If you love decadent desserts that turn every occasion into a true celebration, you absolutely have to try this White German Chocolate Cake with a Cheesecake Center. A dreamy fusion of ultra-moist white German chocolate cake, a lusciously creamy cheesecake surprise tucked inside, and that classic coconut pecan frosting we all adore, this showstopper never fails to wow at birthday parties or holiday gatherings. Each bite is rich, silky, and packed with flavors and textures that are both comforting and just a little luxurious—the ultimate cake experience for anyone who appreciates a good dessert adventure.
Ingredients You’ll Need
Don’t let the gorgeous end result intimidate you—the building blocks of this cake are pantry staples and fresh basics that come together in the most magical way. Each ingredient plays a crucial role, from the tangy cream cheese center to the buttery vanilla crumb and that iconic topping.
- Cream cheese (16 oz, softened): The heart of our cheesecake center, bringing tangy creaminess and body.
- Granulated sugar (1/2 cup for cheesecake, 1 3/4 cups for cake, 1 cup for frosting): Sweetens and balances every layer.
- Vanilla extract (1 tsp for cheesecake, 1 tsp for cake, 1 tsp for frosting): Adds delicate warmth and fragrant depth throughout.
- Large eggs (2 for cheesecake, 4 egg whites for cake, 3 yolks for frosting): Each egg element brings lift, richness, or creamy structure where it counts.
- Sour cream (1/4 cup): Infuses the cheesecake layer with moisture and a little tang.
- All-purpose flour (2 1/2 cups): The foundation of our cake’s tender, sturdy crumb.
- Baking powder (2 tsp) and baking soda (1/2 tsp): Ensure a lofty, light rise in each cake layer.
- Salt (1/2 tsp): Balances sweetness and intensifies flavors.
- Unsalted butter (3/4 cup for cake, 1/2 cup for frosting): Delivers rich flavor and a melt-in-your-mouth texture.
- Egg whites (4 for cake): Keep the cake wonderfully fluffy and light in color.
- Almond extract (1/2 tsp): Offers a subtle, sophisticated flavor note to the cake.
- Buttermilk (1 cup): Ensures the cake is buttery-soft and tender with a slight tang.
- Evaporated milk (1 cup): The secret to velvety coconut-pecan frosting.
- Sweetened shredded coconut (1 1/2 cups): Signature flavor and chewy texture for the topping.
- Chopped pecans (1 cup): Adds satisfying crunch and nutty warmth to the frosting.
How to Make White German Chocolate Cake with a Cheesecake Center
Step 1: Prep the Pans and Oven
Start by preheating your oven to 325°F. Grease a 9-inch springform pan for the cheesecake layer, plus two 9-inch round cake pans for the cake itself. This extra prep ensures nothing sticks and your beautiful layers will slide out perfectly later on.
Step 2: Make the Cheesecake Center
In a medium mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add in the sugar and vanilla extract, mixing until well-blended. Next, beat in the eggs one at a time so the texture stays velvety. Finally, stir in the sour cream for that signature cheesecake tang. Pour the cheesecake batter into the springform pan and bake for 40-45 minutes, or until the center is just set. Let it cool completely, then refrigerate for at least 2 hours (or overnight) for the best structure.
Step 3: Mix the White German Chocolate Cake Batter
While your cheesecake chills, bump your oven up to 350°F. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the egg whites one at a time, then mix in the vanilla and almond extracts for that irresistible aroma. Alternate adding the flour mixture and buttermilk, mixing just until you have a smooth, luscious batter.
Step 4: Bake the Cake Layers
Divide the cake batter evenly between the two prepared round pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely—patiently waiting is worth it!
Step 5: Make the Coconut Pecan Frosting
While the cakes cool, it’s frosting time! In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Stir continuously until the mixture thickens and bubbles gently, about 10–12 minutes. Take it off the heat, then stir in the vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool; it will thicken up and become perfectly spreadable.
Step 6: Assemble the White German Chocolate Cake with a Cheesecake Center
Assembly is always the most satisfying part! Place one cake layer on your serving plate, then carefully unmold and center the chilled cheesecake layer on top. Gently add the second cake layer over the cheesecake. Smother the top (and sides, if you wish) with a thick layer of the coconut pecan frosting. For neat slices, refrigerate the assembled cake for at least an hour before cutting. Now, stand back and admire your masterpiece!
