White German Chocolate Cake with a Cheesecake Center
This White German Chocolate Cake with a Cheesecake Center is a luxurious dessert that combines three irresistible layers: moist white chocolate cake, a rich and creamy cheesecake filling, and the classic coconut-pecan German chocolate topping. The result is a stunning, bakery-style cake that is perfect for birthdays, holidays, or any special occasion.
Ingredients
For the White Chocolate Cake Layers
-
2½ cups all-purpose flour
-
2 teaspoons baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 cup unsalted butter, softened
-
1¾ cups granulated sugar
-
4 large egg whites, room temperature
-
1 teaspoon vanilla extract
-
1 cup buttermilk, room temperature
-
6 ounces white chocolate, melted and slightly cooled
For the Cheesecake Center
-
16 ounces (2 blocks) cream cheese, softened
-
¾ cup granulated sugar
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
¼ cup sour cream
-
1 tablespoon all-purpose flour
For the German Chocolate Coconut-Pecan Topping
-
1 cup evaporated milk
-
1 cup granulated sugar
-
3 large egg yolks
-
½ cup unsalted butter
-
1 teaspoon vanilla extract
-
1½ cups sweetened shredded coconut
-
1 cup chopped pecans
Instructions
Step 1: Prepare the Cheesecake Layer
Begin by preheating your oven to 325°F (165°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with foil to prevent leaks.
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and beat until fully combined. Mix in the eggs one at a time, beating gently after each addition. Add vanilla extract, sour cream, and flour, mixing just until smooth. Do not overmix.
Pour the cheesecake batter into the prepared pan and bake for 40–45 minutes, or until the center is set but slightly jiggly. Remove from the oven, let it cool completely, then refrigerate for at least 2 hours or overnight. This helps the layer firm up for easy assembly.
Step 2: Make the White Chocolate Cake
Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy, about 3–4 minutes. Add egg whites gradually, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with dry ingredients. Mix just until combined to keep the cake soft and tender.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Coconut-Pecan Topping
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly until the mixture thickens, about 10–12 minutes.
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature. It will thicken further as it cools.
Step 4: Assemble the Cake
Place one white chocolate cake layer on a serving plate or cake board. Carefully place the chilled cheesecake layer on top, trimming edges if necessary for a perfect fit.
Add the second cake layer on top of the cheesecake. Press gently to secure the layers.
Spread the coconut-pecan topping generously over the top of the cake, allowing some to drip slightly down the sides for a rustic, classic look.
Serving and Storage
Refrigerate the cake for at least 1 hour before slicing to ensure clean cuts. Serve chilled or slightly at room temperature.
Store leftovers covered in the refrigerator for up to 5 days.