Introduction

Discover the rich and creamy delight of White German Chocolate Cake with Cheesecake Center. This luscious cake layers moist white chocolate cake with a smooth cheesecake filling, all topped with a decadent coconut-pecan frosting. Perfect for special occasions or whenever you crave an indulgent treat.

White German Chocolate Cake with Cheesecake Center Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
4 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
16 oz cream cheese, softened
½ cup granulated sugar (for cheesecake center)
2 large eggs (for cheesecake center)
2 teaspoons vanilla extract (for cheesecake center)
½ cup sour cream
1 cup evaporated milk
1 cup granulated sugar (for frosting)
3 large egg yolks
½ cup unsalted butter (for frosting)
1 teaspoon vanilla extract (for frosting)
1 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans, toasted (for extra flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
Step 2: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy. Add the 4 eggs and 1 tablespoon vanilla extract, mixing well after each addition.
Step 3: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 4: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool slightly.
Step 5: For the cheesecake center, beat the softened cream cheese and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream, blending until fully combined.
Step 6: Pour the cheesecake mixture over the baked cake layers and return to the oven. Bake for an additional 15 to 20 minutes, until the cheesecake center is set but still slightly jiggly.
Step 7: To make the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, egg yolks, and ½ cup butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.
Step 8: Remove from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and toasted pecans. Let this cool slightly before spreading it evenly over the cooled cake.
Step 9: Once the frosting has set, slice and serve your White German Chocolate Cake with Cheesecake Center. Enjoy!

Tips & Variations

Toast the pecans before adding them to the frosting to enhance their flavor and crunch.
Substitute coconut with chopped macadamia nuts for a different texture and taste.
Use room temperature ingredients to help the batter mix evenly and achieve a smoother texture.
For a lighter version, replace the sour cream with Greek yogurt.

Storage

Store the cake covered in the refrigerator to keep the cheesecake center fresh. It will keep well for 3 to 4 days. Before serving, allow slices to sit at room temperature for about 15 minutes for the best flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

This recipe is designed for white German chocolate flavor, which is milder and creamier. Using regular chocolate will change the flavor profile significantly, but you could experiment by adding melted white chocolate to the batter for a richer taste.

Is it necessary to use buttermilk?

Buttermilk adds moisture and slight tang, helping the cake stay tender. If you don’t have buttermilk, you can substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.

White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.6 from 58 reviews

This White German Chocolate Cake with Cheesecake Center is a decadent twist on the classic German Chocolate Cake. It features a moist white cake base layered with a creamy cheesecake filling, topped with a rich coconut-pecan frosting that perfectly balances sweetness and texture. Ideal for celebrations or any special occasion, this recipe blends traditional flavors with a luscious cheesecake surprise for an unforgettable dessert experience.

Author: Marco
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
4 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Cheesecake Center

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream

Coconut-Pecan Frosting

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans, toasted

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to ensure the cake doesn’t stick.
Prepare Cake Batter: In a mixing bowl, cream together the softened butter and 2 cups of granulated sugar until the mixture is light and fluffy. Add the eggs one at a time along with 1 tablespoon vanilla extract, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the creamed butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to keep the batter light.
Bake Cake Layers: Pour the cake batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract and sour cream until fully incorporated.
Add Cheesecake Center: Pour the cheesecake mixture gently over the partially baked cake layers. Return to the oven and bake for an additional 15-20 minutes, or until the cheesecake center is set but still slightly jiggly in the middle.
Make Coconut-Pecan Frosting: While the cake is baking, combine evaporated milk, 1 cup sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat immediately to prevent curdling.
Add Coconut and Pecans: Stir in vanilla extract, shredded coconut, and toasted chopped pecans into the thickened mixture. Allow the frosting to cool slightly but remain spreadable.
Frost and Serve: Once the cake has fully cooled, spread the coconut-pecan frosting evenly over the top. Slice into pieces and serve. Enjoy your luscious White German Chocolate Cake with Cheesecake Center!

Notes

For best results, use room temperature ingredients to ensure smooth batter and filling consistency.
Toast the pecans before adding to the frosting to enhance their flavor and crunch.
If the frosting thickens too much while cooling, warm it slightly to make spreading easier.
The cheesecake center should have a slight jiggle when done; it will firm up as it cools.
Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: White German Chocolate Cake, Cheesecake Center, Coconut Pecan Frosting, Layer Cake, Holiday Dessert, Celebration Cake