White German Chocolate Cake is a delightful twist on a classic, transforming the familiar into something truly special. This recipe offers a way to enjoy all the beloved flavors of German chocolate cake but with a lighter, brighter base, making it a perfect celebration cake or an elegant dessert for any occasion.
Key Ingredients for White German Chocolate Cake
For the White Cake Layers:
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups buttermilk, at room temperature
For the White Chocolate Ganache Filling and Frosting:
- 12 ounces good quality white chocolate, finely chopped
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1 cup chopped pecans
- ½ cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
How to Make White German Chocolate Cake
This White German Chocolate Cake recipe is surprisingly straightforward, yielding a moist, tender cake crowned with a luscious white chocolate ganache and a delightful pecan topping. You’ll be amazed at how simple it is to create such a show-stopping dessert, perfect for birthdays, holidays, or just because! Preparation time is approximately 45 minutes active, plus cooling and assembly time.
Step-by-Step Instructions
Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper, then grease and flour the parchment.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Add Egg Whites and Vanilla: With the mixer on low speed, gradually add the egg whites, one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Alternate Dry and Wet Ingredients: Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the buttermilk and mix until incorporated. Repeat this process, alternating between the dry ingredients and buttermilk, ending with the dry ingredients. Mix only until no streaks of flour remain. Be careful not to overmix.
Divide and Bake: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cooled before frosting.
Make the White Chocolate Ganache: While the cakes cool, prepare the ganache. Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the white chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
Emulsify the Ganache: Gently whisk the mixture starting from the center and working your way outwards until the ganache is smooth, glossy, and fully emulsified. Stir in the vanilla extract. Set aside to cool and thicken to a spreadable consistency. This may take 1-2 hours at room temperature, or you can speed it up by refrigerating it for shorter intervals, stirring every 15 minutes.
Prepare the Pecan Topping: In a medium bowl, combine the chopped pecans, brown sugar, melted butter, evaporated milk, and vanilla extract. Stir until well combined. This topping is best made right before you plan to use it.
Assemble the Cake: Once the cakes are completely cool and the ganache has thickened, place one cake layer on your serving plate or cake stand. Spread a generous layer of the white chocolate ganache over the top. Place the second cake layer on top and repeat with another layer of ganache. Finally, place the third cake layer on top.
Frost the Cake: Spread a thinner, even layer of the white chocolate ganache over the top and sides of the entire cake. This will act as a base for the pecan topping.
Add the Pecan Topping: Spoon the pecan mixture evenly over the top of the cake, allowing some of it to cascade down the sides. This topping is meant to be delectably rustic.
Chill and Serve: For the best texture and flavor, refrigerate the cake for at least 30 minutes before slicing and serving. This allows the ganache to set properly.
Why You’ll Love This White German Chocolate Cake
This White German Chocolate Cake is an absolute dream for anyone seeking a lighter yet equally decadent dessert experience. Its charm lies in the impossibly tender, white cake layers that provide a perfect canvas for the luscious, creamy white chocolate ganache, creating a delicate sweetness that’s utterly irresistible. Unlike its traditional counterpart, this version offers a brighter flavor profile, making it a welcome change and a fantastic option for those who find classic German chocolate cake a bit too intense.
Furthermore, indulging in homemade treats like this White German Chocolate Cake provides a wonderful sense of accomplishment and significant cost savings compared to purchasing a similar-quality cake from a bakery. The simple yet elegant addition of toasted pecans in the topping adds a delightful crunch and nutty depth, elevating each bite. So, gather your ingredients, embrace the joy of baking, and treat yourself to a slice of pure bliss by trying this exquisite White German Chocolate Cake at home today!
Storing and Reheating Tips
Properly storing your delicious White German Chocolate Cake will ensure it remains a delightful treat for days to come.
- Refrigeration: Cover the cake tightly with plastic wrap or place it in an airtight cake container. Refrigerate for up to 3-4 days. The ganache will firm up when chilled, so it may need a few minutes at room temperature before serving if you prefer a softer consistency.
- Freezing: For longer storage, you can freeze the cake. It is best to freeze individual slices. Wrap each slice tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Frozen cake can be stored for up to 1-2 months.
- Reheating: If you wish to reheat a slice, it’s generally not necessary as the cake is best served at room temperature or slightly chilled. If the cake has been refrigerated and you prefer it a bit softer, let it sit on the counter for about 20-30 minutes before serving. If reheating a frozen slice, allow it to thaw completely in the refrigerator overnight, then bring it to room temperature.
Final Thoughts
This White German Chocolate Cake offers a delightful and lighter interpretation of a beloved classic. We encourage you to bake this at home and experience its tender crumb and decadent white chocolate frosting for yourself – you won’t be disappointed!
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White German Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper, then grease and flour the parchment.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter, 2 cups granulated sugar
- With the mixer on low speed, gradually add the egg whites, one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.4 large egg whites, 1 teaspoon vanilla extract
- Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the buttermilk and mix until incorporated. Repeat this process, alternating between the dry ingredients and buttermilk, ending with the dry ingredients. Mix only until no streaks of flour remain. Be careful not to overmix.1 ½ cups buttermilk
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cooled before frosting.
- While the cakes cool, prepare the ganache. Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the white chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.12 ounces good quality white chocolate, 1 ½ cups heavy cream
- Gently whisk the mixture starting from the center and working your way outwards until the ganache is smooth, glossy, and fully emulsified. Stir in the vanilla extract. Set aside to cool and thicken to a spreadable consistency. This may take 1-2 hours at room temperature, or you can speed it up by refrigerating it for shorter intervals, stirring every 15 minutes.1 teaspoon vanilla extract
- In a medium bowl, combine the chopped pecans, brown sugar, melted butter, evaporated milk, and vanilla extract. Stir until well combined. This topping is best made right before you plan to use it.1 cup chopped pecans, ½ cup packed light brown sugar, ½ cup unsalted butter, ¼ cup evaporated milk, 1 teaspoon vanilla extract
- Once the cakes are completely cool and the ganache has thickened, place one cake layer on your serving plate or cake stand. Spread a generous layer of the white chocolate ganache over the top. Place the second cake layer on top and repeat with another layer of ganache. Finally, place the third cake layer on top.
- Spread a thinner, even layer of the white chocolate ganache over the top and sides of the entire cake. This will act as a base for the pecan topping.
- Spoon the pecan mixture evenly over the top of the cake, allowing some of it to cascade down the sides. This topping is meant to be delectably rustic.
- For the best texture and flavor, refrigerate the cake for at least 30 minutes before slicing and serving. This allows the ganache to set properly.