If you’ve been searching for a show-stopping dessert that combines rich flavors and stunning layers, look no further than this White German Chocolate Cake with a Cheesecake Center Recipe. It’s a perfect marriage of moist German chocolate cake and a creamy, luscious cheesecake filling, all topped with an indulgent coconut-pecan frosting that’s both sweet and satisfyingly textured. This cake is the ideal centerpiece for any celebration, and once you take the first bite, you’ll understand why it’s one of my absolute favorites to bake and share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
Though this recipe might sound complex, the ingredients are wonderfully straightforward, each playing a crucial part in building the cake’s luscious layers and signature flavors. From the creamy cheesecake to the moist German chocolate batter and the irresistible coconut-pecan topping, every component is essential to the perfect harmony of taste and texture.
- German chocolate cake mix: The base of our cake that guarantees moistness and classic chocolate flavor.
- Eggs, oil, and water: Required by the cake mix to create the perfect batter consistency.
- Cream cheese (2 blocks): Gives the cheesecake center its rich, silky smoothness.
- Granulated sugar (two different amounts): Sweetens both the cheesecake filling and the frosting.
- Large eggs (for cheesecake filling): Helps set the cheesecake so it holds its shape within the cake.
- Evaporated milk: Adds a creamy depth to the frosting, making it perfectly luscious.
- Salted butter: Adds richness and flavor to the frosting, balancing sweetness.
- Egg yolks: Help thicken the frosting during cooking for that signature texture.
- Vanilla extract: Elevates the flavor with warm, aromatic notes.
- Sweetened flaked or shredded coconut: Delivers wonderful texture and sweetness to the topping.
- Chopped pecans: Bring a toasty crunch and nutty flavor to the frosting, completing the cake’s iconic profile.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prep Your Pans and Heat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers release easily after baking. This first step sets the stage for your perfect cake layers with no sticking or crumbling.
Step 2: Mix Your Cake Batter
Follow the package directions to prepare your German chocolate cake batter. This quick step is surprisingly key since the quality of the cake mix combined with the right wet ingredients will provide the moist, tender crumb necessary to balance the creamy cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1½ cups of granulated sugar until the mixture is smooth and creamy. Slowly add the lightly beaten eggs and mix until fully combined. This filling will be luxuriously smooth and sets beautifully in the middle of the cake.
Step 4: Layer Batter and Cheesecake Filling
Pour half of the German chocolate cake batter evenly into your prepared pans. Then gently spoon the cheesecake filling over the batter layer, spreading it evenly but carefully so it doesn’t mix. Finally, cover the cheesecake with the remaining cake batter. This layering creates a delightful surprise with every slice.
Step 5: Bake Your Cake
Bake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the chocolate cake layer (avoid the cheesecake center) comes out clean. Let the cakes cool completely before adding the finishing frosting layer—patience here means a neater, tastier final product!
Step 6: Prepare the Classic Frosting
Combine sugar, evaporated milk, cubed butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens and turns a beautiful golden color—about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. This frosting is decadently rich, wonderfully textured, and the ultimate topper for your cake.
Step 7: Frost and Chill
Spread the frosting generously over your completely cooled cake layers. This step is where all the layers come together visually and flavor-wise. After frosting, chill the cake for at least two hours to set everything perfectly before serving.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
To enhance the look and flavor, consider a light sprinkle of extra toasted pecans or a few curls of white chocolate on top. Fresh coconut flakes, lightly toasted, can add beautiful texture. It’s these finishing touches that invite everyone’s eyes and taste buds in for the first delectable bite.
Side Dishes
This cake is a decadent dessert that pairs beautifully with simple sides like fresh berries or lightly whipped cream. A scoop of vanilla bean ice cream also compliments the rich flavors and cools down the richness, making the experience even more indulgent.
Creative Ways to Present
For entertaining, serve the cake slices on pretty dessert plates with a drizzle of caramel or raspberry sauce for a pop of color and flavor contrast. Alternatively, individual mini cakes or parfaits layered with crumbs from the cake and a dollop of the frosting can make a charming twist on this classic dessert.
Make Ahead and Storage
Storing Leftovers
Leftover White German Chocolate Cake with a Cheesecake Center Recipe should be stored in an airtight container in the refrigerator. This keeps the cheesecake filling fresh and the coconut-pecan frosting moist. Properly stored, it will stay delicious for up to 4 days.
