Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White German Chocolate Cake with a Cheesecake Center Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 62 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Frost the Cake: Use the prepared vanilla buttercream to frost the entire cake evenly, covering all sides and the top.
  9. 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.

Find it online: https://slsrecipes.com/white-german-chocolate-cake-with-a-cheesecake-center-recipe-2/