This White German Chocolate Cake with a Cheesecake Center is a show-stopping dessert perfect for special occasions. Combining layers of rich white German chocolate cake with a luscious cheesecake center, this cake offers a delightful blend of flavors and textures that will leave your guests raving.
Why You’ll Love This Recipe
- Combines two classic desserts into one irresistible treat.
- Perfect for birthdays, holidays, or any celebration.
- The white German chocolate adds a creamy sweetness that pairs beautifully with the tangy cheesecake layer.
- Versatile and customizable with endless variations.
- A crowd-pleaser that makes a stunning centerpiece dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the White German Chocolate Cake
- White German chocolate
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Cheesecake Center
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
For Frosting and Garnish
- White chocolate buttercream frosting
- Shredded coconut (optional)
- White chocolate shavings (optional)
Directions
- Prepare the Cheesecake Center:
Preheat the oven to 325°F (163°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract. Pour the mixture into a springform pan and bake for 40–45 minutes. Let it cool completely. - Bake the Cake Layers:
Increase the oven temperature to 350°F (177°C). Melt white German chocolate and let it cool. Cream butter and sugar, then add eggs one at a time. Stir in vanilla extract. Combine dry ingredients in a separate bowl, then alternate adding dry ingredients and buttermilk to the batter. Fold in the melted chocolate. Divide the batter between two greased and floured cake pans. Bake for 25–30 minutes. - Assemble the Cake:
Once the cake layers and cheesecake have cooled, level the cake layers if needed. Place one cake layer on a serving plate, then carefully place the cheesecake layer on top. Add the second cake layer on top of the cheesecake. - Frost the Cake:
Frost the assembled cake with white chocolate buttercream. Smooth the sides and top with a spatula. - Garnish (Optional):
Sprinkle shredded coconut or white chocolate shavings on top for a decorative touch.
Servings and Timing
- Servings: 12–14 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes (including cheesecake and cake layers)
- Total Time: Approximately 2 hours (including cooling and assembly)
Variations
- Dark Chocolate Twist: Swap white German chocolate with dark German chocolate for a richer flavor.
- Fruit Filling: Add a layer of raspberry or strawberry jam between the cheesecake and cake layers.
- Nuts: Incorporate chopped pecans or almonds into the cake batter for added crunch.
- Flavored Frosting: Experiment with almond or coconut-flavored frosting for a unique twist.
- Mini Cakes: Make individual-sized versions using cupcake tins.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the assembled cake (without frosting) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before frosting.
- Reheating: Serve cold, or let slices sit at room temperature for 15–20 minutes before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers and cheesecake up to 2 days in advance. Store them separately in the refrigerator until assembly.
2. What is white German chocolate?
White German chocolate is a variation of traditional German chocolate that uses white cocoa butter for a creamy, sweet flavor.
3. Can I use store-bought frosting?
Absolutely! While homemade white chocolate buttercream is recommended, store-bought frosting works as a convenient alternative.
4. How do I prevent the cheesecake from cracking?
Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks.
5. Can I skip the cheesecake layer?
Yes, you can make the recipe without the cheesecake for a classic white German chocolate cake.
6. What can I use instead of buttermilk?
You can substitute buttermilk with a mix of regular milk and lemon juice or vinegar.
7. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
8. Can I add fruit to the batter?
Yes, diced fruits like strawberries or raspberries can be folded into the batter for added flavor.
9. How long does the cake take to cool before assembly?
Allow the cake layers and cheesecake to cool for at least 2 hours before assembling.
10. What’s the best way to slice this cake?
Use a sharp knife dipped in hot water for clean, even slices.
Conclusion
This White German Chocolate Cake with a Cheesecake Center is the ultimate dessert for chocolate and cheesecake lovers alike. Its rich layers and unique combination of flavors make it a memorable treat for any occasion. Whether you’re celebrating a birthday, holiday, or simply treating yourself, this cake is guaranteed to impress.
PrintWhite German Chocolate Cake with a Cheesecake Center
This stunning cake is a unique twist on the classic German chocolate cake. It features a moist white chocolate cake, a creamy cheesecake center, and a luscious coconut-pecan topping. It’s the perfect dessert for special occasions or when you want to impress your guests!
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 4 hours
- Yield: 12–16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the White Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup whole milk (room temperature)
- 1/2 cup white chocolate (melted and slightly cooled)
For the Cheesecake Center:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 3 large egg yolks
- 1 cup granulated sugar
- 1/2 cup unsalted butter (cubed)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
Make the Cheesecake Layer:
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
- Mix the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until just combined.
- Bake the cheesecake layer: Pour the cheesecake batter into the prepared pan and bake for 40–45 minutes, or until the center is just set. Let it cool completely in the pan, then refrigerate for at least 2 hours.
Make the White Cake:
4. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
5. Prepare the batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and melted white chocolate.
6. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
7. Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Coconut-Pecan Topping:
8. Cook the topping: In a saucepan, whisk together the evaporated milk, egg yolks, and sugar over medium heat. Add the butter and cook, stirring constantly, until thickened (about 10 minutes).
9. Add the coconut and pecans: Remove from heat and stir in the vanilla, coconut, and pecans. Let the topping cool to room temperature.
Assemble the Cake:
10. Layer the cake: Place one cake layer on a serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the cake layer. Trim the edges if necessary.
11. Add the second layer: Place the second cake layer on top of the cheesecake.
12. Top with coconut-pecan topping: Spread the coconut-pecan topping evenly over the top of the cake.
13. Serve: Refrigerate the cake for at least 1 hour before slicing to allow it to set.
Notes
- Storage: Keep the cake refrigerated. It can be stored in an airtight container for up to 3 days.
- Make Ahead: The cheesecake layer and topping can be made a day in advance. Assemble the cake on the day of serving.
- Variations: Add a drizzle of white chocolate ganache or garnish with toasted coconut flakes for extra flair.