White German Chocolate Cake with a Cheesecake Center Recipe
If you’re searching for the ultimate show-stopper dessert, you’ve just found it: White German Chocolate Cake with a Cheesecake Center. Imagine the tender elegance of white German chocolate cake, nested around a creamy cheesecake surprise, and crowned with a decadent coconut-pecan frosting. Each slice promises a layer of luscious textures and flavors that will have everyone at your table swooning. This is the cake you make when you want to create a bit of magic—whether for holidays, birthdays, or simply because you deserve something extraordinary.
Ingredients You’ll Need
Making White German Chocolate Cake with a Cheesecake Center is all about celebrating fantastic ingredients that each play a starring role. From the rich cream cheese to the sweet coconut and crunchy pecans, every element brings something special to the table.
- Cream Cheese (2 packages, 8 oz each, softened): Essential for a silky-smooth cheesecake center that holds its shape and contrasts beautifully with the cake layers.
- Granulated Sugar (1/2 cup for cheesecake, 1 3/4 cups for cake, 1 cup for frosting): Provides sweetness and helps achieve that perfect crumb and texture in every layer.
- Large Eggs (2 for cheesecake, 4 for cake, 3 yolks for frosting): Bind the ingredients, create structure, and give both the cake and cheesecake their rich, tender finish.
- Vanilla Extract (1 teaspoon each for cheesecake, cake, and frosting): Adds warmth and a fragrant aroma that ties all the layers together.
- All-Purpose Flour (2 1/2 cups): The foundation for a fluffy, delicate cake that’s sturdy enough to support the cheesecake center.
- Baking Powder (2 1/2 teaspoons): Ensures your cake rises beautifully with a light, airy texture.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the other flavors.
- Unsalted Butter (1 cup for cake, 1/2 cup for frosting, both softened): Adds richness, moisture, and that classic buttery flavor we crave in homemade cake.
- Whole Milk (1 cup): Keeps the cake layers moist and helps blend the batter smoothly.
- White Chocolate (6 oz, melted and slightly cooled): The secret to the cake’s creamy, distinctive flavor and elegant color.
- Evaporated Milk (1 cup): Used in the frosting for a creamy, caramel-like base that pairs perfectly with coconut and pecans.
- Sweetened Shredded Coconut (1 1/2 cups): Brings the iconic chew and tropical sweetness to the frosting.
- Chopped Pecans (1 cup): Lends crunch and a deep, toasty flavor to every bite of frosting.
How to Make White German Chocolate Cake with a Cheesecake Center
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and generously grease the sides. In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps allowed! Add the eggs one at a time, mixing well after each, and then blend in the vanilla extract. Pour this creamy mixture into your prepared pan. Bake for 35 to 40 minutes, or until the center is set but still just a bit wobbly. Cool completely at room temperature, then chill in the fridge for at least two hours to set up the perfect cheesecake center.
Step 2: Bake the White German Chocolate Cake Layers
After your cheesecake layer is chilling, crank your oven to 350°F and get two 9-inch round cake pans ready—grease them well to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy; this step gives your cake that irresistible, tender crumb. Beat in the eggs one at a time, then mix in the vanilla. Alternately add the dry flour mixture and the milk, beginning and ending with flour, to keep the batter smooth. Stir in the melted white chocolate for that signature flavor boost. Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
Step 3: Make the Coconut-Pecan Frosting
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly—this is your moment to be patient and attentive! After 10 to 12 minutes, the mixture should thicken to a custardy consistency. Remove from the heat, then stir in vanilla, shredded coconut, and chopped pecans. Let the frosting cool to room temperature, so it spreads beautifully over your cake.
Step 4: Assemble the White German Chocolate Cake with a Cheesecake Center
Now for the magic moment! Place one cooled cake layer on your serving plate. Carefully remove the chilled cheesecake layer from the springform pan and place it on top of the cake layer. Gently lay the second cake layer on top of the cheesecake. Use a spatula to spread the coconut-pecan frosting all over the top and sides, making sure every inch is generously coated. For the cleanest slices, chill the entire cake before serving.
How to Serve White German Chocolate Cake with a Cheesecake Center
Garnishes
Sprinkle extra toasted coconut or a handful of chopped pecans on top for a beautiful finish. If you want to go all out, drizzle melted white chocolate in elegant zigzags. Edible flowers or white chocolate curls can add a festive, special-occasion flair.
