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White German Chocolate Cake with Cheesecake Center

White German Chocolate Cake with Cheesecake Center

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Indulge in our White German Chocolate Cake with Cheesecake Center—a delightful dessert that beautifully combines rich flavors and creamy textures. This stunning cake features a luscious cheesecake layer nestled between two moist white chocolate cake layers, topped off with a unique coconut pecan frosting.

Ingredients

Scale
  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 8 oz white chocolate, melted and cooled
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 oz white chocolate, melted

Instructions

  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare the cheesecake layer by mixing cream cheese, sugar, eggs, vanilla, sour cream, and flour until smooth. Bake for 40–45 minutes until set, then chill overnight.
  2. For the cake layers, preheat the oven to 350°F (175°C). In one bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy; add eggs one at a time along with vanilla and melted white chocolate. Alternate adding dry ingredients with buttermilk. Bake for 25–30 minutes and cool.
  3. Make the coconut pecan frosting by cooking butter, evaporated milk, sugar, and egg yolks over medium heat until thickened; then mix in vanilla, coconut, pecans, and melted white chocolate.
  4. Assemble the cake by layering it with the cheesecake center between the two cake layers and frost generously.

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