White German Chocolate Cake with a Cheesecake Center

Here is a recipe for a White German Chocolate Cake with a Cheesecake Center a rich, elegant dessert that combines moist white German chocolate cake layers with a luscious baked cheesecake center, all topped with classic coconut-pecan frosting.

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🎂 White German Chocolate Cake with a Cheesecake Center

🍽 Servings: 12–16

⏱ Prep Time: 45 minutes

⏲ Cook Time: 1 hr 30 mins total (cheesecake + cake layers)

❄ Chill Time: 4 hours minimum (preferably overnight)

📎 Method: Oven + mixer

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📝 Components:

1. Cheesecake Layer (baked)
2. White German Chocolate Cake Layers
3. Coconut-Pecan Frosting
4. Optional: White Chocolate Drizzle or Whipped Cream Topping

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🥮 PART 1: Cheesecake Layer

Ingredients:

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

Instructions:

1. Preheat oven to 325°F (163°C).
2. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease sides.
3. In a large mixing bowl, beat cream cheese until smooth (about 2 minutes).
4. Add sugar, beat until creamy.
5. Add eggs one at a time, mixing on low speed.
6. Mix in sour cream, vanilla, and flour. Do not overmix.
7. Pour into prepared pan and smooth the top.
8. Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
10. Remove and refrigerate at least 4 hours, or overnight. Do not remove from pan until assembling cake.

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🍰 PART 2: White German Chocolate Cake

Ingredients:

• 1 box white cake mix (or use a homemade white cake recipe)
• 1 cup buttermilk (replace water for richer flavor)
• 1/3 cup vegetable oil
• 3 large egg whites
• 1 tsp vanilla extract
• 4 oz German sweet chocolate, melted and cooled

📌 You can also use a scratch cake — let me know if you want that recipe too.

Instructions:

1. Preheat oven to 350°F (177°C).
2. Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
3. In a large bowl, mix cake mix, buttermilk, oil, egg whites, and vanilla.
4. Add melted German chocolate, mix until combined and smooth.
5. Divide batter evenly between the two pans.
6. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Let cool in pans 10 minutes, then remove to wire racks to cool completely.

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🥥 PART 3: Coconut-Pecan Frosting

Ingredients:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter (1 stick)
• 1 tsp vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

1. In a saucepan over medium heat, whisk milk, sugar, egg yolks, and butter.
2. Stir constantly until thickened, about 10–12 minutes (coats the back of a spoon).
3. Remove from heat, stir in vanilla, coconut, and pecans.
4. Let cool to room temperature before frosting cake.

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🎂 ASSEMBLY

Step-by-Step:

1. Trim the cake layers (if domed) for a flat surface.
2. Remove cheesecake from springform pan.
3. Place one cake layer on a serving plate or cake board.
4. Carefully set the cheesecake layer on top.
5. Top with the second cake layer.
6. Spread coconut-pecan frosting on the top of the cake and down the sides if desired (or leave the sides bare for a rustic look).
7. Optional: drizzle with melted white chocolate or decorate with toasted coconut and pecans.

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❄ Chill Before Serving

• Chill the entire cake for at least 1–2 hours to set layers and make slicing easier.

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🍽 Serving Notes

• Use a hot knife (dip in hot water, wipe dry) to get clean slices.
• Store leftovers in the refrigerator, covered, for up to 5 days.