White German Chocolate Cake with Cheesecake Center Recipe

Introduction

This White German Chocolate Cake with Cheesecake Center is a delightful twist on the classic favorite. Featuring moist layers filled with creamy cheesecake and topped with a luscious coconut-pecan frosting, it’s a wonderful treat perfect for special occasions or whenever you crave something sweet and rich.

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
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup sour cream
• 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. 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 of sugar until light and fluffy. Add the 4 eggs and 1 tablespoon of vanilla extract, mixing well after each addition.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix 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. Remove from oven and let cool slightly.
5. Step 5: For the cheesecake center, beat together the cream cheese and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream, mixing until well combined.
6. Step 6: Pour the cheesecake mixture over the baked cake layers in the pans. Return to the oven and bake for an additional 15-20 minutes until the cheesecake layer is set but still slightly jiggly in the center.
7. Step 7: Meanwhile, prepare the coconut-pecan frosting. In a saucepan, combine evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter. 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 1 teaspoon vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly until spreadable.
9. Step 9: Once the cake layers have completely cooled, spread the coconut-pecan frosting generously over the top. Slice and serve this rich, creamy dessert.

Tips & Variations

• For extra depth of flavor, toast the pecans lightly in a dry skillet before adding them to the frosting.
• You can substitute sour cream with Greek yogurt for a tangier cheesecake center.
• Make sure the cream cheese and butter are softened to room temperature to ensure a smooth batter and frosting.
• If you prefer a less sweet frosting, reduce the sugar in the coconut-pecan topping by about ¼ cup.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese and dairy components, this cake should be kept chilled. To serve, allow the cake to come to room temperature for about 20-30 minutes for the best texture. Leftover cake can be reheated briefly in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and cheesecake center a day in advance and keep them refrigerated. Add the frosting just before serving for the freshest taste and best texture.

Can I use regular milk instead of evaporated milk for the frosting?

Using evaporated milk gives the frosting its characteristic richness and thickness. If you substitute regular milk, the frosting may be thinner and less creamy. To thicken, you can simmer the milk longer or add a tablespoon of cornstarch mixed with water while cooking.

White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.6 from 142 reviews

A decadent White German Chocolate Cake featuring moist layers filled with a creamy cheesecake center and topped with a rich coconut-pecan frosting. This classic dessert combines a tender vanilla-flavored cake with a luscious, tangy cheesecake layer and a sweet, nutty topping that’s sure to impress for any special occasion.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent sticking during baking.
2. Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and 2 cups granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cake. Add in the eggs and 1 tablespoon vanilla extract, mixing thoroughly.
3. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt to ensure even distribution of leavening agents.
4. Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Stir until just combined to avoid overmixing and maintain cake tenderness.
5. Bake Cake Layers: Pour the 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, indicating doneness. Remove from oven and allow to cool slightly.
6. Prepare Cheesecake Center: Beat 16 oz softened cream cheese with ½ cup granulated sugar until smooth. Add 2 large eggs, 2 teaspoons vanilla extract, and ½ cup sour cream, mixing well to create a creamy cheesecake batter.
7. Add Cheesecake Layer and Bake: Pour the cheesecake mixture evenly over the partially baked cake layers. Return the pans to the oven and bake for an additional 15-20 minutes until the cheesecake layer is set but still slightly jiggly in the center. Remove from oven and cool completely.
8. Make Coconut-Pecan Frosting: In a medium saucepan, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded coconut, and 1 ½ cups toasted chopped pecans. Allow the frosting to cool slightly before use.
9. Assemble and Frost Cake: Once the cake and cheesecake center have cooled completely, spread the coconut-pecan frosting evenly over the top and sides. Slice and serve this indulgent dessert.

Notes

• Ensure that all ingredients like butter, cream cheese, and eggs are at room temperature for a smoother batter and better texture.
• To toast pecans, spread them on a baking sheet and toast in the oven at 350°F for about 5-7 minutes, stirring occasionally to prevent burning.
• Allow the cake to cool completely before frosting to prevent the topping from melting.
• For a cleaner slice, chill the cake briefly before cutting.
• This cake can be stored in the refrigerator for up to 3 days covered in plastic wrap or an airtight container.

Keywords: White German Chocolate Cake, Cheesecake Center, Coconut Pecan Frosting, Layer Cake, Classic Dessert, Party Cake