Side Dishes
This cake is the star of the show, but a scoop of vanilla bean ice cream or a few fresh berries on the side can add a cool, refreshing contrast to the sweet richness of White German Chocolate Cake with a Cheesecake Center. For a decadent dessert plate, serve with a dollop of whipped cream.
Creative Ways to Present
For parties, try slicing the cake into thin wedges and serving on individual dessert plates with a drizzle of raspberry or caramel sauce. You can even cut the cake into small squares for a stunning dessert platter at holiday gatherings. If you’re feeling artsy, use a piping bag to add extra swirls of coconut-pecan frosting along the edges.
Make Ahead and Storage
Storing Leftovers
Leftover White German Chocolate Cake with a Cheesecake Center should be covered and stored in the refrigerator. The cake stays fresh and moist for up to five days, and the cheesecake center ensures every slice tastes as dreamy as the first.
Freezing
You can absolutely freeze this cake! Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator for best texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer a slightly warmer slice, let it sit out for about 10 to 15 minutes before serving. Avoid microwaving, as it can cause the cheesecake center to become too soft and the frosting to separate.
FAQs
Can I make the cheesecake layer in advance?
Absolutely! The cheesecake layer can be made up to two days ahead. Just keep it chilled and covered until you’re ready to assemble your White German Chocolate Cake with a Cheesecake Center.
What’s the best way to get clean slices?
Use a long, sharp serrated knife, and wipe it clean between cuts. Chilling the assembled cake for at least an hour before slicing helps keep the layers neat and prevents the cheesecake from squishing out.
Can I substitute milk or nuts for allergies?
For nut allergies, simply omit the pecans or swap them for toasted sunflower seeds for crunch. Dairy-free alternatives for the cake and cheesecake layers can be used, but the texture may vary from the classic recipe.
Does the cheesecake center make the cake soggy?
Nope! As long as the cheesecake layer is fully cooled and chilled before assembly, it will hold its shape without making the cake soggy. It actually adds a lovely creamy contrast without overpowering the cake’s fluffiness.
Can I make this as cupcakes or in a different pan?
You can! For cupcakes, scoop a small amount of cake batter into each liner, add a spoonful of cheesecake mixture, then top with more cake batter. Adjust baking times as needed. For a rectangular pan, layer as described, but watch the baking times closely.
Final Thoughts
If you’re ready to wow your friends and family, it’s time to bake your own White German Chocolate Cake with a Cheesecake Center. Every bite is a celebration of creamy, cakey, coconutty goodness. Don’t be surprised if this becomes your most requested dessert—enjoy the happy smiles and empty plates!
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in a decadent White German Chocolate Cake featuring a creamy cheesecake center and topped with a rich, textured coconut-pecan frosting. This layered dessert combines moist white chocolate cake layers with a smooth cheesecake filling and a luscious frosting packed with coconut and pecans, making it a perfect treat for holidays and special occasions.
Ingredients
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
White German Chocolate Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 6 oz white chocolate, melted and slightly cooled
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Cheesecake Layer: Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Beat together the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Pour the mixture into the prepared pan and bake for 35 to 40 minutes, or until the center is firm and set. Allow to cool completely, then refrigerate for at least 2 hours to chill thoroughly.
- Make Cake Layers: Increase oven temperature to 350°F. Grease two 9-inch round cake pans. In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, followed by vanilla extract. Alternately add the dry flour mixture and whole milk to the creamed mixture, beginning and ending with the flour mixture. Fold in the melted white chocolate. Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- Prepare Coconut-Pecan Frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly to avoid curdling and cook until the mixture thickens, about 10 to 12 minutes. Remove from heat and immediately stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before use.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Carefully place the chilled cheesecake layer on top of the cake layer. Top with the second cake layer to form the full cake stack. Spread the coconut-pecan frosting evenly over the top and sides of the assembled cake, smoothing out with a spatula. For best slicing results, chill the cake before serving.
Notes
- This delightful cake can be prepared ahead of time: bake the cake layers and chill the cheesecake layer a day before assembling.
- Use a serrated knife when slicing to get clean, neat cuts.
- Optional: drizzle melted white chocolate over the frosted cake for an elegant finishing touch.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
