Luxurious White German Chocolate Cake with Cheesecake Center Recipe

A luscious white German chocolate cake with a cheesecake center promises pure indulgence for dessert enthusiasts.

Creamy layers meld together in a delightful dance of flavors that challenge traditional cake expectations.

Sweet cream cheese nestles between delicate white chocolate sponge, creating an unexpected and luxurious experience.

Dessert lovers will find themselves captivated by this innovative twist on classic cake combinations.

Each slice reveals a harmonious blend of rich, velvety textures that surprise and delight.

chocolate and cheesecake fans unite – this recipe brings together two beloved desserts in one spectacular creation.

Prepare to savor every decadent bite of this extraordinary culinary masterpiece.

White German Chocolate Cake with Cheesecake Center

• Savor Stunning Layers: Discover a decadent dessert that combines the richness of white German chocolate cake with a creamy cheesecake center, creating a luxurious and impressive treat that will wow your guests.
• Conquer Baking Complexity: Master a multi-step recipe that challenges your baking skills while delivering an extraordinary result, perfect for bakers looking to elevate their dessert-making expertise.
• Celebrate Special Moments: Craft a show-stopping cake ideal for milestone birthdays, anniversaries, or any celebration that calls for an extraordinary dessert that's sure to create lasting memories.
• Customize with Creativity: Experiment with different toppings or garnishes to make this cake uniquely yours, allowing for personal touches that reflect your culinary creativity and style.

Ingredients for German Chocolate Cheesecake Cake

• Flour: A fundamental ingredient that provides structure to the white German chocolate cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter, Vegetable Oil: Create moisture and richness in the cake texture.
• Egg Yolks, Egg Whites: Provide structure, richness, and help create a light, airy cake texture.
• Buttermilk: Adds tenderness and a subtle tangy flavor to the cake.
• White Chocolate: Brings a smooth, sweet flavor to the cake base.
• Vanilla Extract: Adds depth and classic bakery flavor to the cake.

• Cream Cheese: Creates a smooth, rich cheesecake center with a creamy texture.
• Evaporated Milk, Sugar: Provide sweetness and contribute to the frosting's creamy consistency.
• Coconut, Pecans: Add texture and a classic German chocolate cake flavor profile.
• Butter: Helps create a rich and smooth frosting.

Baking Instructions for German Chocolate Cake

Step 1: Create the Dreamy Cheesecake Base

Warm up your oven to a cozy 325F. Grab an 8-inch cake pan and give it a light coating of grease, then line it with parchment paper.

In a spacious mixing bowl, whip the cream cheese and sugar until they become silky smooth. Gently introduce the eggs one by one, making sure each is fully incorporated.

Splash in the vanilla extract for that extra touch of magic. Pour the creamy mixture into the prepared pan and smooth out the top like you’re creating a perfect canvas.

Slide the pan into the oven and bake for about 45 minutes – you’re looking for a center that’s just slightly wobbly. Once done, let the cheesecake cool completely, then tuck it into the refrigerator for at least 3 hours or overnight.

Step 2: Whip Up the White German Chocolate Cake Layers

Crank up the oven to 350F. Prepare two 8-inch cake pans with a gentle grease and parchment paper lining.

• Flour
• Baking powder
• Baking soda
• Salt

In another larger bowl, cream together butter, vegetable oil, and sugar until the mixture looks light and fluffy. Add egg yolks one at a time, giving each a moment to mix in completely.

Stir in the melted white chocolate and vanilla extract. Alternate adding the flour mixture and buttermilk to the batter, starting and ending with flour.

In a separate bowl, whip the egg whites until they form stiff, proud peaks. Carefully fold these into the batter, keeping all that lovely air intact.

Divide the batter between the two pans and bake for 25-30 minutes. A toothpick should come out clean when they’re done.

Let the cakes rest in their pans for 10 minutes, then transfer to cooling racks.

Step 3: Craft the Luscious Coconut-Pecan Frosting

• Evaporated milk
• Sugar
• Egg yolks
• Butter

Cook over medium heat, stirring constantly until the mixture thickens – about 12-15 minutes.

Remove from heat and mix in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.

Step 4: Assemble Your Spectacular Cake

Place one cake layer on your serving plate. Carefully position the chilled cheesecake on top.

Crown with the second cake layer. Generously frost the entire cake with the coconut-pecan mixture, covering every delicious inch.

Slice and serve this show-stopping dessert that’s sure to make mouths water and hearts sing!

Tips for Moist German Chocolate Cheesecake

• Refrigerate the cheesecake center for at least 3 hours to ensure a firm, clean-cutting texture that holds its shape when assembled.
• Beat egg whites until stiff peaks form to create a light, airy cake texture that gives the cake its signature fluffy consistency.
• Always grease and line cake pans with parchment paper to ensure easy cake removal and a flawless cake presentation.
• Use room temperature ingredients like eggs and cream cheese to achieve smoother mixing and more even baking results.
• When incorporating egg whites, fold carefully to maintain the cake's delicate air bubbles and prevent deflating the batter.

