Introduction

This White German Chocolate Cake with Cheesecake Center is a delightful twist on a classic favorite. It features layers of moist white cake, a creamy cheesecake filling, and a luscious coconut-pecan frosting that adds texture and sweetness. Perfect for celebrations or any dessert craving.

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
1 teaspoon vanilla extract (for frosting)
1 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans, toasted

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 sugar until light and fluffy. Add the eggs one at a time, then mix in 1 tablespoon 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 and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Step 5: While the cake bakes, prepare the cheesecake center. Beat the cream cheese and ½ cup sugar until smooth. Add the 2 eggs, 2 teaspoons vanilla extract, and sour cream; mix until fully combined.
Step 6: Pour the cheesecake mixture over the baked cake layers and return to the oven. Bake for an additional 15-20 minutes until the cheesecake layer is set but still slightly jiggly in the center. Remove and let cool.
Step 7: For the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, egg yolks, and ½ cup butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
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.
Step 9: Once the cake has cooled completely, spread the coconut-pecan frosting generously over the top. Slice and serve to enjoy the rich layers and creamy textures.

Tips & Variations

For a nut-free version, omit the pecans or substitute with chopped toasted almonds or seeds.
Be sure not to overmix the batter to keep the cake tender and light.
Use full-fat cream cheese and sour cream for the richest cheesecake layer.
Toast the pecans beforehand to enhance their flavor and crunch.

Storage

Store leftover cake covered in the refrigerator for up to 4 days to keep the cheesecake and frosting fresh. Bring to room temperature before serving for the best texture. You can also freeze slices wrapped tightly for up to 2 months; thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which helps the cake rise and stay moist.

How do I know when the cheesecake center is done?

The cheesecake layer should be set but still have a slight jiggle in the center when you gently shake the pan. It will firm up as it cools, so avoid overbaking to prevent cracks.

White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.8 from 73 reviews

This White German Chocolate Cake with Cheesecake Center is a decadent, multi-layered dessert that combines a moist white chocolate cake base with a smooth, creamy cheesecake filling and a rich coconut-pecan frosting. Perfect for special occasions, this cake offers a harmonious blend of textures and flavors — from the soft cake to the luscious cheesecake and the crunchy, caramelized coconut and pecan topping.

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

Ingredients

Scale

Cake 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

Cheesecake Center Ingredients

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream

Coconut-Pecan Frosting Ingredients

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 and ensure easy removal of the cakes after baking.
Make Cake Batter: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until the mixture is light and fluffy. Add the 4 large eggs and 1 tablespoon vanilla extract, mixing well to combine.
Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Bake Cake Layers: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
Prepare Cheesecake Filling: Beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream, mixing well to form a smooth cheesecake batter.
Add Cheesecake Layer and Bake: Pour the cheesecake mixture evenly over the baked cake layers in the pans. Return to the oven and bake for an additional 15-20 minutes until the cheesecake center is set but still slightly jiggly in the middle.
Make Coconut-Pecan Frosting: In a saucepan over medium heat, combine the evaporated milk, 1 cup granulated sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
Add Coconut and Pecans: Remove frosting mixture from heat. Stir in 1 teaspoon vanilla extract, shredded coconut, and toasted pecans. Mix well and let cool slightly to thicken before spreading.
Frost and Serve: Once the cake has completely cooled, generously spread the coconut-pecan frosting over the top. Slice and serve this rich and flavorful White German Chocolate Cake with Cheesecake Center.

Notes

Make sure all dairy ingredients like butter, cream cheese, and buttermilk are at room temperature for easier mixing and a smoother batter.
To toast pecans, spread them evenly on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant.
Do not overbake the cheesecake center; a slight jiggle is okay when removing from oven as it will firm up while cooling.
This cake is best served at room temperature for the best texture and flavor.
Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: White German Chocolate Cake, cheesecake center, coconut pecan frosting, layered cake, decadent dessert, baking recipe, creamy cheesecake filling, holiday cake