If you’re craving a show-stopping dessert that’s rich, creamy, and absolutely bursting with texture, the White German Chocolate Cake with a Cheesecake Center Recipe is exactly what you need in your baking repertoire. This cake masterfully combines the moist, chocolatey layers of a classic German chocolate cake with a luscious, tangy cheesecake surprise at its heart, all topped with a decadent coconut-pecan frosting that perfectly balances sweetness and crunch. Whether you’re impressing guests or treating yourself, this recipe turns every bite into a blissful celebration.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward that perfect balance of flavors and textures in this cake. Each item plays a crucial role, from the cake mix that ensures a tender crumb to the rich cream cheese that creates the luxurious cheesecake center.
- 1 box German chocolate cake mix: The foundation of your cake, providing that classic chocolate flavor and moist texture.
- Eggs, oil, and water (as called for on the cake mix package): Essential for activating the cake mix and adding moisture and structure.
- 2 (8-ounce) blocks cream cheese, softened: Creates a smooth, creamy cheesecake filling that contrasts beautifully with the cake layers.
- 1½ cups granulated sugar (for cheesecake filling): Sweetens the cheesecake to just the right level.
- 4 large eggs, lightly beaten (for cheesecake filling): Builds richness and helps set the cheesecake.
- 1 cup granulated sugar (for frosting): Sweetens the rich coconut-pecan frosting.
- 1 cup evaporated milk: Adds creaminess and helps achieve the perfect frosting consistency.
- ½ cup salted butter, cubed: Provides richness and depth to the frosting’s flavor.
- 3 egg yolks, lightly beaten: Thickens the frosting and gives it a smooth texture.
- 1 teaspoon vanilla extract: Enhances all the sweet flavors and adds warmth to the frosting.
- 2½ cups sweetened flaked or shredded coconut: Provides chewy texture and tropical sweetness in the frosting.
- 1½ cups chopped pecans: Adds a delightful crunch and nutty richness to top off the cake.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent the cake from sticking. This simple step sets the foundation for perfectly shaped cakes that release easily from the pans.
Step 2: Mix the Cake Batter
Follow the package directions on your German chocolate cake mix to whip up the batter. This usually involves combining the cake mix with eggs, oil, and water to create a smooth, chocolatey batter. Don’t overmix; just get everything combined to keep the cake light and tender.
Step 3: Make the Cheesecake Filling
In a large bowl, beat together the softened cream cheese and 1½ cups granulated sugar until the mixture is smooth and creamy. Then, gradually add the four lightly beaten eggs, mixing until fully incorporated. This rich cheesecake filling adds that irresistible, tangy layer that elevates the entire cake.
Step 4: Assemble the Cake Layers
Divide half of the cake batter evenly between the two prepared pans and spread it out gently. Next, carefully spoon and spread the cheesecake filling evenly over the cake batter in each pan. Finally, cover the cheesecake filling with the remaining cake batter, spreading gently to ensure the filling stays sealed inside.
Step 5: Bake to Perfection
Bake the cakes for 50 to 60 minutes, or until a toothpick inserted in the cake layer (avoiding the cheesecake center) comes out clean. Once baked, let the cakes cool completely in their pans. This step is crucial to allow the cheesecake center to set perfectly and make frosting easier.
Step 6: Prepare the Coconut-Pecan Frosting
In a medium saucepan, combine 1 cup granulated sugar, evaporated milk, butter cubes, and 3 beaten egg yolks. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens and turns a beautiful golden color — about 10 minutes. Remove from the heat, then stir in the vanilla extract, shredded coconut, and chopped pecans. This frosting is what makes this cake iconic with its rich, coconut-pecan flavor and chewy texture.
Step 7: Frost and Chill
Spread the luscious frosting evenly over the cooled cakes. For the best results, chill the cake for at least 2 hours before serving to let the frosting set and the flavors meld together beautifully. This cooling step also makes slicing the cake cleaner and easier.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
For an extra touch of elegance, consider sprinkling some toasted pecan halves or extra shredded coconut on top. Fresh berries like raspberries, strawberries, or even a few edible flowers can add a pop of color and a refreshing contrast to the rich dessert.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream, enhancing the creamy and indulgent experience. A cup of strong coffee or freshly brewed black tea also complements the sweetness perfectly, balancing your palate.
