If you are a dessert lover who enjoys layers of flavor and texture, this White German Chocolate Cake with a Cheesecake Center Recipe will completely captivate your senses. Imagine a rich, moist German chocolate cake embracing a luscious cheesecake filling, all topped with a decadent coconut-pecan frosting that is both gooey and crunchy. This cake is not just a treat for the taste buds but also a stunning showstopper for any occasion. From the very first bite, the combination of sweet cream cheese, tender cake, and nutty coconut will make this your new favorite indulgence to bake and share.

White German Chocolate Cake with a Cheesecake Center Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a key part—whether it is the box of German chocolate cake mix for ease and consistency, the cream cheese to create that irresistible cheesecake center, or the coconut and pecans that add texture and flavor to the frosting.

German chocolate cake mix: The base of our cake providing that classic, deep chocolate flavor and tender crumb.
Eggs, oil, and water: Necessary per the cake mix instructions to bind ingredients and keep the batter moist.
Cream cheese: Softened to create the creamy, tangy cheesecake center that contrasts beautifully with the cake layers.
Granulated sugar: Used twice—once to sweeten the cheesecake, and again in the frosting to add the perfect caramelized depth.
Evaporated milk: Adds richness and a luscious texture to the coconut-pecan frosting.
Salted butter: Cubed and melted into the frosting for a silky, indulgent consistency.
Egg yolks: Lightly beaten for the frosting, helping to thicken and enrich the final topping.
Vanilla extract: A subtle flavor enhancer that ties the frosting ingredients together.
Sweetened flaked or shredded coconut: Brings chewiness and a sweet tropical note to the frosting.
Chopped pecans: Adds a nutty crunch that perfectly complements the creamy and sweet layers in this cake.

How to Make White German Chocolate Cake with a Cheesecake Center Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). It’s essential to grease and flour two 9-inch round cake pans well to ensure your cake layers come out cleanly without sticking, keeping those layers neat and beautiful.

Step 2: Make the German Chocolate Cake Batter

Following the package instructions, prepare your German chocolate cake mix using the eggs, oil, and water specified. This batter is the foundation of your cake’s rich, chocolaty flavor and moist texture.

Step 3: Whip Up the Cheesecake Filling

In a large bowl, beat together softened cream cheese and granulated sugar until smooth and creamy—no lumps allowed! Then, mix in the lightly beaten eggs until fully combined. This mixture is the cheesecake layer that will create an irresistible center in your cake.

Step 4: Layering the Cake Batter and Cheesecake

Pour half of the cake batter evenly into your prepared pans. Then, gently spoon the cheesecake filling over the batter, spreading it carefully so it doesn’t mix into the cake. Finally, cover the cheesecake layer with the remaining cake batter, spreading gently to seal the cheesecake in place for a perfectly layered effect.

Step 5: Bake to Perfection

Bake your layered cake for 50 to 60 minutes, testing for doneness with a toothpick inserted into the cake layer (not the cheesecake center). Once it comes out clean, your cake is done baking. Let it cool completely, which is crucial before adding the frosting so that the topping sets beautifully.

Step 6: Create the Signature Coconut-Pecan Frosting

In a medium saucepan, combine granulated sugar, evaporated milk, cubed salted butter, and egg yolks. Cook over medium heat, stirring constantly until thickened and golden, approximately 10 minutes. Then remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans, creating that classic, sticky topping unique to German chocolate cakes.

Step 7: Frost and Chill

Spread the luscious frosting generously over the cooled cake to seal in all those wonderful layers. To get the perfect texture and to let the frosting set properly, chill the cake for at least 2 hours before serving.

How to Serve White German Chocolate Cake with a Cheesecake Center Recipe

Garnishes

Adding fresh touches to the cake presentation can elevate it further. Try decorating with a sprinkle of extra shredded coconut or whole pecans on top. A few fresh berries on the side also add a pop of color and a slight tartness that complements the rich sweetness of the cake.

Side Dishes

This decadent cake pairs beautifully with light, refreshing sides. Serve with a scoop of vanilla bean ice cream or a dollop of whipped cream for balance. Fresh fruit salads or even a cup of black coffee or strong tea work well to cut through the richness and refresh the palate.

