White German Chocolate Cake with Cheesecake Center Recipe

Introduction

White German Chocolate Cake with Cheesecake Center is a delightful twist on a classic favorite. This cake layers rich white chocolate batter with a creamy cheesecake filling and finishes with a luscious coconut-pecan frosting. It’s perfect for special occasions or whenever you crave an indulgent treat.

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 (for cheesecake)
• 2 large eggs (for cheesecake)
• 2 teaspoons vanilla extract (for cheesecake)
• ½ cup sour cream
• 1 cup evaporated milk
• 1 cup granulated sugar (for frosting)
• 3 large egg yolks
• ½ cup unsalted butter (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 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 eggs one at a time, then mix in 1 tablespoon vanilla extract thoroughly.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with buttermilk. Begin and end with the flour mixture, stirring just until combined.
4. Step 4: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly.
5. Step 5: For the cheesecake center, beat the softened cream cheese with ½ cup sugar until smooth. Add the 2 eggs, 2 teaspoons vanilla extract, and sour cream, mixing well to combine.
6. Step 6: Pour the cheesecake mixture over the baked cake layers. Return to the oven and bake for an additional 15-20 minutes, or until the cheesecake layer is set. Cool completely.
7. Step 7: To prepare the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, egg yolks, and ½ cup butter in a saucepan. Cook over medium heat, stirring constantly, until thickened—about 10 minutes.
8. Step 8: Remove the frosting from heat. Stir in 1 teaspoon vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly so it thickens before spreading.
9. Step 9: Once the cake is cooled, spread the coconut-pecan frosting evenly over the top. Slice and serve to enjoy this decadent treat.

Tips & Variations

• Toast the pecans lightly in a dry pan to enhance their flavor before adding to the frosting.
• For a lighter cheesecake layer, substitute part of the cream cheese with ricotta cheese.
• If you prefer a less sweet frosting, reduce the sugar in the coconut-pecan mixture by ¼ cup.
• Use fresh shredded coconut instead of sweetened for a more natural flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cheesecake center fresh. Bring to room temperature before serving for best flavor. Leftover slices can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Evaporated milk provides richness and thickness to the frosting that regular milk cannot match. If you don’t have evaporated milk, you can substitute with regular milk but the frosting may be thinner and less creamy.

Is it necessary to make the cheesecake center or can I omit it?

The cheesecake center adds a delicious creamy layer that contrasts nicely with the cake and frosting. However, if you prefer a simpler cake, you can skip the cheesecake step and bake the cake layers fully before frosting.

White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.8 from 64 reviews

A decadent White German Chocolate Cake featuring moist layers of buttery vanilla cake with a rich and creamy cheesecake center, topped with a luscious coconut-pecan frosting. This classic dessert blends textures and flavors perfectly for special occasions or indulgent gatherings.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German-American

Ingredients

Scale 1x2x3x

Cake Layers

• 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Then, add the eggs and vanilla extract, mixing well to combine.
3. Combine Dry Ingredients and Mix Batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the creamed butter mixture, alternating with the room temperature buttermilk, blending each addition until smooth.
4. Bake Cake Layers: Pour the prepared batter evenly into the greased cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and set aside.
5. Prepare Cheesecake Center: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, vanilla extract, and sour cream, mixing well to create a smooth cheesecake mixture.
6. Bake Cheesecake Layer: Pour the cheesecake mixture evenly over the baked cake layers and return the pans to the oven. Bake an additional 15 to 20 minutes, until the cheesecake center is set.
7. Make Coconut-Pecan Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens to a custard-like consistency.
8. Finish Frosting: Remove the saucepan from heat. Stir in the vanilla extract, shredded coconut, and toasted chopped pecans. Allow the frosting to cool slightly before using.
9. Assemble and Serve: Once the cake has completely cooled, spread the coconut-pecan frosting generously over the top. Slice and serve to enjoy this rich and celebratory dessert.

Notes

• Ensure all dairy ingredients are at room temperature for best mixing results.
• Toast the pecans lightly in a dry skillet to enhance their flavor before adding to the frosting.
• This cake can be stored covered in the refrigerator for up to 3 days.
• Allow frosting to cool enough to avoid melting the cake layers during application.
• Use parchment paper on the bottom of the cake pans to ease removal.

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