White German Chocolate Cake with a Cheesecake Center Recipe
If you’re searching for a showstopper dessert that combines irresistible flavors and textures, look no further than White German Chocolate Cake with a Cheesecake Center. This cake delivers the dreamiest fusion of rich, creamy cheesecake tucked right between fluffy white cake layers, all crowned with a decadent coconut-pecan frosting. It’s celebratory, opulent, and surprisingly approachable even if you’re not a seasoned baker. Every bite is a party of buttery cake, tangy cream cheese, and nutty-sweet topping—definitely a recipe you’ll want to make again and again!
Ingredients You’ll Need
Don’t be intimidated by those beautiful layers—the ingredient list is pure magic in its simplicity. Each element plays a starring role in taste and texture, and together they create the unforgettable White German Chocolate Cake with a Cheesecake Center. Let’s walk through what you’ll need and some tips to make every bite perfect.
- Cream Cheese: Full-fat blocks work best for a rich, dense cheesecake layer that holds its shape beautifully.
- Granulated Sugar: Sweetens both the cheesecake and the coconut pecan frosting for just the right level of dessert bliss.
- Eggs: A mix of whole eggs and egg whites keep the cake light and the cheesecake ultra-creamy; make sure they’re at room temperature for smoother mixing.
- Vanilla Extract: Adds warm, aromatic depth to both the cheesecake and the frosting—don’t skip it!
- White Cake Mix: Perfect for a quick, fluffy base; feel free to use your favorite brand or even a homemade white cake if you love baking from scratch.
- Water: Hydrates the cake batter just right, contributing to the cake’s tender crumb.
- Vegetable Oil: Gives the cake moisture and a plush texture that stays soft for days.
- Evaporated Milk: Essential for a truly luscious and creamy coconut pecan frosting.
- Unsalted Butter: Builds flavor and gives the frosting its velvety finish—use real butter for best results.
- Sweetened Shredded Coconut: The classic signature in German chocolate frosting, adding chew and heaps of tropical flavor.
- Chopped Pecans: Earthy crunch meets sweet richness; toast them briefly for an extra depth of flavor.
- Parchment Paper: Optional but super helpful for easy cake removal and perfect layers.
How to Make White German Chocolate Cake with a Cheesecake Center
Step 1: Prepare and Bake the Cheesecake Layer
Begin by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides—this helps the cheesecake release easily later. In a medium bowl, beat softened cream cheese and sugar together until completely smooth and creamy, scraping down the sides to avoid lumps. Add eggs one at a time, mixing gently after each, and stir in the vanilla extract. Pour this luscious mixture into the prepared pan and bake for 35–40 minutes until set but still slightly jiggly in the center. Allow the cheesecake to cool fully at room temperature, then chill it in the fridge for at least two hours so it firms up and becomes easy to layer.
Step 2: Bake the White Cake Layers
While your cheesecake is chilling, preheat the oven again—this time to 350°F (175°C). Prepare the white cake mix with water, oil, and egg whites as directed on the box. Mixing just until combined creates a lovely, tender crumb. Divide the batter evenly between two 9-inch round cake pans (greased and lined), smoothing the tops with a spatula. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the edges are just starting to turn golden. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely. This ensures your layers stay intact when assembling.
Step 3: Make the Coconut Pecan Frosting
Now comes the signature topping! In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolk, and unsalted butter. Keep stirring—consistency is key—to prevent scorching and to create that smooth, custard-like base. In about 8 to 10 minutes, the mixture will thicken beautifully. Remove from the heat, then add vanilla, shredded coconut, and chopped pecans. Stir everything together and let the frosting cool to room temperature so it’s spreadable and rich, never runny.
Step 4: Assemble the White German Chocolate Cake with a Cheesecake Center
This is where the magic happens and your kitchen transformation to a bakery is complete! Place one cooled cake layer on a serving plate. Carefully unmold the cheesecake from the springform pan and peel away the parchment—if you’d like perfect edges, you can freeze the cheesecake for 30 minutes first for easier handling. Steadily set the cheesecake atop the cake base, then layer the second cake round over the cheesecake. Now, generously pile the coconut pecan frosting on top, spreading right to the edges for drama and deliciousness in every slice. Chill the assembled cake for at least 30 minutes before serving to help the layers set and make slicing a breeze.
