White German Chocolate Cake with Cheesecake Center Recipe
This White German Chocolate Cake with Cheesecake Center is a decadent and elegant dessert combining a moist white cake base with a creamy cheesecake layer in the middle, topped with a rich coconut-pecan frosting. The layers create a perfect balance of textures and flavors, making it an impressive treat for special occasions or celebrations.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent sticking during baking.
- Make the Cake Batter: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time along with the vanilla extract, mixing well after each addition to create a smooth batter.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to maintain cake tenderness.
- Bake the Cake Layers: Pour the cake batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and let cool slightly.
- Prepare Cheesecake Center: While the cake bakes, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, vanilla extract, and sour cream, then mix well until fully incorporated into a smooth cheesecake batter.
- Add Cheesecake Layer and Bake: Pour the cheesecake mixture evenly over the partially baked cake layers. Return the pans to the oven and bake for an additional 15 to 20 minutes, or until the cheesecake center is set and just slightly jiggly in the middle.
- Make Coconut-Pecan Frosting: Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 7-10 minutes.
- Finish Frosting: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly so it thickens up but is still spreadable.
- Frost and Serve: Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top and sides of the cake. Slice carefully to reveal the cheesecake center and serve.
Notes
- Make sure all your ingredients like butter, cream cheese, and eggs are at room temperature to ensure smooth batter and cheesecake mixture.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally until fragrant.
- Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- This cake can be stored in the refrigerator for up to 4 days covered well to keep it moist.
- For best results, use fresh shredded coconut rather than dried unsweetened coconut.
Keywords: White German Chocolate Cake, Cheesecake Center, Coconut Pecan Frosting, Layer Cake, Dessert Recipe