Freezing
You can freeze this cake if you want to prepare it well ahead of time. Wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep best for up to 3 months. Thaw overnight in the fridge before serving for optimal taste and texture.
Reheating
This cake is best enjoyed chilled or at room temperature to appreciate all its textures. If you prefer it slightly warmed, let the slice sit out for 30 minutes or gently warm it in the microwave for 10-15 seconds. Avoid overheating, which could soften the cheesecake filling too much.
FAQs
Can I use a homemade German chocolate cake recipe instead of a cake mix?
Absolutely! While the recipe calls for a box mix for convenience and consistency, a homemade German chocolate cake batter works just as well. Just be sure to follow your recipe’s instructions and adjust baking time as needed.
How do I know when the cheesecake center is fully cooked?
The cheesecake center shouldn’t jiggle too much when the cake is done baking. Testing with a toothpick in the cake layer surrounding the cheesecake is the best method—when it comes out clean, the cake is ready.
Can I substitute the pecans for another nut?
Yes, walnuts or almonds can be used instead of pecans to give a different nutty flavor and texture. Toast them lightly beforehand to bring out the best flavor.
Is it possible to make this cake dairy-free or vegan?
This recipe relies heavily on dairy ingredients, especially cream cheese and butter, so making a dairy-free or vegan version would require suitable substitutes like vegan cream cheese and plant-based butters, and you may need to experiment to get the right texture.
How long does the cake need to chill before serving?
At least two hours in the refrigerator is recommended to let the frosting set properly and for the flavors to meld beautifully. If possible, chilling it overnight intensifies the taste and makes slicing cleaner.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center Recipe is truly a celebration of textures and flavors wrapped up in a stunning dessert. It’s one of those cakes that feels special every time you bake it, yet it’s surprisingly achievable with everyday ingredients and simple steps. Whether for a birthday, holiday, or just a cozy weekend treat, I can’t recommend baking this beautiful cake enough. Trust me, once you try it, it’ll become a beloved recipe in your collection too!
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White German Chocolate Cake with a Cheesecake Center Recipe
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: 12 servings 1x
Description
This White German Chocolate Cake with a Cheesecake Center is a decadent dessert combining a rich German chocolate cake layered with a smooth cream cheese filling. Topped with a luscious coconut-pecan frosting cooked to golden perfection, this cake offers a perfect balance of sweetness and texture, ideal for special occasions or indulgent treats.
Ingredients
Cake
- 1 box German chocolate cake mix
- Ingredients required per package directions (eggs, oil, water)
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, lightly beaten
Frosting
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup salted butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2½ cups sweetened flaked or shredded coconut
- 1½ cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prepare them for baking.
- Prepare Cake Batter: Following the package directions on the German chocolate cake mix, prepare the cake batter using the required eggs, oil, and water. Set the batter aside once ready.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1½ cups granulated sugar until smooth and creamy. Then, mix in the 4 lightly beaten eggs until fully combined, creating the cheesecake filling.
- Layer Cake Batter: Pour half of the prepared cake batter evenly into the bottom of the two cake pans, creating a base layer.
- Add Cheesecake Filling: Gently spoon and spread the cheesecake filling evenly over the cake batter layer in both pans, ensuring a smooth, even surface.
- Cover with Remaining Batter: Pour the remaining cake batter over the cheesecake filling carefully, spreading it gently to cover the filling without mixing the layers.
- Bake the Cake: Place the pans in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the cake layer (avoiding the cheesecake center) comes out clean. Remove and cool completely.
- Prepare Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, cubed butter, and egg yolks. Cook over medium heat, stirring constantly for about 10 minutes, until the mixture thickens and turns golden. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Frost the Cake: Spread the warm frosting evenly over the cooled cake layers, covering the top thoroughly.
- Chill to Set: Refrigerate the frosted cake for at least 2 hours before serving to allow the frosting to set properly for optimal texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Be gentle when layering the cheesecake filling to keep distinct layers and avoid mixing with the cake batter.
- The baking time may vary slightly depending on your oven; check doneness by testing only the cake layer, not the cheesecake center.
- Chilling the cake is essential for the frosting to set and improve sliceability.
- For best flavor, use freshly grated coconut if sweetened flaked is unavailable.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
