White German Chocolate Cake 🍰
White Chocolate Dream Cake with Coconut Pecan Frosting
This cake is a dreamy combination of soft, fluffy white chocolate cake and a creamy coconut pecan frosting. The rich layers are complemented by a velvety cream cheese center that brings extra depth to every bite. This cake has it all—texture, flavor, and a touch of indulgence. Whether for a celebration or simply because you want to treat yourself, this cake is perfect for any occasion. Its calming, sweet essence will embrace your taste buds and transport you to dessert heaven. Let’s dive into how you can create this masterpiece in your kitchen!
Ingredients Overview
Each component of this cake contributes to its rich flavor and luxurious texture. Here’s what you need and why it’s essential:
For the Cake Center:
- 16 oz cream cheese, softened: Creates a smooth, tangy layer that contrasts beautifully with the sweetness of the cake.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to the cream cheese layer.
- 1/2 teaspoon vanilla extract: Enhances the flavor and adds warmth to the cream cheese mix.
- 2 large eggs: Helps bind the cream cheese layer together and adds a richness to the cake’s center.
- 1/4 cup sour cream: Adds moisture and a slight tanginess that makes the cake center irresistibly creamy.
For the Cake:
- 1 box (15.25 oz) white cake mix: The base of your cake, providing a fluffy texture with minimal effort.
- Ingredients required by the cake mix (usually eggs, oil, water): Essential for activating the cake mix and giving it the proper rise and texture.
- 1 cup sweetened shredded coconut: Adds chewiness and a subtle tropical sweetness to the cake layers.
- 1/2 cup chopped pecans: Brings a nutty crunch that complements the soft cake and creamy frosting.
For the Frosting:
- 1 cup evaporated milk: Gives the frosting a silky, rich texture.
- 1 cup granulated sugar: Sweetens the frosting while creating a beautiful, caramel-like consistency.
- 3 large egg yolks: Provides thickness and richness to the frosting.
- 1/2 cup unsalted butter: Adds creaminess and helps bind the ingredients together.
- 1 teaspoon vanilla extract: Balances the sweetness of the frosting with a hint of warmth.
- 1 1/2 cups sweetened shredded coconut: Lends texture and sweetness to the frosting, making it irresistibly chewy.
- 1 cup chopped pecans: Adds a nutty flavor and crunch, which pairs perfectly with the coconut.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans generously to ensure the cake releases smoothly after baking.
Step 2: Prepare the Cake Center
In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add in the eggs, one at a time, making sure to fully incorporate each before adding the next. Then, gently fold in the sour cream to give the mixture a luscious texture. Set this aside as it will form the delightful center of your cake.
Step 3: Prepare the Cake Batter
In a separate bowl, prepare the white cake mix according to the package instructions (usually combining eggs, oil, and water). Once mixed, fold in the sweetened shredded coconut and chopped pecans. The coconut adds a subtle chew, while the pecans lend a nutty richness.
Step 4: Layer the Cake Batter and Cream Cheese Mixture
Pour half of the prepared cake batter evenly into the three greased cake pans. Gently spoon the cream cheese mixture over the cake batter in each pan, being careful to spread it evenly. Finish by pouring the remaining cake batter on top of the cream cheese mixture, ensuring it covers the center completely.
Step 5: Bake the Cake
Place the cake pans in the preheated oven and bake for 25-30 minutes. You’ll know the cakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Step 6: Prepare the Coconut Pecan Frosting
While your cakes are cooling, start on the frosting. In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, butter, and vanilla extract. Stir constantly to prevent the mixture from sticking or burning. After 10-12 minutes, the frosting will thicken into a luscious, spreadable consistency. Remove it from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool to room temperature.
Step 7: Assemble the Cake
Once the cakes and frosting have fully cooled, it’s time to assemble. Place the first cake layer on your serving plate, then spread a generous amount of the frosting on top. Repeat with the remaining cake layers, finishing with a thick layer of frosting on the top and sides of the cake.
Helpful Tips
- Tip 1: Ensure your cream cheese is fully softened before mixing to avoid lumps in the cake center.
- Tip 2: Use parchment paper rounds in your cake pans for an easier release.
- Tip 3: Stir your frosting constantly to prevent the egg yolks from curdling.
- Tip 4: Let the cakes cool completely before frosting to avoid melting the frosting.
Storage and Reheating Tips
To Store:
Keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 5 days.
To Freeze:
You can freeze individual slices or the entire cake by wrapping it tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
To Reheat:
If you prefer your cake warm, reheat slices in the microwave for 10-15 seconds on medium heat to gently warm them without drying out the cake.
Frequently Asked Questions (FAQs)
Q1: Can I use a different type of cake mix?
Yes, you can use yellow or chocolate cake mix for a different flavor, but it will change the cake’s overall taste.
Q2: Can I substitute the cream cheese with mascarpone?
Yes, mascarpone can be used, but it will give the cake a slightly different, less tangy flavor.
Q3: Can I add chocolate chips to the batter?
Absolutely! White chocolate chips would complement the flavor beautifully.
Q4: What if I don’t have evaporated milk for the frosting?
You can substitute heavy cream, but the texture may be slightly richer.
Q5: Can I make this cake gluten-free?
Yes, simply use a gluten-free white cake mix and ensure all other ingredients are gluten-free.
Q6: Can I make this cake dairy-free?
You can substitute non-dairy cream cheese, butter, and milk, but the taste may be slightly altered.
Q7: Can I add other nuts to the cake?
Yes, chopped walnuts or almonds can be substituted for pecans.
Q8: What’s the best way to prevent the cake from sticking to the pans?
Grease your pans thoroughly and use parchment paper for best results.
Q9: Can I use unsweetened coconut?
Yes, but the cake may be less sweet, so you might want to increase the sugar slightly.
Q10: How can I tell if the frosting is thick enough?
The frosting should coat the back of a spoon and hold its shape when spread on the cake.
Q11: Can I use coconut milk instead of evaporated milk?
Coconut milk can be used, but the flavor will be more tropical.
Q12: How do I avoid over-baking the cake?
Check the cakes a few minutes before the recommended baking time and test with a toothpick.
Q13: Can I make the cake layers ahead of time?
Yes, you can bake the layers a day in advance and store them in an airtight container.
Q14: How do I make the cake more moist?
Adding an extra tablespoon of oil or sour cream to the batter can help.
Q15: Can I omit the pecans from the recipe?
Yes, you can omit them or substitute with another nut, or even leave the cake nut-free.
Q16: Can I use store-bought frosting?
Yes, but homemade frosting will provide a much richer flavor.
Q17: Can I make this as cupcakes?
Absolutely! Just adjust the baking time to 18-20 minutes.
Q18: How do I keep the cream cheese center from sinking?
Be sure to layer the cream cheese carefully and not over-mix the batter.
Q19: Can I add food coloring to the batter?
Yes, feel free to add pastel colors for a fun twist.
Q20: What’s the best way to slice the cake?
Use a sharp, serrated knife and wipe it clean between slices for neat servings
