There’s something incredibly indulgent about the combination of moist, fluffy white cake and creamy, rich cheesecake. This White German Chocolate Cake with a Cheesecake Center is a delightful twist on traditional chocolate cake, offering layers of decadence that will leave you craving more. With its soft, buttery texture and the perfect balance of sweetness and richness, this cake is sure to be a showstopper at any gathering. Whether you’re celebrating a special occasion or just treating yourself, this cake is a true masterpiece. Trust me, once you try it, you’ll want to make it again and again

Why You’ll Love This Recipe

This recipe isn’t just about the ingredients it’s about creating a dessert that’s as impressive as it is delicious. Here’s why it’s a favorite

Moist White Cake: The base layer provides a tender, fluffy foundation for the cheesecake center.
Creamy Cheesecake Filling: A luscious blend of cream cheese, sugar, eggs, and vanilla creates a smooth, dreamy center that’s impossible to resist.
Rich German Chocolate Flavor: The addition of coconut and pecans in the cake batter adds depth and complexity to the overall flavor profile.
Quick and Easy: With straightforward steps and minimal prep time, this recipe comes together in under an hour. Perfect for busy days when you still want something spectacular.
Crowd-Pleasing: A guaranteed hit with both kids and adults. Who can resist the irresistible combo of white cake and cheesecake

White German Chocolate Cake with a Cheesecake Center

Ingredients

All-Purpose Flour: Provides structure and ensures the cake holds its shape while staying soft and airy.
Baking Powder: Helps the cake rise slightly, giving it a light and fluffy texture.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and tenderness to the dough. Let it soften before using.
Granulated Sugar: Sweetens the cake without overpowering the other flavors.
Eggs: Act as binders and contribute moisture to the cake.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
German Chocolate: Provides the signature coconut and pecan flavors.
Sour Cream: Adds moisture and helps keep the cake tender.
Cream Cheese: Forms the base of the creamy cheesecake filling.
Heavy Cream: Whipped and folded into the cheesecake mixture for added lightness.
Powdered Sugar (Optional): Adds sweetness and stabilizes the whipped cream.

Note: the full ingredients list, including measurements, is provided in the recipe card directly below

Instructions

Let’s dive into the steps to create this delightful masterpiece

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the Cake Batter: In a large bowl, mix flour, baking powder, salt, softened butter, sugar, eggs, vanilla extract, German chocolate, and sour cream until smooth. Pour the batter into the prepared pan.
Make the Cheesecake Filling: In a separate bowl, beat cream cheese, sugar, eggs, and vanilla extract until smooth. Fold in heavy cream until well combined.
Assemble the Cake: Pour the cheesecake filling over the unbaked cake batter. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Serve and Enjoy: Garnish with powdered sugar or fresh berries if desired. Serve chilled and savor every bite of this heavenly cake

Nutrition Facts

Servings: 12
Calories per serving: 300

Preparation Time

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes

How to Serve White German Chocolate Cake with a Cheesecake Center

This cake pairs wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience

Fresh Berries: Serve with a side of fresh strawberries or raspberries for a burst of freshness.
Whipped Cream: Top each slice with a dollop of whipped cream for extra indulgence.
As a Standalone: Sometimes, this cake is decadent enough to enjoy on its own. Simply savor each slice and let the flavors dance on your palate

Additional Tips

Here are some extra tips to help you get the most out of this recipe

Use Fresh Ingredients: Freshly brewed coffee makes all the difference in bringing out the bright citrus flavors. Avoid bottled juice if possible.
Chill Thoroughly: Ensure the cheesecake center is fully chilled before cutting to prevent excessive spreading.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Wrap individual slices tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Experiment with Variations: Try adding different fruits like cherries or raisins, or omit entirely for a simpler cake

FAQ Section

1. Can I use store-bought graham cracker crumbs? Yes! Using store-bought crumbs saves time and ensures a consistent texture.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make these cookies ahead of time? Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Simply bake as needed.
4. How do I store leftover cookies? Store them in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
5. Can I freeze the dough? Absolutely! Shape the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for sharing or snacking later.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can reduce the amount of sugar in the filling or use a sugar-free alternative.
8. Can I skip the cranberries? You can, though they add a festive touch. Substitute with other dried fruits like cherries or raisins, or omit entirely for a simpler cookie.
9. Do I need to chill the dough? Chilling is key to the soft texture of these cookies. However, you can experiment with other soft cheeses like mascarpone for a similar effect.
10. Can I add toppings to the cookies? Absolutely! Sprinkle with chopped nuts, drizzle with caramel sauce, or add a dusting of powdered sugar for added flair

Conclusion

There you have it a delicious and indulgent White German Chocolate Cake with a Cheesecake Center recipe that’s sure to become a go-to dessert in your kitchen. With its layers of moist white cake and creamy cheesecake, this cake satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you

White German Chocolate Cake with a Cheesecake Center

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Author: ikram
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Indulge in this decadent fusion of moist white German chocolate cake and a rich cheesecake center, all topped with a luscious coconut-pecan frosting. This show-stopping dessert is perfect for special occasions and is sure to impress your guests!

Instructions

Prepare the Cheesecake Center:
- Preheat your oven to 325°F (163°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth.
- Add the 2 eggs, one at a time, mixing well after each addition.
- Blend in 1 teaspoon vanilla extract.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Bake for about 45 minutes, or until set and slightly jiggly in the center.
- Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate until firm, at least 3 hours or overnight.
Prepare the White German Chocolate Cake:
- Increase the oven temperature to 350°F (177°C). Grease and line two 8-inch (20cm) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, vegetable oil, and 1½ cups sugar until light and fluffy.
- Add the 4 egg yolks, one at a time, beating well after each addition.
- Mix in the melted white chocolate and 1 teaspoon vanilla extract.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
- In a separate bowl, beat the 4 egg whites until stiff peaks form. Gently fold them into the batter until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, 1 cup sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 12-15 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and chopped pecans.
- Allow the frosting to cool to room temperature before using.
Assemble the Cake:
- Place one layer of the white German chocolate cake on a serving plate.
- Carefully place the chilled cheesecake layer on top of the cake layer.
- Top with the second cake layer.
- Frost the top and sides of the cake with the coconut-pecan frosting.
- Slice, serve, and enjoy this indulgent White German Chocolate Cake with a Cheesecake Center!

Notes

Ensure all ingredients are at room temperature before beginning for best results.
Chilling the cheesecake and cake layers before assembly makes the process easier and more stable.
Store any leftovers in the refrigerator for up to 5 days.