Introduction

Discover the rich and decadent flavors of this White German Chocolate Cake with Cheesecake Center. This layered cake combines moist white cake, a creamy cheesecake filling, and a luscious coconut-pecan frosting for a truly indulgent dessert.

White German Chocolate Cake with Cheesecake Center Recipe - Recipe Image

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 (for extra flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
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 stir in 1 tablespoon of vanilla extract.
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 dry ingredients. Mix until just combined.
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. Let the cake layers cool slightly.
Step 5: For the cheesecake center, beat together the softened cream cheese and ½ cup sugar until smooth. Add the eggs, 2 teaspoons vanilla extract, and sour cream, mixing until well combined.
Step 6: Pour the cheesecake mixture over the warm cake layers and return to the oven. Bake for an additional 15-20 minutes until the cheesecake is set.
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 the mixture thickens.
Step 8: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly so it thickens but remains spreadable.
Step 9: Once the cake has cooled, spread the coconut-pecan frosting over the top. Slice and serve to enjoy this delicious layered treat.

Tips & Variations

Toast pecans before adding to the frosting to enhance their flavor and add crunch.
For a lighter texture, be careful not to overmix the batter once you add the dry ingredients.
If you prefer a tangier cheesecake center, increase the sour cream slightly.
Substitute pecans with walnuts if preferred or to suit dietary restrictions.
Ensure the cream cheese and butter are softened to room temperature for smooth mixing.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cheesecake center fresh. Before serving, bring the cake to room temperature for the best flavor and texture. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this cake in one pan instead of layers?

While it’s possible, baking the batter in one pan will increase the baking time and may affect the texture. Splitting the batter into two pans ensures even baking and proper layering with the cheesecake center.

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity, which helps tenderize the cake.

White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.8 from 631 reviews

A decadent White German Chocolate Cake featuring moist cake layers with a creamy cheesecake center, topped with a rich coconut-pecan frosting. This classic dessert combines the sweet flavors of shredded coconut and toasted pecans with a luscious cream cheese filling, perfect for special occasions or a delightful treat.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: German-American

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

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
Cream butter and sugar: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy, which will give the cake a tender crumb.
Add eggs and vanilla: Beat in the eggs one at a time, then add the tablespoon of vanilla extract, mixing until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Mix batter: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
Bake cake layers: Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly.
Prepare cheesecake center: Beat together cream cheese and ½ cup sugar until smooth. Add eggs, vanilla extract, and sour cream, mixing until smooth and well combined.
Add cheesecake layer: Pour the cheesecake mixture evenly over the baked cake layers and return to the oven. Bake for an additional 15-20 minutes until the cheesecake center is set but still slightly jiggly.
Make coconut-pecan frosting: In a saucepan over medium heat, combine evaporated milk, 1 cup sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens to a custard-like consistency.
Finish frosting: Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool slightly to thicken before spreading on the cake.
Assemble and serve: Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top. Slice and serve to enjoy this rich and flavorful dessert.

Notes

Ensure all dairy ingredients like butter, cream cheese, and buttermilk are at room temperature for smooth mixing.
Toast pecans before mixing into the frosting to enhance their flavor and crunch.
Do not overbake the cheesecake center; it should be set but slightly jiggly to avoid dryness.
Allow the cake to cool completely before frosting to prevent the topping from melting.
This cake is best served at room temperature and can be refrigerated for up to 3 days.

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