White German Chocolate Cake with a Cheesecake Center

 White German Chocolate Cake with a Cheesecake Center

A Show-Stopping Dessert for Celebrations

This decadent cake combines the best of two worlds: luscious cheesecake and light, white-chocolate-style German chocolate cake, complete with the classic coconut-pecan topping. Imagine slicing into a beautifully frosted cake only to find a creamy cheesecake nestled right in the middle. It’s perfect for birthdays, anniversaries, or whenever you want to impress.

 Ingredients

For the Cheesecake Center:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream (optional but gives smooth texture)

For the White Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 egg whites, room temperature
• 2 tsp vanilla extract
• 1 cup whole milk

For the Coconut-Pecan Topping (classic German chocolate style):

• 1 cup evaporated milk
• 1 cup brown sugar (or granulated sugar, depending)
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans (lightly toasted for extra flavor)

 Instructions

Step 1: Make the Cheesecake Center

1. Preheat your oven to 325°F (163-165°C).
2. Grease and line a 9-inch round cake pan (or springform) with parchment for easy release.
3. In a large bowl, beat the cream cheese until smooth and no lumps remain.
4. Add sugar and beat until incorporated.
5. Add eggs one at a time, mixing well after each. Then stir in vanilla and sour cream until smooth.
6. Pour the mixture into the prepared pan and smooth the top.
7. Bake 35-40 minutes (or until the center is just set and slightly jiggly)
8. Let cool completely, then refrigerate for at least 1-2 hours (or overnight) until firm. Chilling is important so the cheesecake layer holds up when stacked.

Step 2: Make the White Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add egg whites one at a time, then vanilla extract, mixing until combined.
5. Alternately add the flour mixture and the milk, beginning and ending with the flour mixture, mixing just until combined.
6. Divide the batter evenly into the two prepared pans.
7. Bake for about 25-30 minutes (or until a toothpick inserted comes out clean)
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Coconut-Pecan Topping

1. In a medium saucepan over medium heat combine evaporated milk, brown sugar, egg yolks, and butter.
2. Cook, stirring constantly, for about 10-12 minutes or until the mixture thickens and can coat the back of a spoon.
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let this topping cool to room temperature.

Step 4: Assemble the Cake

1. Place one cake layer on your serving plate or cake stand.
2. Carefully remove the chilled cheesecake layer from its pan, and place it on top of the first cake layer (cheesecake layer becomes the middle).
3. Place the second cake layer on top.
4. Spread the coconut-pecan topping generously over the top of the cake, allowing some to drip slightly over the sides if desired.
5. Refrigerate the assembled cake for at least 2 hours (or overnight) so that the layers set together and slicing is cleaner.

 Serving & Storage

• Serve chilled or at room temperature (but keep the cake refrigerated because of the cheesecake center).
• Store in the fridge, covered, for up to 5 days.
• You can freeze slices: wrap each tightly and freeze for up to 1 month; thaw overnight in the fridge before serving.

 Why You’ll Love It

• A multi-layer experience: moist white cake layers, creamy cheesecake middle, and a rich coconut-pecan
• Crowd-pleaser: It looks impressive and tastes like a bakery-worthy dessert.
• Make-ahead friendly: You can bake components ahead of time (especially the cheesecake layer) to ease the final assembly.

 Pro Tips for Success

• Chill the cheesecake layer well so it holds its shape when stacking.
• Level your cake layers if they dome to ensure a stable stack.
• Use a hot, clean knife (wiped between cuts) for clean slices through cheesecake and cake.
• Toast the pecans lightly in a dry skillet for 2-3 minutes before adding—they’ll bring out more flavor.
• For perfect slices, let refrigerated cake sit 10-15 minutes at room temperature before serving.

 Frequently Asked Questions

Can I skip the coconut-pecan topping?
Yes, you can. The cake will still taste amazing; the topping just adds the traditional German chocolate flavor.

What if I only have one cake pan?
You can bake the cake layers one at a time, or use a deeper pan and bake slightly longer—just watch for doneness.

Can I use a boxed white cake mix?
Absolutely. Some versions of this recipe call for a white cake mix to simplify the process.

Is the cheesecake center safe if left out?
No—because it is cheesecake (dairy/eggs) you must keep it refrigerated and serve within recommended storage time.