White German Chocolate Cake Recipe – Easy Homemade Dessert for Sunday Baking

The very first time I tasted a slice of white German chocolate cake, I was floored. The creamy coconut-pecan filling, the snowy soft cake layers, and that hint of vanilla—oh, it’s pure Sunday baking bliss. Honestly, the scent of buttery cake mingling with toasted coconut is enough to make anyone linger in the kitchen, fork in hand, before it’s even cooled. If you’re looking for a show-stopping dessert to make your weekend feel special (or just want to treat yourself to a slice of nostalgia), this white German chocolate cake recipe is the one to try. I’ve baked this for birthdays, potlucks, and quiet afternoons when only something decadent will do. Every time, someone asks for the recipe.

I first discovered this twist on the classic German chocolate cake during a recipe swap with a neighbor—she brought the cake, I brought my favorite pie, and we both left with happy bellies. The white chocolate base adds a delicate richness without overpowering, and it pairs so well with the sweet, gooey coconut-pecan frosting. What’s even better? This cake looks fancy but is surprisingly easy to pull off. You don’t need to be a pastry chef to nail it. In fact, I’ve made this white German chocolate cake with my kids on lazy Sundays, and it’s become our little ritual. It’s perfect for special occasions, but honestly, I don’t need much of an excuse to whip it up. If you love the classic version, you’ll adore this lighter, fluffier take.

I’ve tested this recipe more times than I can count—tweaking the ratios, experimenting with different brands of white chocolate, and even playing with gluten-free flour blends. No matter what, the result is a cake that’s moist, tender, and packed with flavor. Whether you’re a seasoned baker or just starting out, you’ll find this white German chocolate cake recipe welcoming, approachable, and (most importantly) delicious. Let’s get baking!

Why You’ll Love This White German Chocolate Cake Recipe

Let’s face it: there are plenty of cake recipes out there, but this white German chocolate cake stands out for a bunch of reasons. After years of baking (and eating!) my way through different cakes, I can say this one hits the sweet spot between impressive and doable. Here’s why you’ll fall in love with it, too:

• Quick & Easy: You can have this stunning cake ready in just under two hours, frosting and all. No endless waiting—just straightforward steps with major flavor payoff.
• Simple Ingredients: No need to hunt down specialty items. Most of what you need is probably in your pantry or fridge already. Think basic flour, sugar, eggs, and white chocolate.
• Perfect for Sunday Baking: This recipe is made for lazy weekends. It’s cozy and satisfying, but not so complicated you’ll be stuck in the kitchen all afternoon. I love serving it as a “just because” dessert or for family brunches.
• Crowd-Pleaser: Whether I bring this cake to a potluck or serve it after Sunday dinner, it vanishes. The coconut-pecan frosting is always a hit—even people who claim they “don’t like coconut” go back for seconds!
• Unbelievably Delicious: The combination of fluffy white cake and creamy, sweet frosting is just…magic. It’s the kind of dessert that makes people close their eyes and savor every bite.

What truly sets this white German chocolate cake apart is the texture. I blend the white chocolate into the batter for a supremely moist crumb, and that classic coconut-pecan topping? It’s cooked until thick and almost caramel-like. No dry cakes here—just pure comfort, bite after bite.

Honestly, this recipe just feels joyful. It’s got the nostalgia of a childhood birthday cake, but the white chocolate twist keeps it fresh. If you’re looking for a cake that’s both a conversation starter and a new family favorite, this is it. Plus, it’s forgiving—if your layers aren’t perfect or your frosting’s a little rustic, it still tastes phenomenal. That’s part of the charm!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture without any fuss. I love that most of these are pantry staples, but a couple of special touches (hello, white chocolate!) make it feel extra indulgent. Here’s what you need for the ultimate white German chocolate cake:

• For the Cake:
• 2 1/2 cups (310g) all-purpose flour (for a fluffier cake, sift before measuring)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened (adds richness and moisture)
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature (for structure and tenderness)
• 6 ounces (170g) good-quality white chocolate, melted and slightly cooled (I’ve had the best luck with Ghirardelli or Lindt, but store-brand works in a pinch)
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) whole milk, room temperature (or use unsweetened almond milk for dairy-free)
• For the Coconut-Pecan Frosting:
• 1 cup (200g) granulated sugar
• 1 cup (240ml) evaporated milk (NOT sweetened condensed—trust me, I’ve mixed these up before!)
• 1/2 cup (113g) unsalted butter
• 3 large egg yolks, lightly beaten
• 1 1/2 cups (120g) sweetened shredded coconut (I like Baker’s brand for texture)
• 1 cup (100g) chopped pecans (toast them for extra flavor, if you’ve got time)
• 1 teaspoon vanilla extract
• Optional Garnishes:
• White chocolate curls or shavings (for a pretty finish)
• Extra toasted coconut
• Pecan halves

Substitution Tips: If you need a gluten-free version, swap the flour for a 1:1 gluten-free blend (I’ve had success with King Arthur). For a dairy-free cake, use plant-based butter and coconut milk for both the cake and frosting. If you’re out of pecans, walnuts work just fine. And if you really want to play, try adding a splash of coconut extract to the batter for a tropical twist.

