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