Best 7 White German Chocolate Layer Cake Recipes

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To satisfy your sweet tooth, the white German chocolate layer cake is a scrumptious dessert with layers of fluffy white cake, luscious coconut pecan filling, and creamy vanilla frosting. This classic cake, characterized by its distinct coconut flavor, is perfect for any occasion. With its rich, moist texture and delectable combination of flavors, this cake is a culinary masterpiece. Whether you're a seasoned baker or a novice in the kitchen, follow our guide to create a stunning white German chocolate layer cake that will leave your taste buds wanting more.

Here are our top 7 tried and tested recipes!

CLARA'S WHITE GERMAN CHOCOLATE CAKE



Clara's White German Chocolate Cake image

This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.

Provided by Sallie

Categories     Desserts     Cakes     White Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

4 (1 ounce) squares white chocolate, chopped
2 ½ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
4 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 546 calories, Carbohydrate 68 g, Cholesterol 111.7 mg, Fat 28.5 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 14.4 g, Sodium 305 mg, Sugar 42.7 g

BO'S BEST WHITE GERMAN CHOCOLATE CAKE



Bo's Best White German Chocolate Cake image

If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.

Provided by Erica Bo

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 2h40m

Yield 12

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 (1 ounce) squares white chocolate, chopped
1 ¼ cups butter
2 ¼ cups white sugar
5 eggs, separated
1 teaspoon vanilla extract
1 ¼ cups buttermilk
4 egg yolks
1 (12 fluid ounce) can evaporated milk
1 ½ teaspoons vanilla extract
1 ½ cups white sugar
¾ cup butter
1 (7 ounce) package sweetened flaked coconut
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
  • Mix flour, baking powder, and salt together in a bowl.
  • Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
  • Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
  • Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
  • Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
  • Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g

GERMAN CHOCOLATE LAYER CAKE



German Chocolate Layer Cake image

Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups sugar
3/4 cup butter
1 can (12 oz) evaporated milk
4 egg yolks
1 package (7 oz) flaked coconut (2 2/3 cups)
2 cups chopped pecans
3 teaspoons vanilla
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
  • In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  • Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
  • With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  • In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg

GERMAN WHITE CHOCOLATE CAKE



German White Chocolate Cake image

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.

Provided by FLUFFSTER

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 19

2 1/2 cups cake flour
1 teaspoon baking soda
1/2 lb unsalted butter
1 1/2 cups sugar
4 large eggs, separated
4 ounces white chocolate, melted in
1/2 cup boiling water, and cooled
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded unsweetened coconut
1 cup chopped pecans
frosting
1 cup evaporated milk
1 cup sugar
1/4 lb unsalted butter (1 stick)
3 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded unsweetened coconut

Steps:

  • For the cake:.
  • Position the racks in the upper and lower thirds and preheat oven to 350°F
  • Lightly butter the bottom and sides of three 8-inch.
  • round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
  • Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
  • 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.
  • overbeat. Fold in the coconut and pecans.
  • 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.
  • 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.
  • Transfer the cakes in the pans to wire racks and.
  • cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
  • For the frosting:.
  • 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.
  • Remove from heat and stir in the vanilla, pecans, and coconut.
  • Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
  • Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
  • making sure to spread it all the way to the edges.
  • Top with the second layer, and spread with 1/4 of the.
  • frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.

Nutrition Facts : Calories 1940.4, Fat 136.6, SaturatedFat 82.5, Cholesterol 356, Sodium 402.5, Carbohydrate 168.9, Fiber 16.8, Sugar 103.8, Protein 24.6

GERMAN CHOCOLATE 6-LAYER CAKE



German Chocolate 6-Layer Cake image

Here, coconut and pecan frosting oozes from six layers of feather-light chocolate cake.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 to 10 slices

Number Of Ingredients 15

4 ounces bittersweet chocolate, chopped
2 cups sugar
1 cup (2 sticks) butter, plus additional for greasing cake pans
4 eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups sugar
2 cups evaporated milk
1 cup (2 sticks) butter
6 egg yolks
2 teaspoons vanilla extract
2 2/3 cups flaked sweetened coconut
2 cups pecans, chopped

Steps:

  • For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
  • Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
  • Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
  • Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
  • Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
  • For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
  • To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING



German Lebkuchen Cake with White Chocolate Frosting image

Categories     Cake     Mixer     Chocolate     Fruit     Nut     Dessert     Bake     Christmas     Goat Cheese     Orange     Almond     Spice     Winter     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 26

Honey Syrup
2 to 3 large oranges
1/2 cup honey
2/3 cup orange juice
Cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs, room temperature
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
2/3 cup half and half
1 tablespoon lemon juice
2/3 cup dried currants
Frosting
12 ounces imported white chocolate (such as Lindt), chopped
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
3 cups toasted sliced almonds
Orange slices or orange peel ribbon

Steps:

  • For syrup:
  • Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
  • For frosting:
  • Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
  • Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)

GERMAN CHOCOLATE DREAM CAKE



German Chocolate Dream Cake image

I love German chocolate cake - and this version truly is a dream! It's not only luscious, it's also easy to make using a mix.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
CAKE:
1 package German chocolate cake mix (regular size)
1 cup water
1 cup mayonnaise
3 large eggs
FILLING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 large egg yolks
1-1/3 cups sweetened shredded coconut, toasted
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
2 tablespoons hot fudge ice cream topping, warmed

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

Nutrition Facts : Calories 761 calories, Fat 51g fat (21g saturated fat), Cholesterol 165mg cholesterol, Sodium 554mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling later on.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. This will help your ingredients blend together more smoothly and evenly.
  • Don't Overmix: Overmixing can make your cake tough and dense. Mix just until the ingredients are combined.
  • Bake at the Right Temperature: Make sure your oven is preheated to the correct temperature before you start baking. This will help your cake rise properly.
  • Don't Open the Oven Door: Opening the oven door during baking can cause your cake to fall. Resist the urge to peek!
  • Let Your Cake Cool Completely: Before you frost your cake, make sure it has cooled completely. This will help the frosting set properly.

Conclusion:

The White German Chocolate Layer Cake is a delicious and impressive dessert that is perfect for any special occasion. With its layers of moist chocolate cake and creamy German chocolate frosting, this cake is sure to be a hit. Follow these tips to ensure your cake turns out perfectly:
  • Use high-quality ingredients.
  • Follow the recipe carefully.
  • Be patient and take your time.
With a little effort, you can create a White German Chocolate Layer Cake that will wow your friends and family.

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