Equipment Needed

You don’t need a restaurant kitchen to make this white German chocolate cake, but a few basics will make your baking smoother. Here’s what I recommend:

• Two 9-inch (23cm) round cake pans (nonstick if possible—metal pans work best for even browning)
• Parchment paper (for lining pans, so the cakes pop right out—no sticking!)
• Hand mixer or stand mixer (I’ve made this with both; a sturdy whisk and muscle can work in a pinch, but it’s a workout!)
• Mixing bowls (at least two: one for dry, one for wet ingredients)
• Medium saucepan (for the coconut-pecan frosting—avoid aluminum, which can react with the filling)
• Rubber spatula (for folding and scraping every last bit of batter)
• Measuring cups and spoons
• Wire cooling rack (if you don’t have one, a clean oven rack will do in a pinch)
• Offset spatula or butter knife (for spreading frosting—honestly, a regular spoon works if that’s all you have)

If you want to get fancy, use a turntable for smooth frosting, but that’s totally optional. I once made this cake using disposable foil pans and a soup spoon to frost it—it still looked gorgeous! If you’re using older pans, check for warping (crooked pans = lopsided cake, which I’ve learned the hard way). To keep nonstick pans in good shape, wash by hand with a soft sponge and avoid metal utensils.

Preparation Method

1. Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment paper, then grease the parchment. This step is a lifesaver—no stuck cakes!
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (310g) flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, use your hand mixer or stand mixer to beat 1 cup (226g) softened butter and 1 3/4 cups (350g) sugar on medium speed until light and fluffy—about 3-4 minutes. It should look pale and airy.
4. Add Eggs: Beat in 4 large eggs, one at a time, mixing well after each. Scrape down the sides of the bowl to make sure everything’s incorporated.
5. Add White Chocolate & Vanilla: Pour in the melted, cooled white chocolate (6 oz/170g) and 1 tablespoon vanilla extract. Mix until just combined. If the batter looks slightly separated, don’t panic—it’ll come together once you add the dry ingredients.
6. Combine Wet & Dry: With the mixer on low, add the flour mixture in three parts, alternating with 1 cup (240ml) milk. Start and end with flour. Mix until just combined—don’t overmix or the cake might get dense.
7. Bake: Divide batter evenly between the prepared pans (I like to weigh them for perfectly even layers, but eyeballing works too). Smooth the tops. Bake for 25-30 minutes, or until a toothpick poked into the center comes out clean and the top springs back when lightly pressed. Rotate pans halfway through for even baking.
8. Cool: Let cakes cool in the pans for 10 minutes, then run a knife around the edges and turn out onto a wire rack. Peel off parchment and cool completely before frosting. Cakes should feel cool to the touch—if they’re warm, the frosting will melt!
9. Make the Coconut-Pecan Frosting: In a medium saucepan, combine 1 cup (200g) sugar, 1 cup (240ml) evaporated milk, 1/2 cup (113g) butter, and 3 beaten egg yolks. Cook over medium heat, stirring constantly, until thickened—about 10-12 minutes. It should coat the back of a spoon and look glossy. Remove from heat.
10. Add Coconut & Pecans: Stir in 1 1/2 cups (120g) coconut, 1 cup (100g) chopped pecans, and 1 teaspoon vanilla. Let cool until just warm, stirring occasionally. The frosting will thicken as it cools.
11. Assemble the Cake: Place one cake layer on your serving plate. Spread half the coconut-pecan frosting on top, all the way to the edges. Top with the second cake layer and finish with the rest of the frosting. If you want, garnish with white chocolate curls, extra coconut, or pecan halves.
12. Chill (Optional): For neater slices, chill the cake for 30 minutes before serving. The frosting sets up beautifully!

Troubleshooting: If your cake layers dome too much, trim the tops with a serrated knife. If your frosting is runny, keep cooking and stirring—it will thicken. If it’s too thick, add a splash of milk. And remember, cake is supposed to be fun—imperfections are just part of the story!

