dissolve the coffee granules in a small amount of hot water before adding to the batter. Add cocoa powder to the frosting for a rich mocha flavor. Assemble as usual.

5. Tropical White German Chocolate Cake:

• Ingredients: Replace 1/2 cup of buttermilk with 1/2 cup of pineapple juice. Add 1/2 cup of crushed pineapple (drained) to the frosting.
• Method: Substitute pineapple juice for part of the buttermilk and fold crushed pineapple into the frosting. Assemble the cake as directed.

6. Caramel White German Chocolate Cake:

• Ingredients: Drizzle caramel sauce over each layer during assembly. Mix 1/2 cup of caramel bits into the frosting.
• Method: Add caramel sauce between the cake layers and incorporate caramel bits into the frosting. Proceed with the recipe as usual.

7. Strawberry White German Chocolate Cake:

• Ingredients: Add 1 cup of diced fresh strawberries to the batter. For the frosting, mix in 1/2 cup of strawberry jam.
• Method: Gently fold strawberries into the batter and add strawberry jam to the frosting. Follow the original assembly instructions.

8. Hazelnut White German Chocolate Cake:

• Ingredients: Replace the chopped pecans with 2 cups of chopped hazelnuts. Add 1 teaspoon of hazelnut extract to the cake batter and frosting.
• Method: Substitute hazelnuts for pecans and incorporate hazelnut extract for a unique flavor. Assemble the cake as directed.

9. Coconut White German Chocolate Cake:

• Ingredients: Add 1/2 cup of coconut milk to the cake batter and replace the buttermilk. Increase the shredded coconut in the frosting to 3 cups.
• Method: Substitute coconut milk for buttermilk and increase the coconut in the frosting for extra coconut flavor. Follow the original recipe for assembly.

10. Pistachio White German Chocolate Cake:

• Ingredients: Replace the chopped pecans with 2 cups of chopped pistachios. Add 1 teaspoon of pistachio extract to the cake batter and frosting.
• Method: Use pistachios instead of pecans and add pistachio extract for a delicious twist. Assemble the cake as usual.

These variations will add exciting new flavors to your White German Chocolate Cake, making each experience unique and delightful!

FAQs:

1. Can I use a different type of cake mix?

• Yes, you can use a different flavor of cake mix, such as vanilla or almond, to suit your preference. However, the white cake mix complements the white chocolate and frosting flavors best.

2. Can I make this cake without the white chocolate pudding mix?

• Yes, you can omit the pudding mix, but it adds extra moisture and flavor to the cake. If omitted, the cake may be slightly less moist.

3. How do I prevent the cake layers from sticking to the pans?

• Grease and flour the pans thoroughly, and line the bottoms with parchment paper circles to ensure the cake layers release easily.

4. Can I substitute the buttermilk with regular milk?

• Yes, buttermilk can be substituted with regular milk. However, buttermilk adds a tangy flavor and tenderness to the cake. You can also make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

5. How should I store leftovers?

• Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cake as individual slices wrapped in plastic wrap and foil.

6. Can I make this cake ahead of time?

• Yes, you can bake the cake layers and prepare the frosting a day in advance. Assemble and frost the cake on the day you plan to serve it. Store the cake layers and frosting separately in the refrigerator.

Indulge in the heavenly flavors of this White German Chocolate Cake. With its moist layers, rich coconut-pecan frosting, and smooth white chocolate ganache, it’s a dessert that will wow any crowd. Perfect for celebrations or simply treating yourself, this cake is a must-try for any baking enthusiast. Happy baking!