White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center: A Decadent Dessert

If you love rich, indulgent desserts, this White German Chocolate Cake with a Cheesecake Center is a must-try! Imagine a luscious cheesecake layer nestled between soft, fluffy white cake, all topped with a buttery coconut-pecan frosting. This stunning cake is the perfect centerpiece for birthdays, holidays, or any special occasion.

With its creamy cheesecake filling, moist cake layers, and a classic German chocolate topping, this dessert brings together the best of two worlds: the richness of cheesecake and the nutty sweetness of German chocolate frosting. The result? A showstopping cake that’s as beautiful as it is delicious.

Introduction

German chocolate cake is already a beloved classic, but this unique twist takes it to a whole new level. Instead of the usual chocolate layers, we’re using a soft white cake to let the flavors of the cheesecake center and coconut-pecan frosting shine. The creamy cheesecake adds a delightful contrast to the airy cake, making every bite a perfect balance of textures and flavors.

Whether you’re looking for a holiday dessert, birthday treat, or a special cake for entertaining guests, this White German Chocolate Cake is guaranteed to impress. Let’s dive into the recipe and learn how to make this indulgent creation step by step!

Ingredients

To prepare this White German Chocolate Cake with a Cheesecake Center, gather the following ingredients:

For the Cheesecake Center

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

For the White Cake Layers

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
1 ½ teaspoons vanilla extract
1 cup whole milk

For the 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 cup chopped pecans

How to Make White German Chocolate Cake with a Cheesecake Center

Step 1: Prepare the Cheesecake Center

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
Mix the Cheesecake Batter: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake.
Bake the Cheesecake Layer: Pour the batter into the prepared pan and bake for 30-35 minutes, or until the center is set. Let it cool completely before transferring to the refrigerator to chill for at least 2 hours.

Step 2: Make the White Cake Layers

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the Egg Whites and Vanilla: Mix in the egg whites, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate Dry Ingredients and Milk: Gradually add the flour mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Bake the Cake Layers: Grease two 9-inch round cake pans and divide the batter evenly between them. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Step 3: Make the Coconut-Pecan Frosting

Heat the Ingredients: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly until the mixture thickens, about 10 minutes.
Add the Coconut and Pecans: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.

Step 4: Assemble the Cake

Layer the Cheesecake Between the Cake Layers: Place one white cake layer on a serving plate. Carefully place the chilled cheesecake layer on top, followed by the second white cake layer.
Spread the Frosting: Generously spread the coconut-pecan frosting over the top of the cake. You can also add a thin layer between the cake layers for extra flavor.
Chill Before Serving: Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.

Helpful Tips

Use Room Temperature Ingredients: This helps ensure a smooth batter and even baking.
Chill the Cheesecake Completely: A well-chilled cheesecake layer makes assembly easier.
Don’t Overmix the Batter: Overmixing can result in a dense cake. Stir just until combined.
Let the Frosting Cool: The coconut-pecan frosting thickens as it cools, making it easier to spread.

Cooking Tips

For an Extra Moist Cake: Brush the white cake layers with a little simple syrup before assembling.
Try a Different Frosting: If you prefer, use a cream cheese frosting alongside the coconut-pecan topping for extra decadence.
Make It a Layered Showstopper: Add an additional cheesecake layer for an even taller cake.

Serving Suggestions

This White German Chocolate Cake is best served chilled or at room temperature. Pair it with:

A scoop of vanilla or caramel ice cream
A drizzle of melted white chocolate
A cup of fresh-brewed coffee or espresso

Nutritional Information

Calories: 480 per slice
Carbohydrates: 58g
Protein: 7g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 180mg
Fiber: 2g
Sugar: 38g

Storage & Leftovers

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months.
Reheat: Let frozen slices thaw in the fridge overnight before serving.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?
Yes! You can bake the cheesecake and cake layers a day in advance and assemble them before serving.

Can I use a boxed cake mix?
Absolutely! A high-quality white cake mix works if you’re short on time.

What other nuts can I use in the frosting?
If you don’t have pecans, try walnuts or almonds for a different texture.

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Conclusion

This White German Chocolate Cake with a Cheesecake Center is a dream dessert for any occasion. With its creamy filling, soft cake layers, and rich coconut-pecan topping, it’s an irresistible treat that will have everyone coming back for seconds. Try it today! 🍰