White German Chocolate Cake with Cheesecake Center Recipe
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.
- 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
