Oh yes 🍰 — White German Chocolate Cake with a Cheesecake Center is a decadent twist on the classic German Chocolate Cake. Instead of the traditional chocolate, it uses white chocolate in the cake layers, paired with a rich, creamy cheesecake center and often a coconut-pecan frosting. It’s a show-stopper dessert!
Here’s a detailed recipe:
🍰 White German Chocolate Cake with Cheesecake Center
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 8 oz white chocolate, melted and slightly cooled
For the Cheesecake Center
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
1. Make the Cheesecake Center
- Preheat oven to 350°F (175°C).
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla, mixing until combined.
- Pour into a small round pan or use a springform insert (same diameter as cake layers). Bake 20–25 minutes until set. Cool completely.
2. Make the Cake
- Preheat oven to 350°F (175°C) (if not already). Grease and flour 2 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix in melted white chocolate.
- Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
3. Make the Coconut-Pecan Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Carefully place the cheesecake layer on top.
- Top with the second cake layer.
- Frost the top and sides with the coconut-pecan frosting.
5. Serve
- Chill for at least 1–2 hours before slicing to help the cheesecake layer stay firm.
- Slice and enjoy the decadent combination of white chocolate cake, creamy cheesecake, and nutty frosting!
🔥 Tips & Variations
- Make ahead: The cake can be assembled a day ahead and stored in the fridge; it often tastes even better the next day.
- Extra creamy cheesecake: Add 2 tbsp sour cream to the cheesecake mixture for extra richness.
- Chocolate swirl: Swirl white chocolate ganache on top for a decorative touch.
- Nut-free option: Omit pecans and use toasted coconut only.
- Mini version: Make cupcakes with a cheesecake center for individual servings.
If you want, I can give a “ultra-decadent, bakery-style White German Chocolate Cake with Cheesecake Center” version where the cake is ultra-moist, the cheesecake is silky and dense, and the coconut-pecan frosting is perfectly gooey — basically a show-stopping dessert 😏.
Do you want me to do that version?
