Why You’ll Love This Recipe
If you love German chocolate cake but want something truly unique, this White German Chocolate Cake with a Cheesecake Center is the ultimate showstopper. Imagine tender white German chocolate cake layers hugging a rich, creamy cheesecake center, all topped with the signature coconut-pecan frosting. It’s indulgent, eye-catching, and perfect for special occasions when you want to wow your guests.
What I love most about this dessert is the balance of textures and flavors: the light and fluffy cake, the velvety cheesecake, and the sweet, nutty topping. I once drizzled a little caramel over the frosting before serving, and it made the whole cake taste even more luxurious. Whether for birthdays, holidays, or dinner parties, this cake guarantees compliments at every slice.
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White German Chocolate Cake with a Cheesecake Center
- Total Time: 1 hr 10 mins (plus chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
White German Chocolate Cake with a Cheesecake Center is an indulgent dessert that combines layers of moist white German chocolate cake with a creamy cheesecake filling. Finished with coconut-pecan frosting, it’s a show-stopping treat that blends two classic desserts into one rich creation.
Ingredients
- 1 box white German chocolate cake mix (plus ingredients on package)
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare cake mix according to package directions and pour half the batter into each pan.
- In a bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Spread cheesecake filling over the batter in one pan. Top with remaining cake batter, spreading carefully to cover the cheesecake layer.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Meanwhile, make coconut-pecan frosting: In a saucepan, combine butter, condensed milk, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in coconut and pecans. Let cool.
- Assemble cake by placing the plain cake layer on the bottom, followed by the cheesecake-filled cake layer. Spread coconut-pecan frosting evenly over the top and sides.
- Chill for at least 1 hour before slicing for cleaner cuts.
Notes
- For an extra-decadent version, drizzle melted white chocolate over the finished cake.
- Cheesecake layer can be made a day ahead for convenience.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
White German chocolate cake mix (or homemade version)
The base of the cake—light and moist, with subtle chocolate flavor.
Eggs
Provide structure and richness to both the cake and cheesecake.
Butter
Adds moisture and richness to the cake batter and cheesecake.
Sugar
Sweetens both the cheesecake and the topping.
Cream cheese
The heart of the cheesecake center—smooth, creamy, and tangy.
Vanilla extract
Enhances the flavors of both the cake and cheesecake.
Sour cream
Adds tang and a silky texture to the cheesecake layer.
Coconut
A signature ingredient in German chocolate cake frosting.
Pecans
Chopped and toasted for nutty crunch in the frosting.
Evaporated milk
Forms the creamy base of the coconut-pecan frosting.
Egg yolks (for frosting)
Thicken the frosting into its signature custard-like texture.
Salt
Balances sweetness in every component.
Directions
Preheat oven to 325°F (163°C). Grease and line three 9-inch cake pans with parchment paper.
Step 1 – Cheesecake layer: In a mixing bowl, beat cream cheese, sugar, sour cream, vanilla, and eggs until smooth. Pour into a prepared springform pan. Bake for 45–50 minutes, or until set but slightly jiggly in the center. Cool completely, then chill in the refrigerator.
Step 2 – Cake layers: Prepare white German chocolate cake according to recipe or box instructions. Divide batter into two cake pans and bake until a toothpick inserted comes out clean. Cool on wire racks.
Step 3 – Frosting: In a saucepan, whisk evaporated milk, egg yolks, butter, and sugar over medium heat until thickened, about 10–12 minutes. Stir in coconut, pecans, vanilla, and a pinch of salt. Cool before using.
Step 4 – Assembly: Place one cake layer on a serving platter. Top with the chilled cheesecake layer, then place the second cake layer on top. Spread coconut-pecan frosting generously over the top and sides. Chill until ready to serve.
Equipment needed
- Springform pan
- 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Saucepan
- Wire cooling rack
Servings and timing
This recipe serves 12–14 slices. Preparation takes about 40 minutes, baking requires 1 hour 30 minutes (including cheesecake and cake layers), plus cooling and assembly time. Total time is approximately 3–4 hours.
Storage/reheating
Store the cake in the refrigerator, covered, for up to 5 days. Allow slices to sit at room temperature for 10–15 minutes before serving for the best flavor. This cake also freezes well—wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
Variations and Customizations
Caramel Drizzle
Add caramel sauce over the frosting for extra indulgence.
Chocolate Swirl Cheesecake Center
Mix melted white or milk chocolate into the cheesecake for a marbled effect.
Coconut Cream Cheesecake Center
Fold shredded coconut into the cheesecake filling for stronger coconut flavor.
Almond Joy Twist
Add chocolate ganache between layers and sprinkle with almonds.
Fruit Addition
Layer fresh raspberries or strawberries between the cheesecake and cake for a fruity surprise.
Mini Cakes
Bake in smaller pans to create individual layered desserts.
Gluten-Free Version
Use a gluten-free cake mix or flour blend.
Extra Rich Frosting
Add a splash of heavy cream to the frosting for extra silkiness.
Nut-Free Frosting
Skip the pecans and replace with toasted coconut only.
Chocolate Ganache Drip
Finish with a chocolate ganache drizzle for a bakery-style look.
FAQs
What makes this a “white” German chocolate cake?
It uses white cake mix or white chocolate instead of dark German chocolate.
Can I use a boxed cake mix?
Yes, it saves time and works well with this recipe.
Do I need to bake the cheesecake separately?
Yes, it ensures the layers bake evenly and set correctly.
Can I use walnuts instead of pecans?
Yes, walnuts or almonds work as substitutes.
How do I prevent the cheesecake from cracking?
Bake in a water bath and avoid overbaking.
Can I make this ahead of time?
Yes, it tastes even better the next day after chilling.
Do I need to refrigerate the whole cake?
Yes, because of the cheesecake center and custard-style frosting.
Can I frost with buttercream instead?
Yes, but the coconut-pecan frosting gives it that authentic German chocolate flavor.
Can I skip the cheesecake center?
You can, but it’s what makes this version extra special.
Can I freeze the whole cake?
Yes, tightly wrap and freeze for up to 2 months.
Conclusion
White German Chocolate Cake with a Cheesecake Center is a dessert that combines two classics into one unforgettable treat. With fluffy white cake layers, a creamy cheesecake filling, and sweet coconut-pecan frosting, every slice is indulgent and memorable. Whether you’re celebrating a holiday, a birthday, or simply indulging in a baking project, this cake is guaranteed to wow both in presentation and flavor.
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