If you are looking to wow your friends and family with a dessert that feels both classic and uniquely special, this White German Chocolate Cake with a Cheesecake Center Recipe is absolutely the answer. Imagine the rich, creamy cheesecake nestled right between two layers of moist, tender white cake, all crowned with a luscious coconut-pecan frosting that tastes like a warm hug in every bite. This cake brings together the best of textures and flavors—from the velvety cheesecake layer to the nutty crunch of pecans—making it a celebration-worthy treat that never fails to impress.
Ingredients You’ll Need
These ingredients are simple, accessible, and each one plays a crucial role in bringing out the perfect balance of flavors and textures in this cake.
- Cream cheese (16 ounces, softened): Provides the creamy base for the cheesecake layer, ensuring richness and smoothness.
- Granulated sugar: Sweetens the cheesecake and cake batter perfectly without overpowering.
- Eggs (large, separate uses): Eggs build the structure for both the cheesecake and cake layers while adding moisture.
- Vanilla extract: Adds a warm, inviting aroma that complements both cake and frosting beautifully.
- Sour cream (1/2 cup): Keeps the cheesecake moist and tender with a slight tanginess for balance.
- White cake mix (or homemade equivalent): The light foundation of this dessert that lets the cheesecake center truly shine.
- Buttermilk (1 cup): Adds acidity and moisture, contributing to a tender crumb in the cake layers.
- Vegetable oil (1/3 cup): Keeps the cake moist and soft without heavy density.
- Egg whites (4 large): Whipped into the batter to create a light, airy texture for the cake.
- Evaporated milk (1 cup): The base for the coconut-pecan frosting that cooks up to a creamy, decadent topping.
- Unsalted butter (1/2 cup): Adds richness and smooth texture to the frosting.
- Sweetened shredded coconut (1 1/2 cups): Gives the frosting its signature chewy, tropical flavor and texture.
- Chopped pecans (1 cup): The crunchy nutty component that perfectly complements the sweet coconut frosting.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F and greasing a 9-inch springform pan lined with parchment paper. In a medium bowl, beat the softened cream cheese and sugar until silky smooth. Then, add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla and sour cream until the batter is just combined. Pour the cheesecake batter into your prepared pan and bake for about 35 to 40 minutes, or until the center is set but still slightly jiggly. Let it cool completely, then chill it in the refrigerator; this layer will be the star in the middle, so chilling helps it hold its shape beautifully during assembly.
Step 2: Bake the Cake Layers
Now increase the oven temperature to 350°F. Grease and line two 9-inch round cake pans with parchment. In a large bowl, whisk together the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract until smooth and fluffy. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely on a wire rack. These layers provide a light, tender canvas that pairs perfectly with the creamy cheesecake center.
Step 3: Make the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat. Stir constantly to prevent curdling, cooking until the mixture thickens to a custard-like consistency; this usually takes about 10 minutes. Remove from heat, then stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature—the combination of coconut and pecans in this frosting adds texture, a touch of sweetness, and that unforgettable classic flavor.
Step 4: Assemble the Cake
Place one cooled cake layer on your serving plate and top it carefully with the chilled cheesecake layer from your refrigerator. Next, add the second cake layer on top of the cheesecake. Using a spatula, generously frost the top and sides of the assembled cake with the coconut-pecan frosting. Pop the cake into the refrigerator to chill until you’re ready to slice and serve. This assembly showcases the stunning contrast between the smooth cheesecake and fluffy cake layers, all enveloped by the indulgent frosting.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
For an extra special touch, sprinkle some additional chopped pecans or decorate the top with elegant white chocolate curls. These garnishes not only enhance the presentation but also add delightful textures that complement each bite.
Side Dishes
This cake pairs wonderfully with fresh berries like raspberries or strawberries, which introduce a light tang that cuts through the richness. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream can also elevate the dessert experience to a whole new level.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a drizzle of caramel or raspberry sauce for a restaurant-quality feel. Alternatively, mini versions of this cake can be made in cupcake pans with cheesecake centers and toasted coconut pecan toppings—perfect for parties or celebrations.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to 4 days if covered tightly. Make sure to use an airtight container or cake dome to maintain moisture and prevent the coconut-pecan frosting from drying out.
Freezing
If you want to extend its shelf life, the whole cake or even individual slices can be frozen for up to 2 months. Wrap securely in plastic wrap and then aluminum foil for protection. Thaw overnight in the fridge before serving to retain perfect texture.
Reheating
We recommend enjoying this cake chilled or at room temperature to preserve the integrity of the cheesecake layer and frosting. If serving after freezing, simply bring slices to room temperature for 30 minutes before eating—no reheating necessary.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! Making the cheesecake layer in advance is actually ideal. It needs to be chilled and firm before assembling the cake, so preparing it a day ahead will save you time and help with easier assembly.
Can I use homemade white cake instead of a mix?
You definitely can. Using a homemade white cake recipe will work beautifully as long as the texture remains light and tender. The key is to keep the crumb moist so it complements the cheesecake layer.
Is it possible to make this cake dairy-free?
This recipe relies heavily on dairy products for its creamy cheesecake and rich frosting, so dairy-free substitutions would require significant recipe adjustments. However, there are dairy-free cream cheese and butter alternatives that might work if you’re comfortable experimenting.
How do I prevent the cheesecake from cracking?
To minimize cracking, bake the cheesecake layer at a lower temperature (325°F) and avoid overbaking—take it out when the center is just set but still slightly jiggly. Cooling it gradually at room temperature before refrigerating also helps prevent cracks.
Can I use this frosting recipe with other cakes?
Definitely! The coconut-pecan frosting adds a wonderful texture and flavor to many different cakes, especially classics like chocolate or yellow cake. Just keep in mind it should be refrigerated as it contains egg yolks cooked custard-style.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center Recipe truly feels like a labor of love in every bite, combining rich tradition with a twist that elevates your dessert game instantly. Whether you’re celebrating a special occasion or just want to treat yourself and your loved ones to something memorable, this cake is a showstopper that delivers on taste, texture, and pure joy. Trust me, once you try it, it’ll become one of your go-to desserts!
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, German-inspired
- Diet: Vegetarian
Description
This White German Chocolate Cake with a Cheesecake Center is a luscious layered dessert featuring a creamy cheesecake middle sandwiched between moist white cake layers. Topped with a rich coconut-pecan frosting, this cake offers a perfect balance of textures and flavors, making it ideal for special occasions and celebrations.
Ingredients
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Cake Layers
- 1 box white cake mix (or homemade equivalent)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cheesecake Layer: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined. Pour the cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the center is set. Allow to cool completely, then chill in the refrigerator.
- Bake the Cake Layers: Increase the oven temperature to 350°F. Grease two 9-inch round cake pans and line them with parchment paper. In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat until smooth and evenly combined. Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake layers completely on wire racks.
- Make the Coconut-Pecan Frosting: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly to prevent curdling and to ensure even cooking. Cook for about 10 minutes or until thickened to a creamy consistency. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
- Assemble the Cake: Place one white cake layer on a serving plate. Carefully place the chilled cheesecake layer on top of the first cake layer. Add the second cake layer atop the cheesecake. Frost the top and sides of the assembled cake with the cooled coconut-pecan frosting, spreading evenly with a spatula. Chill the cake until ready to serve, allowing the frosting to set.
Notes
- For extra stability during assembly and serving, freeze the cheesecake layer before placing it between the cake layers.
- The coconut-pecan frosting can be made a day in advance; store covered in the refrigerator and bring to room temperature before frosting the cake.
- Garnish with white chocolate curls or additional pecans for a decorative and elegant finish.
