White German Chocolate Cake with Cheesecake Center

This decadent White German Chocolate Cake is a show-stopping dessert that combines layers of moist white cake, a creamy cheesecake center, and a rich coconut-pecan topping. Perfect for special occasions or when you’re craving something indulgent, this cake is a harmonious blend of textures and flavors that’s sure to impress!

Ingredients

White Cake

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

Cheesecake Layer

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream

German Chocolate Topping

• 1 cup evaporated milk
• 1 cup brown sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat your oven to 325°F (163°C) . Grease a 9-inch springform pan and set aside.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix until well combined.
3. Beat in the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until smooth and fully incorporated.
4. Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
5. Bake for 35–40 minutes , or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to chill and firm up.

Step 2: Make the White Cake Layers

1. Increase the oven temperature to 350°F (175°C) . Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes .
3. Add the egg whites, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
7. Bake for 25–30 minutes , or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the German Chocolate Topping

1. In a medium saucepan, whisk together the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for 10–12 minutes , or until the mixture thickens and coats the back of a spoon.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature, stirring occasionally to prevent a skin from forming.

Step 4: Assemble the Cake

1. Place one layer of the white cake on a serving plate or cake stand.
2. Carefully remove the chilled cheesecake from the springform pan and place it on top of the first cake layer.
3. Top the cheesecake with the second layer of white cake.
4. Spoon the cooled coconut-pecan topping over the top of the cake, allowing it to drip down the sides for a rustic look.

Step 5: Optional Finishing Touch

For an extra touch of indulgence, drizzle warm caramel sauce over the cake before serving.

Tips for Success

• Make Ahead: The cheesecake layer and white cake layers can be made a day in advance. Store them separately in the refrigerator, wrapped tightly in plastic wrap.
• Storage: Store the assembled cake in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture.
• Freezing: Wrap individual cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before assembling.
• Pecan Swap: Substitute walnuts for pecans if desired, or omit nuts entirely for a nut-free version.

Why You’ll Love This Recipe

This White German Chocolate Cake with Cheesecake Center is a masterpiece of flavors and textures. The light, fluffy white cake layers provide the perfect base for the rich, creamy cheesecake center, while the coconut-pecan topping adds a sweet, nutty crunch. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to wow your guests—and your taste buds. Dive into a slice of this decadent delight and experience pure dessert bliss!