Okay, so listen up. We need to talk about cake. Specifically, white German chocolate cake. Now, I know what you’re thinking – German chocolate cake is, well, *chocolate*. Brown. Rich. And yes, I love that one too, don’t get me wrong! But this white version? It’s like its elegant cousin who shows up to the party and quietly steals the show. It doesn’t scream for attention, but once you try it, you’re hooked. I first stumbled on a recipe for this years ago when I was trying to use up some leftover white chocolate chips after a disastrous attempt at making snowman cookies (don’t ask), and honestly, it was a revelation. It’s been a family favourite ever since, especially for birthdays or, you know, a Tuesday. It’s just that good.

Why I’m Kinda Obsessed With This Cake

Well, first off, it’s *different*. People expect the dark one, so this is always a fun surprise. Plus, the cake itself is super moist and tender, which can be tricky with white cakes sometimes (amiright?). And the frosting? Oh my stars, the frosting. It’s the classic coconut-pecan situation, but because the cake isn’t intensely chocolatey, the frosting’s flavour really pops! I make this when I want something special but not *too* complicated. My family goes absolutely bonkers form this because, let’s be honest, that frosting is pure crack. Seriously, I usually have to fend them off while I’m trying to assemble it. It’s sweet, yes, but not cloyingly so, and the textures together are just… perfect.

Stuff You’ll Need (Ingredients)

2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch, whisked together – works in a pinch!)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (I sometimes use salted and just skip the added salt, but unsalted is probably better)
1 3/4 cups granulated sugar
4 large egg whites, at room temperature (save the yolks for something else, like maybe some homemade mayonnaise?)
1 teaspoon vanilla extract (use the good stuff if you have it, it makes a difference!)
1 cup buttermilk (if you don’t have buttermilk, you can make a substitute by putting 1 tablespoon of white vinegar or lemon juice in a measuring cup and filling it up to the 1-cup line with milk, let it sit for 5 minutes)
4 ounces good quality white chocolate, finely chopped or white chocolate chips (my grandmother always insisted on Ghirardelli, but honestly any decent white chocolate works fine)

For the Famous Frosting:

1 cup evaporated milk
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
3 large egg yolks (hey, told you to save them!)
1 teaspoon vanilla extract
1 1/3 cups shredded sweetened coconut (make sure it’s sweetened, it just hits different here)
1 cup chopped pecans (or walnuts, I’ve used walnuts when that’s all I had and it’s still darn good)

Let’s Bake This Thing! (Directions)

Okay, first things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to put a circle of parchment paper in the bottom too, just for extra insurance, because peeling stuck cake layers off the pan is the absolute worst.
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Set that aside for a sec.
In a large bowl, beat the softened butter and sugar together until it’s nice and light and fluffy. This usually takes a few minutes with an electric mixer.
Add the egg whites one at a time, beating well after each addition. Then stir in the vanilla extract.
Now, you’re going to alternate adding your dry ingredients and your buttermilk to the butter mixture. Start with about a third of the dry ingredients, mix until just combined, then add half the buttermilk, mix, then another third of the dry, mix, the rest of the buttermilk, mix, and finish with the last of the dry ingredients. Don’t overmix! Just mix until everything is *just* incorporated.
Gently fold in the chopped white chocolate.
Divide the batter evenly between your two prepared pans. Smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake it, that’s key to a moist cake!
Let the cakes cool in their pans on a wire rack for about 10-15 minutes, then carefully invert them onto the wire rack to cool completely. Make sure they are *totally* cool before you even *think* about frosting them.

Now for the Frosting Magic:

While the cakes are cooling, make the frosting. In a medium saucepan, whisk together the evaporated milk, sugar, butter, and egg yolks.
Cook this mixture over medium heat, stirring constantly. It’s going to thicken up. Keep stirring, don’t wander off! Bring it to a gentle boil and let it cook for maybe 5-7 minutes, still stirring. It should get thick enough to coat the back of a spoon. This is where I usually sneak a taste (don’t tell anyone!).
Remove form the heat and stir in the vanilla extract, coconut, and pecans. Let it cool completely before frosting the cake. It will thicken even more as it cools.

