Description
This White German Chocolate Cake with a Cheesecake Center is a decadent layered dessert that combines a moist white German chocolate cake with a creamy cheesecake middle, all topped with a rich coconut-pecan frosting. Perfect for special occasions, it showcases a delightful harmony of textures and flavors, making every bite a heavenly treat.
Ingredients
Scale
Cheesecake Layer
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
White German Chocolate Cake
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 6 oz white German chocolate (melted and slightly cooled)
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Cheesecake Layer: Preheat oven to 325°F and grease and line a 9-inch springform pan with parchment paper. Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Incorporate sour cream and vanilla extract. Pour batter into the pan and bake for 45–50 minutes until set. Allow to cool completely, then freeze for 2 hours.
- Prepare Cake Layers: Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and melted white German chocolate. Alternately add the dry ingredients and whole milk, beginning and ending with the dry ingredients. Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
- Make Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly until the mixture thickens, approximately 10–12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Assemble Cake: Place one cooled cake layer on a serving plate. Carefully place the frozen cheesecake layer on top. Add the second cake layer on top of the cheesecake. Frost the top and sides of the cake with the prepared coconut-pecan frosting. Chill before serving to allow frosting to set.
Notes
- Freeze the cheesecake layer completely before stacking to make assembly easier and to maintain the cake’s structure.
- For a lighter texture in the frosting, consider reducing the amount of shredded coconut and pecans slightly.
