Introduction to White German Chocolate Cake with a Cheesecake Center
Welcome to a slice of heaven! If you’re looking for a show-stopping dessert that combines the rich flavors of a White German Chocolate Cake with a creamy cheesecake center, you’ve come to the right place. This delightful cake is perfect for any occasion, whether it’s a birthday celebration or just a sweet treat for yourself after a long day. I promise, each bite will make your taste buds dance with joy! Plus, it’s surprisingly easy to whip up, making it a fantastic choice for both novice and seasoned bakers alike.
Why You’ll Love This White German Chocolate Cake with a Cheesecake Center
This White German Chocolate Cake with a Cheesecake Center is a true crowd-pleaser! It’s not just about the taste; it’s about the experience. The layers of fluffy cake, creamy cheesecake, and rich coconut-pecan filling create a symphony of flavors that will leave everyone asking for seconds. Plus, it’s simple to make, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.
Ingredients for White German Chocolate Cake with a Cheesecake Center
Gathering the right ingredients is the first step to creating this delightful White German Chocolate Cake with a Cheesecake Center. Here’s what you’ll need:
- For the Cheesecake Layer: Cream cheese for that rich, creamy texture; sugar to sweeten; eggs for binding; and vanilla extract for flavor.
- For the White German Chocolate Cake: Cake flour for a light and fluffy crumb; baking powder to help it rise; salt to enhance flavors; unsalted butter for richness; sugar for sweetness; egg whites for a delicate structure; buttermilk for moisture; and vanilla extract for that lovely aroma.
- For the Coconut-Pecan Filling: Evaporated milk for creaminess; sugar for sweetness; egg yolks for richness; butter for flavor; vanilla extract for depth; sweetened shredded coconut for texture; and chopped pecans for that delightful crunch.
- For the Frosting: Cream cheese frosting, either homemade or store-bought, to add a luscious finish to your cake.
Feel free to get creative! You can swap out the pecans for walnuts or use a different flavor of frosting if you prefer. For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
How to Make White German Chocolate Cake with a Cheesecake Center
Now that you have all your ingredients ready, let’s dive into the fun part—making this scrumptious White German Chocolate Cake with a Cheesecake Center! Follow these steps, and you’ll be on your way to baking bliss.
Step 1: Make the Cheesecake Layer
First things first, preheat your oven to 325°F (163°C). This is crucial for that perfect cheesecake texture. While the oven warms up, grease and line an 8-inch round cake pan with parchment paper. This will help your cheesecake layer slide out easily later.
In a mixing bowl, beat the softened cream cheese and sugar together until smooth. You want it to be creamy and free of lumps. Next, add in the eggs and vanilla extract, mixing until everything is well combined. Pour this luscious mixture into your prepared pan and bake for 35–40 minutes. You’ll know it’s done when the center is set but still slightly jiggly. Once baked, let it cool completely, then chill it in the fridge.
Step 2: Make the Cake Layers
Now, let’s turn up the heat! Increase your oven temperature to 350°F (175°C) and prepare two 8-inch cake pans by greasing and lining them as well.
In a large bowl, whisk together the cake flour, baking powder, and salt. This step ensures even distribution of the leavening agent. In another bowl, beat the softened unsalted butter and sugar until it’s light and fluffy—this is where the magic begins! Add the egg whites one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Now, it’s time to alternate adding the dry ingredients and buttermilk to the butter mixture. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly between the two pans and bake for 25–30 minutes. A toothpick inserted in the center should come out clean. Let the cakes cool completely before moving on.
Step 3: Make the Coconut-Pecan Filling
For the coconut-pecan filling, grab a saucepan and whisk together the evaporated milk, sugar, and egg yolks. This mixture will create a rich, creamy base. Add the butter and cook over medium heat, stirring constantly. You want it to thicken, which should take about 10–12 minutes. Once thickened, remove it from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let this filling cool to room temperature before using it.
Step 4: Assemble the Cake
It’s time for the fun part—assembly! Start by placing one of the cooled cake layers on a serving plate. Spread half of the coconut-pecan filling on top, creating a delicious layer of flavor. Next, gently place the chilled cheesecake layer on top of the filling. Spread the remaining coconut-pecan filling over the cheesecake, and finally, add the second cake layer on top. This creates a beautiful, towering cake!
