Description
A decadent White German Chocolate Cake featuring moist layers of vanilla cake with a rich cheesecake center, topped with a luscious coconut-pecan frosting that perfectly balances sweetness and texture.
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
- 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 ensure the cake layers do not stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 2 cups of granulated sugar until the mixture is light and fluffy. This step is crucial for a tender texture. Add 4 large eggs and 1 tablespoon vanilla extract, mixing well until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt to evenly distribute leavening agents and salt.
- Mix Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with 1 cup of room temperature buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- 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 Center: While the cake bakes, beat 16 oz softened cream cheese and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and ½ cup sour cream, mixing until well combined and creamy.
- Add Cheesecake Layer: Pour the cheesecake mixture evenly over the baked cake layers. Return to the oven and bake for an additional 15-20 minutes until the cheesecake layer is set but still slightly jiggly in the center.
- Make Coconut-Pecan Frosting: In a saucepan, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Finish Frosting: Remove the frosting from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded coconut, and 1 ½ cups toasted chopped pecans. Let the mixture cool slightly before spreading.
- Frost the Cake: Once the cake has fully cooled, spread the coconut-pecan frosting evenly over the top. Slice and serve to enjoy this rich and flavorful dessert.
Notes
- Make sure all dairy ingredients are at room temperature for better mixing and texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant.
- The cheesecake center should be slightly jiggly when done; it will firm up as it cools.
- If desired, the cake can be refrigerated after frosting to set the layers before serving.
- For a more pronounced coconut flavor, use sweetened shredded coconut in the frosting.