Introduction
Indulge in the sweet and creamy delight of White German Chocolate Cake, a dessert that combines rich flavors and textures. This cake is perfect for special occasions or simply to satisfy your sweet cravings. Its unique combination of white chocolate, coconut, and pecans creates a heavenly treat that is sure to impress.
Detailed Ingredients with measures
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 4 ounces white chocolate, melted
– 1 cup shredded coconut
– 1 cup chopped pecans
Prep Time
Prep time for this delicious cake is approximately 20 minutes, allowing you ample time to measure out ingredients and prepare the baking pans.
Cook Time, Total Time, Yield
Cook time is about 30-35 minutes. The total time for preparation and cooking comes to around 60 minutes. This recipe yields a delightful two-layer White German Chocolate Cake, serving approximately 10-12 people. Enjoy every slice of this mouthwatering dessert!
Detailed Directions and Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until just combined.
Step 5: Combine Wet and Dry Ingredients
Add a third of the dry ingredients to the butter mixture, alternating with half of the milk. Repeat the process, ending with the dry ingredients.
Step 6: Incorporate White Chocolate
Fold in the melted white chocolate until evenly integrated into the batter.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 9: Prepare the Frosting
In a separate bowl, beat together the cream cheese and softened butter until smooth. Gradually add the confectioners’ sugar and beat until creamy. Mix in the vanilla extract and melted white chocolate.
Step 10: Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top of it. Frost the top and sides of the cake.
Step 11: Garnish and Serve
Decorate the cake with additional white chocolate shavings or other garnishes if desired. Slice and serve.
Notes
Note 1: Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Note 2: Chocolate Melting
Make sure the white chocolate is melted and slightly cooled before folding it into the batter and frosting for the best texture.
Note 3: Baking Time
Oven temperatures may vary. Keep an eye on the cakes and perform the toothpick test to ensure they are fully baked.
Note 4: Flavor Variations
Consider adding almond extract or a dash of lemon zest to enhance the flavor profile of the cake.
Cook techniques
Layering the Cake
To achieve a beautifully layered cake, ensure each layer is even and level. Use a serrated knife to trim any domed tops off the cake layers for a flat, uniform surface.
Frosting Application
Start with a crumb coat to trap crumbs and create a smooth base for the final layer of frosting. Apply the final coat of frosting using a spatula for a clean finish.
Baking the Cake
Preheat your oven for the recommended time before baking to ensure even heat distribution. Use the toothpick test to check for doneness; it should come out clean when inserted into the center.
Melting Chocolate
Melt the chocolate using a double boiler method to prevent burning. Stir continuously until smooth, then allow it to cool slightly before incorporating into the batter or frosting.
FAQ
Can I use milk chocolate instead of white chocolate?
Yes, you can substitute milk chocolate for white chocolate, but it will alter the flavor and texture of the cake.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, and it will last for up to three months in the freezer.
What can I use if I don’t have cake flour?
If you don’t have cake flour, you can substitute all-purpose flour by removing two tablespoons per cup and replacing it with cornstarch.
Is it necessary to sift the flour?
Sifting the flour is recommended as it aerates the flour and removes lumps, resulting in a lighter texture for the cake.
Conclusion
This White German Chocolate Cake is a delightful dessert that combines rich flavors and a luscious texture. Its unique combination of white chocolate, coconut, and pecans creates a sweet treat that is perfect for any occasion. By following the recipe, you can impress your friends and family with this elegant and delicious cake.
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