Get ready to fall in love at first bite: the White German Chocolate Cake with a Cheesecake Center is a showstopping masterpiece that dances between velvety cheesecake, luscious white cake, and that iconic coconut-pecan frosting. Every forkful is a little celebration, whether you’re making it to impress your friends at a party or simply to treat yourself. If you’re a fan of creamy, dreamy layers and crave that irresistible combination of rich and sweet, this cake is bound to become one of your new favorite desserts.
Ingredients You’ll Need
The magic of this cake lies in its trio of classic components, each using familiar ingredients with a special twist. While you might already have most of these on hand, every ingredient here brings its own unique flavor, color, or texture to help this cake look and taste as good as it does.
- Cream Cheese (16 oz, softened): Gives the cheesecake center its rich, creamy heft—be sure to let it soften fully for smooth blending.
- Granulated Sugar (1½ cups, divided): Sweetens both the cheesecake and the coconut-pecan frosting without overpowering other flavors.
- Eggs (2 large + 3 yolks): Bind and enrich both the cheesecake layer and the traditional German chocolate frosting.
- Vanilla Extract (2 teaspoons, divided): Adds classic warmth and brings out the sweetness in every layer.
- White Cake Mix (1 box): The base for foolproof fluffy cake—follow the box instructions for eggs, oil, and water.
- White Chocolate Chips (1 cup): Melt into the cake layers for a subtle creamy richness and extra decadence.
- Evaporated Milk (1 cup): Essential for the glossy, thick coconut-pecan frosting.
- Unsalted Butter (½ cup): Makes the frosting silky and smooth with mouthwatering depth.
- Sweetened Shredded Coconut (1½ cups): The classic German chocolate topper, adding texture and flavor.
- Chopped Pecans (1 cup): Nutty crunch in every bite—toast them for even more flavor.
- Parchment Paper and Nonstick Spray: Not food, but essential for easy cake removal and assembly!
How to Make White German Chocolate Cake with a Cheesecake Center
Step 1: Prepare Your Pan
Start by preheating your oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides—this simple prep step saves you loads of trouble later, ensuring your cheesecake layer comes out picture-perfect and intact.
Step 2: Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and sugar until ultra-smooth with absolutely no lumps. Add eggs one by one, blending after each addition, then stir in the vanilla extract. Pour this luscious mixture into your prepared pan and bake for 35–40 minutes, until the center is set but the edges aren’t browned. Let it cool completely, pop it in the fridge, and chill for at least 2 hours—overnight if you can wait! This helps the cheesecake firm up for easier assembly later.
Step 3: Bake the White Chocolate Cake Layers
While the cheesecake chills, prepare your white cake mix according to box directions, then gently fold in those white chocolate chips for creamy speckles throughout the batter. Divide the batter between two 9-inch pans and bake as instructed—typically around 25–30 minutes. Let both layers cool completely; a warm cake will make assembly tricky!
Step 4: Whip Up Coconut-Pecan Frosting
For that unforgettable German chocolate finish, combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat. Whisk and stir constantly, letting the mixture thicken (about 10–12 minutes). Remove from heat, then fold in the coconut, pecans, and vanilla. Let it cool to room temperature—patience pays off, as this makes the frosting easier to spread.
Step 5: Assemble the Masterpiece
Now the fun part: place your first cake layer on a serving plate, then carefully add the chilled cheesecake layer (tip: run a knife around the edge and unmold it upside down for a clean transfer). Top with the second cake layer. Generously spread your coconut-pecan frosting over the top and sides. Chill until set, slice, and serve for the grandest entrance a cake could make!
How to Serve White German Chocolate Cake with a Cheesecake Center
Garnishes
The crowning touch can make all the difference. Sprinkle extra toasted pecans or a shower of white chocolate shavings for elegance. Even a few curls of coconut on top will nod to the classic flavors and make each slice look bakery-worthy.
Side Dishes
Since the White German Chocolate Cake with a Cheesecake Center is wonderfully rich, serve it with something refreshingly light—think a medley of fresh berries or a scoop of tangy raspberry sorbet. For coffee lovers, nothing pairs quite like an espresso or a mug of hot, strong coffee to balance the sweetness.
Creative Ways to Present
Show off the gorgeous cheesecake layer by serving slices on clear glass plates, or drizzle each with a ribbon of melted white chocolate before plating. For gatherings, try cutting the cake into small squares for individual mini-desserts; every bite will have that irresistible trio of layers.
Make Ahead and Storage
Storing Leftovers
Any leftover White German Chocolate Cake with a Cheesecake Center should be covered and refrigerated. The layers stay moist and fresh for up to four days, and honestly, the flavors meld overnight, making each slice even more dreamy.
Freezing
To freeze, wrap individual slices tightly in plastic wrap, then in foil, and store them in an airtight container. They’ll keep beautifully in the freezer for up to a month—just be sure to thaw overnight in the fridge before serving, so the textures stay creamy and cake stays fluffy.
Reheating
No need to reheat this cake! Serve it straight from the fridge for the best texture. If you’ve frozen it, let it come up to temperature in the refrigerator; microwaving might make the cheesecake soggy, so keep it cool for ultimate enjoyment.
FAQs
Can I make the cheesecake and cake layers ahead of time?
Absolutely! In fact, making the cheesecake layer the night before makes assembling your White German Chocolate Cake with a Cheesecake Center much easier. You can also bake the cake layers a day ahead and keep them wrapped at room temperature.
Can I use homemade cake batter instead of a box mix?
Definitely—use your favorite white cake recipe if you’d like to go completely from scratch. The white chocolate chips are the secret twist, so don’t leave those out!
Is there a substitute for the coconut in the frosting?
If someone isn’t a fan of coconut, you can reduce the amount or swap in extra pecans for a nutty, less tropical version—but keep in mind, coconut is traditional for German chocolate cakes.
What’s the best way to get perfectly clean cake slices?
Use a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts. The cheesecake center is dense, so this trick helps each slice of White German Chocolate Cake with a Cheesecake Center look as stunning as it tastes.
Does this cake need to be refrigerated?
Yes, since both the cheesecake center and frosting are dairy-based, it’s safest (and tastiest) kept chilled until you’re ready to serve.
Final Thoughts
If you love baking with a little bit of drama and a whole lot of joy, the White German Chocolate Cake with a Cheesecake Center is calling your name. The flavors are pure decadence, but the process is totally doable—even for enthusiastic home bakers. So why not make your next gathering (or random Wednesday!) a little more special and treat yourself to a sensational slice?
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of a White German Chocolate Cake with a surprise Cheesecake Center, topped with a luscious Coconut-Pecan Frosting. This show-stopping dessert is perfect for any celebration or special occasion.
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the White German Chocolate Cake:
- 1 box white cake mix (plus eggs, oil, and water as directed)
- 1 cup white chocolate chips
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake Layer: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour into the pan and bake for 35–40 minutes, or until center is set. Let cool completely, then chill in the fridge for at least 2 hours or overnight.
- Make the Cake Layers: Prepare cake mix according to package directions. Stir in white chocolate chips. Divide into two 9-inch cake pans and bake according to package instructions. Let cool completely.
- Make the Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened, about 10–12 minutes. Remove from heat and stir in coconut, pecans, and vanilla. Cool to room temperature.
- Assemble the Cake: Place one cake layer on a plate. Gently place the cheesecake layer on top. Add the second cake layer. Spread coconut-pecan frosting over the top and sides. Chill until set, then slice and serve.
Notes
- Make the cheesecake layer a day ahead for easier assembly.
- You can use a homemade white cake recipe if preferred.
Your email address will not be published. Required fields are marked *