Introduction

This White German Chocolate Cake with Cheesecake Center is a delightful twist on the classic dessert. Featuring moist white cake layers, a creamy cheesecake filling, and a rich coconut-pecan frosting, it’s sure to impress guests and satisfy any sweet tooth.

A slice of two-layer yellow cake with a creamy, light yellow filling between the layers. The top and sides are covered with a sticky glaze and chopped nuts, giving a shiny, textured look. The cake layers are soft and moist, with the glaze dripping slightly down the sides. The slice sits on a white plate, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream
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 (for extra flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour your cake pans to prevent sticking.
Step 2: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until the mixture is light and fluffy. Add 4 eggs and 1 tablespoon vanilla extract, mixing well after each addition.
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 and sugar, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 4: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
Step 5: While the cake layers bake, prepare the cheesecake center. Beat together the cream cheese and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream; mix until well combined.
Step 6: Pour the cheesecake mixture over the baked cake layers. Return to the oven and bake for an additional 15-20 minutes, or until the cheesecake center is set. Remove from oven and let cool.
Step 7: To make the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens.
Step 8: Remove the saucepan from heat. 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 fully cooled, spread the coconut-pecan frosting evenly over the top. Slice and serve your decadent White German Chocolate Cake with Cheesecake Center.

Tips & Variations

For a richer flavor, toast the shredded coconut lightly before adding it to the frosting.
Use room temperature ingredients for better mixing and a smoother batter.
You can substitute half-and-half for evaporated milk if needed, though the frosting may be slightly less thick.
Consider adding a teaspoon of almond extract to the cheesecake center for a subtle nutty note.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cheesecake center fresh. Bring portions to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A slice of two-layer yellow cake sits on a white ridged plate placed on a white marbled surface. The cake layers are soft and moist, separated and topped by a thick, creamy, pale yellow custard filling. The outside is covered with white frosting and sprinkled with shredded coconut on the sides. The top layer has a glossy, rich dark caramel glaze with shiny, textured pecan halves arranged closely across the surface, creating a crunchy nutty topping. The background is softly blurred out with warm natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead and refrigerated. Just cover it tightly to prevent it from drying out. The flavors often improve after resting overnight.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.