How to Serve White German Chocolate Cake with a Cheesecake Center
Garnishes
This cake is a showpiece all on its own, but you can make it even more enticing with a few finishing touches. Try sprinkling extra toasted coconut or a handful of toasted pecan halves on top for that “wow” effect. Even a simple dusting of powdered sugar adds elegance without overpowering the signature flavors.
Side Dishes
Since the White German Chocolate Cake with a Cheesecake Center is rich and satisfying, serve it with something refreshing and light. A bowl of fresh berries or a scoop of vanilla bean ice cream balances the cake beautifully, cutting through the sweetness and providing a lovely contrast in both taste and temperature.
Creative Ways to Present
If you’re feeling fancy, drizzle each slice with a ribbon of caramel sauce or plate it alongside a swirl of raspberry puree. For a truly celebratory touch, add sparklers or candles for birthdays. Miniature flags or chocolate curls can add playful flair, especially if you’re serving at a party or potluck.
Make Ahead and Storage
Storing Leftovers
Leftover White German Chocolate Cake with a Cheesecake Center should be covered and stored in the refrigerator. The flavors actually deepen as it rests, making it a fantastic make-ahead dessert for busy weeks or special celebrations. It will keep fresh for up to five days (if it lasts that long!).
Freezing
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap and then foil, or store the entire (frosted or unfrosted) cake in a freezer-safe container. Thaw in the refrigerator overnight when you’re ready for round two. The texture stays creamy and delicious—even after a stint in the freezer.
Reheating
Cake like this is at its best just slightly chilled or at room temperature. If you want it a touch warmer, pop a slice in the microwave for 10–15 seconds. Just be careful—the frosting can melt quickly, so gentle is the key!
FAQs
Can I use a boxed cake mix instead of making the cake from scratch?
Absolutely! If you’re in a hurry, a white or German chocolate boxed cake mix works as a shortcut—just prepare as directed and follow the rest of the recipe for the cheesecake center and frosting.
Do I need a springform pan for the cheesecake layer?
Using a springform pan makes things easier for unmolding, but in a pinch, you can carefully line a regular 9-inch round cake pan with parchment and lift out the cheesecake once it’s chilled and set.
Is it possible to make White German Chocolate Cake with a Cheesecake Center gluten-free?
Yes! Substitute your favorite gluten-free 1:1 all-purpose flour blend for the regular flour. Just be sure to check that all other ingredients are gluten-free as well.
Can I make the coconut pecan frosting ahead of time?
You can prepare the frosting a day or two ahead and store it in an airtight container in the refrigerator. Let it come to room temperature and stir well before spreading on the cake.
What if I don’t like coconut or pecans?
Feel free to experiment! You can replace coconut or pecans with chopped walnuts, leave the topping plain, or substitute a different frosting you love. The White German Chocolate Cake with a Cheesecake Center is all about creating your dream dessert.
Final Thoughts
Whether you bake for love, for fun, or for that jaw-dropping moment when you cut the first slice, this White German Chocolate Cake with a Cheesecake Center is your next must-try masterpiece. I promise, the oohs and aahs from your guests will be matched only by your own delight at every creamy, nutty, coconutty bite—so why not treat yourself and your loved ones to this unforgettable dessert?
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours (plus cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with this White German Chocolate Cake featuring a decadent cheesecake center and a luscious coconut pecan frosting. Perfect for special occasions or whenever you crave a show-stopping treat!
Ingredients
Cheesecake Center:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
White German Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk
Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Cheesecake Center: In a medium bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Stir in sour cream until smooth. Pour into the springform pan and bake for 40-45 minutes or until the center is set. Let cool completely, then refrigerate for at least 2 hours.
- White German Chocolate Cake: In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate large bowl, cream butter and sugar until fluffy. Add egg whites one at a time, then mix in vanilla and almond extracts. Alternate adding dry ingredients and buttermilk until batter is smooth. Divide batter between the two cake pans and bake at 350°F for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- Coconut Pecan Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 10–12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Let cool.
- Assembly: Place one cake layer on a plate, top with the chilled cheesecake layer, then add the second cake layer. Spread the coconut pecan frosting on top and sides as desired. Refrigerate before slicing for cleaner cuts.
Notes
- You can make the cheesecake layer a day ahead for easier assembly.
- For added texture, toast the pecans and coconut before adding them to the frosting.
- This cake is rich, so thinner slices go a long way.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 48g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