Creative Ways to Present

For a special occasion, consider slicing the cake into smaller squares and serving on dessert plates with drizzles of caramel or chocolate sauce. Individual trifles can be made by layering cake cubes and cheesecake crumbs with frosting in glass jars. This recipe’s layers make it versatile and fun to present in multiple ways!

Make Ahead and Storage

Storing Leftovers

Once frosted and chilled, this cake can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to keep it covered to prevent the frosting from drying out and to maintain that luscious texture.

Freezing

If you want to save the cake for longer, it freezes well. Wrap the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it in the refrigerator overnight before serving to keep the cheesecake center creamy.

Reheating

While this cake is best served chilled or at room temperature, if you prefer it slightly warm, gently heat individual slices in the microwave for 10-15 seconds. Avoid overheating to preserve the texture of the cheesecake and frosting.

FAQs

Can I make the cheesecake center ahead of time?

Yes, you can prepare the cheesecake filling the day before and keep it refrigerated. Just bring it to room temperature and give it a quick mix before layering on the cake batter for perfect consistency.

What type of coconut works best for the frosting?

Sweetened flaked or shredded coconut works best because it melts slightly in the warm frosting, giving you that ideal chewy texture and sweet flavor classic to German chocolate cake.

Is it possible to use homemade cake batter instead of the boxed mix?

Absolutely! Feel free to use your favorite German chocolate cake recipe at home for a completely from-scratch approach. The key is to maintain the moistness and rich flavor in the cake base to complement the cheesecake center.

Can I substitute the pecans with another nut?

If pecans aren’t your preference, walnuts are a great substitute as they offer a similar texture and flavor. Just be sure to toast them lightly to bring out the best taste for the frosting.

How do I prevent the cheesecake filling from cracking?

To keep your cheesecake center smooth, avoid overbeating the eggs once added and don’t overbake the cake. Cool the cake slowly at room temperature before chilling to prevent cracks in that creamy layer.

Final Thoughts

Making this White German Chocolate Cake with a Cheesecake Center Recipe is a wonderful way to impress family and friends with a dessert that looks as incredible as it tastes. Its delightful layers, rich flavors, and textures come together to create a truly unforgettable cake. So go ahead, dive into this sweet project and enjoy every decadent bite you share!

White German Chocolate Cake with a Cheesecake Center Recipe

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4.1 from 29 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x

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Description

This White German Chocolate Cake with a Cheesecake Center is a decadent and luscious dessert that combines a rich German chocolate cake with a creamy cheesecake layer in the middle. Topped with a classic coconut-pecan frosting, it’s perfect for celebrations or any special occasion when you want a show-stopping cake that delivers layers of flavor and texture.

Ingredients

Scale

German Chocolate Cake

1 box German chocolate cake mix
Ingredients required per package directions (eggs, oil, water)

Cheesecake Center

2 (8-ounce) blocks cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten

Frosting

1 cup granulated sugar
1 cup evaporated milk
½ cup salted butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2½ cups sweetened flaked or shredded coconut
1½ cups chopped pecans

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Instructions

Preheat and Prepare Pans: Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
Make Cake Batter: Prepare the German chocolate cake batter according to the package directions using the required eggs, oil, and water, then set aside.
Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1½ cups granulated sugar until smooth and creamy. Add the lightly beaten 4 eggs and mix until fully combined to form the cheesecake filling.
Layer Cake and Cheesecake Filling: Pour half of the cake batter evenly into the prepared pans. Carefully spoon and spread the cheesecake filling over the cake batter layer in each pan.
Top with Remaining Cake Batter: Pour the remaining cake batter over the cheesecake filling layer, gently spreading to cover without mixing the layers.
Bake the Cake: Bake for 50–60 minutes or until a toothpick inserted into the cake layer (not the cheesecake center) comes out clean. Let the cakes cool completely.
Make the Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans.
Frost the Cake: Spread the prepared frosting evenly over the cooled cake layers.
Chill: Refrigerate the frosted cake for at least 2 hours to let the frosting set before serving.

Notes

Ensure the cream cheese is softened to room temperature for smooth cheesecake filling.
Be careful not to pierce the cheesecake layer when inserting a toothpick to test doneness.
The frosting should be thick and golden; stirring constantly prevents curdling.
Chilling the cake before serving helps the frosting set perfectly and improves sliceability.
You can substitute pecans with walnuts if preferred.
Use fresh coconut for an extra moist texture or carefully drain canned coconut.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American