White German Chocolate Cake with a Cheesecake Center

Ingredients

White cake layers

• 1 package white cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 4 large egg whites
• 1 teaspoon vanilla extract

Using buttermilk, oil, and egg whites to enrich a white cake mix is a common hack to make boxed cakes taste closer to bakery-style, with a moist crumb and tender texture.​

Coconut-pecan frosting

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 cup evaporated milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

These quantities and ingredients match many “small-batch” coconut-pecan frosting formulas used for German chocolate cakes or snack cakes, scaled for fewer layers. Classic recipes are unanimous about using evaporated milk, egg yolks, butter, sugar, coconut, and pecans cooked until thickened.​

Step-by-step instructions

Prepare and bake the white cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • Traditional German chocolate cakes and white German chocolate variations typically bake at 350°F in multiple 8- or 9‑inch pans.​
2. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
3. Beat on medium speed until the batter is well combined and smooth. This “doctored mix” approach is commonly recommended to improve texture and flavor of box cakes.​
4. Divide the batter evenly between the prepared cake pans.
5. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Recipes for German chocolate and white chocolate layer cakes emphasize cooling layers completely before adding the coconut-pecan frosting, which is relatively heavy and can slide off warm cake.​

Cook the coconut-pecan frosting

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract.
3. Cook, stirring constantly, until the mixture thickens and turns a light golden-brown color, about 10–12 minutes.

Traditional German chocolate cake frosting recipes instruct you to cook evaporated milk, sugar, butter, and egg yolks over medium heat while stirring constantly until thickened, typically around 10–12 minutes. Stirring constantly prevents the egg yolks from scrambling and ensures a smooth, custard-like base.​

4. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
5. Allow the frosting to cool until it is thick but still spreadable. Many sources suggest cooling to room temperature or briefly refrigerating to reach a spreadable consistency.​

Assemble the cake

1. Place one fully cooled cake layer on your serving plate or cake stand.
2. Spread a generous amount of coconut-pecan frosting over the top, creating an even layer.
3. Place the second cake layer on top.
4. Spread the remaining coconut-pecan frosting over the top and, if desired, down the sides of the cake.

Layering coconut-pecan frosting between and on top of cake layers is the hallmark of German chocolate cakes and white German chocolate variations. Some bakers frost only between layers and on top, leaving sides “naked,” while others cover the entire cake; both approaches are widely used.​

5. Let the cake sit for a bit to allow the frosting to set before slicing.
6. Slice and serve.