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White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center
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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!

Ingredients

Units Scale

For the Cheesecake Center:

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the White German Chocolate Cake:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, separated
  • 4 oz (113g) white chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk

For the Coconut-Pecan Frosting:

  • 1 cup (240ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (115g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (100g) sweetened shredded coconut
  • 1 cup (120g) chopped pecans

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.

Nutrition

Find it online: https://www.cookflash.com/white-german-chocolate-cake-with-a-cheesecake-center/