White German Chocolate Cake with Cheesecake Center Recipe

Introduction

The White German Chocolate Cake with Cheesecake Center is a delightful twist on the classic dessert, combining a moist white cake with a creamy cheesecake middle and a rich coconut-pecan frosting. This layered cake offers a perfect balance of textures and flavors that will impress at any gathering.

Ingredients

• 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
• 16 oz cream cheese, softened
• ½ cup granulated sugar (for cheesecake)
• 2 large eggs (for cheesecake)
• 2 teaspoons vanilla extract (for cheesecake)
• ½ cup sour cream
• 1 cup evaporated milk
• 1 cup granulated sugar (for frosting)
• 3 large egg yolks
• ½ cup unsalted butter (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 ½ cups sweetened shredded coconut
• 1 ½ cups chopped pecans, toasted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
2. Step 2: In a mixing bowl, cream together the softened butter and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then add 1 tablespoon of vanilla extract and mix well.
3. Step 3: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
4. Step 4: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
5. Step 5: For the cheesecake center, beat the softened cream cheese and ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream. Mix until fully combined and creamy.
6. Step 6: Pour the cheesecake mixture over the slightly cooled cake layers and return to the oven. Bake for an additional 15-20 minutes until the cheesecake layer is set but still creamy.
7. Step 7: For the coconut-pecan frosting, combine the evaporated milk, 1 cup sugar, egg yolks, and ½ cup butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
8. Step 8: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and toasted chopped pecans. Let the frosting cool slightly before using.
9. Step 9: Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top. Slice and serve to enjoy this rich and flavorful dessert.

Tips & Variations

• For extra flavor, toast the pecans lightly before adding them to the frosting to enhance their nuttiness.
• Use full-fat cream cheese and sour cream for a richer cheesecake center.
• You can prepare the coconut-pecan frosting ahead of time and refrigerate it; warm it slightly before frosting.
• Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.

Storage

Store the cake covered in the refrigerator for up to 3-4 days to keep the cheesecake center fresh. Let the cake come to room temperature before serving for the best texture. Leftover cake can be reheated gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the cheesecake center a day ahead. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

What can I use instead of evaporated milk in the frosting?

If you don’t have evaporated milk, you can use regular milk, but the frosting may be slightly less creamy. For a similar richness, try mixing half milk and half cream as a substitute.

White German Chocolate Cake with Cheesecake Center Recipe

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4.5 from 105 reviews

This White German Chocolate Cake with Cheesecake Center is a decadent layered dessert featuring moist vanilla cake layers filled with a creamy cheesecake center and topped with a rich coconut-pecan frosting. The combination of textures and flavors creates a delightful twist on traditional German chocolate cake, perfect for special occasions or indulgent treats.

• Author: zara
• 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 1x2x3x

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

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour your cake pans to prevent sticking.
2. Make Cake Batter: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Then, add the eggs one at a time along with the vanilla extract, mixing well after each addition.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients, mixing just until combined.
4. Bake the Cake Layers: Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly.
5. Prepare Cheesecake Center: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, followed by the vanilla extract and sour cream. Mix until fully incorporated and smooth.
6. Add Cheesecake Layer and Bake: Pour the cheesecake mixture over the partially baked cake layers and return to the oven. Bake for an additional 15-20 minutes, or until the cheesecake center is set but still slightly jiggly in the center. Remove from oven and cool completely.
7. Make Coconut-Pecan Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring continuously, until the mixture thickens and coats the back of a spoon.
8. Finish Frosting: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly to thicken before spreading.
9. Assemble the Cake: Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top and sides. Slice and serve to enjoy this rich and textured dessert.

Notes

• Be sure to toast the pecans beforehand to enhance their flavor in the frosting.
• Let the cake cool completely before frosting to ensure the coconut-pecan topping sets properly.
• You can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar per cup of milk; let sit for 5 minutes before using.
• Use room temperature ingredients for smoother batter and cheesecake filling.
• Store leftovers covered in the refrigerator for up to 4 days to keep the cheesecake center fresh.

Keywords: White German Chocolate Cake, Cheesecake Center, Coconut-Pecan Frosting, Layer Cake, Cream Cheese Filling, Traditional German Chocolate Cake Twist