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Moist Buttermilk White German Chocolate Cake

This delightful cake features a unique blend of flavors and ingredients, resulting in a rich, moist dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use good-quality flour for the best texture.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Should be at room temperature.
  • 1 cups sugar Granulated sugar.
  • 3 large eggs
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cups buttermilk For moisture.
Additional Ingredients
  • 0.5 cups shredded coconut
  • 0.5 cups chopped pecans Can substitute with walnuts.
  • 4 ounces German chocolate, melted Adds richness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the flour.
  6. Fold in the shredded coconut, chopped pecans, and melted German chocolate gently.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake in the preheated oven for 25-30 minutes. Check for doneness using a toothpick.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Store the cake in the fridge for up to 5 days or freeze it well-wrapped for up to 3 months. Reheat individual slices in the microwave for a few seconds.