White German Chocolate Cake with Cheesecake Center Recipe
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.
- 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
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
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