Creative Ways to Present
For celebrations, present this dessert on a beautiful cake stand to showcase its layers and frosting. Slice into perfect squares or wedges and serve on elegant plates with a drizzle of caramel sauce. You can also make mini versions using cupcake pans for individual servings, making for a delightful party treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store any leftovers in an airtight container in the refrigerator. The cheesecake center and frosting keep beautifully for up to 4 days, and chilling actually helps preserve the cake’s moistness and flavor.
Freezing
You can freeze slices of this cake wrapped tightly in plastic wrap and then aluminum foil to prevent freezer burn. When stored properly, frozen cake slices will keep well for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
Since this cake contains a cheesecake center, it’s best enjoyed chilled or at room temperature. If you prefer it slightly warmed, let it sit at room temperature for about 30 minutes before eating, but avoid microwaving as the texture may be affected.
FAQs
Can I make the cheesecake center from scratch instead of using cream cheese blocks?
While the recipe relies on cream cheese for that signature texture and tang, you can enhance the cheesecake filling by adding a bit of sour cream or heavy cream if you want a creamier feel. However, substituting cream cheese altogether would change the texture significantly.
Is it possible to use a scratch cake recipe instead of the boxed mix?
Absolutely! You can use your favorite German chocolate cake recipe, just make sure the batter isn’t too thin so that it properly supports the cheesecake filling during baking.
Can I substitute pecans with other nuts?
Yes, walnuts or almonds can work well, though pecans are traditional and add a characteristic flavor. Toasting whichever nuts you choose will enhance their crunch and aroma.
Why is it important to avoid testing the cheesecake center with a toothpick?
Because the cheesecake layer is soft and creamy, inserting a toothpick into it would come out wet even when fully baked. Instead, test the cake layers surrounding it to ensure doneness without disturbing the cheesecake center.
Can this cake be made gluten-free?
To make this cake gluten-free, use a gluten-free German chocolate cake mix and double-check that all other ingredients such as coconut and pecans are gluten-free. The cheesecake center and frosting are naturally gluten-free, so that part is safe as is.
Final Thoughts
The White German Chocolate Cake with a Cheesecake Center Recipe is truly an indulgence worth every minute spent in the kitchen. Its rich layers and irresistible frosting come together in a way that feels both homely and elegantly special. I promise, once you make this cake, it will become one of your favorite go-to recipes for celebrations or whenever you want to savor a little slice of happiness. So go ahead, bake it, share it, and enjoy every decadent bite!
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake with a Cheesecake Center combines the rich flavors of classic German chocolate with a creamy cheesecake core. Topped with a luscious coconut-pecan frosting, this cake offers a delightful blend of textures and tastes perfect for special occasions or any time you crave a decadent dessert.
Ingredients
Cake
- 1 box German chocolate cake mix
- Ingredients required per package directions (eggs, oil, water)
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, lightly beaten
Frosting
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup salted butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2½ cups sweetened flaked or shredded coconut
- 1½ cups chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Prepare Cake Batter: Follow the package instructions on the German chocolate cake mix, combining with required eggs, oil, and water. Set the batter aside once ready.
- Make Cheesecake Filling: In a large bowl, beat together the softened cream cheese and 1½ cups granulated sugar until smooth and creamy. Gradually add in the 4 lightly beaten eggs, mixing until fully incorporated.
- Layer Cake and Cheesecake: Pour half of the prepared cake batter evenly into the two cake pans. Spoon the cheesecake filling carefully over the batter layer, spreading gently to distribute evenly.
- Top with Remaining Batter: Pour the remaining cake batter over the cheesecake filling in each pan, carefully spreading to cover the filling without mixing layers.
- Bake the Cake: Place the pans in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the cake layer (avoiding the cheesecake center) comes out clean. Remove from the oven and allow cakes to cool completely.
- Prepare Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, cubed butter, and 3 egg yolks. Cook over medium heat, stirring constantly until mixture thickens and turns golden, about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Frost the Cake: Once cakes are fully cooled, spread the coconut-pecan frosting evenly over the top of the cake.
- Chill Before Serving: Refrigerate the frosted cake for at least 2 hours to allow the frosting to set and flavors to meld before slicing and serving.
Notes
- Ensure the cake is fully cooled before frosting to prevent melting the frosting.
- For best results, use room temperature cream cheese for a smooth cheesecake filling.
- Check the cake near the 50-minute mark to avoid overbaking, as ovens vary.
- The frosting can be made ahead and refrigerated; warm slightly before spreading if too thick.
- Store leftovers covered in the refrigerator; consume within 3-4 days.