Step 5: Chill & Serve
To ensure your cake holds its shape and flavors meld beautifully, refrigerate it for at least 2 hours before slicing. This chilling time is essential for clean layers and a delightful experience when you serve it. When you’re ready to enjoy, slice into this masterpiece and watch everyone’s eyes light up!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the chilling step; it helps the layers set perfectly.
- For a cleaner slice, use a hot knife to cut through the cake.
- Feel free to customize the filling with your favorite nuts or add chocolate chips!
- Keep an eye on the baking times; ovens can vary.
Equipment Needed
- 8-inch round cake pans (you can use square pans if that’s what you have)
- Mixing bowls (a large one for the cake and a smaller one for the cheesecake)
- Electric mixer (a whisk works too, but it’ll take longer)
- Spatula for spreading the filling and frosting
- Measuring cups and spoons for accuracy
Variations
- For a chocolate twist, add cocoa powder to the cake batter for a chocolate German chocolate cake.
- Swap out the pecans for walnuts or almonds for a different nutty flavor.
- Try adding a layer of fresh fruit, like raspberries or strawberries, between the cheesecake and cake layers for a fruity surprise.
- For a gluten-free option, use a gluten-free cake flour blend in place of regular cake flour.
- Experiment with flavored extracts, like almond or coconut, to enhance the cake’s aroma.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature.
- Serve alongside fresh berries to add a pop of color and freshness.
- Drizzle with chocolate sauce for an extra indulgent touch.
- Garnish with mint leaves for a refreshing finish.
- Enjoy with a cup of coffee or tea to balance the sweetness.
FAQs about White German Chocolate Cake with a Cheesecake Center
Can I make the cheesecake layer ahead of time?
Absolutely! You can prepare the cheesecake layer a day in advance. Just make sure to chill it well before assembling the cake. This will save you time on the day you plan to serve your White German Chocolate Cake with a Cheesecake Center.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement for your cake!
How do I store leftovers?
To keep your cake fresh, store any leftovers in an airtight container in the refrigerator. It should last for about 3-4 days. Just remember to let it sit at room temperature for a few minutes before serving for the best texture.
Can I freeze this cake?
Yes, you can freeze the White German Chocolate Cake with a Cheesecake Center! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving.
What’s the best way to slice the cake?
For clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between cuts to maintain those beautiful layers. This will help you showcase the stunning cheesecake center and coconut-pecan filling!
Final Thoughts
Creating this White German Chocolate Cake with a Cheesecake Center is more than just baking; it’s about crafting a moment of joy. Each layer tells a story, from the creamy cheesecake to the rich coconut-pecan filling. I love how this cake brings people together, sparking smiles and sweet memories. Whether it’s a special occasion or a simple gathering, this dessert is sure to impress. So, roll up your sleeves, embrace the process, and enjoy every delicious bite. Trust me, your loved ones will be asking for the recipe, and you’ll be the star of the kitchen!
Print
White German Chocolate Cake with a Cheesecake Center delights every bite!
- Total Time: 3 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A delightful White German Chocolate Cake with a creamy cheesecake center, layered with coconut-pecan filling and frosted with cream cheese frosting.
Ingredients
- For the Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the White German Chocolate Cake
- 2 ½ cups (315 g) cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) sugar
- 4 large egg whites
- 1 cup (240 ml) buttermilk
- 1 tsp vanilla extract
- For the Coconut-Pecan Filling
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) sugar
- 3 large egg yolks
- ½ cup (113 g) butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- For the Frosting
- 1 ½ cups (340 g) cream cheese frosting (homemade or store-bought)
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment. Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until combined. Pour into prepared pan and bake for 35–40 minutes until set. Cool completely and chill.
- Make the Cake Layers: Increase oven temperature to 350°F (175°C). Grease and line two 8-inch cake pans. Whisk flour, baking powder, and salt. Beat butter and sugar until light and fluffy. Add egg whites one at a time. Mix in vanilla, then alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- Make the Coconut-Pecan Filling: In a saucepan, whisk evaporated milk, sugar, and egg yolks. Add butter and cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.
- Assemble: Place one cake layer on a plate. Spread half the coconut-pecan filling on top. Add the cheesecake layer, then the remaining filling. Top with the second cake layer. Frost the entire cake with cream cheese frosting and garnish with chopped pecans.
- Chill & Serve: Refrigerate for at least 2 hours before slicing for clean layers.
Notes
- Ensure the cheesecake layer is completely cooled before assembling the cake.
- For best results, use room temperature ingredients.
- Garnish with additional pecans for presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
