Zutaten für German White Chocolate Cake
- 2 cups cake flour
- 1 teaspoon baking soda
- Unsalted Butter
- 2 cups granulated sugar
- Eggs
- 12 ounces high-quality white chocolate
- Water
- Vanilla Extract
- 1 cup buttermilk
- Unsweetened Coconut
- ½ cup chopped pecans
- Frosting
- 1 (12-ounce) can evaporated milk
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this German White Chocolate Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von German White Chocolate Cake
- Preheat oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven.
- Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups cake flour and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Melt 12 ounces of high-quality white chocolate; stir in 1 teaspoon vanilla extract (clear vanilla preferred).
- Add melted white chocolate mixture to the creamed butter mixture.
- At low speed, alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1 cup shredded coconut and ½ cup chopped pecans.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold ⅓ of the egg whites into the batter to lighten it.
- Carefully fold in the remaining egg whites.
- Divide batter evenly among the prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **For the Frosting:**
- In a heavy saucepan over medium heat, combine 1 (12-ounce) can evaporated milk, 1 ½ cups granulated sugar, ½ cup (1 stick) unsalted butter, and 4 large egg yolks.
- Simmer for 10 minutes, stirring constantly, being careful not to let the mixture boil rapidly. Reduce heat if necessary.
- Remove from heat and stir in 1 teaspoon vanilla extract (clear vanilla preferred), ½ cup chopped pecans, and ½ cup shredded coconut.
- Place the saucepan in a bowl of ice water and stir until the frosting is cool and slightly thickened.
- Frost the cake layers. Place one layer on a serving platter, spread with ¼ of the frosting, repeat with the remaining layers, ending by frosting the top and sides of the cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
415g
Fat
412g
Carbs
56g
