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