There is something utterly magical about the White German Chocolate Cake with a Cheesecake Center Recipe that makes it a standout dessert for any occasion. This show-stopping cake combines the light, tender crumb of a white cake with a luscious, creamy cheesecake center that’s just the right balance of sweet and tangy. Finished with a rich, silky frosting and optional coconut and pecan garnish, every bite is a layered delight of textures and flavors. It’s a recipe that turns an ordinary cake into an extraordinary experience, guaranteed to wow your friends and family.
Ingredients You’ll Need
This White German Chocolate Cake with a Cheesecake Center Recipe relies on simple, classic ingredients that each bring their magic to the final product. From the fluffy white cake batter to the smooth cheesecake filling and creamy frosting, every ingredient plays a crucial role in texture, flavor, and color. Here’s exactly what you’ll need:
- White cake mix: The base for a moist and tender cake with a subtle sweetness that complements the cheesecake.
- Buttermilk: Adds a slight tang and helps keep the cake wonderfully moist.
- Vegetable oil: Ensures the cake stays soft and fluffy without weighing it down.
- Egg whites: Provide structure and lightness to the cake layers.
- Vanilla extract: Infuses warm, inviting flavor throughout the batter and frosting.
- Cream cheese (softened): The star of the cheesecake center with its creamy texture and tangy taste.
- Granulated sugar: Sweetens the cheesecake filling perfectly without overpowering.
- Large eggs: Bind the cheesecake filling and add richness.
- Unsalted butter (softened): Creates a luscious, creamy frosting base.
- Powdered sugar: Provides smooth sweetness to the frosting.
- Heavy cream: Adds moisture and fluffiness to the frosting, making it silky and spreadable.
- Shredded sweetened coconut (optional): Offers a delightful texture and nutty sweetness if you want to add a classic German chocolate touch.
- Chopped pecans (optional): Adds crunch and depth to your garnish for an extra layer of flavor.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prepare and Bake the Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans—this ensures your cakes come out clean and intact. Mix together the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the batter until it’s smooth and creamy. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. Once baked, let the cakes cool completely before moving on.
Step 2: Make the Cheesecake Center
While your cake is cooling, prepare the cheesecake filling. Beat the softened cream cheese with granulated sugar until smooth and creamy. Then add the eggs and vanilla extract, mixing until everything is well combined. Pour this mixture into a greased 8-inch pan and bake at 325°F (163°C) for about 40 to 45 minutes. It’s done when it’s mostly set but slightly jiggly in the center. Allow it to cool fully—this creamy layer is what transforms this cake into a gourmet sensation.
Step 3: Whip Up the Frosting
For the frosting, beat the softened unsalted butter until it becomes fluffy and creamy. Gradually add the powdered sugar, alternating with the heavy cream, to get the perfect spreadable consistency. Don’t forget the vanilla extract, which ties all the sweetness together with its warm aroma.
Step 4: Assemble the Cake
Now it’s time for the exciting part—putting it all together! Place one white cake layer on your serving plate, then carefully spread the cheesecake layer over it. Top with the second cake layer. Finally, frost the entire cake with the luscious buttercream frosting. For the finishing touch, sprinkle shredded sweetened coconut and chopped pecans if you’re feeling classic and nostalgic. Chill the assembled cake for at least an hour to let everything set beautifully.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
Garnishing this luscious cake can elevate its presentation and add delightful textures. The classic combination of shredded sweetened coconut and chopped pecans not only pays tribute to traditional German chocolate flavors but also brings a slight crunch that contrasts perfectly with the creamy layers. For a fresh twist, try a dusting of toasted coconut or a drizzle of white chocolate ganache.
Side Dishes
Serving this cake alongside a cup of freshly brewed coffee or a glass of cold milk is always a winning choice. If you want to make it a brunch centerpiece, fruit salads with berries or citrus segments brighten the palate and complement the cake’s richness beautifully. Light vanilla ice cream also makes a fantastic companion for an indulgent dessert experience.
