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White German Chocolate Cake with Cheesecake Center Recipe

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★★★★★

4.6 from 59 reviews

This White German Chocolate Cake with Cheesecake Center features moist layers of vanilla cake with a creamy, tangy cheesecake filling. Topped with a luscious coconut-pecan frosting reminiscent of the classic German chocolate cake, it offers a delicious twist on a beloved dessert perfect for celebrations and special occasions.

Ingredients

Scale

Cake

  • 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

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to ensure the cake layers release easily after baking.
  2. Make the cake batter: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy. Beat in the 4 large eggs one at a time, then stir in 1 tablespoon vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Mix dry and wet ingredients: Gradually add the flour mixture to the butter mixture alternately with 1 cup buttermilk, beginning and ending with the flour mixture. Mix until just combined to keep the batter light.
  5. Bake the 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 into the center comes out clean. Remove from the oven and let cool slightly.
  6. Prepare the cheesecake center: Beat together 16 oz softened cream cheese and ½ cup granulated sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and ½ cup sour cream, mixing until fully incorporated and creamy.
  7. Add cheesecake layer and bake: Pour the cheesecake mixture over the baked cake layers and return to the oven. Bake for an additional 15-20 minutes, or until the cheesecake center is set but still slightly jiggly in the middle. Remove from oven and cool completely.
  8. Make the coconut-pecan frosting: In a saucepan, combine 1 cup evaporated milk, 1 cup granulated 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.
  9. Add coconut and pecans: Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract, 1 ½ cups sweetened shredded coconut, and 1 ½ cups toasted chopped pecans. Allow the frosting to cool slightly so it thickens but is still spreadable.
  10. Assemble and serve: Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top of the cheesecake center. Slice and serve this decadent and unique White German Chocolate Cake.

Notes

  • Make sure all dairy ingredients are at room temperature for smooth batter and cheesecake mixture.
  • Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before adding to frosting for enhanced flavor.
  • If the frosting thickens too much while cooling, gently warm it slightly to make spreading easier.
  • This cake is best served the day after baking to allow the flavors to meld and the cheesecake center to fully set.
  • Store leftover cake covered in the refrigerator for up to 4 days.

Keywords: white german chocolate cake, cheesecake cake, coconut pecan frosting, layered cake, creamy cheesecake center

Find it online: https://lieblingsmahlzeit.com/white-german-chocolate-cake-with-cheesecake-center-recipe/