White German Chocolate Cake with Cheesecake Center Recipe
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.
- 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
