White German Chocolate Cake with Cheesecake Center Recipe
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.
- 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
