If you’re a fan of traditional German chocolate cake, you’re going to fall in love with this White German Chocolate Cake. This beautiful dessert takes everything people adore about the classic version—the famous coconut pecan frosting, moist cake layers, and rich flavor—and gives it a delicious upgrade with a light, buttery white cake base.
The result is an elegant layer cake that’s soft, fluffy, and perfectly balanced. Sweet coconut, crunchy pecans, and creamy frosting pair beautifully with delicate vanilla cake layers, making this dessert ideal for birthdays, holidays, potlucks, and special celebrations.
Whether you’re baking for a crowd or simply treating yourself, this White German Chocolate Cake is guaranteed to impress.
What Is White German Chocolate Cake?
Traditional German chocolate cake is made with sweet chocolate cake layers and a signature coconut pecan frosting.
White German Chocolate Cake swaps the chocolate cake for:
- Moist white cake layers
- Vanilla flavor
- Light buttery texture
The famous coconut pecan frosting remains the star of the show, creating a perfect contrast between the fluffy cake and rich topping.
Why You’ll Love This White German Chocolate Cake
Light and fluffy cake layers
The vanilla cake is soft, tender, and perfectly moist.
Classic coconut pecan frosting
The beloved frosting remains rich, nutty, and irresistible.
Beautiful presentation
Perfect for birthdays, holidays, and special occasions.
Easier than it looks
Simple ingredients create bakery-quality results.
Crowd-pleasing flavor
A wonderful alternative for people who prefer vanilla over chocolate.
Ingredients
For the white cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
For the coconut pecan frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional vanilla buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
How to Make White German Chocolate Cake
Step 1: Prepare the pans
Preheat oven to 350°F (175°C).
Grease and line two 9-inch cake pans with parchment paper.
Step 2: Mix dry ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Cream butter and sugar
In a large mixing bowl, beat:
- Butter
- Sugar
Mix until light and fluffy.
Step 4: Add egg whites
Add egg whites one at a time.
Mix well after each addition.
Stir in vanilla extract.
Step 5: Alternate wet and dry ingredients
Add flour mixture and milk alternately.
Mix just until combined.
Fold in sour cream.
Step 6: Bake
Divide batter evenly between pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely.
Making the Coconut Pecan Frosting
Step 1: Combine ingredients
In a saucepan combine:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
Cook over medium heat.
Step 2: Stir constantly
Cook for 10–12 minutes until thickened.
The mixture should coat the back of a spoon.
Step 3: Add flavor
Remove from heat.
Stir in:
- Vanilla extract
- Coconut
- Pecans
Allow frosting to cool completely.
Assembling the Cake
Step 1: Layer the cake
Place first cake layer on serving plate.
Spread a generous layer of coconut pecan frosting.
Step 2: Add second layer
Place remaining cake layer on top.
Spread additional frosting over the top.
Step 3: Optional frosting
Frost sides with vanilla buttercream if desired.
Decorate with extra coconut and pecans.
Tips for the Perfect White German Chocolate Cake
Use room-temperature ingredients
They blend more smoothly and create a better texture.
Don’t overmix
Overmixing can make the cake dense.
Cool frosting completely
Warm frosting may slide off the cake.
Toast the pecans
Toasting enhances flavor and adds extra crunch.
Delicious Variations
White Chocolate German Cake 🤍
Add melted white chocolate to the cake batter.
Coconut Lover’s Cake 🥥
Add coconut extract and extra shredded coconut.
Almond White German Cake 🌰
Add almond extract for a richer flavor profile.
Layered Celebration Cake 🎂
Create three layers instead of two for a taller presentation.
Cupcake Version 🧁
Turn the recipe into cupcakes topped with coconut pecan frosting.
What Makes This Cake So Special?
Unlike traditional German chocolate cake, the vanilla cake layers allow the coconut pecan frosting to truly shine.
The combination delivers:
- Light vanilla flavor
- Rich buttery cake
- Crunchy pecans
- Sweet coconut
- Creamy texture
Every bite feels indulgent yet balanced.
