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