Try this luxurious White German Chocolate Cake with a creamy cheesecake center, combining rich flavors in every delightful layer.

Introduction

If you’re a fan of German chocolate cake and cheesecake, this White German Chocolate Cake with a Cheesecake Center is a dream come true. This decadent dessert combines a moist white chocolate cake, a creamy cheesecake layer in the center, and a classic coconut-pecan topping for a modern twist on a beloved classic. With its luxurious layers and rich flavors, this cake is ideal for celebrations, holidays, or any time you want to impress.

The white chocolate flavor pairs beautifully with the cheesecake filling, adding a smooth, velvety taste to each bite. Topped with the traditional German chocolate coconut-pecan frosting, this cake offers the best of both worlds and then some. It’s indulgent, elegant, and sure to become a favorite!

Ingredients

For the Cheesecake Center:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the White German Chocolate Cake:

• 1 cup white chocolate, melted and cooled
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk

For the Coconut-Pecan Topping:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/4 cups shredded coconut
• 1 cup chopped pecans

Directions

Step 1: Prepare the Cheesecake Center

1. Preheat your oven to 325°F (165°C). Grease an 8-inch springform pan.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition, then stir in vanilla and sour cream.
3. Pour into the prepared pan and bake for 40 minutes, or until set. Allow to cool completely and then chill in the refrigerator.

Step 2: Make the White Chocolate Cake

1. Increase the oven temperature to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted white chocolate.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to the wet ingredients in batches, alternating with milk, mixing until just combined.
4. Pour half of the batter into each prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.

Step 3: Prepare the Coconut-Pecan Topping

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 10 minutes.
2. Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool to room temperature.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Gently place the cheesecake layer on top, and then add the second cake layer.
2. Spread the coconut-pecan topping over the top layer. Garnish with extra pecans or shredded coconut if desired.

How to Prepare

This cake requires a bit of planning, as each layer must cool before assembling. Prepare the cheesecake layer first, then bake the cake layers while it chills. Finally, make the coconut-pecan topping. Once everything has cooled, carefully assemble the layers, and you’ll have a show-stopping dessert.

Preparation Time

• Prep time: 30 minutes
• Cheesecake bake time: 40 minutes
• Cake bake time: 25-30 minutes
• Topping cook time: 10 minutes
• Total time: 1 hour, 45 minutes, plus cooling and chilling

Servings

This cake serves about 10-12 people, making it perfect for gatherings and special occasions.

FAQs

1. Can I make this cake in advance?
   Yes, this cake can be made up to 2 days in advance. Store it in the refrigerator and bring to room temperature before serving.
2. How should I store leftovers?
   Leftovers should be covered and refrigerated. They’ll stay fresh for up to 4 days.
3. Can I use regular chocolate instead of white chocolate?
   Yes, but it will change the flavor profile. White chocolate adds a unique sweetness and complements the cheesecake layer well.
4. Can I freeze the cheesecake layer?
   Yes, you can make the cheesecake layer in advance and freeze it for up to 1 month. Thaw in the refrigerator before assembling.
5. What’s a good substitute for pecans?
   Walnuts or almonds are good substitutes, or you can omit the nuts if you prefer.

Conclusion

This White German Chocolate Cake with a Cheesecake Center is a true treat for cake and cheesecake lovers alike. Each layer is rich and indulgent, offering a delightful mix of flavors and textures that make it perfect for special occasions. Whether you’re baking for a holiday or a gathering, this cake is sure to impress. Enjoy this unique twist on a classic dessert, and delight in every creamy, nutty, and sweet bite!