If you have a sweet tooth that craves something truly spectacular, then let me introduce you to the White German Chocolate Cake with Cheesecake Center Recipe. This showstopper dessert marries the delicate, fluffy texture of a white cake with a creamy cheesecake surprise at its heart, all crowned with a luscious coconut-pecan frosting that sings with every bite. It’s the ideal cake to impress guests at a dinner party, celebrate a special occasion, or simply indulge yourself because some moments deserve a little extra sweetness.
Ingredients You’ll Need
Every ingredient in this recipe is essential and thoughtfully chosen to create the perfect harmony between flavors and textures. From the creamy richness of the cheesecake layer to the tender crumb of the white cake, and the sweet crunch of coconut and pecans in the frosting, each element has its role in making this cake extraordinary.
- Cream cheese (16 oz, softened): Provides the smooth and tangy base for the cheesecake center that balances the sweetness.
- Granulated sugar: Sweetens both the cheesecake and frosting, ensuring a well-rounded flavor.
- Large eggs (4 total): Eggs add structure to the cheesecake and lightness to the cake layers.
- Vanilla extract (1 tsp): Brings warmth and depth to all layers and frosting.
- Sour cream (1/4 cup): Adds richness and moisture to the cheesecake filling for that melt-in-your-mouth feel.
- White cake mix (1 box): The foundation of the airy cake, enhanced by the almond extract.
- Almond extract (1/2 tsp, optional): Adds a subtle nutty aroma that elevates the cake flavor.
- Evaporated milk (1/2 cup): The secret behind the creamy, thick texture in the coconut-pecan frosting.
- Unsalted butter (1/4 cup): Enriches the frosting, balancing sweetness with a buttery note.
- Sweetened shredded coconut (3/4 cup): Delivers texture and the signature coconut flavor of German chocolate desserts.
- Chopped pecans (1/2 cup): Adds delightful crunch and a toasty nuttiness to finish the frosting perfectly.
How to Make White German Chocolate Cake with Cheesecake Center Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F (163°C) and prepping a 9-inch springform pan with parchment paper on the bottom and a light greasing on the sides. Beat together the softened cream cheese and sugar until completely smooth and creamy—this ensures there are no lumps and the cheesecake texture will be silky. Next, add eggs one at a time, mixing well after each addition to incorporate air for a light texture. Stir in vanilla extract and sour cream to round out the flavor and give it a luscious creaminess. Pour the batter into the pan and bake for 35 to 40 minutes or until the center is set but still slightly jiggly. Once baked, cool completely and then chill in the refrigerator for at least two hours or overnight—this allows the cheesecake center to firm up perfectly for assembling your cake.
Step 2: Bake the White Cake Layers
While the cheesecake chills, prepare the white cake layers as per your cake mix package instructions, adding almond extract for an extra dimension if you like a subtle nutty flavor. Divide the batter evenly between two greased and floured 9-inch round cake pans to ensure your layers bake evenly and have a perfect rise. Bake the cakes at around 350°F (177°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow these layers to cool completely on wire racks—this step is important because warm cake layers will cause frosting to melt and the layers to slide.
Step 3: Craft the Coconut-Pecan Frosting
The frosting truly steals the show here. In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter together, stirring constantly to prevent curdling or sticking. After 8 to 10 minutes, the mixture will thicken and bubble—this is when the magic happens as the custard-like frosting forms. Remove from heat and immediately stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading to prevent melting the cake layers.
Step 4: Assemble Your Cake
Place one white cake layer on your serving plate. Carefully remove the chilled cheesecake from the springform pan and position it on top of the first cake layer—the creamy center is what makes this recipe so sensational! Next, top with the second cake layer. The final finish is the luscious coconut-pecan frosting spread generously over the top. You can choose to lightly frost the sides with whipped cream or leave them exposed to highlight the layers. For the best flavor and texture, chill the assembled cake in the refrigerator before slicing and serving.
How to Serve White German Chocolate Cake with Cheesecake Center Recipe
Garnishes
The rustic charm of this cake shines when garnished simply yet thoughtfully. Toasted coconut flakes sprinkled lightly on top add an extra crunch and a beautiful golden accent. For a touch of elegance, a few pecan halves or a drizzle of white chocolate ganache gives a professional bakery flair that’s sure to wow your guests.
