White German Chocolate Cake

This White German Chocolate Cake is a luscious twist on the classic, made with tender white cake layers and a rich coconut-pecan frosting. It’s indulgent, moist, and full of sweet, nutty flavor in every bite. Whether I’m celebrating a special occasion or just in the mood for something decadent, this cake always hits the mark.

Why You’ll Love This Recipe

I love this recipe because it takes a traditional German chocolate cake and gives it a beautiful white cake base that’s both light and flavorful. The combination of buttermilk and egg whites keeps the cake super moist and fluffy, while the homemade coconut-pecan frosting adds a gooey, nutty richness that makes every slice irresistible. It’s easy to make, yet it tastes like it came straight from a bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white cake mix
buttermilk
vegetable oil
large egg whites
vanilla extract
unsalted butter
granulated sugar
evaporated milk
large egg yolks
sweetened shredded coconut
chopped pecans

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.

2. In a large mixing bowl, I combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. I beat everything together on medium speed until it’s smooth and fully mixed.

3. Then, I pour the batter evenly into the prepared cake pans.

4. I bake the cakes for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

5. Once out of the oven, I let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

6. For the frosting, I melt butter in a medium saucepan over medium heat. Then I stir in the sugar, evaporated milk, egg yolks, and vanilla extract. I cook this mixture, stirring constantly, until it thickens and turns a golden brown—about 10 to 12 minutes.

7. I remove it from the heat and stir in the shredded coconut and chopped pecans. I let the frosting cool slightly so it’s easy to spread.

8. Finally, I assemble the cake by spreading the frosting between the layers, and then over the top and sides.

9. I slice, serve, and enjoy every rich, sweet bite.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 520 kcal per slice

Variations

Sometimes I like to toast the pecans before mixing them into the frosting for extra depth of flavor. For a chocolatey touch, I’ve also added a thin layer of dark chocolate ganache between the cake and frosting. If I’m looking for something lighter, I swap the sweetened coconut with unsweetened to cut back on sugar. This recipe is versatile enough to customize for any mood or occasion.

Storage/reheating

I store leftover cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 30 minutes to soften. If I want a warm slice, I microwave it for 10–15 seconds. For longer storage, I freeze individual slices wrapped in plastic and foil, then thaw them overnight in the fridge.

FAQs

What makes this a “White” German Chocolate Cake?

Instead of the traditional chocolate cake layers, I use white cake mix and egg whites, which give the cake a lighter texture and color, while keeping that signature coconut-pecan frosting.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly once cooled. I also make the frosting ahead and store it in the fridge. When ready to assemble, I let everything come to room temperature.

Can I use homemade cake batter instead of a boxed mix?

Absolutely. If I have time, I use my favorite white cake recipe from scratch. Just make sure the yield is enough for two 9-inch layers.

What can I substitute for buttermilk?

If I don’t have buttermilk on hand, I mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5–10 minutes before using it in the batter.

Is the frosting safe to eat with the egg yolks?

Yes, because I cook the frosting mixture until it thickens and reaches a safe temperature, the egg yolks are fully cooked and safe to eat.

Conclusion

This White German Chocolate Cake is a beautiful, crowd-pleasing dessert that blends rich, creamy frosting with soft, fluffy layers. It’s a delicious change from the usual chocolate version and just as comforting. I always get requests for seconds when I bring this to the table.

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