Serving Suggestions
This cake pairs beautifully with:
- Coffee
- Espresso
- Vanilla latte
- Tea
- Cold milk
For an extra-special dessert, serve with vanilla ice cream.
Storage Instructions
Refrigerator
Store covered for up to 5 days.
Bring to room temperature before serving.
Freezer
Freeze unfrosted cake layers for up to 2 months.
Wrap tightly before freezing.
Make-Ahead Tips
Bake layers ahead
Cake layers can be made 1–2 days in advance.
Prepare frosting early
Coconut pecan frosting stores well in the refrigerator.
Assemble before serving
For the freshest presentation.
Common Mistakes to Avoid
Overbaking
Can dry out the cake layers.
Hot frosting
Always allow frosting to cool before spreading.
Skipping parchment paper
Makes removing layers more difficult.
Overcooking frosting
May result in a thick, grainy texture.
Frequently Asked Questions
Why is it called German chocolate cake?
The original cake was named after Samuel German, who developed a type of baking chocolate—not because it originated in Germany.
Can I use cake flour?
Yes. Cake flour creates an even softer crumb.
Can I make this as cupcakes?
Absolutely. Bake cupcakes for approximately 18–20 minutes.
Do I need to frost the sides?
No. Many traditional German chocolate cakes leave the sides exposed.
Why You’ll Love This Recipe
This White German Chocolate Cake is:
- Soft and fluffy
- Rich and buttery
- Filled with coconut pecan goodness
- Perfect for celebrations
- A beautiful twist on a classic dessert
It’s elegant enough for special occasions but simple enough to enjoy anytime.
Final Thoughts
This White German Chocolate Cake 😋 combines the light sweetness of vanilla cake with the irresistible richness of coconut pecan frosting. Every slice delivers a perfect balance of creamy, crunchy, buttery, and sweet flavors that make this dessert unforgettable.
Whether you’re celebrating a birthday, holiday, or simply sharing dessert with family and friends, this cake is guaranteed to become a new favorite.
Print
White German Chocolate Cake: A Rich, Elegant Twist on a Classic Favorite
Ingredients
• Cake: 2 cups almond flour or whole wheat pastry flour, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or sugar-free sweetener, 3 large eggs or flax eggs, ¼ cup melted coconut oil or light butter, 1 tbsp pure vanilla extract + ½ tsp almond extract, 1 ½ tsp baking powder, ½ tsp baking soda, pinch sea salt
• Coconut-Pecan Frosting: ½ cup plain Greek yogurt, ¼ cup pure maple syrup or sugar-free sweetener, ½ cup unsweetened shredded coconut, ½ cup toasted pecans chopped, 1 tsp vanilla extract, pinch sea salt, 1 tbsp cornstarch or arrowroot for thickening
• Optional: 1-2 tbsp sugar-free white chocolate chips or coconut butter for extra richness
Instructions
• Whisk almond flour, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, melted coconut oil, vanilla, and almond extract until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender, moist crumb.
• Pour batter into prepared pan, smooth the top, and bake 28-32 mins until golden and a toothpick comes out clean.
• For frosting: In a small saucepan, whisk Greek yogurt, maple syrup, cornstarch, and salt over low heat until thickened (2-3 mins). Remove from heat; stir in shredded coconut, toasted pecans, and vanilla. Let cool slightly to spreadable consistency.
• Cool cake completely, then spread coconut-pecan frosting evenly over top. Chill 20 minutes to set, then slice and enjoy this wholesome, nostalgic treat!
Prep Time : 15 mins, Cook Time : 30 mins, Total Time : 45 mins (+ cooling), Servings : 12, Calories : 175, Net Carbs: 14g, Fats: 12g, Protein: 7g
• Toast pecans lightly in a dry skillet for deeper, nuttier flavor in the frosting.
• Use full-fat Greek yogurt for the richest, creamiest frosting texture.
• Let the cake cool completely before frosting to prevent melting or sliding.
• Store leftovers covered in the fridge for up to 5 days—flavors meld beautifully overnight!