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This White German Chocolate Cake with a Cheesecake Center is the ultimate dessert for any occasion! With layers of fluffy white chocolate cake, a rich and creamy cheesecake center, and topped with a decadent coconut-pecan frosting, it’s a beautiful and delicious twist on the classic German chocolate cake.
Prep Time
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 20 minutes (plus cooling time)
Equipment
- 2 9-inch round cake pans
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- 9-inch springform pan (for cheesecake center)
- Cooling rack
- Oven
- Parchment paper
Ingredients
For the White German Chocolate Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp vanilla extract
- 6 oz white chocolate, melted and cooled slightly
For the Cheesecake Center:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp all-purpose flour
For the Coconut-Pecan Frosting:
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 cup heavy cream
- 1 cup brown sugar (packed)
- ½ cup unsalted butter
- 2 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Ingredient Notes
- White Chocolate: Be sure to use good quality white chocolate for the best flavor. You can use a bar or white chocolate chips.
- Cream Cheese: Ensure the cream cheese is softened to room temperature for smooth mixing.
- Coconut and Pecans: Toasting the coconut and pecans before using them in the frosting enhances their flavor, but it’s optional.
- Sour Cream: This adds a tangy richness to the cheesecake filling. You can substitute it with Greek yogurt if you prefer.
Instructions
For the White German Chocolate Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom of the pans with parchment paper to ensure easy removal after baking. - Prepare the Cake Batter:
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, cream together the butter and milk using a hand mixer or stand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and melted white chocolate, mixing until fully combined. - Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Cheesecake Center:
- Prepare the Cheesecake Filling:
In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until smooth. - Bake the Cheesecake Center:
Pour the cheesecake filling into a 9-inch springform pan (greased and lined with parchment paper). Bake at 325°F (163°C) for 20-25 minutes, or until the center is set but slightly wobbly. Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours, or until ready to assemble.
For the Coconut-Pecan Frosting:
- Prepare the Frosting:
In a medium saucepan, combine the heavy cream, brown sugar, butter, and salt. Bring to a gentle simmer over medium heat, stirring occasionally. Once the mixture begins to simmer, continue cooking for 5-7 minutes until it thickens slightly. - Add Egg Yolks and Coconut/Pecans:
In a small bowl, whisk the egg yolks and then temper them by slowly adding some of the hot cream mixture while whisking constantly. Gradually pour the egg yolk mixture back into the saucepan, stirring constantly. Cook for another 3-4 minutes until thickened. - Add Coconut and Pecans:
Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool completely before using.
Assembling the Cake:
- Layer the Cake:
Once the cake layers have cooled completely, place one layer of cake on a serving plate. Remove the cheesecake from the springform pan and carefully place it on top of the cake layer. - Top with the Second Cake Layer:
Place the second layer of cake on top of the cheesecake. Press gently to make sure everything is evenly stacked. - Frost the Cake:
Spread the cooled coconut-pecan frosting evenly over the top and sides of the cake. Be generous with the frosting, as it’s the crowning touch!
Nutrition Facts
Note: These values are approximate per serving (1/12 of the cake).
- Calories: 560
- Protein: 7g
- Carbohydrates: 75g
- Fat: 30g
- Fiber: 3g
- Sugar: 50g
- Sodium: 300mg
Tips
- Make Ahead: This cake can be made in advance. The layers and cheesecake can be baked the day before, and the frosting can be stored in the fridge. Just assemble the cake on the day you plan to serve it.
- Even Layers: To ensure your cake layers are even, measure out the batter evenly before pouring it into the pans.
- Cheesecake Texture: For a firmer cheesecake center, you can bake it a little longer, but be careful not to overbake. It should be set but not dry.
- Extra Coconut Flavor: Toast the shredded coconut before adding it to the frosting for a deeper coconut flavor.
Variations
- Chocolate Cake Layers: For a twist, substitute the white chocolate cake with a rich chocolate cake base, still using the cheesecake center and coconut-pecan frosting.
- Lemon or Orange Zest: Add a bit of citrus zest to the cheesecake filling or frosting to give it a refreshing contrast to the rich flavors.
- Caramel Drizzle: Add a caramel drizzle over the frosting for a sweet, sticky addition.
- Nut-Free Option: You can skip the pecans for a nut-free version, or replace them with toasted coconut flakes for extra coconut flavor.
