German White Chocolate Cake

    1 hour 15 minutes

    I am not normally a fan of white chocolate cakes but this recipe converted me. Decorate with your favourite chocolate icing.

    31 people made this

    Serves: 12 

    • 2 1/2 cups (300g) sifted plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 250g butter
    • 2 cups (220g) white sugar
    • 4 egg yolks
    • 125g white chocolate, diced
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) buttermilk
    • 1 cup chopped pecans
    • 1 cup desiccated coconut
    • 4 egg whites

    Preparation:35min  ›  Cook:40min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour 3 (22cm) cake tins.
    2. Sift together the flour, baking powder and salt. Set aside.
    3. 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.
    4. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
    5. In a large glass or metal mixing bowl whisk 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 cake tins.
    6. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (18)


    Omg , this cake was amazing , really easy to bake and the taste well what can I say ..... Go and bake it to find out . I left out the pecans and the coconut and filled it with fresh cream and strawberries ... New family favorite ..  -  09 Aug 2014


    Flavor this gets a 5 star, recipe it's a three star, so I will give it a four. There were two major recipe problems - one is that the ingredient list calls for chopped chocoloate, then the recipe calls for melted chocolate with no step for melting. The second problem was with the sifting instructions. It calls for 2.5 C of sifted cake flour, but then the directions tell you to sift the flour with the baking soda and salt. For recipe semantics this was hard - do I sift once, measure and then sift again with other ingredients or did it really intend for 2.5 C flour, sifted. For the wet ingredients I decided that 2.5 C flour was appropropriate, so I sifted after measuring, but after eating I decided that I should have done a double sift, which would have resulted in a lighter cake with more rise to it. The comma was truly important here and I wonder if many of the complaints about the denseness could have alleviated with some clearer sifting direction. Anyway - the tast was wonderful - I ended up with little slivers of the white chocolate (since I didn't pre-melt). I will make again.  -  11 Aug 2008  (Review from Allrecipes USA and Canada)


    This is well worth the effort. I got lots of compliments, and loved how light it was. It's a great alternative to a heavier dark chocolate version. I used cream cheese frosting in the middle, and frosted the rest with a traditional german chocolate frosting.  -  06 Jul 2002  (Review from Allrecipes USA and Canada)