White German Chocolate Cake with a Cheesecake Center

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Oh, get ready for a showstopper! Imagine the luscious richness of German chocolate cake, the creamy decadence of a cheesecake, and a dreamy fusion that brings them together in one bite. That’s right—this is not just any dessert; it’s a celebration in cake form! You’re about to embark on a baking adventure that’s equal parts indulgent and rewarding. Trust me, this recipe will make you the star of any gathering (or the solo queen/king of a glorious cake-eating moment). Let’s dive in, shall we?

Why You’ll Love White German Chocolate Cake with a Cheesecake Center

  • Double the Delight: This cake marries the sweet nuttiness of a white German chocolate cake with the creamy center of a cheesecake. It’s dessert multitasking at its finest.
  • Wow Factor: Perfect for birthdays, holidays, or “just because” days, this beauty is a surefire conversation starter.
  • Rich but Balanced: The flavors are indulgent without being overly heavy. It’s the kind of treat where one bite leads to another.
  • Customizable: Play around with toppings like a drizzle of white chocolate ganache, toasted coconut, or even a sprinkle of powdered sugar.
  • Freezer-Friendly: Make it ahead of time, and freeze individual slices for sweet cravings on demand!

Ingredients in White German Chocolate Cake with a Cheesecake Center

For the Cake

  • White Chocolate: The smooth and sweet base that gives this cake its signature flavor.
  • All-Purpose Flour: The foundation for that tender, moist crumb.
  • Granulated Sugar: Sweetness in just the right amount.
  • Eggs: The glue that holds it all together, adding richness and structure.
  • Buttermilk: A little tang, a lot of moisture—it’s the secret to a perfect texture.
  • Vanilla Extract: The flavor booster every cake needs.

For the Cheesecake Center

  • Cream Cheese: The star ingredient for a rich and velvety cheesecake layer.
  • Powdered Sugar: Adds a delicate sweetness without grittiness.
  • Egg: Ensures the cheesecake layer sets perfectly in the oven.
  • Sour Cream: A touch of tang for balance.
  • Vanilla Extract: Enhances the cream cheese flavor beautifully.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure your cake releases effortlessly.

Prepare the Cheesecake Layer

In a medium bowl, beat cream cheese until smooth. Add powdered sugar, egg, sour cream, and vanilla extract. Mix until creamy and lump-free. Set aside.

Mix the Cake Batter

In a large bowl, melt white chocolate until smooth. Stir in sugar, eggs, buttermilk, and vanilla extract until well combined. Gradually fold in the flour until the batter is silky and smooth.

Assemble the Cake

Pour half of the cake batter into the prepared pan. Gently spoon the cheesecake mixture over the batter, spreading it evenly. Top with the remaining cake batter, ensuring the cheesecake layer is completely covered.

Bake to Perfection

Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake center) comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Finishing Touches

Once cooled, garnish with your favorite toppings—white chocolate ganache, toasted coconut, or a light dusting of powdered sugar. Slice, serve, and bask in the compliments.

How to Serve White German Chocolate Cake with a Cheesecake Center

  • For Parties: Slice it into clean wedges, drizzle with melted white chocolate, and sprinkle toasted nuts for a dazzling finish.
  • Everyday Treat: Pair a slice with a cup of coffee or tea for a luxurious afternoon pick-me-up.
  • Holiday Splendor: Add seasonal decorations like sugared cranberries or edible glitter for extra pizzazz.

Additional Tips

  • Room Temperature Ingredients: Make sure your cream cheese, eggs, and buttermilk are at room temperature for smoother mixing.
  • Use a Water Bath: For an extra creamy cheesecake center, bake the cake with a water bath by placing the springform pan in a larger dish with a bit of water.
  • Storage: Store leftovers in the fridge for up to 5 days or freeze slices for up to 3 months.

FAQ Section

Q1: Can I use dark chocolate instead of white chocolate?

A1: Absolutely! It will create a different but equally delicious flavor profile.

Q2: How can I prevent the cheesecake layer from cracking?

A2: Avoid overmixing the cheesecake filling, and bake with a water bath for even cooking.

Q3: Can I make this cake ahead of time?

A3: Yes! Prepare and bake the cake a day in advance. Store it in the fridge until ready to serve.

Q4: What’s the best way to slice the cake cleanly?

A4: Use a warm knife (dip it in hot water and wipe dry) for smooth, clean cuts.

Q5: Can I add mix-ins like nuts or fruit?

A5: Of course! Fold in chopped pecans or dried cranberries for extra texture and flavor.

Conclusion

This White German Chocolate Cake with a Cheesecake Center is pure magic in every bite. Whether you’re celebrating a special occasion or just treating yourself, this dessert guarantees happy moments and even happier taste buds. So grab your apron and get baking—you’re going to fall in love with this cake!

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White German Chocolate Cake with a Cheesecake Center

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This decadent White German Chocolate Cake is a dreamy combination of light, fluffy white cake layers, a luscious cheesecake center, and rich coconut-pecan frosting. Perfect for special occasions or whenever you crave a truly indulgent dessert!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Cake Layers:
    • 1 package white cake mix – for a quick and easy base.
    • 1 cup buttermilk – adds tangy richness and keeps the cake moist.
    • 1/2 cup vegetable oil – for moisture and tender texture.
    • 4 large egg whites – creates a light and fluffy crumb.
    • 1 teaspoon vanilla extract – for extra flavor.

    For the Frosting:

    • 1/2 cup unsalted butter – provides richness to the frosting.
    • 1 cup granulated sugar – adds sweetness.
    • 1 cup evaporated milk – helps create a creamy texture.
    • 3 large egg yolks – thickens the frosting.
    • 1 teaspoon vanilla extract – enhances the flavor.
    • 1 1/2 cups sweetened shredded coconut – classic German chocolate flavor.
    • 1 cup chopped pecans – adds crunch and nuttiness.

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until well combined and smooth.
  • Pour the batter evenly into the prepared cake pans.
  • 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, then transfer them to a wire rack to cool completely.
  • For the frosting, melt the butter in a medium saucepan over medium heat. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
  • Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly.
  • Assemble the cake: Spread the coconut-pecan frosting between the layers, then over the top and sides of the cake.
  • Slice, serve, and enjoy this indulgent White German Chocolate Cake!

Notes

  • For added flair, sprinkle extra shredded coconut or chopped pecans on top of the frosting.
  • Use room temperature ingredients for the best results when baking.

Nutrition

  • Serving Size: 1 slice
  • Calories: 485
  • Sugar: 38g
  • Sodium: 280mg
  • Fat: 23g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

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