White German Chocolate Cake with Cheesecake Center Recipe

Introduction

White German Chocolate Cake with Cheesecake Center is a delightful twist on a classic, combining a moist white cake with a creamy cheesecake filling and a rich coconut-pecan frosting. This decadent dessert is perfect for special occasions or whenever you want to impress with a unique and flavorful 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
• 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 (for extra flavor)

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 one at a time, then mix in 1 tablespoon vanilla extract.
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 the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
4. Step 4: Pour the batter evenly into the prepared cake pans and 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 and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream. Mix until fully combined and creamy.
6. Step 6: Pour the cheesecake mixture over the baked cake layers and return the pans to the oven. Bake for an additional 15-20 minutes until the cheesecake center is set but still slightly jiggly in the middle.
7. Step 7: To make the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened, about 7-10 minutes.
8. Step 8: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly before spreading.
9. Step 9: Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top. Slice and serve.

Tips & Variations

• For a tangier cheesecake center, use full-fat Greek yogurt instead of sour cream.
• Toast pecans lightly in a dry skillet for enhanced flavor before adding to the frosting.
• Swap shredded coconut for chopped macadamia nuts or walnuts for a different crunch.
• Ensure ingredients like butter, cream cheese, and eggs are at room temperature to create a smooth batter and cheesecake.

Storage

Store any leftover cake covered tightly in the refrigerator for up to 4 days. The cheesecake center and frosting make it best enjoyed chilled. To reheat, let the cake sit at room temperature for about 20 minutes before serving to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld beautifully. Just be sure to cover it well to keep it moist.

Can I freeze the cake?

You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

White German Chocolate Cake with Cheesecake Center Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

This White German Chocolate Cake with Cheesecake Center is a decadent dessert combining a moist white cake base with a creamy cheesecake layer and topped with a rich coconut-pecan frosting. Perfect for special occasions, this multi-layered cake offers a delightful blend of textures and flavors, featuring sweet coconut and nutty pecans on top of a luscious cheesecake inside.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent sticking and ensure easy cake release.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until the mixture becomes light and fluffy. This process incorporates air, making the cake tender.
3. Add Eggs and Vanilla: Beat in the 4 large eggs one at a time, followed by the tablespoon of vanilla extract, mixing well after each addition to incorporate fully.
4. Combine Dry Ingredients: In a separate bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt, ensuring even distribution.
5. Mix Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with the 1 cup of room temperature buttermilk. Begin and end with the dry ingredients, mixing just until blended to maintain cake tenderness.
6. Bake Cake Layers: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and allow to cool slightly but keep oven on.
7. Prepare Cheesecake Filling: In a bowl, beat together the 16 oz softened cream cheese and ½ cup sugar until smooth and creamy. Add in 2 large eggs, 2 teaspoons vanilla extract, and ½ cup sour cream, mixing thoroughly until fully incorporated.
8. Add Cheesecake Layer: Pour the cheesecake mixture evenly over the partially baked cake layers and return the pans to the oven. Bake for an additional 15-20 minutes until the cheesecake layer is set and slightly golden on top.
9. Make Coconut-Pecan Frosting: In a saucepan over medium heat, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup unsalted butter. Cook while stirring constantly until the mixture thickens, about 8-10 minutes. Remove from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded sweetened coconut, and 1 ½ cups toasted chopped pecans. Allow the frosting to cool slightly.
10. Frost and Serve: Once the cake has cooled completely to room temperature, spread the coconut-pecan frosting evenly over the top. Slice and serve this rich, layered cake to delighted guests.

Notes

• Ensure all dairy ingredients like butter, cream cheese, and sour cream are at room temperature for smooth mixing.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until fragrant, stirring halfway.
• Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
• For easier slicing, refrigerate the cake for at least an hour before serving.
• Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.

Keywords: White German Chocolate Cake, Cheesecake Center, Coconut Pecan Frosting, Layered Cake, Dessert Recipe