Variations on German Chocolate Cake

• Gluten-Free German Chocolate Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Dairy-Free White Chocolate Cake: Substitute cream cheese with cashew-based cream cheese. Use coconut milk instead of buttermilk and dairy-free white chocolate. Replace butter with coconut oil or vegan margarine.
• Reduced Sugar Option: Use stevia or monk fruit sweetener in place of sugar. Choose sugar-free white chocolate and reduce overall sweetness while maintaining the cake's rich flavor profile.
• Nut-Free Adaptation: Eliminate pecans from the frosting. Replace with toasted sunflower seeds or additional shredded coconut for crunch and texture.

Suggested Pairings for German Chocolate Cake

Pair this decadent white German chocolate cheesecake with complementary flavors and beverages.

A light, fruity white wine with subtle sweetness perfectly balances the rich cake’s creamy coconut and pecan notes.

Serve a dark roast espresso or cappuccino to cut through the cake’s richness and enhance its complex flavor profile.

Select a cream sherry or port wine to mirror the cake’s luxurious texture and provide a warm, smooth accompaniment.

Storage Recommendations for German Chocolate Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Carefully wrap the entire cake in multiple layers of plastic wrap, then add a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Wrap each cake slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw individual slices at room temperature for 30-45 minutes.

FAQs

• What makes white German chocolate different from regular chocolate?

White German chocolate contains more milk solids and sugar, with a lower cocoa butter content. It has a creamy, sweet flavor profile that’s lighter and smoother compared to traditional dark or milk chocolate.

• Can I substitute ingredients if I don't have some on hand?

For buttermilk, you can mix milk with lemon juice or vinegar. If white chocolate is unavailable, use white chocolate chips or white chocolate baking bars. Always ensure ingredient equivalents for best results.

• Why do I need to separate egg whites and yolks in this recipe?

Separating egg whites and beating them separately helps create a lighter, more airy cake texture. Whipped egg whites add volume and create a softer, more delicate cake crumb, making the cake more tender and fluffy.

White German Chocolate Cake With A Cheesecake Center Recipe

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4.9 from 23 reviews

• Total Time: 5 hours
• Yield: 8 1x

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Description

Indulgent white German chocolate cake cradles a luxurious cheesecake center, creating a dessert masterpiece that melts hearts with its rich, creamy layers. Sweet whispers of coconut and pecans dance alongside silky cream cheese, promising pure bliss with each heavenly slice you savor.

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Ingredients

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Cake Base:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) white chocolate, chopped
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract

Cheesecake Center:

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

Garnish and Finishing:

• 1/2 cup (50g) white chocolate, for melting
• 1/4 cup (60ml) heavy cream

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Instructions

1. Craft the cheesecake foundation by preparing an 8-inch round pan at 325F (163C), lined with parchment paper.
2. Whip cream cheese and sugar until velvety smooth in a large mixing bowl.
3. Incorporate eggs individually, ensuring thorough blending after each addition.
4. Infuse the mixture with vanilla extract for enhanced flavor.
5. Transfer the silky batter into the prepared pan, creating an even surface.
6. Bake approximately 45 minutes until the center maintains a delicate wobble.
7. Cool the cheesecake completely at room temperature, then refrigerate for minimum 3 hours for optimal firmness.
8. Elevate oven temperature to 350F (177C) and prepare two 8-inch cake pans.
9. Combine dry ingredients – flour, baking powder, baking soda, and salt – in a separate bowl.
10. Cream butter, oil, and sugar until light and airy.
11. Integrate egg yolks systematically, mixing thoroughly between each addition.
12. Fold in melted white chocolate and vanilla extract.
13. Alternate adding flour mixture and buttermilk, maintaining a consistent batter texture.
14. Whip egg whites to stiff, glossy peaks and gently fold into the batter.
15. Distribute batter evenly between prepared pans.
16. Bake 25-30 minutes until a toothpick emerges clean.
17. Rest cakes in pans for 10 minutes, then transfer to cooling racks.
18. Construct frosting by combining evaporated milk, sugar, egg yolks, and butter in a saucepan.
19. Simmer over medium heat, stirring continuously until thickened (12-15 minutes).
20. Remove from heat, stirring in vanilla, coconut, and pecans.
21. Allow frosting to reach room temperature.
22. Assemble cake by placing first cake layer on serving plate.
23. Delicately position chilled cheesecake atop first layer.
24. Crown with second cake layer.
25. Generously coat entire cake with coconut-pecan frosting.
26. Slice and serve this decadent masterpiece.

Notes

• Chill the cheesecake layer completely before assembling to ensure a clean, stable layer that won’t blend with the cake.
• Use room temperature ingredients for smoother mixing and better cake texture, especially eggs and cream cheese.
• Fold egg whites gently to maintain their airiness, which creates a lighter, more delicate cake crumb.
• Toast pecans before adding to frosting to enhance their nutty flavor and provide a deeper, more complex taste profile.

• Prep Time: 1 hour
• Cook Time: 4 hours
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 195
• Sugar: 9 g
• Sodium: 80 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 10 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 70 mg