Creative Ways to Present
Why not turn your White German Chocolate Cake with a Cheesecake Center Recipe into a layered trifle for a fun twist? Cube the cake layers and cheesecake, then layer them in a glass bowl with frosting and coconut-pecan mix between the layers for a stunning visual and mouthwatering treat. Or serve individual mini cheesecakes topped with white cake crumbs and frosting for a charming dessert platter.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the refrigerator for up to 4 days. Store leftovers in an airtight container or cover the cake with plastic wrap to prevent it from drying out and to maintain that rich freshness of the cheesecake and frosting layers.
Freezing
If you want to save some for later, this cake freezes well. Wrap the entire cake tightly in plastic wrap, then in foil to protect from freezer burn. Freeze for up to one month. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
Since this cake is best served chilled, reheating is not recommended. However, if you prefer a softer frosting texture, allow it to come to room temperature for about 30 minutes before serving. This simple step helps the flavors shine and makes slicing easier.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! You can bake the cheesecake layer a day or two in advance and keep it refrigerated until you’re ready to assemble the cake. Just be sure it’s fully cooled before layering.
What can I substitute for white cake mix if I want to bake from scratch?
You can use a homemade white cake recipe using all-purpose flour, sugar, baking powder, egg whites, and milk or buttermilk. Just ensure it’s light and fluffy to complement the cheesecake center.
Is shredded coconut necessary for the garnish?
Not at all! The coconut and pecans are optional but add a nice texture contrast and classic flavor element. Feel free to omit them if you prefer a smoother finish or have allergies.
Can I use cream cheese frosting instead of the buttercream frosting?
You can, but the traditional buttercream frosting in this recipe is designed to balance the cheesecake’s tanginess with a light sweetness. Cream cheese frosting would make it heavier but still delicious.
How do I prevent the cheesecake layer from cracking?
Baking the cheesecake at a lower temperature and allowing it to cool gradually helps prevent cracks. Also, avoid overbaking; the center should be slightly jiggly when you take it out of the oven.
Final Thoughts
Trust me, once you try this White German Chocolate Cake with a Cheesecake Center Recipe, it will become one of your go-to special occasion cakes. The stunning combination of fluffy white cake, creamy cheesecake, and rich frosting makes every bite an unforgettable moment. Don’t wait for a special event to whip this up — treat yourself and those you love to this layers-of-love masterpiece soon!
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake with a Cheesecake Center is a decadent dessert combining the light, fluffy texture of white cake with a creamy cheesecake middle layer. Topped with a smooth vanilla buttercream frosting and optionally garnished with sweetened coconut and chopped pecans, this cake offers a delightful balance of flavors and textures perfect for special occasions or celebrations.
Ingredients
Cake
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
Cheesecake
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Optional Garnish
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes don’t stick and come out cleanly.
- Make Cake Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the mixture until it becomes smooth and well blended.
- Bake Cake Layers: Evenly divide the cake batter between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Cheesecake Filling: In a separate bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add the eggs and vanilla extract, then mix thoroughly until the batter is uniform in texture.
- Bake Cheesecake Layer: Pour the cheesecake batter into a greased 8-inch round pan. Bake at 325°F (163°C) for 40 to 45 minutes until the edges are set but the center is slightly jiggly. Remove from oven and cool completely.
- Make Vanilla Buttercream Frosting: Cream the softened butter in a mixing bowl until light and fluffy. Gradually add powdered sugar alternating with heavy cream, mixing well after each addition. Stir in the vanilla extract until the frosting is smooth and spreadable.
- Assemble the Cake: Place one white cake layer onto a serving plate. Carefully place the cooled cheesecake layer on top, then add the second cake layer on top of the cheesecake.
- Frost the Cake: Use the prepared vanilla buttercream to frost the entire cake evenly, covering all sides and the top.
- Garnish and Chill: Optionally sprinkle shredded sweetened coconut and chopped pecans over the top of the frosted cake for added texture and flavor. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow it to set.
Notes
- Ensure all cream cheese and butter are softened to room temperature for smooth mixing.
- To avoid cracks in the cheesecake layer, do not overbake; the center should remain slightly jiggly before cooling.
- Use parchment paper for easy removal of cake layers from the pans.
- Chilling the assembled cake improves the flavor melding and helps the frosting set nicely.
- For a gluten-free version, use a gluten-free white cake mix and ensure all other ingredients are gluten-free certified.
