Description
White German chocolate cake blends luxurious layers of creamy coconut and silky chocolate, creating a dessert that whispers sweet elegance. Delicate frosting and rich textures invite you to savor each heavenly bite of this classic Southern indulgence.
Ingredients
Scale
cake base:
- 2 cups (240g) all-purpose flour
- 1.5 cups (300g) white granulated sugar
- 0.5 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) milk
- 2 tsp baking powder
- 1 tsp vanilla extract
white chocolate elements:
- 8 oz (226g) white chocolate chips
- 0.5 cup (120ml) heavy cream
- 0.25 cup (60g) unsalted butter
frosting and decoration:
- 2 cups (450g) cream cheese
- 1 cup (200g) powdered sugar
- 0.5 cup (120ml) heavy cream
- 1 tsp vanilla extract
- 0.5 cup (60g) white chocolate shavings
- 0.25 cup (30g) toasted coconut flakes
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter or cooking spray.
- Sift together flour and baking powder in a medium bowl to ensure smooth, lump-free cake batter.
- In a large mixing bowl, whisk together granulated sugar, vegetable oil, eggs, milk, and vanilla extract until the mixture becomes smooth and fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a uniform cake batter forms without overmixing.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula, and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack for approximately 1 hour.
- For the white chocolate ganache, melt white chocolate chips and butter together in a double boiler, stirring constantly until smooth and glossy.
- Slowly incorporate heavy cream into the melted chocolate mixture, creating a silky ganache, and let it cool to room temperature.
- Prepare the cream cheese frosting by beating cream cheese, powdered sugar, heavy cream, and vanilla extract until light and fluffy.
- Once the cake has cooled, spread a layer of white chocolate ganache over the entire cake surface.
- Carefully apply the cream cheese frosting, ensuring an even and smooth coating.
- Garnish the cake’s top and sides with white chocolate shavings and toasted coconut flakes for an elegant finish.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting and ganache to set properly.
Notes
- Flour Sifting Matters: Sift flour meticulously to prevent dense cake texture and ensure light, airy crumb that melts in your mouth.
- Oil Swap Options: Replace vegetable oil with applesauce or Greek yogurt for a healthier, lower-fat version without compromising moisture.
- Temperature Control: Keep ingredients at room temperature to help them blend seamlessly and create a smoother, more consistent batter.
- Ganache Rescue Trick: If white chocolate ganache becomes too thick, gently warm it with a splash of cream to restore silky consistency.
- Dairy-Free Adaptation: Substitute milk with almond or coconut milk, and use dairy-free white chocolate for a lactose-free alternative.
- Frosting Stability: Chill cream cheese before beating to prevent runny frosting and achieve perfect piping consistency.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 551
- Sugar: 43g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 86mg