White German Chocolate Cake with Cheesecake Center Recipe
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.
- 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) and grease and flour your cake pans to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