How to Serve White German Chocolate Cake with a Cheesecake Center
Garnishes
For a truly special finish, try dusting the top with extra toasted coconut or a scattering of finely chopped pecans. A ribbon of white or dark chocolate curls makes for an elegant touch. Fresh berries—especially strawberries or raspberries—add a pop of color and a little tartness to balance the cake’s richness.
Side Dishes
This cake stands beautifully on its own, but it pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of softly whipped cream for a classic dessert plate. If serving at a party, a platter of fresh fruit or a lively fruit salad complements the creamy, nutty flavors and brightens the table.
Creative Ways to Present
If you’re making this for a celebration, slice it into small wedges for an indulgent dessert tasting tray, or cut it into generous squares for a casual gathering. Layer individual portions in clear cups for a stunning trifle effect, making the cheesecake center visible from the sides—everyone loves seeing those beautiful layers in a single serving!
Make Ahead and Storage
Storing Leftovers
To keep your White German Chocolate Cake with a Cheesecake Center tasting fresh, cover the cake in plastic wrap or store slices in an airtight container. Refrigerate for up to five days—this cake is actually even more delicious the next day once flavors meld!
Freezing
For longer storage, individual slices or whole un-frosted cakes can be wrapped tightly in plastic wrap and foil and frozen for up to one month. Allow the cake to thaw in the refrigerator overnight before frosting and serving. This is a lifesaver for busy times or preparing in advance for a big event.
Reheating
If you prefer to serve your cake warm, you can microwave individual slices for about 10–15 seconds. Just be careful: the cheesecake and frosting should be slightly cool to maintain their texture—but a hint of warmth brings out the flavors beautifully if you love a melty cake!
FAQs
Can I use homemade cake instead of boxed mix?
Absolutely! If you have a tried-and-true white or yellow cake recipe you love, feel free to use it. The boxed mix just makes things quicker and more accessible, especially on busy days.
How do I keep the cheesecake layer from cracking?
Beat the cream cheese and sugar until smooth and avoid over-mixing the eggs. Chilling the cheesecake fully before assembly helps, and using parchment along the bottom makes unmolding super easy.
Can I make this cake gluten-free?
Yes! Simply substitute a gluten-free cake mix and double-check that other ingredients are gluten-free and processed in safe facilities. The cheesecake and frosting are naturally gluten-free.
Do I need a springform pan for the cheesecake layer?
It’s highly recommended for easy removal and neat edges, but in a pinch, you can use a regular cake pan lined thoroughly with parchment. Just take your time unmolding and work gently for best results.
What’s the best way to slice this cake?
For beautiful, tidy slices, run a sharp knife under hot water and wipe it dry between cuts. Refrigerating or even freezing the cheesecake layer for a few minutes before assembly makes slicing even easier.
Final Thoughts
If you’re ready to impress family and friends, give White German Chocolate Cake with a Cheesecake Center a try! It’s a dessert that guarantees wow-factor with every bite and is sure to become a new celebration favorite. You’ll love discovering just how simple—and unforgettable—these layers can be together.
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White German Chocolate Cake with a Cheesecake Center Recipe
- Total Time: 4 hours (including cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of a White German Chocolate Cake with a luscious cheesecake center and topped with a coconut pecan frosting. This show-stopping layered cake is a perfect combination of creamy, sweet, and nutty flavors.
Ingredients
For the cheesecake layer:
- 2 (8-ounce) blocks cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the white German chocolate cake:
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large egg whites
For the coconut pecan frosting:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Make the cheesecake layer: In a medium bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each, then stir in vanilla. Pour into the prepared pan and bake for 35–40 minutes until set. Let cool completely, then refrigerate for at least 2 hours or until firm.
- Make the cake: Prepare the white cake mix according to package instructions using the water, oil, and egg whites. Divide the batter evenly between two 9-inch round cake pans and bake at 350°F (175°C) for 25–30 minutes. Let cool completely.
- Make the coconut pecan frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolk, and butter. Cook, stirring constantly, until thickened, about 8–10 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Let cool to room temperature.
- Assemble: Place one cake layer on a serving plate. Carefully unmold and place the cheesecake layer on top. Add the second cake layer over the cheesecake. Spread the coconut pecan frosting on top. Chill for 30 minutes before slicing to set the layers.
Notes
- You can substitute homemade white cake or use yellow cake if preferred.
- For easier slicing, freeze the cheesecake layer for 30 minutes before assembling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
