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White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

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.

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

  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

Find it online: https://thehungrymason.com/white-german-chocolate-cake-with-cheesecake-center-recipe/