Cooking Tips & Techniques

After baking this white German chocolate cake more times than I can count, I’ve picked up a few tricks that make all the difference. Here’s what I wish someone had told me when I first started:

• Use High-Quality White Chocolate: Cheap white chocolate chips can be waxy and don’t always melt smoothly. I’ve had the best luck with bar chocolate. Chop it finely for quicker, even melting.
• Room Temperature Ingredients Matter: Cold eggs or milk can cause the batter to curdle. Let everything sit out for at least 30 minutes before you start. If you forget, a quick warm water bath for eggs works wonders.
• Don’t Overmix: Once you add the flour, mix just until you don’t see streaks. Overmixing leads to tough cake. I used to think more mixing = fluffier cake. Nope!
• Keep an Eye on the Frosting: The coconut-pecan filling can go from perfect to scrambled eggs if you walk away. Stir constantly and use medium heat. If you see lumps, pull it off the heat and whisk like crazy.
• Layer Evenly: Weigh your pans for even cake layers (a digital scale is handy, but not required). Uneven layers = wobbly cake. I’ve made plenty of leaning towers—still tasty, just a bit wonky.
• Cool Completely Before Frosting: Patience is key! Warm cake = melted, slippery frosting. If you’re in a rush, pop the layers in the fridge for 20 minutes.
• Multitasking Tip: Make the coconut-pecan frosting while the cakes bake. By the time the cakes are cool, the frosting will be just right for spreading.

If you’re feeling ambitious, try a crumb coat (a thin layer of frosting to seal in crumbs) before the final layer. Not necessary, but it makes for a neater finish! Remember, every oven is a little different—check your cake a few minutes early to avoid overbaking. And above all, don’t stress about getting things perfect. Some of my best cakes have had cracks or uneven frosting, but the flavor always shines through.

Variations & Adaptations

This white German chocolate cake recipe is flexible and perfect for a little experimentation. Here are some of my favorite spins:

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve used King Arthur and Bob’s Red Mill with great results. The cake remains moist and tender—no one will guess it’s gluten-free.
• Vegan/Dairy-Free Adaptation: Use plant-based butter, flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and unsweetened coconut milk. For the frosting, use coconut cream instead of evaporated milk. The result? Still delicious and allergy-friendly!
• Lemon-White Chocolate Version: Add 2 tablespoons fresh lemon zest to the cake batter, and swap half the vanilla for lemon extract. The citrus brightens up the sweetness and pairs beautifully with the coconut-pecan topping.
• Nut-Free Option: Omit the pecans and double the coconut in the frosting. You can also add sunflower seeds for a little crunch, or just stick with the coconut for a classic taste.
• Sheet Cake Method: Pour the batter into a 9×13-inch pan and bake for 35-40 minutes. This is great for a casual crowd or potluck—easy to slice and transport.

I once tried swapping the coconut for chopped dried pineapple in the frosting for a tropical twist, and it was a huge hit at a summer BBQ. Don’t be afraid to mix in mini chocolate chips or swirl raspberry jam between the layers. Make it your own—there’s no wrong way!

Serving & Storage Suggestions

This cake is pure magic when served at room temperature, where the flavors and textures really shine. I love to present it on a simple cake stand with a sprinkle of extra coconut and a few pecan halves for a rustic, Pinterest-worthy look. For a fancier finish, scatter white chocolate curls over the top—totally optional, but gorgeous.

Pair each slice with a cup of hot coffee, black tea, or even a glass of cold milk. For an extra treat, serve with fresh strawberries or a scoop of vanilla ice cream. It’s a lovely centerpiece for brunch, holiday gatherings, or just a cozy Sunday afternoon.

To store, cover the cake tightly and keep in the refrigerator for up to 5 days. The coconut-pecan frosting actually gets even better after a day or two, as the flavors meld. For longer storage, freeze individual slices (wrapped in plastic and foil) for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving. If the frosting firms up too much, let the cake sit out for 30 minutes or zap a slice in the microwave for 10-15 seconds.

Nutritional Information & Benefits

Each slice of white German chocolate cake (based on 12 servings) is roughly 480 calories, with 7g protein, 24g fat, and 62g carbohydrates. The coconut-pecan frosting adds fiber and healthy fats from the nuts and coconut, while the white chocolate brings a touch of antioxidants (hey, every bit helps!).

This cake is naturally vegetarian and can be adapted for gluten-free or dairy-free diets with simple swaps. Pecans and coconut offer some minerals and vitamins, but do note: this dessert contains eggs, dairy, and tree nuts. If you have allergies, check substitution notes above.

