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
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
