White German Chocolate Cake with Cheesecake Center Recipe

Introduction

This White German Chocolate Cake with a creamy cheesecake center is a delightful twist on a classic favorite. Layers of tender cake, rich cheesecake, and a luscious coconut-pecan frosting come together to create an irresistible dessert perfect for any occasion.

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)
• 2 large eggs (for cheesecake)
• 2 teaspoons vanilla extract (for cheesecake)
• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
2. Step 2: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, beating well after each addition, then mix in 1 tablespoon vanilla extract.
3. Step 3: In a separate bowl, whisk together the 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.
4. Step 4: Pour the batter evenly into the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool slightly.
5. Step 5: For the cheesecake center, beat the cream cheese and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream; mix until well combined.
6. Step 6: Pour the cheesecake mixture evenly over the baked cake layers. Return to the oven and bake for an additional 15–20 minutes until the cheesecake layer is set.
7. Step 7: To make the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
8. Step 8: Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let the frosting cool slightly so it thickens before spreading.
9. Step 9: Once the cake has completely cooled, spread the coconut-pecan frosting evenly on top. Slice and serve to enjoy this rich and satisfying dessert.

Tips & Variations

• Use room temperature ingredients for better mixing and a lighter cake texture.
• Toast the pecans beforehand to enhance their flavor and crunch.
• For a nut-free option, omit the pecans or substitute with sunflower seeds.
• Chilling the cake before frosting can make spreading easier and neater.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cheesecake center fresh. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen tightly wrapped 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 make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I prevent the cheesecake layer from cracking?

To avoid cracks, make sure the cheesecake mixture is smooth and not overbeaten. Baking the cheesecake layer over the cake batter helps keep it moist. Also, avoid rapid temperature changes by letting the cake cool gradually after baking.

White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.6 from 83 reviews

This White German Chocolate Cake with Cheesecake Center is a rich and decadent dessert featuring moist white chocolate cake layers, a creamy cheesecake filling, and a luscious coconut-pecan frosting. Perfect for celebrations or any special occasion, this cake combines classic Southern flavors with a delightful texture contrast that will impress family and friends.

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

Ingredients

Scale 1x2x3x

Cake Batter

• 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

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent sticking.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy. Add the eggs one at a time and the vanilla extract, mixing well after each addition.
3. Combine dry ingredients and mix batter: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined to maintain batter lightness.
4. Bake the cake layers: Pour the batter evenly into the prepared cake pans. 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.
5. Make the cheesecake filling: In a clean bowl, beat the softened cream cheese and ½ cup sugar together until smooth. Add the eggs, vanilla extract, and sour cream, mixing until the filling is creamy and well combined.
6. Bake cheesecake layer: Pour the cheesecake filling over the baked cake layers evenly. Return to the oven and bake for an additional 15 to 20 minutes, until the cheesecake center is set but still slightly jiggly.
7. Prepare coconut-pecan frosting: In a medium saucepan, combine evaporated milk, 1 cup sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency. Remove from heat immediately to prevent overcooking.
8. Add vanilla, coconut, and pecans: Stir in vanilla extract, shredded coconut, and toasted chopped pecans into the warm custard mixture. Let cool slightly to thicken further for spreading.
9. Frost the cake: Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top and sides of the cake. Slice and serve chilled or at room temperature.

Notes

• Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
• Toast the pecans beforehand to enhance their flavor in the frosting.
• Use fresh eggs for the best texture in the cheesecake and frosting.
• The cake can be refrigerated for up to 3 days; let it come to room temperature before serving.
• This cake can be made a day ahead to allow flavors to meld beautifully.

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