White German Chocolate Cake with Cheesecake Center Recipe

If you are searching for a truly spectacular dessert that feels like a warm hug from Grandma’s kitchen, look no further than this White German Chocolate Cake with Cheesecake Center Recipe. This cake perfectly marries the tender crumb of a classic white cake with a creamy, dreamy cheesecake middle and the signature rich, gooey coconut-pecan topping that makes German chocolate cake unforgettable. Every bite offers a symphony of textures – silky cheesecake, moist cake, and that caramelized coconut-pecan crunch – that will have you reaching for seconds and thirds. Whether you’re celebrating a special occasion or simply want to wow your loved ones with a showstopper dessert, this recipe will quickly become your go-to favorite.

this Recipe

Ingredients You’ll Need

This recipe calls for simple, classic ingredients that you likely have in your pantry and fridge. Each element plays an important role: from the fluffy all-purpose flour forming the cake’s base to the tart buttermilk enhancing the tender crumb, and from the creamy cheesecake center to the rich, nutty coconut frosting that tops it all off perfectly.

• 2 ½ cups all-purpose flour: Provides the sturdy yet soft foundation of the cake layers.
• 2 cups granulated sugar: Sweetens the cake and balances flavors beautifully.
• 1 cup unsalted butter, softened: Adds richness and moisture for a tender crumb.
• 1 cup buttermilk, room temperature: Enhances texture and gives a subtle tang.
• 4 large eggs: Bind ingredients together and lift the batter for fluffiness.
• 1 tablespoon vanilla extract: Infuses warm, aromatic flavor into the cake.
• 1 teaspoon baking powder: Helps the cake rise evenly and lightens texture.
• 1 teaspoon baking soda: Works with buttermilk to create a tender crumb.
• ½ teaspoon salt: Balances sweetness and enhances all flavors.
• 16 oz cream cheese, softened: The star of the cheesecake center, delivering creamy richness.
• ½ cup granulated sugar (for cheesecake): Sweetens the cheesecake filling perfectly.
• 2 large eggs (for cheesecake): Provide structure and richness in the filling.
• 2 teaspoons vanilla extract (for cheesecake): Amplifies the cheesecake’s fragrance and taste.
• ½ cup sour cream: Adds smoothness and a slight tang to the cheesecake.
• 1 cup evaporated milk: Key for creating the luscious coconut-pecan frosting.
• 1 cup granulated sugar (for frosting): Sweetens the coconut topping to golden perfection.
• 3 large egg yolks: Thicken and enrich the frosting for that signature gooey texture.
• ½ cup unsalted butter (for frosting): Adds smoothness and glossy finish to the topping.
• 1 teaspoon vanilla extract (for frosting): Brings depth and warm notes to the frosting.
• 1 ½ cups sweetened shredded coconut: Provides chewy, sweet flavor essential for traditional German chocolate cake.
• 1 ½ cups chopped pecans, toasted: Contributes crunch and nutty warmth to the frosting.

How to Make White German Chocolate Cake with Cheesecake Center Recipe

Step 1: Prepare and Bake the Cake Layers

Start by preheating your oven to 350°F (175°C) and greasing and flouring your cake pans thoroughly. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air into the batter, ensuring a tender crumb. Next, beat in the eggs one at a time, followed by the vanilla extract to infuse warmth and sweetness.

Step 2: Combine Dry Ingredients and Mix Batter

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the room-temperature buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition to avoid overworking the batter, which can lead to a dense cake.

Step 3: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. Remove from the oven and let the cakes cool slightly while you prepare the cheesecake center.

Step 4: Make the Cheesecake Center

In a clean bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add the eggs one at a time, incorporating fully after each addition. Mix in the vanilla extract and sour cream until the mixture is silky and smooth. This creamy filling creates that dreamy, melt-in-your-mouth layer that makes the White German Chocolate Cake with Cheesecake Center Recipe truly show-stopping.

Step 5: Add the Cheesecake Center and Bake Again

Carefully pour the cheesecake mixture over the baked cake layers in the pans, spreading gently to create an even layer. Return the pans to the oven and bake for an additional 15 to 20 minutes, or until the cheesecake center is set and holds a slight jiggle. Allow the cakes to cool completely before moving on to the frosting.

Step 6: Prepare the Coconut-Pecan Frosting

Combine the evaporated milk, 1 cup sugar, egg yolks, and butter in a saucepan over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the vanilla extract, shredded coconut, and toasted chopped pecans. Let this luscious frosting cool slightly so it thickens but remains spreadable.

Step 7: Frost and Assemble the Cake

Once the cake layers have cooled completely, spread the coconut-pecan frosting generously over the top and sides. The frosting should be gooey and thick, with the perfect balance of crunch and chewiness from the pecans and coconut. Slice into generous pieces and prepare to impress!

How to Serve White German Chocolate Cake with Cheesecake Center Recipe

Garnishes

To elevate the presentation and flavor, garnish each cake slice with a sprinkle of extra toasted pecans or a light dusting of powdered sugar. Fresh berries like raspberries or sliced strawberries add a pop of color and a fresh acidity that complements the richness beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For adult gatherings, a small glass of coffee liqueur or a robust coffee works harmoniously with the chocolate-coconut flavors to round out the dessert experience.

Creative Ways to Present

Serve this White German Chocolate Cake with Cheesecake Center Recipe as a layered masterpiece on a rustic wooden board or elegant cake stand to highlight its stunning layers. For a festive touch, add edible flowers or drizzle warm caramel sauce over individual slices just before serving for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or place it in an airtight container. Refrigerate leftovers and enjoy within 4 to 5 days to keep the cheesecake center fresh and the frosting moist and delicious.

Freezing

This cake freezes beautifully. Wrap individual slices or the whole cake securely in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight for the best texture and flavor retention.

Reheating

Allow refrigerated or thawed slices to come to room temperature before serving for maximum flavor. If preferred warm, heat slices gently in the microwave in 10- to 15-second intervals until just warmed through, being careful not to melt the frosting.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic buttermilk’s acidity, which is important for the cake’s tenderness and flavor balance.

What if I don’t have evaporated milk for the frosting?

If evaporated milk is unavailable, you can use regular milk, but the frosting may be a bit thinner and less rich. Reduce the milk slightly by simmering it beforehand to concentrate the flavor and thickness.

Can I make this cake dairy-free or vegan?

This recipe relies heavily on dairy and eggs for structure and flavor, so adaptations are challenging. However, with specialty vegan cream cheese, egg replacers, and plant-based milk, you could experiment, though the texture and taste will differ from the traditional.

Why is the cheesecake center baked on top of the cake instead of layered?

Baking the cheesecake center on top allows it to set beautifully and creates a smooth transition between cake and cheesecake layers. It also prevents mixing of the batters and produces a stunning visual and textural contrast.

How do I toast pecans perfectly for the frosting?

Spread the pecans evenly on a baking sheet and toast in a preheated 350°F oven for 5 to 7 minutes, stirring halfway through. Keep a close eye to avoid burning; they should be fragrant and lightly golden when done.

Final Thoughts

I can’t wait for you to try this White German Chocolate Cake with Cheesecake Center Recipe. It’s one of those remarkable desserts that combines comforting flavors with an impressive look and texture, perfect for celebrations or simply indulging your sweet tooth. Once you taste the creamy cheesecake nestled inside the tender cake and topped with that iconic coconut-pecan frosting, you’ll understand why this recipe has a special place in my heart. Happy baking and even happier eating!

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