While this isn’t a “health food,” I see dessert as part of a balanced, joyful life. A slice of homemade cake shared with family? That’s soul food, if you ask me.

Conclusion

If you’re searching for a dessert that’s as beautiful as it is delicious, this white German chocolate cake recipe is your ticket. It’s approachable, customizable, and always a conversation starter at the table. Whether you’re baking for a special occasion or just want a slice of Sunday magic, this cake never disappoints.

I love how easy it is to make this recipe your own—try a flavor twist, swap out the nuts, or go for a casual sheet cake style. No matter what, you’ll end up with a cake that feels like a celebration. Honestly, the memories I’ve made baking and sharing this cake are just as sweet as the dessert itself.

Give it a try next Sunday (or whenever the craving strikes), and let me know how it goes! Leave a comment with your favorite variation, share your photos, or tag me if you post on social media. Here’s to more baking adventures and plenty of happy forks!

Frequently Asked Questions

Can I make this white German chocolate cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. The frosting can be made in advance and kept in the fridge. Just bring everything to room temperature before assembling.

What’s the best way to melt white chocolate without burning it?

Chop the chocolate finely and melt it gently in the microwave in 15-second bursts, stirring each time. Or, use a double boiler over simmering water. White chocolate scorches easily, so watch it closely!

Can I substitute the coconut or pecans in the frosting?

Yes! For a nut-free version, double the coconut or try sunflower seeds. If you’re not a fan of coconut, you can use chopped dried fruit or leave it out for a simple pecan caramel frosting.

How do I prevent my cake from sticking to the pans?

Grease your pans well and line the bottoms with parchment paper. Let the cakes cool for 10 minutes before turning them out. This trick has saved me from many cake disasters!

Is this cake freezer-friendly?

Definitely. Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and let come to room temperature before serving for the best texture.

White German Chocolate Cake

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• Author: Eloise
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

Print Recipe

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Description

This easy homemade white German chocolate cake features fluffy white cake layers infused with white chocolate and a rich coconut-pecan frosting. It’s a show-stopping dessert perfect for Sunday baking, special occasions, or whenever you crave a decadent treat.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour (sifted for fluffier cake)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 6 ounces good-quality white chocolate, melted and slightly cooled
• 1 tablespoon pure vanilla extract
• 1 cup whole milk, room temperature (or unsweetened almond milk for dairy-free)
• For the Coconut-Pecan Frosting:
• 1 cup granulated sugar
• 1 cup evaporated milk
• 1/2 cup unsalted butter
• 3 large egg yolks, lightly beaten
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans (toasted for extra flavor, optional)
• 1 teaspoon vanilla extract
• Optional Garnishes:
• White chocolate curls or shavings
• Extra toasted coconut
• Pecan halves

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Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease parchment.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Beat in eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
5. Add melted, cooled white chocolate and vanilla extract. Mix until just combined.
6. With mixer on low, add flour mixture in three parts, alternating with milk. Start and end with flour. Mix until just combined; do not overmix.
7. Divide batter evenly between prepared pans. Smooth tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and tops spring back when pressed. Rotate pans halfway through baking.
8. Cool cakes in pans for 10 minutes, then run a knife around edges and turn out onto a wire rack. Peel off parchment and cool completely before frosting.
9. For the frosting: In a medium saucepan, combine sugar, evaporated milk, butter, and beaten egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Remove from heat.
10. Stir in coconut, chopped pecans, and vanilla extract. Let cool until just warm, stirring occasionally. Frosting will thicken as it cools.
11. To assemble: Place one cake layer on serving plate. Spread half the coconut-pecan frosting on top. Top with second cake layer and spread remaining frosting over the top.
12. Garnish with white chocolate curls, extra coconut, or pecan halves if desired.
13. For neater slices, chill cake for 30 minutes before serving.

Notes

For best results, use high-quality white chocolate and room temperature ingredients. Don’t overmix the batter after adding flour. The coconut-pecan frosting thickens as it cools; if too thick, add a splash of milk. Cake layers and frosting can be made ahead. For gluten-free or dairy-free adaptations, see substitution tips. Store leftovers tightly covered in the fridge for up to 5 days or freeze slices for up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 480
• Sugar: 42
• Sodium: 210
• Fat: 24
• Saturated Fat: 13
• Carbohydrates: 62
• Fiber: 2
• Protein: 7

Keywords: white German chocolate cake, coconut pecan frosting, white chocolate cake, homemade cake, Sunday baking, easy dessert, potluck cake, birthday cake, classic cake, crowd-pleaser