Putting It All Together

Once the cakes are cool and the frosting is cooled (but still spreadable), place one cake layer on your serving plate or stand. Spread about half of the frosting evenly over the top. Place the second cake layer on top, and spread the remaining frosting over the top, letting it drip down the sides (that messy look is totally in, trust me). Slice it up and get ready for compliments!

Just a Few Notes (Learned the Hard Way)

Room temperature eggs and buttermilk really do make a difference in cake texture. Don’t skip that step if you can help it.
Finely chopped white chocolate melts better and incorporates more evenly than big chunks.
The frosting seems thin at first, but keep cooking and stirring, it *will* thicken! Patience is your friend here.
Cooling the frosting completely before using it is important. If it’s warm, it’ll just slide right off the cake.

Stuff I’ve Tried (Variations)

Adding a little almond extract to the cake batter along with the vanilla. It gives it a nice little somethin’ extra.
Swapping pecans for walnuts in the frosting. Still delicious, just a slightly different flavour profile.
Okay, confession time: I once tried making this as cupcakes. The cake part was fine, but getting that frosting to sit nicely on top was a nightmare. It just wanted to slide off the domed tops. Stick to layers for this one, trust me.

What You’ll Need (Equipment)

Two 9-inch round cake pans (if you only have one, you can bake the layers one at a time, just make sure the batter sits for the minimum amount of time necessary)
Large mixing bowls
Medium saucepan
Wire cooling racks
Electric mixer (hand or stand mixer, your choice)
Measuring cups and spoons
Spatula

Keeping It Fresh (Storage)

Store any leftover cake (ha!) in an airtight container at room temperature for a couple of days, or in the fridge if your kitchen runs warm. Though honestly, in my house it never lasts more than a day!

How I Like to Serve It

Just a slice as is, maybe with a glass of cold milk or a cup of coffee. Sometimes my husband likes a little dollop of whipped cream on the side, but for me, the cake and frosting combo is perfect all on its own. It’s classic, you know?

Pro Tips (Avoid My Mistakes!)

Make sure your butter and eggs are truly at room temp for the cake batter. It really helps things emulsify properly. I once tried rushing this step and the batter looked kinda curdled, which wasn’t ideal.
Don’t overbake! White cakes can dry out quickly. Start checking a few minutes before the suggested time.
When making the frosting, *keep stirring*. It’s a cooked frosting and it can scorch on the bottom if you ignore it. Low to medium heat is your friend here.

Got Questions? (FAQ)

Can I use bottled buttermilk?

Yep! Totally fine. The homemade vinegar/milk substitute works great too though if you’re in a bind.

My frosting seems too thin/thick, what did I do wrong?

If it’s too thin, you probably didn’t cook it long enough. Put it back on low heat and keep stirring until it thickens more. If it’s too thick once it cools, you can try adding a tiny splash more evaporated milk or even regular milk, a tablespoon at a time, and stirring *really* well until it’s spreadable again.

Can I make this a day ahead?

Absolutely! I think this cake actually tastes better the next day, after the flavors have had a chance to meld. Just store it properly.

Is this the same as a yellow cake with German chocolate frosting?

Not quite! The *cake* itself is different. It’s a white cake base but often has white chocolate folded in, making it distinct from just a plain yellow cake. The frosting is the classic German chocolate frosting though!

My cake stuck to the pan! Help!

Ugh, I hate when that happens! Did you grease and flour? And maybe use parchment? If it’s just a little stuck, sometimes you can carefully loosen the edges with an offset spatula. If it’s really stuck… well, maybe it’s a sign it was meant to be a delicious cake crumble? Just kidding (mostly). Investing in some parchment rounds is a game-changer for cake layers.

Hope y’all love this white German chocolate cake as much as we do!