"This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting." — Sallie
Watch video tips and tricks
4 (1 ounce) squares
white chocolate, chopped
2 1/2 cups
sifted cake flour
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.
I made this for my husband's birthday since I don't have a homemade white cake recipe. It was very easy to make but we all found it rather on the sweet side and I didn't even add the coconut or nuts since my husband doesn't like nuts. I'm going to see if others try this and make some suggestions on cutting out the sweetness. Only thing I can think of is cutting amount of white chocolate squares or cutting them out all together. I'll try this one more time and see how it goes.
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.
I was a little intimidated when I read the recipe but I was up for the challenge. It was really not that difficult and it came out so good in the end. My family said it belonged in a gourmet bakery, it was so pretty and the cake was really light and fluffy. I save this one for special occassions or when I want to impress.
I have made this cake several times and always find it to be excellent. Cakes are desserts and suppose to be sweet, just cut a smaller piece. Wonderful recipe!
This is the second time I made this cake. I found the cake to be a bit on the sweet side, so the second time I cut the sugar to 1-1/2 cups and added 3 oz white chocolate. That helped. Also, I made the cream cheese frosting, but cut down on the quanity of cream cheese. It is a delightfully light cake.
I thought this was a great recipe. I found the batter to be super thick and the cake a little dry though.
I love this recipe. It is now the only one I use for birthday cakes. I also use dark chocolate as well when chocolate cake is the flavor of the day:)
I found the cake super moist, slightly dense(like I wanted) with a soft crumb. Beautiful. Thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Clara's White German Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 257
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This rich, authentic cake is dense with chocolate, coconut, and nuts.
See how to make a warm German cake frosting with pecans and coconut.