German White Chocolate Cake

Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes.

Ingredients Nutrition


  1. For the cake:.
  2. Position the racks in the upper and lower thirds and preheat oven to 350°F
  3. Lightly butter the bottom and sides of three 8-inch.
  4. round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
  5. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
  6. speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
  7. overbeat. Fold in the coconut and pecans.
  8. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
  9. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
  10. Transfer the cakes in the pans to wire racks and.
  11. cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
  12. For the frosting:.
  13. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
  14. Remove from heat and stir in the vanilla, pecans, and coconut.
  15. Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
  16. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
  17. making sure to spread it all the way to the edges.
  18. Top with the second layer, and spread with 1/4 of the.
  19. frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
Most Helpful

I don't know exactly what makes this cake so phenomenal, but it is AMAZING! The cake was super moist and tender. Melts in your mouth... I didn't have enough frosting to frost the sides, so just did the flat surfaces. Great recipe - one of the best cakes I've ever made. Thanks for sharing!!

julieweis July 12, 2010