Side Dishes
This dessert pairs beautifully with light accompaniments like fresh berries or a scoop of vanilla bean ice cream to balance the rich, dense flavors. A cup of hot coffee or a mildly sweetened tea can also elevate the eating experience, helping to cleanse the palate between luscious bites.
Creative Ways to Present
For a festive gathering, consider serving individual slices topped with a dollop of whipped cream and a sprinkle of chopped pecans on pretty plates. You could even layer smaller versions in elegant glass trifle cups for a portable and visually stunning treat. Using a cake stand to showcase this beauty will make it the centerpiece of any dessert table.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the refrigerator for up to four days. Make sure to store it in an airtight container or loosely covered with plastic wrap to maintain moisture and prevent the frosting from drying out.
Freezing
You can freeze the whole cake or individual slices wrapped tightly in plastic wrap followed by aluminum foil. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Since this is a refrigerated dessert, reheating is not typically recommended. Instead, serve chilled or at room temperature after removing from the refrigerator about 20 minutes prior to eating to soften the frosting slightly for perfect creamy bites.
FAQs
Can I make the cheesecake layer without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular round cake pan lined with parchment paper. Just be careful when unmolding, as the cheesecake layer is delicate and may require gentle loosening with a knife around the edges.
Is almond extract necessary in this recipe?
Almond extract is optional but highly recommended. It adds a subtle nutty nuance that complements the coconut and pecans beautifully without overpowering the white cake flavor.
Can I use a homemade white cake instead of a boxed mix?
Absolutely! If you prefer making your own white cake batter from scratch, it will work wonderfully and add a personal touch to this White German Chocolate Cake with Cheesecake Center Recipe.
What if I don’t have evaporated milk for the frosting?
Evaporated milk adds richness and helps the frosting thicken properly. Whole milk can be used in a pinch, but the texture and flavor may be slightly less creamy. For the best results, stick to evaporated milk if possible.
Can I prepare the cake layers and cheesecake layer ahead of time?
Yes! The cheesecake layer can be made up to two days in advance and chilled, and the cake layers can be baked and stored in airtight containers at room temperature for a day or refrigerated if longer. Just assemble the cake on the day you plan to serve it for optimal freshness.
Final Thoughts
There is truly something magical about making and sharing the White German Chocolate Cake with Cheesecake Center Recipe. Every forkful brings together creamy, nutty, and sweet layers that feel like a warm hug in dessert form. Whether you’re celebrating a special moment or just treating yourself, this cake is a guaranteed crowd-pleaser and a wonderful way to add a bit of joy to your day. Give it a try—you might just find a new favorite in your baking repertoire!
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White German Chocolate Cake with Cheesecake Center Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake with a Cheesecake Center is a decadent layered dessert featuring a rich and creamy cheesecake base sandwiched between light and fluffy white cake layers, all topped with a luscious coconut-pecan frosting. Perfect for special occasions, this indulgent American dessert combines the classic flavors of white chocolate, coconut, and pecans with the tangy smoothness of cheesecake for a truly memorable treat.
Ingredients
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the White Cake Layers
- 1 box white cake mix (with required ingredients: egg whites, water, and oil)
- 1/2 teaspoon almond extract (optional)
For the Coconut-Pecan Frosting
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Make the Cheesecake Layer: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined. Pour this batter into the prepared springform pan and bake for 35 to 40 minutes, or until the center is set and the edges start to pull away slightly. Allow to cool completely, then refrigerate for at least 2 hours or overnight to fully chill.
- Make the Cake Layers: Prepare the white cake mix according to the package instructions, incorporating the almond extract if desired for extra flavor. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F (177°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans before removing.
- Make the Coconut-Pecan Frosting: In a medium saucepan over medium heat, whisk together evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly to prevent curdling and cook until the mixture thickens and becomes bubbly, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature so it thickens up before using.
- Assemble the Cake: Place one white cake layer on a serving plate. Carefully remove the chilled cheesecake layer from the springform pan and place it on top of the first cake layer. Add the second white cake layer on top of the cheesecake. Spread the cooled coconut-pecan frosting evenly over the top of the assembled cake. Optionally, frost the sides lightly with whipped cream for a smooth finish or leave the sides exposed to showcase the layers. Chill the whole cake before serving to set the frosting.
Notes
- The cheesecake layer can be prepared up to two days in advance and kept chilled in the refrigerator.
- For an extra decadent touch, drizzle the top with white chocolate ganache before serving.
- Leftover cake should be stored in the refrigerator for up to 4 days to maintain freshness and texture.
